| Stropharia rugosoannulata | |
|---|---|
| | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Strophariaceae |
| Genus: | Stropharia |
| Species: | S. rugosoannulata |
| Binomial name | |
| Stropharia rugosoannulata | |
| Synonyms [1] | |
Geophila rugosoannulata(Farl. ex Murrill) Kühner & Romagn. (1953) Contents | |
| Stropharia rugosoannulata | |
|---|---|
| Mycological characteristics | |
| Gills on hymenium | |
| Cap is convex or flat | |
| Hymenium is adnate | |
| Stipe has a ring | |
| Spore print is purple-brown | |
| Ecology is saprotrophic | |
| Edibility is choice | |
Stropharia rugosoannulata, commonly known as the wine cap, [2] wine-red stropharia, [3] wine cap stropharia, garden giant, burgundy mushroom, or king stropharia, is a species of agaric mushroom in the family Strophariaceae native to Europe and North America. It is regarded as a choice edible.
The specific epithet, which means "wrinkled-ringed", is a reference to the wrinkled annulus of the fruiting body. [4]
The mushroom can grow to 20 centimetres (8 inches) high with a reddish-brown convex to flattening cap up to 30 cm (12 in) across, [5] the size leading to another colloquial name godzilla mushroom. [6] The gills are typically adnate, initially pale, then grey and finally dark purple-brown in colour. The spore print is dark purple-brown to black. [3]
The firm flesh is white, as is the tall stem, which bears a wrinkled ring. [4]
It can resemble some members of its genus, such as S. hornemannii , as well as Agaricus (the gills of which are usually more pink). [7] [3]
The species is found on wood chips across North America in summer and autumn. [7] It is also found in Europe, and has been introduced to Australia and New Zealand.
Paul Stamets's book Mycelium Running cites a study by Christiane Pischl showing that the species makes an excellent garden companion to corn. The fungus also has a history of being grown with corn in Europe.[ citation needed ]
A 2006 study, published in the journal Applied and Environmental Microbiology, found the species to have the ability to attack the nematode Panagrellus redivivus ; the fungus produces unique spiny cells called acanthocytes, which are able to immobilise and digest the nematodes. [8]
Described as a very tasty edible mushroom by some authors, [3] [9] it is easily cultivated on a medium similar to that on which it grows naturally. Antonio Carluccio recommends sautéeing them in butter or grilling them. [6]