Volvariella volvacea
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| Paddy straw mushrooms | ||||||||||||||
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 Two paddy straw mushrooms, the one on the right opened to reveal the cap inside
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| Volvariella volvacea (Bulliard ex Fries) Singer |
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Volvariella volvacea (also known as straw mushroom or paddy straw mushroom; syn. Volvaria volvacea, Agaricus volvaceus, Amanita virgata, Vaginata virgata) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines. In Chinese, they are called cǎogū (草菇, lit. "straw mushroom"),[1] and in Vietnamese they are called nấm rơm.
They are often available fresh in Asia, but are more frequently found in canned or dried form outside their nations of cultivation.
Straw mushrooms are grown on rice straw beds and picked immature, before the caps open. They are adaptable and take 4-5 days to mature, and are most successfully grown in subtropical climates with high annual rainfall. There is no record of their cultivation before the 19th century.[1]
They look similar to poisonous death caps, but can be distinguished by their pink spore print, which is white for death caps.
[edit] See also
[edit] References
- ^ a b Hsiung, Deh-Ta (2006). The Chinese Kitchen. London: Kyle Cathie Ltd., pp. 186-87. ISBN 1-85626-702-4.
