Wine Cap Agar Plate (Stropharia rugosoannulata)

Wine Cap (Stropharia rugosoannulata) is a fast-growing, heat-tolerant gourmet mushroom known for its deep red to burgundy cap and earthy, nutty flavour. Often referred to as the “Garden Giant,” this species thrives in wood chips, straw, or garden compost—making it an excellent candidate for low-maintenance outdoor cultivation in tropical climates like Sri Lanka.

This plate is produced on nutrient-rich agar in a sterile lab environment and contains vigorous, contaminant-free mycelium. Whether you’re expanding to grain spawn or starting a backyard bed, this culture provides a reliable foundation for successful Wine Cap production.

What You’ll Receive

• 1 × 100 mm sterile agar plate colonised with Stropharia rugosoannulata
• Labelled with strain ID and pour date for traceability
• Freshly sealed and viable for up to 4 weeks when stored at 2–5 °C

Growing Conditions

• Spawn run: 22–26 °C on sterilised or pasteurised grain
• Fruiting: 15–30 °C with high humidity and regular watering or rainfall
• Substrates: Aged wood chips, rice straw, banana stem, coconut husk, or composted organic matter (pH 6.0–7.5)
• Environment: Outdoor beds with mulch or partial shade; grows well under fruit trees or in vegetable gardens

Why Grow Wine Cap Mushrooms?

• Fruits in tropical heat—no grow room required
• Improves soil health while producing edible mushrooms
• Large caps (10–20 cm) with strong market appeal
• Perfect for sustainable farming, permaculture, and agroforestry systems

Best Use Cases

• Inoculate garden paths, tree lines, or vegetable beds with grain spawn
• Use in no-till systems or mulched outdoor beds to recycle waste biomass
• Sell to local restaurants, farmers’ markets, or gourmet food stores
• Introduce agro-tourism guests to backyard mushroom farming methods

This agar plate offers Sri Lankan growers a hardy, easy-to-grow mushroom culture suited for outdoor systems with little to no infrastructure. Wine Caps are ideal for farms that want to add value to existing land, reduce organic waste, and grow a profitable gourmet mushroom.