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Cantharellus subalbidus
Species of fungus From Wikipedia, the free encyclopedia
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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.
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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.
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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][10]
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
External links
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