Live high-quality Stropharia rugosoannulata (Wine Cap) culture in a syringe. 
 
About this mushroom
 
Physical Characteristics:
Cap: The caps of Wine Cap mushrooms are distinctive, ranging from wine-red to burgundy in color. They are convex to flat as they mature, often with a smooth surface and a slightly sticky texture when wet.
Gills: The gills are white to pale grey initially, becoming darker with age as the spores mature. They are closely spaced and adnate, meaning they are broadly attached to the stem.
Stem: The stem is sturdy and white, often with a noticeable ring (annulus) near the top. The base of the stem can be slightly bulbous.
Size: Caps can range from 2 to 6 inches in diameter, with stems growing up to several inches in length.
Aroma:
The aroma of Wine Cap mushrooms is mild and earthy, with a hint of freshness. The scent is pleasant and not overpowering.
Taste:
The taste of Wine Cap mushrooms is mild and somewhat nutty, with a slight earthiness. They have a firm, meaty texture, making them a versatile addition to various culinary dishes. When cooked, their flavor becomes more pronounced, absorbing the flavors of accompanying ingredients well. They are often used in soups, stir-fries, and grilled dishes due to their robust texture and pleasant taste.
 
Brief History of Stropharia rugosoannulata (Wine Cap)
 
Stropharia rugosoannulata, commonly known as Wine Cap mushroom, is appreciated for its ease of cultivation and culinary value. Here is a brief history:
Discovery and Classification:
The Wine Cap mushroom was first described scientifically in 1922 by American mycologist William Alphonso Murrill.
It belongs to the genus Stropharia, which includes several species of saprophytic mushrooms known for their distinctive cap colors and growth on decaying organic matter. The name "rugosoannulata" refers to the wrinkled ring around the stem.
Habitat and Distribution:
Wine Cap mushrooms are found in temperate regions across North America, Europe, and Asia.
They thrive in nutrient-rich soils, particularly in gardens, compost heaps, and mulched areas. They are often found growing on decaying organic matter, such as straw, wood chips, and other plant debris.
Cultural and Medicinal Uses:
While Wine Cap mushrooms are not as prominent in traditional medicine as some other fungi, they have been used historically in various cultures for their nutritional benefits.
They are known for their robust flavor and versatility in cooking, which has made them a popular choice among foragers and mushroom enthusiasts.
Modern Research and Applications:
Modern scientific research has explored the potential of Stropharia rugosoannulata in sustainable agriculture and environmental management.
The mushroom is known for its ability to improve soil health by breaking down organic matter and contributing to the nutrient cycle. This makes it valuable in permaculture and organic farming practices.
Its potential for bioremediation is also being studied, as it can help break down pollutants and improve soil quality.
Culinary Aspects:
Wine Cap mushrooms are highly valued for their culinary qualities. They have a rich, earthy flavor with a slightly nutty undertone and a firm, meaty texture.
They are versatile in the kitchen and can be used in a variety of dishes, including soups, stews, stir-fries, and grilled preparations. They are also delicious when sautéed or roasted.
Wine Cap mushrooms are known for their nutritional value, providing protein, vitamins (especially B vitamins), and minerals, making them a healthy addition to many diets.
Overall, Stropharia rugosoannulata, or Wine Cap mushroom, is celebrated for its ease of cultivation, ecological benefits, and culinary versatility. It continues to be a subject of interest in sustainable agriculture and environmental science, while also being a favorite among chefs and home cooks for its delightful flavor and texture.