Sarah Brown
Volvariella volvacea, commonly known as the paddy straw mushroom, is a species of edible mushroom cultivated throughout East and Southeast Asia. It is widely used in Asian cuisine and is the third most consumed mushroom worldwide. Paddy straw mushrooms are rich in bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids, exhibiting therapeutic benefits such as anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic properties. They are also a good source of carbohydrates, proteins, fibres, vitamins, and minerals. In terms of flavour, paddy straw mushrooms are known for their sweetness, making them a perfect addition to bitter, sour, or salty dishes. They have a delicate, earthy flavour and a meaty texture, making them a popular choice for stir-fries, soups, and sauces in Chinese, Laotian, Filipino, and Vietnamese cuisine.
| Characteristics | Values |
|---|---|
| Scientific Name | Volvariella volvacea |
| Common Names | Paddy straw mushroom, straw mushroom, Chinese mushroom, Nanhua mushroom |
| Region | Cultivated throughout East and Southeast Asia |
| Habitat | Woodchips, rich garden soil, compost piles, rice straw beds, decaying trunks of fallen sago palm, empty fruit bunches of oil palm |
| Appearance | Varying appearances depending on maturity. The cap is 5-12 cm in diameter, first ovoid, then cone-like, then bell-shaped, dark grey in the centre, becoming silvery-white or brownish-grey towards the margins, radially streaked with soft hairs. The stalk is short and lightens to a cream-coloured hue around the edges. |
| Flavour | Mild, musky, distinctive, pleasant, neutral |
| Texture | Smooth, velvety, tender |
| Nutrition | Excellent source of carbohydrates, proteins, fibres, ascorbic acid, vitamins, essential minerals, amino acids, antioxidants, bioactive compounds |
| Medicinal Properties | Anti-tumour, anti-microbial, anti-malarial, anti-cancer, anti-inflammatory, anti-allergic, anti-oxidant |
| Storage | Fresh mushrooms will keep up to one week when stored in a paper bag in the refrigerator. Canned mushrooms will keep up to one year if unopened. Once opened, the mushrooms should be used within one week. |
Explore related products
What You'll Learn
Paddy straw mushrooms are cultivated in East and Southeast Asia
Paddy straw mushrooms, or Volvariella volvacea, are cultivated in East and Southeast Asia. They are native to East Asia and thrive in tropical and subtropical climates. These mushrooms are highly regarded for their nutritional and medicinal properties, distinct flavour, and health benefits. They are often used in Asian cuisine and are the third most consumed mushroom worldwide.
Paddy straw mushrooms have a rich, meaty, savoury, and silky texture, making them a popular meat substitute in vegetarian dishes. They are also commonly added to soups, stir-fries, and sauces to enhance sweetness and balance. The mushrooms are cultivated on rice straw beds and are typically picked when immature, during their button or egg phase. They fruit only when temperatures exceed 80°F, with an ideal range of 90°F and above.
The nutritional profile of paddy straw mushrooms includes bioactive compounds such as amino acids, carbohydrates, enzymes, sugars, fats, minerals, proteins, and vitamins. These compounds offer various health benefits, including anti-allergic, anti-cancer, anti-inflammatory, anti-malarial, anti-microbial, anti-oxidant, and anti-tumour properties. The mushrooms are also a good source of selenium, sodium, iron, copper, vitamin B9 (folate), phosphorus, vitamin B5, protein, dietary fibre, and zinc.
In terms of cultivation, paddy straw mushrooms can be grown on composted straw, preferably rice straw, as well as cotton waste, hardwood sawdust, and wheat straw to a lesser extent. The optimal pH range for fruiting is between 7.5 and 8.0. These mushrooms are ready to harvest within 4-7 days, typically in two weeks, and can be stored in a paper bag in the fridge for a few days or dried and stored in an airtight container.
Mushrooms' Unique Way of Absorbing Nutrients Explained
You may want to see also
They are rich in medicinal and nutritional properties
Volvariella volvacea, commonly known as the paddy straw mushroom, is a species of edible mushroom cultivated throughout East and Southeast Asia. It is widely used in Asian cuisine and is the third most consumed mushroom worldwide. The mushroom is cultivated on rice straw and is known for its distinctive flavour and substantial health benefits.
The fruiting body of the paddy straw mushroom is a rich source of bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids. These compounds exhibit a wide range of therapeutic activities, including anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic effects. In addition, the mushroom is an excellent source of carbohydrates, proteins, fibres, vitamins, and essential minerals.
One cup (182 grams or 6.4 ounces) of straw mushrooms provides 240 kilojoules (58 kilocalories) of food energy and several essential nutrients such as selenium, sodium, iron, copper, vitamin B9 (folate), phosphorus, vitamin B5 (pantothenic acid), protein, dietary fibre, and zinc.
The paddy straw mushroom is also known for its high sugar content, which adds a unique sweetness to dishes. Its flavour is often described as slightly similar to delicate white fish, providing a subtle umami taste to various Asian dishes.
Overall, the paddy straw mushroom is a nutritious and medicinally valuable food source that is widely used in Asian cuisine for its distinctive flavour and health benefits.
Mushroom Vapes: Legit or a Hoax?
You may want to see also
They are often used in Asian cuisine
Volvariella volvacea, commonly known as paddy straw mushrooms, are edible mushrooms cultivated throughout East and Southeast Asia. They are widely used in Asian cuisine and are the third most consumed mushroom worldwide.
Paddy straw mushrooms have a delicate and slightly earthy flavour, with a subtle umami taste reminiscent of white fish. This makes them a versatile ingredient that can be used in a variety of dishes to add a touch of sweetness and balance out bitter, sour, or salty flavours. They are commonly used in Chinese, Laotian, Filipino, and Vietnamese cuisine, where they are added to soups, stir-fries, and egg flower soup. They are also used in the finishing process of making dark soy sauce, where the broth of straw mushrooms is mixed into the soy sauce to give it a richer flavour.
In addition to their culinary uses, paddy straw mushrooms are also known for their medicinal and nutritional properties. They are a good source of bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids. These compounds exhibit a range of therapeutic benefits, including anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic effects. Nutritionally, paddy straw mushrooms are an excellent source of carbohydrates, proteins, fibres, vitamins, and essential minerals.
Paddy straw mushrooms are typically cultivated on rice straw and prefer very hot temperatures, fruiting only above 80 degrees Fahrenheit. They can be grown seasonally and are perfect for intense summer heat. They fruit quickly, typically within 5-7 days of spawning, and can be harvested while still in the egg stage for best storage.
Mushroom Mystery: Agaritine Content in Fungi Explored
You may want to see also
Explore related products
Paddy straw mushrooms are dangerous to forage
Paddy straw mushrooms (Volvariella volvacea) are considered one of the more dangerous mushrooms to forage. This is because, in their button stage, they look very similar to the highly poisonous death cap mushrooms. The only visual difference between the two is the colour of their spore prints: paddy straw mushrooms have pink spore prints, while death cap mushrooms have white spore prints.
Paddy straw mushrooms are native to East Asia and are cultivated throughout East and Southeast Asia, where they are extensively used in Asian cuisine. They are often available fresh in the regions where they are cultivated, but elsewhere, they are more commonly found canned or dried. They are particularly popular in Chinese, Laotian, Filipino, and Vietnamese dishes, where their sweetness is used to balance out bitter, sour, or salty flavours. They are also used in the finishing process of making dark soy sauce, where the broth of straw mushrooms is mixed into the soy sauce and then exposed to the sun, resulting in a richer flavour.
Paddy straw mushrooms are a tropical mushroom species that fruit only above 80°F, with a preference for temperatures above 90°F. They can be grown on composted straw, cotton waste, hardwood sawdust, and other nitrogen-rich substrates. They are also one of the faster-maturing mushroom species, with "eggs" forming in as little as 4-7 days and enlarging and maturing in just 2-3 days.
In addition to their culinary uses, paddy straw mushrooms are also known for their medicinal and nutritional properties. They are a rich source of bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids. These compounds exhibit a range of therapeutic effects, including anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic properties. They are also a good source of carbohydrates, proteins, fibres, vitamins, and essential minerals.
Mushrooms: Nature's Light Diffusers
You may want to see also
They are cultivated on rice straw
Paddy straw mushrooms (Volvariella volvacea) are cultivated on rice straw in Southeast Asia. They are also known as straw mushrooms and are the third most consumed mushroom worldwide. They are often available fresh in the regions they are cultivated, but outside of Asia, they are more commonly found dried or canned. Paddy straw mushrooms are small and plump, with a cone-shaped cap that is dark grey near the centre and lightens towards the edge. They have a soft and musky taste and are a great addition to Chinese stir fry recipes, providing a contrast to crispy vegetables while soaking up plenty of flavour.
Paddy straw mushrooms are cultivated on rice straw beds and are usually picked when immature, during their button or egg phase, and before the gills are visible. They can be grown on slightly composted rice straw or other agricultural residues, such as cotton waste, hardwood sawdust, or wheat straw. The straw is prepared by soaking it in water for twelve hours, draining the excess water, and then placing it into a heap and covering it with a plastic tarp. It is important to stir the heap twice a week to allow for uniform composting.
The optimal temperature range for fruiting is between 80-110°F, with the mushrooms typically fruiting in 5-7 days. Paddy straw mushrooms prefer temperatures above 90°F and will die under refrigeration or if temperatures drop below 50-55°F for an extended period. They should be grown on a plastic barrier or in containers to avoid confusion with poisonous or deadly amanitas that associate with tree roots.
The mushrooms are often harvested when they are young and "unpeeled", with the stalk and cap still encased inside an egg-like skin. The "unpeeled" mushrooms have a stronger flavour and a more nutritious amino acid profile than the peeled ones. Paddy straw mushrooms are an indispensable ingredient in many Asian dishes, adding a rich flavour and special texture to sauces, main dishes, and stews.
Psychedelic Mushroom Safety: What You Need to Know
You may want to see also
Frequently asked questions
Paddy straw mushrooms, or Volvariella volvacea, are a species of edible mushrooms cultivated throughout East and Southeast Asia. They are used extensively in Asian cuisine and are the third-most-consumed mushroom worldwide.
Paddy straw mushrooms have a delicate, slightly earthy, and sweet flavour. They are often added to dishes to balance out bitter, sour, or salty flavours. The broth from these mushrooms can be added to soy sauce to make mushroom dark soy sauce.
Yes, paddy straw mushrooms are rich in bioactive compounds such as amino acids, carbohydrates, enzymes, sugars, fats, minerals, proteins, and vitamins. They are known to have anti-allergic, anti-cancer, anti-inflammatory, anti-malarial, anti-microbial, anti-oxidant, and anti-tumor properties.
Paddy straw mushrooms fruit in temperatures above 80F and are typically ready to harvest within 1-2 weeks of spawning. They are usually harvested in the "egg" stage and can be stored in a paper bag in the fridge for a few days.
Paddy straw mushrooms are grown on rice straw beds. The substrate for cultivating these mushrooms should be composted straw, preferably rice straw, along with cotton waste, hardwood sawdust, or wheat straw. The pH optimum for fruiting falls between 7.5 and 8.0.
