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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 winter through spring.
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.
Mindful Mushrroms
San Diego, CA
Cinnamon Cap mushrooms have crowded gills that start as cream to ivory in color when young and shift to purple-grey to brown as the mushrooms mature. Their slender stems are off-white to pale yellow, offering a visual complement to their golden-orange or brick-red caps. Known for their mild, earthy flavor, these mushrooms develop a bitter taste as they age but remain highly valued for their firm, crisp texture even after cooking.
Specialty Produce
1929 Hancock Street
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(619) 295-3172 [email protected]
Cinnamon Cap mushrooms must be cooked before consumption and are versatile in culinary use, suitable for dishes like risottos, stir-fries, soups, stews, and egg-based meals such as frittatas or omelets. They pair beautifully with ingredients like garlic, onions, seafood, and creamy cheeses. Younger mushrooms are preferred for their milder taste. For storage, keep them in an open paper bag in the refrigerator, but use them quickly to enjoy their freshest flavor.
Cinnamon Cap mushrooms are also known as Brick Cap or Brick Top mushrooms and belong to the Strophariaceae family. These mushrooms grow in dense clusters on stumps or logs of oak and chestnut trees, both in the wild and through commercial cultivation. Though there is some debate over their edibility in Britain, they are widely consumed in North America and Japan, prized for their nutty flavor. They also provide a rich source of thiamin, riboflavin, niacin, calcium, potassium, and sodium.
Mindful Mushroom
Cinnamon Cap Mushrooms were first documented in 1762 by a German mycologist. They thrive in temperate regions and are cultivated as well as found in the wild. These mushrooms are sold at farmers markets and specialty grocers across Europe, North America, and parts of Asia, with Japan and Korea being particularly notable for their presence.
Cinnamon Cap mushrooms: These mushrooms are cherished in Japan for their crisp, nutty flavor and are often used in soups. They are cultivated sustainably on oak or chestnut logs with sawdust, ensuring year-round availability. They complement dishes with amitake and hanaiguchi mushrooms, blending well with konbu kelp and soy sauce for an umami-rich experience. They should not be mistaken for nameko mushrooms, which look similar.
Cinnamon Cap mushrooms grow in tightly packed clusters with caps that range from golden-orange to brick red and gradually fade to white around the edges. Their slender stems are off-white to pale yellow, and as they mature, their gills transition from cream to purple-grey or brown. When cooked, they maintain a firm texture and offer a mild, nutty flavor, though older mushrooms may have a slightly bitter taste.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Cinnamon Cap mushrooms are versatile and must be cooked before consumption. They can be sautéed, pan-fried, boiled, or pickled, often used in dishes like risotto, soups, bruschetta, and egg-centric recipes such as frittatas. Their small size allows them to be cooked whole. Pair them with seafood, grilled meats, garlic, or creamy cheeses for enhanced flavor. For best results, use younger mushrooms and store them in an open paper bag in the fridge for up to a week.
Cinnamon Cap mushrooms are edible fungi commonly grown on stumps and logs of oak and chestnut trees. Known as Kuritake in Japan, they're appreciated for their nutty flavor and versatility in cooking. Despite their popularity in North America and Japan, there's debate about their edibility in Britain, likely due to confusion with the inedible sulphur tufts mushroom, which shares a similar appearance in the wild.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Cinnamon Cap Mushrooms were first documented in 1762 by a German mycologist. These mushrooms grow naturally in the wild but are also cultivated for sale at farmers markets and specialty grocers. They are commonly found in Europe, North America, and temperate Asian regions, with notable presence in Japan and Korea.
Hillsdale Farmers Market
1405 S Vermont St, Portland, OR 97219
(503) 475-6555
Cinnamon Cap mushrooms are a Japanese delicacy known for their crisp, nutty flavor. They are cultivated year-round on oak or chestnut logs with sawdust, providing a sustainable source of nutrition. Often used in soups, they pair well with amitake and hanaiguchi mushrooms, enhanced by konbu kelp and soy sauce for an umami-rich dish. Despite their appearance, they should not be mistaken for the Japanese nameko mushroom.
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