The wine-colored agaric is an edible and delicious woodland species, richer and sweeter tasting than the standard bisporus or campestrus. In the California coastal mountains I have found it under redwoods, although it apparently favors a variety of trees along the Pacific Northwest coast. This is an unusual agaric with features that place it outside of any of the larger categories of agaricus species. The gills bruise slightly red, but the flesh does not stain when rubbed or cut. The cap color ranges from reddish to purple-brown, with fibrillous scales. The stem has cottony scales, the flesh is white, and gills range from white to pink to chocolate brown with age. The smell is subtle and rich, characteristically "agaric-like" but with a bit more perfume. A joy to find.