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Brick Top Mushrooms grow in clusters in mid-autumn on deciduous wood logs or stumps.
The cap can grow up to 2 1/2" wide (6 cm) and becomes very flat when fully mature. The centre of the cap is brick red, then shades to yellow toward the edges, becoming brown around the edges.
The mushrooms need to be harvested young. When young, the cap will be more curved on top, and have yellowish-green gills underneath.
The flesh is firm with a mild flavour.
Brick Top Mushrooms are sometimes also called Cinnamon Cap, because an American distributor of mushroom spawn has unfortunately decided to start calling them that, whereas previously Cinnamon Cap was used as an English name for Nameko mushrooms.
Brick Top Mushrooms are very popular in Japanese cooking. They can be grown and bought commercially.
Also called:  Brickcap Mushrooms
Cinnamon Cap Hypholoma sublateritium, Naematoloma sublateritium, Psilocybe Sublateritia (Scientific Name) Hypholome Couleur de Brique (French) Ziegelroter Schwefelkopf (German)
See Also
Nameko Mushrooms
Other entries for Mushrooms
Agaricus Mushrooms, Bay Boletus Mushrooms, Brick Top Mushrooms, Cauliflower Mushrooms, Cloud Ear Mushrooms, Enoki Mushrooms, Hen-of-The-Woods Mushrooms, Mushroom Gills, Nameko Mushrooms, Oyster Mushrooms, Shiitake Mushrooms, Shimeji Mushrooms, Snow Mushrooms, Stipe, Straw Mushrooms, Truffles, Wild Mushrooms, Wood Ear Mushrooms
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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