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How to Cook Winecaps (Stropharia rugosoannulata)

in Mycophahgy by Lisa Solomon

by Joe Brandt


Winecaps often grow in wood chips

It’s winecap season, folks! Our new trick is to slice them up (after cleaning and inspecting for bugs), and cook them with walnut oil and butter (or Earth Balance), 50/50 oil-to-butter ratio. If you have any ramps handy, slice ’em up and throw them in! (Thin-sliced onions work fine, too.) You’ll want to get them well-cooked (maybe 15–20 minutes for a pan full), salt & pepper (and garlic, if it suits your palate) to taste, then use them any way that floats your boat. (They’re not great with tomato sauce, however.)

Another good way to cook them is in olive oil with sliced ramp (or onion) and a touch of garlic—and fennel—either whole seeds, toasted ground seeds, or slices of fresh sautéed fennel bulb. Add salt & pepper to taste. It’s a fine flavor combo, and can be used in a variety of ways when cooked—again, something with a tomato sauce component may not be your best choice. Try it in a pasta dish to really taste the mushrooms.

Always try to remember not to go hog wild with these, regardless of how great they taste, as large quantities stand a good chance of upsetting your stomach—so you should know your tolerance to them before wolfing down a third helping!

These are so good, they’re positively sinful—I guess it’s fortunate that I’m the club’s Vice-President. (Heh, heh)


  1. I have been harvesting mushrooms for many years and the wine caps are wonderful. I like to clean them and add a bit of olive oil to the gill side with a brush. Season with salt, pepper and ground garlic and place a slice of your favorite cheese on top. Place a nice slice of fresh tomato and broil on low until the cheese is melted. I also add a bit of salt to the tomato. Better than Portobello!

  2. These are truly delicious mushrooms and can get away just sauteed in olive oil with just salt and pepper (but
    I really like Joe’s innovations and will try them as soon as I find some Stropharia). I find that two days in a row is the limit for a big serving before you start to have odd itches and other allergic weirdness.

  3. Hello Tom my name is John Luciano and I live in Bridgewater, ct.
    I hope you don’t mind my getting in touch with you regarding a mushroom variety that’s growing on my property.
    I know nothing about mushrooms but I love them.
    I’m trying to identify them and went on line and by comparison of foots they look like Laetiporous Cincinnatus or Sulphur polimores. But I’m not 100% sure so naturally I won’t touch them.
    Is there somewhere where I can take one to help me identify it?
    I apoligize for imposing buy I could really use some help.
    Tel# 646-644-1116. Or. 860-350-3654

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