Straw Mushroom (Volvariella volvacea), also known as rice straw mushrooms, are very popular due to their pleasant taste and versatile culinary uses. Hailing from Southeast Asia, these edible mushrooms have found their way into the hearts and kitchens of chefs around the world.

With their delicate texture, slightly nutty flavor and ability to complement a variety of dishes, straw mushrooms have become a popular ingredient in various cuisines, especially Asian cuisine. From stir-fries to soups and salads, these mushrooms are a delight.

Their versatility has contributed to their widespread fame and continued demand in traditional and modern recipes. Read on to learn everything you need to know about straw mushrooms.

Straw Mushroom: Scientific Name

The scientific name for straw mushroom is Volvariella volvacea. The name Volvariella comes from the word volva, which refers to the volva-like structure at the base of the mushroom stem. The straw mushroom volva looks like a bowl-shaped structure at the base, a remnant of the universal veil.

Straw Mushroom: Appearance

The appearance varies depending on the stage of the fungus. Six stages represent the typical course of fruiting body development in straw fungi. Understanding these phases is important for mushroom cultivation as it allows farmers to monitor growth and determine the optimal time to harvest.

Pinhead: This is the first stage of development where small needle-like structures appear on the substrate (growth medium). The pins are tightly closed and usually white or cream-colored.

Small button: At this stage, the pins become larger and look more button-like. They may still have a thin protective veil called a volva.

Bud: At this stage, the fruiting body continues to develop and becomes more and more recognizable as a mushroom. The cap and shaft are clearer. The veil covering the gills under the hat is still intact.

Egg: In this phase, the cap of the mushroom is still closed. However, it begins to push against the veil from the inside, creating a bulging egg shape. The hat is still not visible and the gills are not visible.

Elongation: At this stage, the mushroom cap emerges from the egg-shaped structure and elongates. The veil begins to fray and comes off, exposing the gills.

Maturity: In the final stage, the mushroom has reached full growth and maturity. The cap is fully extended and the gills are open and visible.

Taste good of Straw Mushroom

The taste of straw mushrooms is mild, delicate and slightly nutty. Straw mushrooms are not as spicy or earthy as some mushrooms, making them more versatile and adaptable to different dishes. The taste is delicate and combines well with other ingredients without dominating the taste of a dish.

They have a subtle nutty undertone. This simply improves their overall flavor profile. Like other mushrooms, straw mushrooms also have umami, the fifth basic taste. Umami is hearty and filling.

The taste varies depending on the stage of growth and the method of preparation. At the younger stage, they have a more tender and soft texture, which can improve their taste.

As it ripens, the flavor becomes stronger and the texture becomes firmer. Regardless of the stage of development, straw mushrooms offer a pleasant and mild flavor that goes well with a variety of dishes.

Culinary Applications

The different stages of straw mushrooms can be used in cooking in different ways, depending on the desired texture, taste and presentation. Straw mushroom in the pinhead stage of development are rarely if ever, used in recipes. At this stage, the mushroom is little more than a microscopic lump. Small button mushrooms are very tender.

They are also quite small. Chefs use small pieces in dishes that require a delicate texture and mild flavor. Use them in stir-fries, soups, hot casseroles and other dishes where they cook quickly and keep their shape.

Button Podium

When the straw mushroom reach the bud stage, they have developed more flavor and a firmer texture. At this stage, they can be used like other regular mushrooms. Chefs also stuff straw mushrooms in the bud stage or use them in mushroom dishes such as mushroom risotto.

The Egg Stage and Beyond

Straw mushrooms in the egg stage are highly valued for their unique texture and delicate taste. The sponge enclosed in the egg-shaped structure is soft. The egg mushroom is often used in stir-fries, soups, curries and pasta dishes. They can be added whole or halved to keep their shape and are known for their ability to incorporate other flavors into the dish.

When the straw mushroom reaches the elongation and adult stages, its caps expand completely and the veils break open, revealing the gills. At this stage, the mushroom has a fuller flavor and a firmer texture. They are perfect for recipes that call for a meaty or chewy texture.

They can be sliced, chopped, or used whole in a variety of prepared dishes, including stir-fries, soups, stews, braised dishes, and even grilled or deep-fried preparations. Elongated and mature straw mushrooms are also ideal for drying. Once dried, you can grind them into a powder that adds flavor to many dishes.

Nutritional Value

Straw mushrooms are nutritious. These mushrooms are low in calories and fat, making them a suitable choice for people watching their calorie intake. They contain a moderate amount of protein, an important macronutrient for various functions in the body, including muscle maintenance and repair.

Straw mushrooms provide vitamins and minerals, including B vitamins (niacin and riboflavin), potassium, copper, selenium and phosphorus. These nutrients play critical roles in energy production, nerve function, antioxidant defense and bone health.

They are also a source of fiber, which promotes digestion and contributes to the feeling of satiety. Including fiber-rich foods in your diet can aid digestion and help maintain healthy cholesterol and blood sugar levels.

Cultivation

Commercial cultivation

Straw mushrooms require a warm and humid climate. They have a long history of cultivation in Southeast Asia, including in countries such as China, Thailand, Vietnam, Indonesia and the Philippines. These countries have favorable climatic conditions and agricultural practices that support large-scale cultivation.

In East Asian countries such as Japan, South Korea and Taiwan, farmers grow straw mushrooms on a large scale. Straw mushrooms grow commercially in the tropical and subtropical regions of Queensland and the Northern Territory, Australia.

Nigeria and Ghana in Africa have witnessed the development of straw mushroom production. Cultivation is less common in America and Europe. However, they grow in regions with suitable conditions.

Home Cultivation

Straw mushrooms are easy to grow. They usually grow on a substrate (growing medium) made from agricultural waste such as rice straw or corncobs. The farmers prepare the straw by cutting it into small pieces and soaking it in water to make it more suitable for cultivation. When the straw is ready, the growers mix it with mushroom spawn.

The spawn consists of mycelium, the vegetative part/root system of the mushroom. The mycelium will colonize the straw and eventually produce mushrooms. You can get mushroom spawn from a reliable source or buy ready-made mushroom spawn. The straw that is mixed with the fry then nests in a suitable environment.

Cultivation in North America

In North America, farmers grow straw mushrooms in areas with warm, humid climates.

Florida is one of the leading producers in North America. The state’s warm and humid climate supports commercial production of straw mushrooms. Southern states such as Texas, Louisiana and Georgia also have suitable conditions for cultivation.

Although the US state of Hawaii is not part of North America, it has a favorable climate for growing straw mushrooms. Hawaii’s warm and tropical conditions are perfect for growing these delicious nuggets. more detail