Wine Cap Mushroom Sawdust Spawn
|Spawn shelf life||6 months (refrigerated)|
|Flavor profile||Mild, nutty, earthy|
|Bag weight||5.5 lbs|
Wine Cap (Stropharia rugosoannulata) is a delicious mushroom with a mild, earthy flavor. (Some describe it as a cross between artichokes and potatoes!) It's an ideal mushroom for beginners as it colonizes quickly and yields reliable flushes. If inoculated in spring, Wine Cap can fruit in as little as two months and will produce in the same bed for several years. Fresh woody material can be added each year to maintain the health of the bed. Inoculated material from one bed can be used as spawn to inoculate new beds on your property.
- Wine cap sawdust spawn is only recommended for use in outdoor beds or top-fruiting containers.
- This is not a mushroom grow kit. Wine cap sawdust spawn must be combined with a substrate (like wood chips) in order to fruit.
- Please note: Wine cap does not grow on logs.
Upon receiving your spawn:
Remove it from the shipping box as soon as possible. Then, unfold the top of the bag, making room for air space. It's also important to check and confirm that the filter patch is not obstructed. This will help the organism breathe and continue to thrive!
Scroll down for cultivation, inoculation, and storage guides.
Click here to download our pamphlet on outdoor bed cultivation using sawdust spawn. Be sure to use clean, untreated products when making outdoor beds.
Wine Cap is a vigorous mushroom that grows naturally on outdoor beds of woody debris. It grows best on straw (not hay), hardwood chips or sawdust. Hardwood recommendations are soft maple, poplar, box elder, and magnolia. They can tolerate a mixture that includes some softwoods - generally no more than 25%. You can also mix different woody materials.
Wine Cap seems to do better if the beds have a variety of particle sizes, such as a mix of both sawdust and wood chips. Avoid branches or other very large pieces of wood as these take longer to colonize and can create too much air space in the bed. Freshly cut wood is preferred, though Wine Cap can also grow well on more aged materials. Many folks are having success with the chip mixes coming from roadside crews pruning under power lines -- and it's a free resource!
Wine Cap does best in partial shade but can tolerate some direct sun. Ideal locations would be at the edge of fields and woods, around the base of trees, in perennial gardens, or as part of the mulch in vegetable gardens, where annual veggies will provide some shade. Once established, Wine Cap beds require little maintenance. During dry periods, the bed can be watered but do not over-water, as excessive watering can suffocate the mycelium.
- In a suitable location, remove any leaves, etc., down to either bare ground or plain grass. No need to dig a trench, but the bed should be in contact with the soil. One bag of sawdust spawn is enough to inoculate approximately 16 square feet.
- Spread mixed woody material over the soil, about 1'' deep.
- Break up the Wine Cap sawdust spawn and evenly sprinkle the spawn on top of the layer of woody debris.
- Add a second layer of woody debris about 2-3'' thick.
- Thoroughly water the bed.
- 2-4 months (outdoor beds and containers)
If you don't plan to use immediately, refrigerate your Wine Cap sawdust spawn. Use within 6 months of receipt.
Wine Cap mushrooms are best when braised, grilled, or sauteed. When young, Wine Cap mushrooms can be eaten with the stem and offer a tender yet crunchy texture when lightly cooked in oil. They can also be sliced and mixed into meat sauces or risotto, roasted or braised along with other fall vegetables and served with meat, fowl or fish, added to soups, or stuffed and baked. If using the larger, more mature mushrooms, it is recommended to remove the stems as they become stringy and to slice or chop the cap to ensure even cooking. Wine Cap mushrooms pair well with lemon juice, wine, ramps, nutmeg, fennel, polenta, pasta, quinoa, and rice.
All our spawn is made using organic cultures from our own culture bank. Our sawdust spawn is handmade from a blend of locally sourced, all-natural, organic, and non-GMO woods and supplements from farms and forests in New England and North America.
If you’re going to consume home-grown mushrooms, make sure to cook your fresh mushrooms thoroughly with heat. If it is your first time eating this species, it is best to start with a small amount to check for allergies, even if cooked.
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Tough summer, trying again
I purchased 2 units of winecap sawdust spawn (and an almond agaricus) in the spring, followed all the instructions, even placed a drip watering system in my garden beds to assure a conducive environment but this summer was so brutally hot here in Southeast Texas that I didn’t get a single mushroom. Gave it until October temperatures dropped hoping for a late bloom but so far nothing. I saw signs of struggle near the almond agaricus but the wine caps never showed any sign of mycelium growth. The mycelium just couldn’t take hold and I see no sign in my beds as I’m prepping for fall gardening/clean up. Super disappointed but trying again over the fall/winter (aka second spring here) and will try mixing more types of wood with varying sizes, we have a good 2nd growing season for colder weather species through February, wish me luck! Gave a 4 star because the product looked amazing and was easy to follow directions once I got it in the ground but a temperature warning for zone 9a would have been nice.
Thanks for the feedback! Passing your zone idea along to the team :-)
As advertised and easy to grow. Patience.
I am so happy that these came out great. First harvest today and they just came out of nowhere. Almost missed them but sure enough all over my blueberry beds I see mushrooms. Different stages of growth. Have 7 more beds that will be providing lots of food hopefully this year and next. Have another bag of spawn and a 15ft tall pile of wood chips that may become my new mushroom mountain.
Those wine caps look amazing! Thanks for sharing!!
I made a 4ft x 4ft x 8in deep bed of mixed free wood chips from my city utility drop area in May. In September I had mushrooms! (After watering regularly and the temps cooled down) And after 2 weeks of bounty my chickens got in and scraped the top layer off
Wine caps doing great
I planted your mycelium into a 6” deep bed of mixed hardwood a year and a half ago in the spring. This year has been great with many nice flushes. This one just happened in mid September in northern lower Michigan. Cheers!
Great job! Prepare for oh so many more!
Easy and Rewarding
My Wine Caps did awesome on straw! I planted in the fall and this spring I had a big flush of mushrooms. We harvested 2 flushes and I rejuvenated the beds with fresh prepared straw. I hope for more! My other fall planted Oyster varieties did great as well! The Italians made their first flush before Christmas after just two months. The Golden oysters made the largest flushes of them all! This past week I harvested 21/4 lbs shitakes from 3 logs started last October, producing in the following September , in less than one year by a few weeks. Overall, I am thrilled with my first year in growing mushrooms. Thanks North Spore!
So glad you're having such a good mushroom year! You'll definitely be seeing more come up next year as well.
Wine Cap Mushroom Spawn Eastern Washington desert
Wow, was amazed how it did in this Easter Washington heat. Just harvested my first crop. Will be cooking those up tonight. Made a video of how i made my mushroom bed. This product is great and will definitely be ordering more to make some new beds. https://youtu.be/V0eXtrcDk7w Great product and so easy, give it a try.
Fantastic work, so glad you found success!
Very happy with this product
Everything showed up super quick! I got 4 bags for the discount and ordered a couple other things. Everything got here in no time. The wine cap mycelium is taking off in its garden bed and I can't wait to see some action above ground!
Wine cap bed success
I’m super excited to have put in this wine cap bed underneath of my elderberry trees. Waiting patiently without certainty of success has been the hardest part of the process. Although, the entire bed has not bloomed yet. I did squeal like a little girl when I saw my first wine caps popping up. I’m excited and encouraged about more growth in the future. North Spore made this process easy and the mycelium has done its job successfully. Yay and thank you North Spore!