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All About the Wine Cap Mushroom

Wine cap mushrooms, scientifically known as Stropharia rugosoannulata, are a versatile and delicious edible fungus that can be found in various regions, including forested areas, garden beds, and lawns.

This red-brown mushroom with a white stem offers a unique culinary experience and has been gaining popularity among food enthusiasts and home gardeners alike.

Known for their distinct flavor and nutritional benefits, wine cap mushrooms present an excellent opportunity for both cultivation and consumption.

Keep reading to discover all the ways wine cap mushrooms can enhance your eating experience!

Roundhead mushroom Stropharia rugosoannulata in the city park. Fungus with red cup, edible, common in garden and city parks. Macromycetes, Fungi, Agaricales.



The cap of the wine cap (Stropharia rugosoannulata) mushroom is an important feature to observe when identifying this species. Initially, the cap is bell-shaped and measures 2-6 inches across. As the mushroom ages, it becomes flat. The color of the cap is typically reddish-purple but turns tan and cracked with age. Sometimes, remnants of a veil can be found hanging from the edge of the cap.


The gills of the wine cap mushroom are white when young, turning grayish-purple as they age. They are crowded and attached to the stem. Examining the gills can help differentiate it from other similar mushrooms.


The stem of the wine cap mushroom is another characteristic that can aid in its identification. It can grow up to 6 inches tall and 1 inch thick, often with a bulbous base. The color of the stem is whitish-yellow. A key feature to carefully observe is the presence of a toothed veil near the top of the stem.

Spore Print

Collecting a spore print is a helpful step for accurately identifying wine cap mushrooms. To obtain a spore print, place a mushroom cap gill-side down on a piece of paper or foil and allow it to release spores for a few hours.

The spore print color can be an important indicator of the species, so be sure to take note of it.

Habitat and Distribution

Wine cap mushrooms are native to Europe and North America. They thrive in various habitats, particularly in wood chip beds, mulch, and landscaped or gardened areas.

These mushrooms are saprotrophs, meaning they obtain their nutrients from decaying organic matter. This makes them particularly well-suited to environments rich in wood chips or mulch. Due to their preference for these types of environments, the fungi are often cultivated in urban areas and have been successfully introduced to other environments, such as Australia and New Zealand.

In North America, wine cap mushrooms can be found in many regions, from the northeastern United States to the Pacific Northwest. They generally prefer temperate climates and are particularly abundant in areas with consistent rainfall and moderate temperatures.


A wine cap mushroom stropharia (Stropharia rugosoannulata) in Arthur's Pass National Park, New Zealand.


Wine cap mushrooms require a healthy and well-established mycelium for successful growth. The mycelium is the root-like network of the fungus. To propagate wine cap mushrooms, inoculated materials like sawdust or woodchips are used, containing the necessary mycelium.

Growing Conditions

Wine caps grow best outdoors in sunny locations. To prosper, they need an area that can be kept consistently moist and filled with 6 to 8 inches (15 to 20.5 cm) of organic substrate like untreated hardwood chips or straw. It is important to maintain moisture and humidity levels at all times. Wine cap mushrooms grow well when integrated into garden beds or when cultivating them in a separate raised bed created specifically for mushroom cultivation, such as a bed made of cinder blocks.

Create a Substrate Using Woodchips and Sawdust

  1. First, create a mushroom bed by using woodchips or straw. Untreated hardwood chips are recommended as they work best for the growth of wine cap mushrooms. Cover the bed’s soil with at least 1-inch (2.5 cm) of mulch.
  2. Next, spread your wine cap spawn evenly across the mulch layer, breaking the spawn into smaller clumps if it’s in a block.
  3. Finish by adding a layer of 2 to 3 inches (5 to 7.6 cm) of mulch on top of your spawn, and ensure you maintain moisture throughout the growing process. Alternatively, you can use sawdust spawn by sprinkling it in a very thin layer on top of the substrate.


When the mycelium has fully colonized the substrate, mushroom fruiting bodies will begin to sprout. The mushrooms tend to grow in clusters and should be harvested when the caps are fully expanded but still convex at the edges.

To harvest, gently twist and pull the mushrooms from the substrate. Wine cap mushrooms not only provide a delicious addition to your meals but also benefit the overall health of your garden by increasing yields of your surrounding plants and breaking down organic materials to enrich the soil.

Harvesting and Edibility

Roundhead mushroom Stropharia rugosoannulata in the city park. Fungus with red cup, edible, common in garden and city parks. Macromycetes, Fungi, Agaricales.

Season and Timing

Wine cap mushrooms typically grow in the spring and fall. The ideal time for harvesting these mushrooms is when their caps are young, burgundy red wine colored, and a thick, creamy-white membrane covers the gills.

Sun exposure can cause caps to be pale tan, so monitoring their growth closely is essential.

Edibility Factors

When it comes to edibility, wine cap mushrooms are considered a choice edible mushroom and can be prepared in various ways. Their flavor is slightly nutty, and their texture is meaty, making them a popular ingredient in various dishes.

To prepare wine cap mushrooms for consumption, follow these general steps:

  1. Clean the caps thoroughly by removing dirt and debris.
  2. Separate the stems from the caps.
  3. Slice the mushroom caps into your desired thickness.
  4. Proceed to cook the mushrooms using your preferred method, such as sautéing, grilling, or adding them to a soup or stew.

Here is a simple recipe you can try:

  • Melt butter in a large pot over medium heat.
  • Add shallots and garlic and sauté until shallots are tender4.
  • Mix in the mushrooms, salt, cayenne pepper, and thyme. Bring to a simmer and cook for 7-10 minutes.
  • Stir in lemon juice, then add flour to the mixture and cook for an additional 4 minutes.

Harvesting wine cap mushrooms during their optimal growth stage ensures the highest edibility and flavor experience. Be sure to monitor the mushrooms carefully for color changes and proper texture to achieve the best possible result when preparing delectable dishes.

Nutritional and Health Benefits

Wine cap mushrooms are known for their nutritional content and potential health benefits. These mushrooms are rich in fiber, protein, iron, copper, calcium, amino acids, and vitamin D. They can be a valuable addition to a balanced diet.

One of the primary nutritional benefits of wine caps stems from their vitamin D content. Vitamin D is important for maintaining healthy bones and supporting the immune system. To increase the vitamin D content of these mushrooms, place them in the sun for 30 to 60 minutes.

In addition to their nutritional value, these mushrooms may also provide several health benefits:

  • Cancer prevention: Although research on wine cap mushrooms and cancer is limited, it is worth noting that mushrooms in general contain compounds that may help prevent certain types of cancer. For example, mushrooms contain polysaccharides known as beta-glucans, which have been shown to support the immune system and inhibit tumor growth.
  • Diabetes management: The fiber content in wine cap mushrooms may help with blood sugar regulation by slowing down the absorption of glucose. This can be beneficial for individuals with diabetes, as it can help balance blood sugar levels.
  • Antioxidant properties: Wine caps contain antioxidants, which are essential for fighting free radicals and protecting the body from oxidative damage. This damage has been linked to various chronic conditions, including cancer, diabetes, and HIV-related disorders. Antioxidants in mushrooms may help reduce the risk of these conditions and support overall health.

Incorporating Wine Cap Mushrooms into Your Garden

Roundhead mushroom Stropharia rugosoannulata in the city park. Fungus with red cup, edible, common in garden and city parks. Macromycetes, Fungi, Agaricales.

Companion Planting

Wine Cap mushrooms, also known as Garden Giant, are not only great for eating, but they also make a fantastic addition to your garden ecosystem. These mushrooms help in breaking down organic matter like straw and fresh wood chips, enriching the soil with nutrients for your plants.

They can be easily integrated into your garden through companion planting, where the mycelium can grow in the soil or compost, forming beneficial relationships with surrounding plants.

You can add Wine Cap mushrooms to your garden beds by following these steps:

  1. Add at least 1 inch (2.5 cm) of mulch, such as untreated hardwood chips or straw, on top of the soil.
  2. Spread your Wine Cap spawn evenly across the mulch layer. If your spawn is in a block, break it up into small clumps.
  3. Add a layer of up to 3 inches (7.6 cm) of mulch on top of your spawn. Water the area gently, but thoroughly.

Creating Paths

Wine Cap mushrooms don’t only have to be limited to your garden beds — they can also be cultivated to create natural garden paths. These beautiful, burgundy-capped mushrooms not only add visual appeal to your garden but also offer an eco-friendly and resourceful way to utilize your garden space.

To create Wine Cap mushroom paths, follow these steps:

  1. Prepare the area by clearing it of weeds and adding a barrier layer (such as cardboard) if desired.
  2. Lay down approximately 1 inch of fresh wood chips on top of the prepared surface.
  3. Moisten the wood chips, and then evenly scatter Wine Cap spawn over the area.
  4. Add another 2-3 inches of wood chips on top of the spawn, and thoroughly water the area.

Allow a few months for the mycelium to colonize and break down the wood chips. Eventually, you will see the wine cap mushrooms fruiting along your garden path.

By incorporating Wine Cap mushrooms into your garden through companion planting and path creation, you’ll not only create a more visually diverse space but also help improve the quality of your soil, making it more fertile for your plants to thrive.

Preservation and Storage

When it comes to preserving and storing wine cap mushrooms, it’s best to start by properly harvesting them. To do this, pick the mushrooms when they are young and have a firm texture, as they tend to become softer as they age.

When harvesting, be sure to cut the stem at the base rather than uprooting the entire mushroom, as this will help preserve the mycelium and allow for future growth. Wine cap mushrooms are typically 1.5 to 5 inches across and wine red to reddish-brown in color.

Wine cap mushrooms can be susceptible to damage from frosts, so it’s essential to harvest them before the first frost of the season. If frosts are expected in your area, keep an eye on the weather forecast and plan to harvest your mushrooms accordingly.

Drying Wine Cap Mushrooms

One common way of preserving wine caps is by drying them. To dry the mushrooms, start by cleaning them gently with a soft brush to remove any dirt or debris. Then, slice the mushrooms thinly and arrange them in a single layer on a wire rack or dehydrator tray.

If you’re using a food dehydrator, set the temperature to around 125°F (50°C) and dry for 4 to 6 hours, or until the mushrooms are completely dry and brittle. If you don’t have a dehydrator, you can also dry the mushrooms in an oven set to its lowest temperature with the door slightly ajar, but this method may take longer.

Once the mushrooms are fully dried, store them in an airtight container in a cool, dark place. Dried mushrooms can be rehydrated in warm water for 30 minutes before using them in your favorite recipes.

Freezing Wine Cap Mushrooms

Another way to preserve wine cap mushrooms is by freezing them. Before freezing, it’s a good idea to blanch the mushrooms. Blanching involves briefly boiling the mushrooms for 1 to 2 minutes, then immediately transferring them into ice-cold water to halt the cooking process.

This process helps preserve their color, flavor, and texture. After blanching, drain the mushrooms well and pat them dry with a clean towel.

To freeze the mushrooms, arrange them in a single layer on a baking sheet or tray, and place it in the freezer until the mushrooms are frozen solid. Once frozen, transfer the mushrooms to airtight bags or containers, and return them to the freezer.

Wine cap mushrooms can be stored in the freezer for several months. When you’re ready to use your frozen mushrooms, defrost them in the refrigerator and cook them thoroughly before consuming.

Availability in the Marketplace

Wine Caps are not commonly found in traditional grocery stores due to their unique growing conditions and relatively short shelf life. These mushrooms prefer to grow in woodchips and other urban habitats, making them less available for mass commercial cultivation.

However, there are alternative sources for purchasing Wine Cap mushrooms. Local farmers’ markets and specialty stores may carry fresh Wine Cap mushrooms, often grown organically and hand-harvested. Availability in these outlets may vary depending on the season and local cultivation practices.

You can also purchase it on Amazon as a grocery item in certain locations in the United States.

When shopping for Wine Cap mushrooms, it’s essential to consider freshness, as they can last 8-10 days. Fresh mushrooms typically possess a burgundy or red-brown cap and a pleasant, earthy aroma. As the mushroom matures, the cap may flatten out and become dry and cracked .

While Wine Cap mushrooms may not be readily available at your local grocery store, they can be found at farmers’ markets, specialty stores, or even grown at home using mushroom growing kits. Keep in mind the freshness and storage guidelines to fully enjoy the unique, earthy, and nutty flavors of these mushrooms.

Wrapping up the Wine Cap Mushroom

Wine cap mushrooms have become an increasingly popular fungi choice for both cultivation and consumption. While they may not achieve “Godzilla” status in size, they are definitely a giant in the world of edible fungi.

If you ever have the chance to try a wine cap mushroom, do it! This delectable little mushroom is not one to miss out on!For more information about growing and cooking mushrooms, check out our mushrooms page


Thursday 24th of August 2023

It wasn't until last year that I discovered the King Stropharia / Wine Cap mushroom. I'm going to be 75 this fall. Why didn't I try it sooner!! I noticed that, at least in the central sands of Wisconsin, a more generous amount of straw is the best way to get a great [and not too sandy] mushroom. We've suffered a terrible drought this year but I kept them moist under the gooseberry bushes and now [August 24], they are producing like crazy! After cleaning them well, I sliced them [1/4"] and tossed them in a frying pan with olive oil, salt, pepper [I could have added onions or shallots but I didn't: I wanted the whole taste of mushroom, uncompromised]. At the last minute I added some wine. [The fire was too hot and I was afraid it would stick]. I could have eaten the whole thing, it was so good! but gave some to hubby who agrees that next year, we'll make several beds of them, maybe have enough to can? It would be great with any sauce for pork, chicken or beef. [I'm not sure about fish, though]. Next year, I plan to prepare several beds. The red burgundy color is achieved in total shade, though, on the north side of the house, under the hostas. In full sun, I didn't get the nice color, but they were just as delicious, just not as stunningly pretty.