Agaricus subrutilescens

Agaricus subrutilescens, also known as the wine-colored agaricus, is a mushroom of the genus Agaricus. It was first described scientifically in 1925 as Psalliota subrutilescens,[1] and later transferred to Agaricus in 1938.[2]

Agaricus subrutilescens
Agaricus subrutilescens 125191.jpg
Scientific classification edit
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Agaricaceae
Genus: Agaricus
A. subrutilescens
Binomial name
Agaricus subrutilescens

Psalliota subrutilescens Kauffman (1925)

Agaricus subrutilescens
View the Mycomorphbox template that generates the following list
gills on hymenium
cap is convex
hymenium is free
stipe has a ring
spore print is brown
ecology is saprotrophic
edibility: unknown


Agaricus subrutilescens has a cap that is 5–13 cm (2.0–5.1 in) across, dry, and has many and wine to brown colored fibers, especially near the center. The gills are close and white at first, turning dark brown in age. The stalk has a skirt-like ring and is 4 to 20 cm (1.6 to 7.9 in) long, 1–3 cm (0.4–1.2 in) thick, long, white, and covered with soft woolly scales. The flesh is white and does not stain, and the odor and taste is pleasant.

The purplish fibrous cap and shaggy white stem differentiate this mushroom from others which resemble it.

This mushroom is regarded variously described as an excellent edible mushroom, inedible,[3] or responsible for causing gastric upset.[4]

Habitat and distributionEdit

The mushroom fruits in undisturbed mixed woods in Western North America and Japan. It grows by itself or scattered in small clusters, often under redwood, pine, or alder. Recently this mushroom has been identified in New Zealand and Australia.[5]

See alsoEdit


  1. ^ Kauffman CH. (1925). "The fungus flora of Mt. Hood, with some new species". Papers of the Michigan Academy of Sciences. 5: 115–48.
  2. ^ Hotson JW, Stuntz DE. (1938). "The genus Agaricus in Western Washington". Mycologia. 30 (2): 204–34. doi:10.2307/3754557. JSTOR 3754557.
  3. ^ Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 220. ISBN 978-1-55407-651-2.
  4. ^ Miller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, CN: FalconGuide. p. 282. ISBN 978-0-7627-3109-1.
  5. ^