Rachel BairdWhite button, shiitake, and oyster are among the most popular mushrooms in the world, but many have not heard of wine cap mushrooms. An often overlooked edible mushroom, wine cap mushrooms (Stropharia rugosoannulata) are rarely found at grocery stores or farmer’s markets. Known by many names, such as king stropharia, garden king, and Godzilla mushroom, these mushrooms grow to a surprising size in comparison with shiitake or oyster mushrooms.
Learn about the origins and benefits of these garden giants, along with tips on where to source and how to grow them at home.
What Are Wine Cap Mushrooms?
The cold-hardy, red garden giants
Wine cap mushrooms are native to North America and Europe but also grow in the wild in many parts of the world, including New Zealand and Japan. Acting as both primary and secondary decomposers, these burgundy-colored mushrooms break down organic material into fertile soil. They are cold-hardy, overwintering outdoors in many climates.
In addition, contrary to the belief that mushrooms only grow in the dark, wine caps can withstand some sun.
Key Identification Features:
- Cap is a burgundy-red color when young, fading to brown over time
- Gills attached to the stalk, with a veil covering them when young
- Veil breaks, leaving a large ring on the stalk when mature
- The stalk flesh is white in color
Wine Cap Mushroom Fungi Facts
Prevent pests and diseases in your garden
Wine cap mushrooms are prolific growers in the wild and outdoors, weighing up to a whopping 3 pounds. On average, the cap width spans from 1.5 inches to 5 inches, and the stalk is at least ½ inch thick.
These garden giants are also one of the best companions for the vegetable garden. They grow especially well underneath the shade of plants like cucumber, squash, kale, and tomatoes. You can also plant them around the base of trees.
- Wine cap mushrooms can help to improve soil quality and prevent diseases like tomato and potato blight.
- They eat parasitic nematodes by immobilizing and digesting them, similar to a carnivorous plant.
- There are no known poisonous look-alikes.
Wine Cap Mushroom Senses
The burgundy-red cap is a distinguishing feature
The burgundy-red cap is why many call them wine cap mushrooms. However, the red color of the cap during its button-stage fades to brown when more mature and in direct sunlight. Wine caps most closely resemble a portobello mushroom in terms of appearance and texture. The stalk is white and, while it is also edible, is often quite tough and stringy.
The flavor of these mushrooms is earthy, nutty, and potato-like, and they are a great substitute for meat.
Where to Source Wine Cap Mushrooms
They are best grown outdoors
While you can technically grow wine cap mushrooms indoors, it is not as successful as outdoor cultivation. They grow slowly indoors and are prone to contamination, making this method unpopular in comparison with other mushrooms that are easier to grow indoors. In addition, they are so prolific in outdoor environments that it is the natural option for growing.
Since many commercial set-ups rely on indoor cultivation, these garden giants are often left out of the equation. They are, therefore, rarely found in grocery stores or even farmer’s markets.
Growing Wine Cap Mushrooms in the Garden
Since there are no known poisonous look-alikes, and because they out-compete other fungi, wine cap mushrooms are one of the easiest mushrooms to grow outdoors.
Wine caps will grow on most substrates, such as wood chips, sawdust, and cereal straws, but prefer at least 50% hardwood. If using straw, it’s best to cut into 1 to 3-inch pieces, and also mix with wood chips for balanced nutrition.
Select a garden bed for your wine cap mushrooms, and then:
- Use the lasagna method to layer the spawn in between 1 to 2-inch moist layers of substrate.
- Either soak the substrate ahead of time or spray down each layer thoroughly as you are laying it.
Depending on when you planted your mushroom bed, it should fruit within two to 11 months. Planting in the spring is your best bet to have mushrooms in the same season. If you plant in the fall, don’t expect to see mushrooms fruiting until the following spring.
These garden giants can fruit from spring to fall when the temperatures are between 50 and 70 degrees Fahrenheit.
Most Common Uses for Wine Cap Mushrooms
A great replacement for steak
Wine cap mushrooms complement various dishes, including pasta, soups, and stir-fries. They are ideal for adding to sauces, adding a depth of flavor. You can even blend them after cooking if you prefer a smoother sauce. Wine caps are also a great replacement for a steak, and you can place them right on the BBQ. Other creative dishes to try them in include pizza, burgers, and shepherd’s pie.
However you cook them, cook them well, as some individuals have difficulty digesting under-cooked mushrooms (this applies to all types of mushrooms). Wine caps are thick mushrooms and hold up well to braising, grilling, and sauteing. They are best consumed in their button-stage, as they are more tender, flavorful, and less-likely to be bug-infested.
While the entire mushroom is edible, do not eat this particular mushroom for more than two days in a row, as this can cause intestinal upset.
The Garden Giants
Wine cap mushrooms are rewarding to grow outdoors as, with proper care, they can supply you with multiple flushes of delicious mushrooms. They are easy to incorporate into your cooking routine and substitute well in any dish calling for portobello mushrooms. They are also nutritious, providing vital nutrients like iron, fiber, and Vitamin D.
Wine caps are the ideal companion for your garden beds! In addition to out-competing other fungi and being cold-hardy, they can help to improve soil quality and the growth of other nearby vegetables. Wine caps are also easy to expand into other beds, and may even naturally do this when they release spores.
Have you tried growing wine cap mushrooms outdoors? Let us know about your experience in the comments!
Sources:
- Grow Mushrooms Canada: Growing Wine Cap Mushrooms
- Sewak, David, and Kristin. Mycelial Mayhem, 2016.
- Stamets, Paul. Growing Gourmet and Medicinal Mushrooms, 3rd edition, 2000.
