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Volvariella volvacea

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Title: Volvariella volvacea  
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Subject: List of deadly fungi, Cotton recycling, Seafood birdsnest, Soy sauce, Liste d'ingrédients de la cuisine thaïlandaise
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Volvariella volvacea

Paddy straw mushrooms
Straw mushrooms, with some still in their veils, while others have opened and reveal the cap inside
Scientific classification
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Pluteaceae
Genus: Volvariella
Species: V. volvacea
Binomial name
Volvariella volvacea
(Bul. ex Fr.) Singer (1951)
  • Volvaria volvacea
  • Agaricus volvaceus Bull. (1786)
  • Amanita virgata
  • Vaginata virgata
Volvariella volvacea
Mycological characteristics
gills on hymenium

cap is conical

or umbonate
hymenium is free
stipe has a volva
spore print is salmon
ecology is saprotrophic
edibility: edible

Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) 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, "straw mushroom"),[1] in the Philippines they are called kabuteng saging (mushroom from banana), in Thai they are called het fang (เห็ดฟาง), and in Vietnamese they are called nấm rơm, and in Cambodia they are called ផ្សិតចំបើង.

They are often available fresh in Asia, but are more frequently found in canned or dried forms outside their nations of cultivation.

Straw mushrooms are grown on rice straw beds and picked immature, during the button or egg phase and before the veil ruptures.[2] They are adaptable and take four to five days to mature, and are most successfully grown in subtropical climates with high annual rainfall. No record has been found of their cultivation before the 19th century.[1]

They resemble poisonous death caps, but can be distinguished by their pink spore print; the spore print is white for death caps. Despite this fact, many people, especially immigrants from Southeast Asia, where the mushroom is commonplace, have been poisoned making this mistake.[3]


  1. ^ a b Hsiung, Deh-Ta (2006). The Chinese Kitchen. London: Kyle Cathie Ltd. pp. 186–87.  
  2. ^ Tropical Mushrooms: Biological Nature and Cultivation Methods By Shu-ting Chang, T. H. Quimio at 120
  3. ^ Money NP. (2004). Mr. Bloomfield's Orchard: The Mysterious World of Mushrooms, Molds, and Mycologists. Oxford University Press. p. 153.  

External links

  • Straw Mushroom

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