Dried Paddy Straw Mushrooms
Paddy Straw Mushrooms are a very popular variety of mushroom cultivated in Southeast Asia and used in cuisines all over the continent. These small, plump mushrooms have a cone-shaped cap that is dark gray near the center and lightens toward the edge.
Suggested uses
Basic prep
Rinse mushrooms under cold running water to remove any possible debris. To rehydrate prior to use, place desired amount into a bowl, cover with boiling water and let soak for 15 to 20 minutes. Or, rinse and add directly to any recipe that will cook for at least 25 minutes.
Ingredients
paddy straw mushrooms.
Paddy Straw Mushrooms (Volvariella volvacea) get their name from the fact that they were once cultivated on rice straw in Southeast Asian rice paddies. Now, however, they are most often grown on waste from cotton mills, mixed with a small amount of straw and calcium carbonate.
When the mushroom is young, its stalk and cap are encased inside an egg-like skin. In Asia, Paddy Straw Mushrooms are often harvested at this stage, in which case they are referred to as “unpeeled.” The unpeeled mushrooms boast a stronger flavor and more nutritious amino acid profile than the peeled. The mild canned Paddy Straw Mushrooms sold in the Asian food section of grocery stores in the United States are most often peeled. Ours are unpeeled, giving them a more intense flavor.
Paddy Straw Mushrooms are an indispensable ingredient in many Asian dishes. Though not available fresh outside of Asia, the dried mushrooms are delicious, and their bite-size shape make them easy to prepare.
Classic recipe
Chicken and Paddy Straw Mushroom Stir Fry
With their unusual, rounded shape and light flavor, our Paddy Straw Mushrooms are a great addition to many Chinese stir fry recipes - their soft texture provides an interesting contrast to crispy vegetables, and they soak up plenty of flavor.
