About
Flavors
Mild
Mild flavor with a slight hint of radish
Textures
Meaty
A meaty texture when cooked
Fragrances
Earthy
A rich, earthy aroma
Physical Characteristics
Caps:
It is typically broad and convex, with a diameter ranging from 5 to 30 centimeters. The cap's color varies from reddish-brown to wine-red, often with a smooth, shiny surface when young, becoming more wrinkled and slightly faded as it matures. It is typically broad and convex, with a diameter ranging from 5 to 30 centimeters. The cap's color varies from reddish-brown to wine-red, often with a smooth, shiny surface when young, becoming more wrinkled and slightly faded as it matures.
Gills:
Initially, they are white, but as the mushroom matures, they turn to a dark purplish-brown. The gills are closely spaced and attached to the stem (adnate), sometimes with a slight notch where they meet the stem.
Look Alike Species
Specie: | Differences: | |
|---|---|---|
 | Agaricus xanthodermus Edibility:Poisonous | Agaricus xanthodermus has a yellow staining reaction when bruised or cut, which is not observed in Stropharia rugosoannulata. |
Specie:
Agaricus xanthodermus
Edibility:
Poisonous
Differences:Agaricus xanthodermus has a yellow staining reaction when bruised or cut, which is not observed in Stropharia rugosoannulata.
Mushroom Ratings
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References
Genome Sequencing Highlights the Plant Cell Wall Degrading Capacity of Edible Mushroom Stropharia rugosoannulata
Exploring of Multi-Functional Umami Peptides from Stropharia Rugosoannulata: Saltiness-Enhancing Effect and Mechanism, Antioxidant Activity and Potential Target Sites
Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes
This research highlights the plant cell wall degrading capacity of Stropharia rugosoannulata through genome sequencing.
2023
This study explores the multifunctional umami peptides from Stropharia Rugosoannulata, including their saltiness-enhancing effect and antioxidant activity.
2023
This study investigates the effects of nanocomposite packaging on the postharvest quality of Stropharia rugosoannulata, focusing on water migration and microstructure changes.
2023