Hypholoma lateritium, sometimes called brick cap, chestnut mushroom, cinnamon cap, brick top, red woodlover or kuritake, is a species of fungus in the genus Hypholoma, which also contains the slightly smaller poisonous species Hypholoma fasciculare.
Taxonomy Hypholoma sublateritium is a synonym.
Description The cap is in diameter, usually with a brick-red coloration in the center and a paler margin. It is smooth, sometimes with red-brown flecks in the middle and sometimes with flaky veil remnants, which can easily be washed off in the rain, on the outside. The gills are crowded, starting yellowish and becoming grayish with age. They do not have the green color of Hypholoma fasciculare. The stipe is up to long, light yellow and darker below.
The spore print is purple-brown. The spores have a germ pore and are 6.0–7.5 × 3.5–4.0 μm, ellipsoid; smooth; thin-walled. Pleurocystidia are abundant, fusoid-ventricose to mucronate, and up to 40 x 10 μm. Cheilocystidia are fusoid-ventricose, cylindric or irregular, with subcapitate apices; hyaline; thin-walled; up to 35 x 8 μm.
Similar species It could be confused with highly toxic species such as Galerina marginata or Hypholoma fasciculare. It can also resemble Pholiota mixta and members of Pyrrhulomyces.
Distribution and habitat In Pennsylvania, New Jersey, and West Virginia they are found in dense clusters on stumps and roots from October until long after frosts.McIlvaine, Charles; Macadam, Robert K. (1973). One Thousand American Fungi. New York: Dover. .
Edibility Hypholoma lateritium is sometimes considered edible but caution must be taken to avoid confusing it with similar-looking deadly species. In Europe the species is often considered inedible or even poisonous. Specimens are best when collected young; older specimens tend to be bitter from being fouled by insects.Palmer, E. Laurence; Fowler, H. Seymour (1975). Fieldbook of Natural History: Second Edition. New York: McGraw Hill. xviii + 779 pp. (Hypholoma sublateritium, p. 86.)
The taste is mild to somewhat bitter, but when cooked the mushrooms have a nutty flavor. They are especially delicious when sauteed in olive oil.Cornell Mushroom Blog. https://blog.mycology.cornell.edu/?p=27 Brick tops have been considered one of the better edibles of late fall in the Northeast United States. It is considered a choice edible in Japan.
References Mostly translated from the German page.
External links http://www.mushroomexpert.com/hypholoma_sublateritium.html
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