Michael Davis
Straw mushrooms, or Volvariella volvacea, are small edible fungi cultivated throughout East and Southeast Asia and used extensively in Asian cuisine. They are grown in warm and humid climates, typically on rice straw beds, and are often harvested when immature. Straw mushrooms have a distinctive appearance, with a smooth, glossy cap and a shape resembling a miniature umbrella. They have a mild, musky, and earthy flavour, with a hint of nuttiness, and are believed to have high nutritional and medicinal properties.
| Characteristics | Values |
|---|---|
| Botanical Name | Volvariella volvacea |
| Common Names | Paddy Straw Mushroom, Straw Mushroom, Chinese Mushroom, Nanhua Mushroom |
| Origin | China |
| Cultivation Regions | East and Southeast Asia |
| Climate | Warm, Humid, Tropical, Subtropical |
| Temperature | 30-35 degrees Celsius |
| Humidity | Above 85% |
| Substrate | Rice Straw, Cotton Waste, Compost Piles, Grass, Leaves, Wood Chips |
| Harvesting | Young or Mature, Unpeeled or Peeled |
| Appearance | Smooth, Glossy Cap, Dark Brown to Black Colour, Oval or Egg-like Shape, Convex or Flat Cap, White or Pink Gills |
| Texture | Tender, Velvety, Firm |
| Flavour | Sweet, Delicate, Musky, Neutral, Earthy, Woody, Nutty |
| Culinary Applications | Sautéing, Boiling, Stir-frying, Soups |
| Nutrition | Carbohydrates, Proteins, Fibres, Ascorbic Acid, Minerals, Vitamins B, C, D, Amino Acids |
| Medicinal Properties | Anti-inflammatory, Anti-cancer, Antioxidant, Anti-tumour, Anti-microbial, Anti-malarial, Anti-allergic, Cardiovascular Benefits, Blood-thinning |
| Worldwide Consumption Rank | Third-most-consumed Mushroom |
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What You'll Learn
Volvariella volvacea
Straw mushrooms are grown on rice straw beds and are most commonly picked when immature, during their button or egg phase. They are grown in warm and humid climates, requiring temperatures between 30 to 35 degrees Celsius and a high level of humidity, often above 85%. The traditional method of cultivation involves using soaked and fermented rice straw layered in beds or racks, which are then inoculated with mushroom spawn. These beds need to be kept moist and at a consistent temperature, covered with plastic sheeting to maintain the required humidity and temperature levels.
In terms of appearance, straw mushrooms have a smooth, glossy cap and a shape resembling a miniature umbrella. When young, the cap is encased in a thin skin, and the stalk is short, creating an oval, egg-like shape. As the mushroom matures, the stem lengthens to 4 to 14 centimetres, and the protective skin separates from the cap, allowing it to expand and widen. The cap transforms into a convex, broad shape, sometimes appearing almost flat, and averages 5 to 12 centimetres in diameter. The cap darkens from a light brown to grey hue to a darker brown or black colour as it matures.
Nutritionally, straw mushrooms are an excellent source of copper, potassium, vitamins B, C, D, and K, fibre, zinc, iron, amino acids, and selenium. They are low in calories and fat, making them a popular choice for those focused on weight management. In traditional Chinese medicine, straw mushrooms are believed to help clean and thin the blood and remove heat from the body. They are also used in the finishing process of making dark soy sauce, adding a richer flavour.
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Nutritional and medicinal properties
Straw mushrooms, or Volvariella volvacea, are small, edible fungi cultivated throughout East and Southeast Asia and used extensively in Asian cuisine. They are often available fresh in the regions they are cultivated, but elsewhere, they are more frequently found canned or dried. They are grown on rice straw beds and are typically picked when immature, during their button or egg phase.
Straw mushrooms are an excellent source of copper, which provides anti-bacterial properties, and potassium, which helps regulate fluids and maintain optimal blood vessel functioning. They also contain vitamins B, C, and D, fibre, zinc, iron, and amino acids. In traditional Chinese medicine, straw mushrooms are believed to help clean and thin the blood while also removing heat from the body.
One cup (182 grams or 6.4 ounces) of straw mushrooms provides 240 kilojoules (58 kilocalories) of food energy, 27.7 μg selenium (50.36% RDA), 699 mg sodium (46.60% RDA), 2.6 mg iron (32.50% RDA), 0.242 mg copper (26.89% RDA), 69 μg vitamin B9 (folate) (17.25% RDA), 111 mg phosphorus (15.86% RDA), 0.75 mg vitamin B5 (pantothenic acid) (15.00% RDA), 6.97 g protein (13.94%), 4.5 g total dietary fibre (11.84%), and 1.22 mg zinc (11.09%).
The fruiting body of straw mushrooms is a rich source of bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids. These compounds exhibit an extensive range of therapeutic activities such as anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic effects.
Additionally, straw mushrooms have a comprehensive profile of amino acids, including valine, arginine, glutamine, serine, aspartic acid, leucine, isoleucine, tyrosine, asparagine, lysine, cystine, proline, glycine, tryptophan, methionine, phenylalanine, threonine, and histidine.
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Cultivation and climate
Straw mushrooms are cultivated in tropical and subtropical regions, where the warm and humid climate provides an ideal environment for their growth. The mushrooms are typically grown on straw beds, which provide the necessary nutrients and moisture for their development.
The cultivation process begins with preparing the straw beds, which typically consist of a layer of straw that is soaked in water and then compressed into a thick layer. The straw provides the mushrooms with a source of food and also helps to retain moisture, creating a humid environment that the mushrooms need to thrive. The beds are then inoculated with the straw mushroom mycelium, which is the thread-like root system of the fungus. This mycelium will grow and colonize the straw, breaking it down and absorbing its nutrients.
Temperature plays a critical role in the cultivation of straw mushrooms. They grow best in temperatures ranging from 25°C to 35°C (77°F to 95°F). Higher temperatures can accelerate the growth rate, but temperatures above 40°C (104°F) can be detrimental, causing the mushrooms to become tough and distorted. In commercial settings, temperature control is carefully managed to optimize production. Relative humidity is also important, and straw mushrooms perform best when the humidity is maintained between 75% and 90%.
After inoculation, the beds are kept in a dark, humid environment to encourage the mycelium to grow. Once the mycelium has colonized the straw, the beds are moved to a brighter, more humid environment to initiate the fruiting process. This change in environment triggers the development of the mushroom's fruiting bodies, which are the parts that we recognize as mushrooms. These fruiting bodies emerge from the straw and grow rapidly, typically reaching maturity within a few days to a week.
To ensure a continuous supply, farmers often employ staggered planting methods, starting new beds at regular intervals. This practice helps maintain a steady production cycle and provides a consistent yield of fresh mushrooms. The harvesting process is usually done by hand, carefully removing the mushrooms from the straw beds to avoid damaging the mycelium. Proper harvesting techniques are crucial to ensuring the continued productivity of the beds.
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Taste and culinary uses
Volvariella volvacea, commonly known as straw mushrooms or paddy straw mushrooms, are edible mushrooms cultivated throughout East and Southeast Asia. They are widely consumed and valued for their neutral, sweet, and delicate flavour, versatility, and high nutritional properties.
Straw mushrooms are cultivated in the warm, humid, and tropical climates of Asia and are often grown on agricultural wastes such as rice straw, cotton waste, compost piles, grass, leaves, and wood chips. They can be harvested when young or mature, with the young, unopened mushrooms labelled as "unpeeled" and the opened, more mature mushrooms labelled as "peeled". The unopened mushrooms are the most popular version sold in local markets in Asia as they are believed to have a stronger flavour and higher nutritional value.
The flavour of straw mushrooms has been described as earthy, woody, and nutty, with a hint of sweetness and umami. They have a smooth, velvety, and tender texture. Their unique taste profile makes them a versatile ingredient that can complement a wide range of dishes. Straw mushrooms are best suited for light cooking methods such as sautéing, boiling, or stir-frying. They are typically added at the end of the cooking process to retain their delicate texture and flavour.
In Asian cuisine, straw mushrooms are commonly used in soups, stir-fries, and other dishes. They are particularly popular in Chinese, Laotian, Filipino, and Vietnamese cuisine. The broth made from straw mushrooms is a key ingredient in mushroom dark soy sauce, adding a richer flavour to the condiment. Additionally, straw mushrooms are believed to have medicinal properties in traditional Chinese medicine, where they are thought to help clean and thin the blood and remove heat from the body.
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Similarity to poisonous death caps
Volvariella volvacea, commonly known as the paddy straw mushroom, is a species of edible mushroom cultivated throughout East and Southeast Asia. It is also known as the straw mushroom, Chinese mushroom, or Nanhua mushroom. It is widely consumed in Asia and is valued for its neutral flavour, versatility, and high nutritional properties. The paddy straw mushroom is believed to have immune-modulating effects and anti-inflammatory properties, which are beneficial in managing chronic diseases. It also has anti-cancer properties and cardiovascular benefits due to its bioactive compounds.
The paddy straw mushroom is similar in appearance to the poisonous death cap mushroom (Amanita phalloides). The death cap is one of the deadliest mushrooms in the world. It is a toxic basidiomycete fungus that primarily targets the liver, but other organs, such as the kidneys, are also affected. The symptoms of death cap mushroom toxicity usually occur 6 to 12 hours after ingestion, and can include nausea, vomiting, jaundice, seizures, and coma, which can lead to death. The mortality rate of ingestion is believed to be around 10-30%. Poisoning incidents usually result from misidentification, as the death cap resembles several edible mushroom species, including the paddy straw mushroom.
The paddy straw mushroom and the death cap mushroom can be distinguished by several mycological features. The paddy straw mushroom has a pink spore print, while the death cap's spore print is white. The gills of the paddy straw mushroom are pinkish-brown, in contrast to the white gills of the death cap. The stalk of the death cap is tall, white or yellowish, and about 5-18 cm tall and 1-2.5 cm thick, while the stalk of the paddy straw mushroom is whitish and thinner. The cap of the death cap is sticky and greenish or yellow-tinted, while the cap of the paddy straw mushroom is dark brown, lightening to a cream colour around the edges.
The death cap mushroom is native to Europe but has been introduced to other parts of the world, including North America, Australia, and the West Coast of the United States. It is often found around the bases of oak, chestnut, or pine trees. In contrast, the paddy straw mushroom is primarily found in Asia and is cultivated in warm, tropical climates, often on agricultural wastes such as rice straw. The death cap has been mistaken for the paddy straw mushroom by immigrants from Southeast Asia, especially in California and Australia, leading to poisoning incidents.
It is important to note that the death cap mushroom is highly toxic and can be lethal when consumed. Before consuming wild mushrooms, extensive research and consultation with a trained foraging expert should be conducted to avoid accidental poisoning.
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Frequently asked questions
Straw mushrooms, or paddy straw mushrooms, are a species of edible mushroom cultivated throughout East and Southeast Asia. They are small, edible fungi with a mild, musky flavour.
Straw mushrooms grow in clusters and have varying appearances depending on their maturity. When young, the cap is encased in a thin skin, and the stalk is short, creating an oval, egg-like shape. The top of the cap is generally dark brown, lightening to a cream-coloured hue around the edges and on the stem. As the mushroom matures, the stem lengthens to 4 to 14 centimetres, and the protective skin separates from the cap, allowing the cap to expand and widen. The cap then transforms into a convex, broad shape, sometimes almost appearing flat, and averages 5 to 12 centimetres in diameter. The once dark brown cap lightens to grey or light brown. Underneath the cap, the crowded gills range in colour from white to pink, depending on maturity, and are not attached to the stem. Straw mushrooms have a smooth, velvety, and tender texture.
Straw mushrooms have a subtly earthy and woody flavour, with a hint of nuttiness that becomes more pronounced upon cooking. They are also known as "sugar mushrooms" due to their sweetness. They are a versatile ingredient that can absorb and complement the flavours of other ingredients in a dish.
Straw mushrooms are an excellent source of copper, which provides anti-bacterial properties, and potassium, which can help regulate fluids and maintain optimal blood vessel functioning. They also contain vitamins B, C, and D, fibre, zinc, iron, and amino acids. They are believed to help clean and thin the blood while also removing heat from the body.
