Hypholoma lateritium

Description

The cap is 3.5–9 centimetres (1+1⁄2–3+1⁄2 in) 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 12 cm (4+3⁄4 in) 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.

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.

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. 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.