Cantharellus subalbidus, the white chanterelle, is a fungus native to western 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 | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Cantharellales |
| Family: | Cantharellaceae |
| Genus: | Cantharellus |
| Species: | C. subalbidus
|
| Binomial name | |
| Cantharellus subalbidus | |
Cantharellus subalbidus | |
|---|---|
 | Ridges on hymenium |
 | Cap is infundibuliform |
 | Hymenium is decurrent |
 | Stipe is bare |
 | Spore print is white |
 | Ecology is mycorrhizal |
 | Edibility is choice |
Description
editThe mushroom is white to cream in color,[3] later darkening to yellow-orange.[4] The cap is 5–15 centimetres (2–6 in) wide, flat to depressed, becoming infundibuliform (vaselike) with age.[3] The stalk is 2–7 cm (3⁄4–2+3⁄4 in) tall and 1–5 cm wide, tapered, with yellow-brown spots due to bruising and age.[3] The spores are white, elliptical, and smooth.[3]
Similar species
editSeveral other species of chanterelle may be found in western North America:
- C. californicus
- C. cascadensis[5]
- C. cibarius var. roseocanus
- C. formosus[5]
Additionally, Leucopaxillus albissimus,[3] Hygrophoropsis aurantiaca, Chroogomphus tomentosus, and species in the genera Craterellus, Gomphus, Omphalotus, and Polyozellus may have a somewhat similar appearance to C. subalbidus.
Distribution and habitat
editC. subalbidus is native to California and the Pacific Northwest region of North America. In the latter, it can be found from August to October.[6]
The fungus has been found to be more common in old-growth forests than in younger forests.[7]
Ecology
editCantharellus subalbidus may form a mycorrhizal association with species of pine, hemlock, Douglas-fir, and Pacific madrone.[4][8][9]
Uses
editA choice edible mushroom, it can be prepared by being sautéed or cutting into chunks and baking at 350 °F (177 °C) for 10 minutes.[5]
References
edit- ^ Smith, A.H.; Morse, E.E. (1947), "The genus Cantharellus in the Western United States", Mycologia, vol. 39, no. 5, pp. 497–534, doi:10.2307/3755192, JSTOR 3755192, PMID 20264537
- ^ Plischke, J. (March 2004). "Cantharellus subalbidus: The white chanterelle". MushroomExpert.com. Retrieved 13 September 2010.
- ^ a b c d e Davis, R. Michael. Field Guide to Mushrooms of Western North America. Berkeley. pp. 272–273. OCLC 797915861.
- ^ a b Trudell, S.; Ammirati, J. (2009). Mushrooms of the Pacific Northwest. Timber Press Field Guides. Portland, OR: Timber Press. p. 45. ISBN 978-0-88192-935-5.
- ^ a b c Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. p. 5. ISBN 978-1-4930-2669-2.
- ^ "Seasonal Chart for Edible Mushrooms". Central Oregon Mushroom Club. Retrieved 2024-03-31.
- ^ Dunham, Susie M.; O'Dell, Thomas E.; Molina, Randy (2006). "Forest stand age and the occurrence of chanterelle (Cantharellus) species in Oregon's central Cascade Mountains" (PDF). Mycological Research. 110 (12): 1433–40. doi:10.1016/j.mycres.2006.09.007. PMID 17123812. Archived from the original (PDF) on 2011-08-14.
- ^ Wood, Michael; Stevens, Fred. "California Fungi—Cantharellus subalbidus". mykoweb.com. Retrieved 14 September 2010.
- ^ Arora, David (1986). Mushrooms Demystified: A Comprehensive Guide To The Fleshy Fungi (2nd ed.). Berkeley: Ten Speed Press. p. 662. ISBN 0-89815-169-4.
External links
edit- Cantharellus subalbidus in Index Fungorum
- David Pilz; Lorelei Norvell; Eric Danell; Randy Molina (2003). "Key to Pacific Northwest CHANTERELLES, Chanterelle-Like Mushrooms, and Look-Alikes". Pacific Northwest Key Council. Retrieved 2011-03-22.
 | This Agaricomycetes-related article is a stub. You can help Wikipedia by expanding it. |