Dried Cinnamon Caps

(Hypholoma Sublateritium) The name cinnamon cap is derived from the cinnamon like appearance of the spores. Prized for their crunchy texture and nutty flavor. The whole mushroom is edible and can usually be used without slicing. These are great in soups and stews and a fantastic addition to many egg dishes. Try some in an omelet or quiche today!