White Chantrelle mushrooms are classified as Cantharellus subalbidus, whereas the more common gold Chantrelles are classified as Cantharellus cibarius. One characteristic of Chantrelle mushrooms that sets it apart from other (poisonous) mushrooms is the false gills on the underbelly of the cap. They are more like folds, running like veins along the stem up to the edges of the cap. Similar-looking poisonous mushrooms have true gills, forming separate gills that can be separated from the cap.

The large White Chantrelle mushrooms are not uniform in shape; the cap is described as flat and somewhat funnel-shaped. The mushroom’s stem runs continuously up to the lobed margins of the cap. The taste is not as fruity as a golden Chantrelle and is earthier. The taste is peppery when raw and not as distinct as other mushrooms. The flesh of the White Chantrelle mushroom gets discolored when overly handled or damaged.

Serving Ideas

Cleaning White Chantrelle mushrooms is more of a challenge because of its gills and debris collected from its growing habitat. To clean, run under water and brush debris gently from the folds and the cap, allowing the fungus to dry on a paper towl. These pale Chantrelles are best when cooked. Sautee in oil or butter with herbs in a reduction or chop and add to pastas or meat dishes. White Chantrelle mushrooms pair well with chicken or veal; they retain their flavor after baking. These mushrooms keep well unwashed in a brown paper bag in the refrigerator until they are cleaned; clean mushrooms can be kept refrigerated for a few days.

Geography/History

White Chantrelle mushrooms are found growing in the ground in the coniferous and hardwood forests of northern California and the Pacific Northwest, like their golden cousins. They are more commonly found in older-growth areas than in new forests. White Chantrelles grow in limited numbers, among twigs and brambles.

Seasons/Availability

White Chantrelle mushrooms are available during the fall.