Paddy Straw Mushrooms, Dried
Volvariella volvacea / Straw mushroom
An edible mushroom from Southeast Asia, Paddy Straw mushrooms are one of the more dangerous mushrooms to forage for. This is due to the fact that its cousin, the Death Cap mushroom, looks exactly the same. The only difference is the Paddy Straw’s spores are pink and the Death Cap’s are white. We’ve removed the guesswork so you can enjoy this sugary sporemaker in your favorite soups and stir-fries.
These culinary mushrooms are all about sugar, sugar, sugar. The Paddy Straw could very well be called the sugar mushroom. Its sweetness is perfect for adding a contrast to bitter, sour, or salty dishes, and the broth cooks down practically into a simple syrup. Did we mention the sugar?
The flavor, strangely, is slightly similar to the most delicate white fish you can imagine. It sounds odd, we know, but these culinary mushrooms – ubiquitous in Chinese, Laotian, Filipino, and Vietnamese food – works in so many dishes. It has a fish flavor in that it gives a dish a subtle umami twang the way fish sauce might, but with subtler movements. It’s the cloak and dagger ingredient of the savory pantry.
Try adding Paddy Straw mushrooms to hot and sour soup or egg flower soup to encourage a bit more sweetness and balance.
|Dried paddy straw mushrooms.
|Traditionally used in Southern China, Paddy Straw Mushrooms are fantastic when added to shrimp chow mein, pork chop suey, chicken stir-fry, and oriental sauces or soups. Also used in vegetarian tofu or meat loaf recipes.
|Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of fresh mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining.
|Asian, Chinese, European, French, Southeast Asia
|Handling / Storage
|Store in a cool, dry place.
|Country of Origin
|All Natural, Gluten-Free, Kosher Parve, Non-GMO