White Chanterelle Mushrooms are pretty much unknown in Europe, and are rare even in North America, where they grow in the Pacific Northwest. They generally like to grow in the autumn near coniferous trees such as pine and fir.
They are like a Common Chanterelle, but are white turning to orange where they have been bruised or cut, or where they aging.
The cap varies from white to a cream colour, and can be 2 to 4 inches wide (5 to 11 cm.) There are gills underneath the cap.
The stalk, which is thicker than that of a Common Chanterelle, can be 1 to 2 ⅓ inches tall (1.5 to 6 cm.)
They have a tender, meaty texture and a mild taste and aroma. They are missing the fruity smell that Common Chanterelles have. They have a slightly bitter aftertaste.
White Chanterelles dry well, but because they get leathery after drying, they need to be either really soaked to rehydrate them, and chopped finely after soaking. To freeze, fry in oil or butter first.