Laura Smith
Brick cap mushrooms (Hypholoma lateritium or Hypholoma sublateritium) are edible and non-hallucinogenic. They are also known as cinnamon caps, chestnut mushrooms, brick tops, red woodlovers, or kuritake. These mushrooms have a nutty flavor when cooked and are especially delicious when sauteed in olive oil. They are considered a choice edible in Japan and the US, although some sources, particularly from Europe, list them as bitter-tasting and even poisonous. While brick caps are not hallucinogenic, there are some poisonous look-alikes, including the deadly galerina and sulphur tuft mushrooms.
| Characteristics | Values |
|---|---|
| Edibility | There is no consensus on the edibility of brick cap mushrooms. Some sources claim they are edible, while others say they are inedible or even poisonous. |
| Taste | The taste is described as mild to bitter, with a nutty flavor when cooked. |
| Culinary Use | Brick cap mushrooms are used in cooking, often sauteed or pan-fried with oil, butter, garlic, thyme, and seasonings. |
| Scientific Name | Hypholoma sublateritium (synonym: Hypholoma lateritium) |
| Common Names | Brick Cap, Brick Top, Cinnamon Cap, Chestnut, Brick Tufts, Red Woodlover, Kuritake |
| Cap Color | Brick red, reddish-brown, with a paler margin or pinkish to whitish edges |
| Cap Shape | Wide, convex, or mostly flat, with a smooth surface |
| Cap Size | 3.5-9 cm (1.5-3.5 inches) in diameter |
| Gills | Crowded, starting yellowish and turning grayish with age, eventually developing purple-gray to purple-brown colors |
| Stipe (Stem) | Light yellow, darker below, with a smooth and undecorated surface |
| Stipe Size | Up to 12 cm (4.75 inches) long, with a width of 1-2 cm |
| Spore Print Color | Purple-brown |
| Habitat | Grows in dense clusters on decaying hardwood stumps and logs, commonly found in the US and Japan |
| Look-alikes | Some poisonous mushrooms, such as Pholiota, Deadly Galerina, and Sulphur Tuft, can be mistaken for brick cap mushrooms. |
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What You'll Learn
- Brick cap mushrooms are edible and have a nutty flavour when cooked
- They are known to cause gastric upset in some people
- Brick caps are not hallucinogenic but some lookalikes are poisonous
- They are a choice edible in Japan and the US but not in Europe
- Brick caps are also known as cinnamon caps, brick tops, and kuritake
Brick cap mushrooms are edible and have a nutty flavour when cooked
Brick cap mushrooms (Hypholoma lateritium or Hypholoma sublateritium) are indeed edible and have a nutty flavour when cooked. They are also known as brick tops, cinnamon caps, chestnut mushrooms, kuritake, and red woodlovers. They are widely distributed east of the Rocky Mountains, particularly in the northeast and New England, and are also found in Europe and parts of Asia. They are a choice edible in Japan and the United States, although some sources, particularly European ones, list them as inedible or even poisonous.
Brick caps are a fall mushroom, typically appearing in late summer through early winter, and sometimes even into January during unseasonably warm weather. They are saprobic, feeding on decaying hardwood, and typically grow in dense, tight clusters around hardwood stumps, fallen logs, and dead trees. They are easily identifiable by their brick-reddish-brown caps, which are wide, convex, or mostly flat, and average 1-4 inches (or 3.5-9 centimetres) across. The caps are smooth, sometimes with red-brown flecks, and have a paler margin that fades from pinkish to whitish. The gills are crowded and start out yellowish, becoming grayish with age, and eventually developing purple-grey to purple-brown colours as the spores mature.
While brick cap mushrooms are edible, there is some debate about their taste, with some sources describing them as bitter. It is recommended to pick only young specimens, as older mushrooms may be more likely to be bitter due to the presence of bugs or other decay organisms. Cooking the mushrooms properly can also help improve their taste; they are best when sautéed or pan-fried with olive oil, butter, garlic, thyme, and seasonings.
It is important to exercise caution when foraging for brick cap mushrooms, as there are several poisonous look-alikes, including other members of the genus Hypholoma that grow in clusters on wood but have yellow, orange, and brown caps. Additionally, brick caps are related to wine caps, which are known to cause gastric upset in some people.
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They are known to cause gastric upset in some people
Brick cap mushrooms (Hypholoma lateritium or Hypholoma sublateritium) are edible and non-hallucinogenic. They are known to have a nutty flavour when cooked and are especially delicious when sautéed in olive oil. However, they are also known to cause gastric upset in some people.
Brick caps are related to wine caps (Stropharia rugosoannulata), and wine caps are well known to cause gastric upset in some people who are sensitive to them. While brick caps are considered edible, there is some discrepancy in the literature regarding their taste, with some sources describing them as bitter and inedible. This may be related to the mushroom's age, or the presence of bugs or other decay organisms.
To avoid any potential gastric upset, it is recommended to only consume young brick cap mushrooms, as older mushrooms may be more likely to cause digestive issues. Additionally, it is important to properly identify the mushrooms before consumption, as there are several poisonous look-alikes, including sulphur tuft mushrooms and the deadly galerina, which can be distinguished by their bell-shaped caps and smaller size.
When foraging for brick caps, it is important to look for their distinct characteristics. They typically grow in tight clusters on decaying hardwood logs and stumps, and their caps are a brick-reddish brown colour with pale margins. The gills start out white to yellowish and turn grayish with age, eventually developing purple-grey to purple-brown spores. The stems are whitish near the cap and reddish near the base.
While brick caps are considered edible in the US and Japan, some European sources list H. sublateritium as poisonous. However, there do not appear to be any reports of food poisoning associated with consuming this mushroom. Overall, brick cap mushrooms are a safe and edible species, but as with any wild mushroom, it is important to properly identify them and consume only young specimens to minimise the risk of any gastric upset.
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Brick caps are not hallucinogenic but some lookalikes are poisonous
Brick cap mushrooms (Hypholoma sublateritium) are not hallucinogenic. They are considered edible in some parts of the world, such as the USA and Japan, where they are a popular edible fungus. However, in Europe, they are often listed as inedible or even poisonous. There are conflicting reports about the taste of brick caps, with some sources describing them as bitter and inedible, while others find them to have a nutty and delicious flavour. The discrepancy in taste may be related to the mushroom's age, the presence of bugs, or other decay factors. As a precaution, it is recommended to cook only young brick caps separately to avoid spoiling the rest of the dish with a potentially bitter flavour.
While brick caps themselves are not hallucinogenic or poisonous, there are some look-alike species that can be poisonous. It is important to be able to distinguish brick caps from these similar-looking mushrooms to avoid accidental poisoning. One such look-alike is the deadly galerina, which is a common poisonous mushroom that grows on decaying hardwoods from spring to fall. Deadly galerina mushrooms differ from brick caps in that they have bell-shaped caps, are generally smaller, and typically have a ring around the stem. Another poisonous mushroom that resembles brick caps is the sulphur tuft mushroom, which is also mentioned as a look-alike in some field guides.
To identify brick cap mushrooms correctly, it is important to pay attention to their distinct characteristics. Brick caps are known for their brick-reddish brown caps, which are usually smooth and range in size from 3.5 to 9 centimetres in diameter. The caps often have a paler margin, with pinkish, tan, or yellowish edges, especially when the mushrooms are young. As they mature, the caps take on a deeper reddish colouring. The gills of young brick caps are yellowish, turning grayish with age, and eventually developing purple-grey to purple-brown colours as the spores mature. Brick caps typically grow in tight clusters on decaying hardwood logs and stumps, and their stipes (stems) are yellowish or whitish near the top and reddish-brown towards the base.
When foraging for brick caps, it is crucial to be cautious and confident in your identification skills. Mistaking brick caps for their poisonous look-alikes can have serious consequences. Always refer to reliable field guides and, if in doubt, avoid consuming any mushrooms that you cannot identify with certainty. Additionally, be mindful of local regulations and guidelines regarding mushroom foraging to ensure sustainable and legal practices.
In conclusion, brick cap mushrooms are not hallucinogenic, but some of their look-alike species are indeed poisonous. Proper identification, an understanding of key characteristics, and knowledge of similar-looking mushrooms are essential for safe and enjoyable mushroom foraging experiences.
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They are a choice edible in Japan and the US but not in Europe
Brick cap mushrooms (Hypholoma lateritium or Hypholoma sublateritium) are a species of fungus in the genus Hypholoma. They are commonly known as brick caps or brick tops due to their brick-reddish-brown caps. They are also called cinnamon caps, chestnuts, brick tufts, red woodlovers, or kuritake (in Japanese).
Brick caps are considered a "choice edible" mushroom in Japan and the US, particularly in the Northeast. They are often described as having a nutty flavour when cooked and are said to be especially delicious when sauteed in olive oil or with garlic and thyme. However, some sources, particularly in North America, describe them as having a bitter taste, which may be related to the mushroom's age or the presence of bugs or other decay organisms.
While brick caps are considered edible in Japan and the US, they are generally not recommended for consumption in Europe, with some sources listing them as poisonous. This discrepancy may be due to their similarity in appearance to other poisonous species, such as the sulphur tuft mushroom, or their relation to the poisonous Hypholoma fasciculare species.
Brick caps typically grow in dense clusters on decaying hardwood stumps and logs, particularly in the fall or early winter. They are most commonly found east of the Rocky Mountains in the US, specifically in the Northeast/New England region. They are also found in Europe and parts of Asia but are not as highly regarded as an edible species in these regions.
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Brick caps are also known as cinnamon caps, brick tops, and kuritake
Brick cap mushrooms (Hypholoma lateritium or Hypholoma sublateritium) are also known as cinnamon caps, brick tops, and kuritake (in Japanese). They are an autumn mushroom species that grows in dense, tight clusters around hardwood stumps and dead trees. The caps of brick caps are brick-reddish brown, with a paler margin, and they are smooth, sometimes with red-brown flecks in the middle. The gills are crowded, starting yellowish and becoming grayish with age. The stipe is light yellow and darker below, and the spores are purple-brown.
Brick caps are a saprobic mushroom species, meaning they feed on dead and decaying hardwood. They are most commonly found growing out of old stumps and fallen logs, and they are widely distributed east of the Rocky Mountains in the US, specifically in the northeast and New England. They typically start to appear around October in the Midwest and can continue to fruit into early winter, thanks to unseasonably warm weather.
While brick caps are considered edible in the US and Japan, there is some debate about their edibility in Europe, where they are often listed as poisonous or inedible due to their bitter taste. However, some sources in North America also consider them inedible due to bitterness. The Michigan Mushroom Hunters Club suggests that only young brick caps be consumed, and that they be cooked separately to avoid spoiling the rest of the meal with a potentially bitter flavor.
Brick caps are related to other mushrooms in the Hypholoma genus, some of which are poisonous. It is important to be able to distinguish brick caps from their poisonous cousins, such as the deadly galerina, which has a bell-shaped cap and is generally smaller, and the sulphur tuft mushroom.
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Frequently asked questions
No, brick cap mushrooms are not hallucinogenic. They are, in fact, edible and have a nutty flavor when cooked. However, there is some debate on their edibility, with some sources claiming they are bitter and inedible.
Brick cap mushrooms are identified by their brick-reddish brown caps, giving them their name. They typically grow in dense clusters on decaying hardwood stumps and logs. The gills start out white to gray and turn dark purple-gray as they mature.
Brick cap mushrooms are commonly found growing out of old stumps and fallen logs across the US, particularly east of the Rocky Mountains and in the northeast/New England. They also grow in Europe and parts of Asia.
