Cinnamon Cap
(Hypholoma Lateritium)

Cinnamon Caps were first documented in Europe, today they can be found growing in temperate regions like Asia, Europe and North America. Cinnamon Cap mushrooms are small in size, grow in tight clusters, ranging from 3 to10 cm with convex caps on top of tall, slender stems. The vary in color from golden-orange to brick red depending on maturity, and the color gradually fades to white around the edges. 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 acrid as they mature. An interesting note is that Cinnamon Cap mycelium will smell of sweet fresh crisp Apples.

Patience & Waiting Stage - Spawn Run/Colonization

1. Spawn Run (Colonization) – allow inoculated mushroom grow kit to incubate at room temperature. This will take 2 to 3 weeks, depending on storage temperature. Move onto next stage once grow kit is dense and uniformly covered with white mycelium.

Observation Stage - Primordial/Pinhead Formation

2. Pinning (Initiate Mushroom Formation) – Drop Temperature, increase Relative Humidity. Watch for mycelium to form Pin like growths and small mushrooms. Move onto the next stage once mushrooms are visible.

Action Stage - Fruiting

3. Cut small x or poke 1/8” holes in the side of the bag for mushrooms to grow through. Alternatively with the gusseted plastic bags simply cut off the top of the bag and gentle roll/fold the bag down to the top of the mushroom block.

4. Fruiting (Mushroom Formation) – Adjust Temperature and Relative Humidity. Provide plenty of Fresh Air (Oxygen). First harvest of Mushrooms will occur within 1 week.

Renew/Flushing Stage - Crop Cycle

5. With clean water submerge the wooden block for 3 to 5 hours, weight it down if necessary. This will re-hydrate the wooden substrate material and provide the mycelium with much needed moisture. Place the mycelium block back into a clean bag and close off to simulate underground conditions, this will allow the mycelium time to regenerate. Watch for pin formation and carefully monitor for signs of contamination.

Refer to Grow Guide for more details.

Health Benefits:

Cinnamon Cap contains many bioactive substances such as vitamins like thiamin, riboflavin, and niacin, and minerals including calcium, potassium, and sodium.

Summary:

Texture/Flavor: Crispy, Nutty Taste
Difficulty: Easy
Growing Conditions: 10-24°C, 85-90% humidity Nutrients: phytochemicals, Anti-Oxidants, β-glucan, Fiber, Protein, and lots of Essential Oils.
Common Uses: Pastas, Stir Fries, Sautéed, or substituted as Seafood.