Stropharia Rugosoannulata

Common Names: Wine Cap, Garden Giant, Burgundy Mushroom, King Stropharia

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Culinary

About

Stropharia rugosoannulata, commonly known as the wine cap stropharia, 'garden giant', burgundy mushroom or king stropharia, is an agaric of the family Strophariaceae native to Europe and North America. Unlike many other members of the genus Stropharia, it is regarded as a choice edible and is commercially cultivated. In the kitchen, the Wine Cap is celebrated for its meaty texture and earthy flavor. It can be sautéed, grilled, or added to soups and stews, making it a versatile ingredient in various culinary dishes. Its nutty undertones complement a wide range of recipes, from simple stir-fries to gourmet creations.

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.

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References

Genome Sequencing Highlights the Plant Cell Wall Degrading Capacity of Edible Mushroom Stropharia rugosoannulata

This research highlights the plant cell wall degrading capacity of Stropharia rugosoannulata through genome sequencing.

2023

Exploring of Multi-Functional Umami Peptides from Stropharia Rugosoannulata: Saltiness-Enhancing Effect and Mechanism, Antioxidant Activity and Potential Target Sites

This study explores the multifunctional umami peptides from Stropharia Rugosoannulata, including their saltiness-enhancing effect and antioxidant activity.

2023

Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes

This study investigates the effects of nanocomposite packaging on the postharvest quality of Stropharia rugosoannulata, focusing on water migration and microstructure changes.

2023