Also known as Stropharia rugosoannulata, Garden Giant, or King Stropharia, Wine Cap mushrooms are prized for their meaty texture, earthy flavor, and adaptability in the garden. These burgundy-capped mushrooms often grow in wood chips or straw beds, making them a favorite among home gardeners and permaculture enthusiasts. They’re not only delicious but also beneficial to soil health—acting as natural decomposers and even helping to suppress weed growth. When harvested young, Wine Caps are firm and nutty, ideal for roasting, grilling, or sautéing. As they mature, their caps can grow quite large and take on a slightly more open, spongy texture, perfect for absorbing marinades and bold flavors.
We chose to roast ours with a garlic-tamari marinade, purple rice, and simple blanched asparagus. This can be served alongside a main dish or enjoyed on its own.
Wine Cap Mushrooms Roasted in a Garlic-Tamari Marinade
Vegetarian
Yield: 2 servings
Prep time: 15 minutes
Cook time: 20-25 minutes
Photos and recipe by Spore to Fork
Ingredients
• 1/2lb Wine Cap mushrooms, cut into uniform bite-sized pieces
• 1 tsp fresh garlic, minced (we used garlic greens instead from our garden)
• 2 tbsp tamari or soy sauce
• 1 tsp balsamic vinegar
• 2 tbsp vegetable oil
• Salt and pepper to taste
Optional for garnish - fresh thyme, chive flowers
Method
1. Combine garlic, tamari, vinegar in bowl with salt and pepper. Add mushrooms, toss and marinate for 30-minutes to 2-hours.
2. Heat oven to 425° F. Place mushrooms and marinade on sheet pan and roast about 20-minutes or until golden brown.
3. Remove and serve immediately, topping with optional garnish if desired.