Pork Stuffed Wine Caps

For a while now I've been eyeballing some of the local wood chip piles for some Stropharia rugosoannulata. I think I've seen some old dried and dead ones from last year growing, but haven't seen any fresh ones. Today I managed to find some good ones. A few were older and no good, but I was able to find four sizable buttons. Not much, but enough to do something, and I figured I'd come up with and try a recipe when I only had four to destroy. Don't listen to what you read on the internet regarding Wine Caps not getting along with onion and garlic. Maybe with just onion and garlic they don't work, but these came out really good.


Wine Caps
1/4 cup red onion - minced
2 ozs pork finely chopped
2 cloves garlic - minced
1 scallion green - minced
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon mace
2 tablespoons sour cream
Dried bread crumbs


Remove stipes from caps and mince. Saute chopped stipes with onion and garlic. Add pork and scallion greens. When pork is cooked add seasonings and cook until glazed. Remove from heat and allow to cool. Add sour cream and mix thoroughly. Pack caps with mixture and sprinkle with bread crumbs. Preheat oven to 375 and cook uncovered for 35-40 minutes.