Cantharellus subalbidus

Cantharellus subalbidus, the white chanterelle, is a fungus native to California and the Pacific Northwest region of 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.
"Cantharellus subalbidus" may form a mycorrhizal association with species of pine, hemlock, Douglas-fir, and Pacific madrone. "C. subalbidus" has been found to be more common in old-growth forests than in younger forests.
Similar species.
Several other species of chanterelle may be found in western North America:
Additionally, "Hygrophoropsis aurantiaca", "Chroogomphus tomentosus", and species in the genera "Craterellus", "Gomphus", "Omphalotus", and "Polyozellus" may have a somewhat similar appearance to "C. subalbidus".
Uses.
A choice edible, they can be prepared by being sautéed or cutting into chunks and baking at 350° Fahrenheit for 10 minutes.