Cantharellus subalbidus
| 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 |
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]
Description
[edit]The 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
[edit]Several 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
[edit]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.[6]
The fungus has been found to be more common in old-growth forests than in younger forests.[7]
Ecology
[edit]Cantharellus subalbidus may form a mycorrhizal association with species of pine, hemlock, Douglas-fir, and Pacific madrone.[4][8][9]
Uses
[edit]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.[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.
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