Cantharellus subalbidus, the white chanterelle, is a fungus native to western North America.

[3] Several other species of chanterelle may be found in western North America: 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.

C. subalbidus is native to California and the Pacific Northwest region of North America.

[7] Cantharellus subalbidus may form a mycorrhizal association with species of pine, hemlock, Douglas-fir, and Pacific madrone.

[4][8][9] 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.