Stropharia rugosoannulata, commonly known as the wine-cap mushroom or giant Stropharia, is an edible fungus naturally distributed in temperate regions of the Northern Hemisphere. It is characterized by a wine-red cap, a wrinkled-ring-bearing stipe, and a large, thick, and fleshy fruiting body with a crisp and tender texture. This species is rich in nutrients such as proteins, amino acids, and minerals and contains various bioactive compounds including polysaccharides, polyphenols, and flavonoids, thereby providing it with both nutritional and health-promoting properties. S. rugosoannulata can grow on a wide range of agricultural and forestry waste substrates and is highly amenable to artificial cultivation. It has been recommended by the Food and Agriculture Organization (FAO) of the United Nations for cultivation in developing countries. Originally cultivated in Germany, this mushroom later spread to other European countries and the USA and was introduced to China in the 1980s. Due to its cultivation characteristics being highly compatible with China's agricultural conditions, the species has rapidly expanded in the country. Since the implementation of China's Rural Revitalization and Targeted Poverty Alleviation strategies in 2013, large-scale cultivation projects of S. rugosoannulata have been actively promoted, establishing China as the world's leading producers and greatly stimulating industrial development. This review summarizes the current state of the S. rugosoannulata industry in China and explores potential directions for the extension of its industrial chain, aiming to provide a reference for its sustainable development and international promotion. KEY POINTS: • S. rugosoannulata exhibits high nutritional, medicinal, and ecological value. • China has become the world's leading producers of S. rugosoannulata. • The development of S. rugosoannulata industry in China provides a model for the world.
Huang et al. (Wed,) studied this question.