Observation 46853: Stropharia rugosoannulata Farl. ex Murrill

When: 2010-06-13

Collection location: Minneapolis, Minnesota, USA [Click for map]

Who: Mike Kempenich (Gentleman Forager)

Specimen available

I am finding these in small groups or 2-4, sometimes alone. They seem to grow in wood chips at the edges of tall grass—-so the light would be a little more indirect for them. The surrounding area in native Minnesota prairie plants and grasses. They seem to have almost no odor. I would guess the stipe to be solid and have not yet done a spore print. Very pronounced annulus.

[admin – Sat Aug 14 02:02:56 +0000 2010]: Changed location name from ‘Minneapolis, Hennepin Co., Minnesota’ to ‘Minneapolis, Minnesota, USA’


Copyright © 2010 Mike
Copyright © 2010 Mike
Copyright © 2010 Mike
Copyright © 2010 Mike

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Add Comment
By: Irene Andersson (irenea)
2010-06-14 13:18:01 PDT (-0700)

Do not try to eat any mushroom you don’t know to be an edible. It’s been said that eating an amount smaller than a thumb’s nail won’t kill you, even if it’s poisonous, but there is no reason to try! You still have to learn what it is you have been eating, otherwise it’s no point in doing it..
But Stropharia rugosoannulata is considered to be a fine edible, it’s even cultivated as food.

Thanks Irene/Walt
By: Mike Kempenich (Gentleman Forager)
2010-06-14 10:19:50 PDT (-0700)

Excellent information, thank you. I am attending a mycology meeting tonight and hope to get further consensus. Im curious, if you have an opinion, how much of a mushroom is considered “ok” to try and eat. Many opine that a person is generally able to try a small amount and then wait for potential reactions before consuming more. They never seem to give any example as to how much a person should try—i.e. the size of a dime or the size of a silver dollar etc.

As an open question to anyone—- can anyone provide some help on what edibles are most typically associated with growing in or on wood chips? I have recently found an area that has hundreds of mushrooms and would seem to include at least a dozen Genus but I would like to narrow down those most promising to be edibles.

Thanks in advance.

Have a look
By: Irene Andersson (irenea)
2010-06-14 08:57:24 PDT (-0700)

All gills in the drawings are attached to the stem (more or less), except no. 2. They are called free gills. You’ll find them in Agaricus, Lepiota, most of the Pluteus and Amanita species etc.
Look at the examples below.

By: walt sturgeon (Mycowalt)
2010-06-14 08:49:59 PDT (-0700)

can be adnexed. By the way, this species can reach enormous proprtions especially when growing on old sawdust piles.

attached gills
By: Mike Kempenich (Gentleman Forager)
2010-06-14 07:56:09 PDT (-0700)

Thanks for the additional insight Walt. Im still wondering though about the NON-attached gills? I have it here in front of me and , though you dont have a clear shot in the photos, the gills are not attached to the stipe—-doesn’t this inconsistency exclude it?

Wine Caps
By: walt sturgeon (Mycowalt)
2010-06-14 07:22:59 PDT (-0700)

Can be pale both cap and gills. The one photo shows the odd gray gill color. The key features here are with the distinctive ring. Note the prominent grooves on the top of the ring and the claw like hooks on the underside. I have not eaten this for a while but have not found it wonderful. Also be aware of the substrate. If it was in a cultivated area where pesticides are used beware.

Additional info makes it a no for me for now
By: Mike Kempenich (Gentleman Forager)
2010-06-13 22:41:42 PDT (-0700)

This is from Mushroom Expert.com regarding Stropharia rugosoannulata “Gills: Attached to the stem; whitish to pale gray at first, later purplish gray to purple-black; close.”

The gills are neither attached to the stem nor are they the right color.

By: AmatoxinApocalypse (AmatoxinApocalypse)
2010-06-13 21:37:41 PDT (-0700)

Guess its been a while since I have hunted wood chips.

Created: 2010-06-13 19:26:21 PDT (-0700)
Last modified: 2010-08-23 04:49:59 PDT (-0700)
Viewed: 160 times, last viewed: 2019-02-03 12:43:43 PST (-0800)
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