Straw Mushroom

    Straw Mushroom


    Origin: Thailand

    Straw mushrooms have a smooth, velvety, and tender texture with a mild, earthy, and musky flavour.

    Straw mushrooms are used in many Thai dishes. They can be found in recipes for soups, salads or fried dishes. 

    Straw mushrooms are grown on straw, hence their name. Their taste is neutral and unobtrusive, not to be compared with the intense mushroom flavour of some European species. 

    These small, greyish-brown mushrooms are much used in Chinese and Asian cooking and can also be used in the same way as other cultivated mushrooms. When cooked, they have a slippery but tender texture and a very mild flavour.

    Straw mushrooms are best suited for lightly cooked applications such as sautéing, boiling, or stir-frying. The delicate mushrooms are primarily added at the end of the cooking process and have a musky, neutral flavour allowing them to be used in a wide variety of dishes. Straw mushrooms can be added to stir-fries or noodle dishes such as chow mein, blended into sauces, or served as a side dish to grilled meats and fish. They can also be tossed into stews or soup such as tom yum, served as a topping on burgers, or cooked into omelettes. Vegetarians often use the mushroom as a meat replacement, and the mild flavour of the fungi allows them to be a substitute for button mushrooms in recipes.

    Straw mushrooms pair well with spices such as turmeric, garam masala, cumin, and ginger, tomatoes, bell pepper, coconut milk, quinoa, noodles, meats such as fish, beef, ham, and poultry, shrimp, crab, tofu, and vegetables such as snow peas, bamboo shoots, carrots, green beans, and bean sprouts. The fresh mushrooms will keep up to one week when stored in a paper bag in the refrigerator.