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Photo By Eric Smith (esmith)

Wine-cap

Chroogomphus vinicolor

A species of Pine-spikes, Also known as Wine-cap Chroogomphus

Although the common name suggests that the cap of this mushroom should be a rich red, the wine-cap (Chroogomphus vinicolor) it is generally more of an off-brown to burnt amber color. When injured through pressure or harvesting, however, the tissues turn into the red wine color the name describes. Its slightly obtuse cap matures approximately to the length of a thumb, perched atop a leggy stem.

Cap Diameter:

3 - 10 cm

Odor:

Mild, indistinct mushrooms scent.

General Info About Wine-cap

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Attributes of Wine-cap

Cap Diameter

3 - 10 cm

Height

4 - 15 cm

Cap

Cap 2 - 10 cm across; bell-shaped, convex; pale orangish to brown; surface smooth

Cap Shape

Convex, Bell-shaped, Central Bump

Cap Surfaces

Slimy or slightly sticky, Smooth, Fibrillose-scaly

Gills

Distant; yellowish, grayish and blackish

Gill Attachment

Decurrent

Stem

Stem 3 - 15 cm long, 2 cm thick; tapering to base; yellowish to pale orangish

Stem Shapes

Tapering

Stem Surfaces

Fibrillose

Flesh

Orange to pale orange or pinkish orange

Ring

With Ring Zone

Spore Print Color

Dark gray to black

Odor

Mild, indistinct mushrooms scent.

Body Color

Brown

Yellow

Red

Orange

Purple

Flesh Bruises

The flesh or milk does not discolor when bruised or cut.

Growth Form

Solitary, Scattered, Gregarious

Nutrient Gathering

Mycorrhizal

Substrate

On soil

You can find Wine-cap by these plants:

Bishop pine

Occurence Habitats

Coniferous Woodland

Species Status

Widely distributed

Endangered Species

How to Identify Wine-cap

Fruiting Body Cap Flesh

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Habitat of Wine-cap

The wine-cap grows in coniferous forests and is often associated with Monterey pine (Pinus radiata). It grows as a symbiote near the roots of its host tree, often together with the Pungent slippery jack (Suillus pungens). The fungus helps the tree absorb water and nutrients while the tree feeds it with sugars and amino acids.

Uses of Wine-cap

Wine-cap is recognized as an edible mushroom, valued for its culinary potential. It's not among the most popular mushrooms but can be a seasonal delight for foragers. While it doesn't boast widespread fame, wine-cap is sometimes used in traditional dishes when available. Collectors should ensure proper identification before consumption to avoid confusion with toxic look-alikes. As with any wild mushroom, it's advisable to consume wine-cap in moderation after thorough cooking.

Scientific Classification of Wine-cap

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Boletes and allies

Family

Gomphidiaceae

Genus

Pine-spikes

Similar Species to Wine-cap

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Surprise webcap

Similar Species

Wine-cap

How to Differentiate Between Surprise webcap and Wine-cap?

Wine-cap: Gills are often decurrent, running down the stem.

Surprise webcap: Gills are adnexed, not extending down the stem.

$Tricholoma fracticum$

Tricholoma fracticum

Similar Species

Wine-cap

How to Differentiate Between Tricholoma fracticum and Wine-cap?

Wine-cap: Slimy and viscid when wet.

Tricholoma fracticum: Dry and never slimy.

Wine-cap: Gills brown and decurrent, running down the stem.

Tricholoma fracticum: Gills white and notched or barely attached.

Wine-cap: Rusty brown or cinnamon brown spore print.

Tricholoma fracticum: White to off-white spore print.

Brown roll-rim

Similar Species

Wine-cap

How to Differentiate Between Brown roll-rim and Wine-cap?

Wine-cap: The flesh does not significantly change color upon bruising.

Brown roll-rim: Flesh turns brownish-orange when bruised.

Wine-cap: Cap margin is straight or slightly inrolled.

Brown roll-rim: Cap margin is significantly inrolled, especially in young specimens.

Tips for Finding Wine-cap

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When is the Best Time to Find Wine-cap

Search for wine-cap in late summer to fall when the weather starts to cool down. After a few rain showers, check during damp conditions but avoid heavy rain periods.

What are the Ideal Soil Conditions for Wine-cap

Well-drained, often sandy or loamy soil.

What are Some Tips for Finding Wine-cap

Search in areas with abundant coniferous trees like pine forests, keeping an eye out for individual specimens or small clusters.
Look around the bases of conifers, as wine-cap often grow close to these trees.
Check well-drained soils with a mix of sand or loam, as these conditions are suitable for wine-cap.
Be thorough in your search, investigating both obvious spots and more concealed areas under pine foliage.
Retrace your steps after a few moments to inspect spots you may have missed initially; wine-cap can be discrete.

How to Clean and Preserve Wine-cap

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How to Clean Wine-cap

To clean wine-cap, first extract the entire mushroom from soil, preserving the base of the stalk. Brush off any soil or debris gently to maintain integrity, paying close attention to the cap, gills, and stalk. Avoid soaking as it may deteriorate the mushroom's texture.

Tips on Dry Preservation of Wine-cap

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

12 - 18 months

Store in airtight containers; cool, dark, dry place; away from direct light and moisture.

Dehydrator drying: Most effective, circulates warm air, quickly reducing moisture content.

Oven drying: Constant low heat, door slightly open for air flow, quickens drying process.

Air drying: Natural method, best in warm, dry, well-ventilated areas; slower but energy-efficient.

Tips on Freezing Preservation of Wine-cap

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Inactivates enzymes, preserves texture and color.

Tips on Refrigeration Preservation of Wine-cap

Refrigerating Methods

Paper Bag Storage, Perforated Plastic Bag Storage, Cloth Wrapping, Original Packaging Storage

Temperature

1 - 4 ℃

Refrigerating Humidity

85 - 90 %

Refrigerating Duration

7 - 10 days

Paper Bag Storage: Ideal for absorbing excess moisture while allowing some air circulation.

Perforated Plastic Bag Storage: Provides humidity balance by preventing extreme moisture build-up.

Cloth Wrapping: Wrap the mushrooms in a lightly damp cloth to maintain humidity without making them soggy.

Original Packaging Storage: If sold in breathable packaging or containers, use them for refrigeration.

Common Questions People Also Ask

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