Funghi
Straw Mushroom
Straw mushroom (Volvariella volvacea) is a tropical cultivated fungus with a delicate egg-like veil when young and a soft, savoury cap when opened. Common in Southeast and East Asian cookery, it is often sold canned or in brine outside the tropics because fresh shelf life is short. Mild flavour and tender texture suit soups, stir-fries, and hot pots. Buttons still enclosed in the volva are preferred for a silky bite.
Also known as: Cao gu, Hed fang, Kabuteng dayami, Nấm rơm
Explore further
Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
History
Straw mushroom cultivation on rice straw beds developed in southern China.
Tropical Asian farms expanded Volvariella production for local fresh markets.
Canning made straw mushrooms a global pantry ingredient beyond growing regions.
Fresh air-freight and regional farms improved access outside traditional tropics.