White chanterelle mushrooms, also known as Cantharellus subalbidus, are a rare and prized variety of chanterelles. They have a pale, creamy white color and are found in the Pacific Northwest, particularly in moist, forested areas. These mushrooms have a mildly fruity, earthy aroma with a peppery taste, making them a popular ingredient in gourmet cooking. Unlike golden chanterelles, they tend to bruise easily, showing a slightly brown or tan discoloration when handled. White chanterelles are highly sought after by foragers due to their delicate flavor and limited availability.
It began over 35 years ago, with a man discovering a patch of wild morel mushrooms growing near his family farm in the Columbia River Gorge. A farmer and mill-worker, John Anderson, along with his wife Wanda, had a love of good food, great respect for nature and an ethic of sustainability.
With no fear of getting their hands dirty. John and Wanda began carefully foraging and selling morels to the best local restaurants. Word spread and Foods In Season was born. Today, the Andersons distribute an impressive line of products to top chefs, retailers and distributors all across America.
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