Cantharellus subalbidus

Cantharellus subalbidus
Scientific classification
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Cantharellales
Family:	Cantharellaceae
Genus:	Cantharellus
Species:	C. subalbidus
Binomial name
Cantharellus subalbidus A.H.Sm. & Morse (1947) [1]

Cantharellus subalbidus Mycological characteristics
	Ridges on hymenium
	Cap is infundibuliform
	Hymenium is decurrent
	Stipe is bare
	Spore print is white
	Ecology is mycorrhizal
	Edibility is choice

Cantharellus subalbidus, the white chanterelle, is a species of fungus native to western North America. It is a member of the genus Cantharellus along with other popular edible chanterelles.

Description

The mushroom is white to cream in color, ^[2] later darkening to yellow-orange. ^[3] The cap is 4–15 centimetres (1.5–6 in) wide, ^[4] flat to depressed, becoming infundibuliform (vaselike) with age. ^[2] 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. ^[2] The spores are white, elliptical, and smooth. ^[2]

It is similar in appearance to other chanterelles except for its cream to white color and orange bruising. ^[5]

Similar species

Several other species of chanterelle may be found in western North America:

• C. californicus
• C. cascadensis ^[6]
• C. cibarius var. roseocanus
• C. formosus ^[6]

Additionally, Leucopaxillus albissimus , ^[2] Hygrophoropsis aurantiaca , Chroogomphus tomentosus , and species in the genera Clitocybe , ^[4] Craterellus , Gomphus , Omphalotus , and Polyozellus may have a somewhat similar appearance.

Distribution and habitat

C. subalbidus is native to California and the Pacific Northwest region of North America. In the latter, it can be found from August to October. ^[7]

The fungus has been found to be more common in old-growth forests than in younger forests. ^[8]

Ecology

Cantharellus subalbidus may form a mycorrhizal association with species of pine, hemlock, Douglas-fir, and Pacific madrone. ^{[3] [9] [4]}

Uses

A choice edible mushroom, it can be prepared by being sautéed or cutting into chunks and baking at 350 °F (177 °C) for 10 minutes. ^[6]

References

1. 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
2. Davis, R. Michael. Field Guide to Mushrooms of Western North America. Berkeley. pp. 272–273. OCLC   797915861.
3. 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.
4. Arora, David (1986) [1979]. Mushrooms Demystified: A Comprehensive Guide To The Fleshy Fungi (2nd ed.). Berkeley: Ten Speed Press. p. 662. ISBN   0-89815-169-4.
5. Plischke, J. (March 2004). "Cantharellus subalbidus: The white chanterelle". MushroomExpert.com. Retrieved 13 September 2010.
6. Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. p. 5. ISBN   978-1-4930-2669-2.
7. "Seasonal Chart for Edible Mushrooms". Central Oregon Mushroom Club. Archived from the original on 2024-03-31. Retrieved 2024-03-31.
8. 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.
9. Wood, Michael; Stevens, Fred. "California Fungi—Cantharellus subalbidus". mykoweb.com. Retrieved 14 September 2010.

External links

• 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.