Sources:
Enter the
Share Market
Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Podcast
Cinnamon Cap mushrooms are small in size, averaging 3-10 centimeters in diameter, and grow in tight clusters with convex caps on top of tall, slender stems. The caps are firm and can range in color from golden-orange to brick red depending on maturity, and the color gradually fades to white around the edges. The top of the cap may also contain some white flakes. The crowded gills are cream to ivory when young, turning a purple-grey to brown as the mushroom ripens and the stem is slender and off-white to pale yellow. Cinnamon Cap mushrooms have a light, woodsy scent, and when cooked, they retain their firm, crisp texture and offer a mild, earthy, nutty taste, which may become bitter as they mature.
Cinnamon Cap mushrooms are available in the fall.
Cinnamon Cap mushrooms, botanically classified as Hypholoma sublateritium, are an edible variety that is also often classified as Hypholoma lateritium and is a member of the Strophariaceae family. Also known as Brick Cap and Brick Top mushrooms, Cinnamon Cap mushrooms are found growing in the wild and are also commercially cultivated. This mushroom colonizes quickly, growing in dense clusters, and is commonly found on stumps or logs of oak and chestnut trees. Some sources in Britain claim that Cinnamon Cap mushrooms are inedible, while others, primarily in North America, disagree. This variety is often confused with the inedible sulphur tufts mushroom, which may explain the controversy over the Cinnamon Cap mushroom’s edibility. Cinnamon Cap mushrooms are widely consumed in the United States, Canada, and Japan, where they are known as Kuritake and are favored for their nutty flavor and versatility in many culinary dishes.
Cinnamon Cap mushrooms are rich in vitamins like thiamin, riboflavin, and niacin, and minerals including calcium, potassium, and sodium.
Cinnamon Cap mushrooms must be cooked and are best suited for boiling, sautéing, and pan-frying. Due to their small size, they can be used whole, stems included, but they should be cleaned with a damp paper towel or a soft brush and trimmed prior to use. Younger Cinnamon Cap mushrooms are often preferred as older mushrooms may have a bitter taste. They are commonly used in risottos, stir-fries, soups, stews, bruschetta, and egg dishes such as scrambles, frittatas, or omelets. They can also be pan-fried and served as a side dish to salmon or grilled steak, or pickled for extended use. Cinnamon Cap mushrooms pair well with grilled meats, seafood, garlic, onions, chives, sweet peppers, cherry tomatoes, tarragon, parsley, red wine, miso, and creamy cheeses like ricotta, Gruyere, and Emmentaler. They will keep up to a week when stored in an open paper bag in the refrigerator but are recommended for immediate use for best flavor.
Cinnamon Cap mushrooms are considered a delicacy in Japan and are valued for their crisp, nutty taste. Cultivation of these small mushrooms began at the Mori Mushroom Institute in Kiryu, Japan, and the mushrooms are grown on logs of oak or chestnut with sawdust to create a sustainable, year-round industry. In Japan, mushrooms are a large part of daily diets because they are low in calories, provide vital nutrients, and are available year-round at a somewhat affordable price. Cinnamon Cap mushrooms are commonly incorporated into soups in Japan and can be cooked with amitake and hanaiguchi mushrooms in a base of konbu kelp and soy sauce to create an umami flavored dish. Cinnamon Cap mushrooms should not be confused with the similar-looking Japanese nameko mushroom, which has also been referred to at times as a Cinnamon Cap mushroom.
The origins of Cinnamon Cap mushrooms are largely unknown, but they were first recorded in 1762 by a German mycologist. Today Cinnamon Cap mushrooms can be found growing in the wild and are also cultivated and sold at farmers markets and specialty grocers in Europe, North America, and in the temperate regions of Asia, especially in Japan and Korea.
Recently Spotted
People have spotted Cinnamon Cap Mushrooms using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
Cinnamon Cap mushrooms are small in size, averaging 3-10 centimeters in diameter, and grow in tight clusters with convex caps on top of tall, slender stems. The caps are firm and can range in color from golden-orange to brick red depending on maturity, and the color gradually fades to white around the edges. The top of the cap may also contain some white flakes. The crowded gills are cream to ivory when young, turning a purple-grey to brown as the mushroom ripens and the stem is slender and off-white to pale yellow. Cinnamon Cap mushrooms have a light, woodsy scent, and when cooked, they retain their firm, crisp texture and offer a mild, earthy, nutty taste, which may become bitter as they mature.
Seasons/Availability
Cinnamon Cap mushrooms are available in the fall.
Current Facts
Cinnamon Cap mushrooms, botanically classified as Hypholoma sublateritium, are an edible variety that is also often classified as Hypholoma lateritium and is a member of the Strophariaceae family. Also known as Brick Cap and Brick Top mushrooms, Cinnamon Cap mushrooms are found growing in the wild and are also commercially cultivated. This mushroom colonizes quickly, growing in dense clusters, and is commonly found on stumps or logs of oak and chestnut trees. Some sources in Britain claim that Cinnamon Cap mushrooms are inedible, while others, primarily in North America, disagree. This variety is often confused with the inedible sulphur tufts mushroom, which may explain the controversy over the Cinnamon Cap mushroom’s edibility. Cinnamon Cap mushrooms are widely consumed in the United States, Canada, and Japan, where they are known as Kuritake and are favored for their nutty flavor and versatility in many culinary dishes.
Nutritional Value
Cinnamon Cap mushrooms are rich in vitamins like thiamin, riboflavin, and niacin, and minerals including calcium, potassium, and sodium.
Applications
Cinnamon Cap mushrooms must be cooked and are best suited for boiling, sautéing, and pan-frying. Due to their small size, they can be used whole, stems included, but they should be cleaned with a damp paper towel or a soft brush and trimmed prior to use. Younger Cinnamon Cap mushrooms are often preferred as older mushrooms may have a bitter taste. They are commonly used in risottos, stir-fries, soups, stews, bruschetta, and egg dishes such as scrambles, frittatas, or omelets. They can also be pan-fried and served as a side dish to salmon or grilled steak, or pickled for extended use. Cinnamon Cap mushrooms pair well with grilled meats, seafood, garlic, onions, chives, sweet peppers, cherry tomatoes, tarragon, parsley, red wine, miso, and creamy cheeses like ricotta, Gruyere, and Emmentaler. They will keep up to a week when stored in an open paper bag in the refrigerator but are recommended for immediate use for best flavor.
Ethnic/Cultural Info
Cinnamon Cap mushrooms are considered a delicacy in Japan and are valued for their crisp, nutty taste. Cultivation of these small mushrooms began at the Mori Mushroom Institute in Kiryu, Japan, and the mushrooms are grown on logs of oak or chestnut with sawdust to create a sustainable, year-round industry. In Japan, mushrooms are a large part of daily diets because they are low in calories, provide vital nutrients, and are available year-round at a somewhat affordable price. Cinnamon Cap mushrooms are commonly incorporated into soups in Japan and can be cooked with amitake and hanaiguchi mushrooms in a base of konbu kelp and soy sauce to create an umami flavored dish. Cinnamon Cap mushrooms should not be confused with the similar-looking Japanese nameko mushroom, which has also been referred to at times as a Cinnamon Cap mushroom.
Geography/History
The origins of Cinnamon Cap mushrooms are largely unknown, but they were first recorded in 1762 by a German mycologist. Today Cinnamon Cap mushrooms can be found growing in the wild and are also cultivated and sold at farmers markets and specialty grocers in Europe, North America, and in the temperate regions of Asia, especially in Japan and Korea.
Recently Spotted
People have spotted Cinnamon Cap Mushrooms using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
West Seattle Farmers Market
SnoValley Mushrooms
Near Seattle, Washington, United StatesDuvall, WA About a day ago, 3/24/19 Spotter's comments : Amazing sautéed with garlic and butter until just browned - Yum! 
Ballard Farmer's Market
Sno-Valley Mushrooms
Near Seattle, Washington, United StatesAbout 57 days ago, 1/27/19 Spotter's comments : Cinnamon Cap Mushrooms spotted at Ballard Farmer's Market. Nutty, fiborous - a delight sauteed! 
West Seattle Farmers Market
Snovalley Gardens
Near Seattle, Washington, United States, Redmond About 99 days ago, 12/16/18 Spotter's comments : Cinnamon Cap Mushrooms spotted at West Seattle Farmers Market. Grown in a sterile environment with so much variety! |
