squamosus Cooke, Illustrations of British Fungi (Hymenomycetes) (London) 4: pl.

Henry (1981) Deconica squamosa Cooke (1885) Dryophila sublateritia (Fr.)

pomposum (Bolton) P. Roux & Guy García (2006) Hypholoma sublateritium (Fr.)

pomposum (Bolton) Rea (1922) Hypholoma sublateritium var.

The cap is 3.5–10 centimetres (1+1⁄2–4 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.

The cheilocystidia are variable; the spore print is purple-brown.

It could be confused with highly toxic species[3] such as Galerina marginata or Hypholoma fasciculare.

In Pennsylvania, New Jersey, and West Virginia they are found in dense clusters on stumps and roots from October until long after frosts.

[4] Hypholoma lateritium is sometimes considered edible[5] but caution must be taken to avoid confusing it with similar-looking deadly species.

[6] The taste is mild to somewhat bitter, but when cooked the mushrooms have a nutty flavor.

[7] Brick tops have been considered one of the better edibles of late fall in the Northeast United States.