Cantharellus subalbidus, the white chanterelle, is a fungus native to California and the Pacific Northwest region of North America. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is similar in appearance to other chanterelles except for its cream to white color and orange bruising.[2]
Cantharellus subalbidus may form a mycorrhizal association with species of pine, hemlock, Douglas-fir, and Pacific madrone.[3][4][5] C. subalbidus has been found to be more common in old-growth forests than in younger forests.[6]
Similar species
Several other species of chanterelle may be found in western North America:
- C. californicus
- C. cascadensis[7]
- C. cibarius var. roseocanus
- C. formosus[7]
Additionally, Hygrophoropsis aurantiaca, Chroogomphus tomentosus, and species in the genera Craterellus, Gomphus, Omphalotus, and Polyozellus may have a somewhat similar appearance to C. subalbidus.
Uses
A choice edible, they can be prepared by being sautéed or cutting into chunks and baking at 350° Fahrenheit for 10 minutes.[7]
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