King Stropharia – Wine Cap – Stropharia rugosoannulata

BySelby Shrooms May 11, 2014April 17, 2026

The King Stropharia is a massive, meaty, burgundy-capped mushroom that grows traditionally in temperate regions of the United States and Northern New Zealand in Spring. It is also becoming increasingly common in Australia particularly in New South Wales. Characterised by its wood chip substrate and its sometimes massive size, this mushroom has an interesting flavour similar to potatoes or perhaps ‘deb’ potatoes and it is amazingly versatile in the kitchen. We currently stock one very impressive King Stropharia strains (see also the White King Stropharia) named ‘3’ that was isolated from a Washington state source. It is an excellent performer both indoors and outside. This is a warm-weather mushroom that fruits in Spring or early summer in Vic Tas. Cultivation complexity – easy to moderate (indoors) Main photo taken my our good friend Luke D.

The ‘Pawtucket’ SRA strain:

The ‘3’ SRA strain (fruited indoors above) on agar – superb rhizos:

Frequently Asked Questions

What is King Stropharia and can you grow it in Australia?

King Stropharia (Stropharia rugosoannulata), also known as Wine Cap, is a massive, meaty mushroom with a burgundy cap that grows on wood chip substrate. Yes, it grows well in Australia and is becoming increasingly common, particularly in NSW where it also occurs wild. In Victoria, the bed should be set up in autumn for spring fruiting when warmer weather arrives.

What does King Stropharia taste like?

King Stropharia has an earthy flavour often compared to potatoes. It is amazingly versatile in the kitchen and fruit bodies can grow very large. The flavour intensity can vary – wild/feral specimens from the Victorian countryside have been noted as particularly flavoursome.

How do you grow King Stropharia at home?

King Stropharia is an easy to moderate difficulty mushroom to cultivate. It grows on fresh hardwood chips or straw. In Victoria or Tasmania, set up the outdoor bed in autumn by mixing spawn through the substrate, then cover with a few inches of straw mulch. Fruit bodies should form in spring when temperatures rise. It can also be grown indoors. Cultivation complexity is rated easy to moderate.