Stropharia_rugosoannulata
Stropharia rugosoannulata
Species of fungus
Stropharia rugosoannulata, commonly known as the wine cap stropharia, "garden giant", burgundy mushroom, king stropharia, or wine-red stropharia,[2] is a species of agaric mushroom in the family Strophariaceae native to Europe and North America. Unlike many other members of the genus Stropharia, it is regarded as a choice edible[3] and is commercially cultivated.
| Stropharia rugosoannulata | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Strophariaceae |
| Genus: | Stropharia |
| Species: | S. rugosoannulata |
| Binomial name | |
| Stropharia rugosoannulata Farlow ex Murrill (1922) | |
| Synonyms[1] | |
|
Geophila rugosoannulata (Farl. ex Murrill) Kühner & Romagn. (1953) | |
Stropharia rugosoannulata | |
|---|---|
 | 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 |
The king stropharia can grow to 20 centimetres (8 inches) high with a reddish-brown convex to flattening cap up to 30 cm (12 in) across, the size leading to another colloquial name godzilla mushroom.[4] The gills are initially pale, then grey, and finally dark purple-brown in colour. The firm flesh is white, as is the tall stem which bears a wrinkled ring. This is the origin of the specific epithet which means "wrinkled-ringed".[5]
The species is found on wood chips across North America in summer and autumn. It is also found in Europe, and has been introduced to Australia and New Zealand.
In Paul Stamets' book Mycelium Running, a study done by Christiane Pischl showed that the king stropharia makes an excellent garden companion to corn. The fungus also has a European history of being grown with corn.
A 2006 study, published in the journal Applied and Environmental Microbiology, found the king stropharia 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.[6]
Described as very tasty by some authors, the fungus is easily cultivated on a medium similar to that on which it grows naturally. Antonio Carluccio recommends sautéeing them in butter or grilling them.[4]
- "Stropharia rugosoannulata Farl. ex Murrill 1922". MycoBank. International Mycological Association. Retrieved 2011-09-11.
- Arora, David (1986). Mushrooms demystified: a comprehensive guide to the fleshy fungi (Second ed.). Berkeley: Ten Speed Press. ISBN 978-0-89815-169-5.
- Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 229. ISBN 978-1-55407-651-2.
- Carluccio A (2003). The Complete Mushroom Book. Quadrille. ISBN 1-84400-040-0.
- Pacioni G (1981). Simon & Schusters Guide to Mushrooms. Simon & Schuster. ISBN 0-671-42849-7.
- Hong Luo; Xuan Li; Guohong Li; Yanbo Pan & Keqin Zhang (2006). "Acanthocytes of Stropharia rugosoannulata Function as a Nematode-Attacking Device". Appl. Environ. Microbiol. 72 (4): 2982–7. Bibcode:2006ApEnM..72.2982L. doi:10.1128/AEM.72.4.2982-2987.2006. PMC 1449000. PMID 16598005.
- Zadrazil, Frantisek and Joachim Schliemann: "Ein Beitrag zur Ökologie und Anbautechnik von Stropharia rugosoannulata (Farlow ex Murr.)" in: Der Champignon Nr.163, March 1975