Paddy Straw(Volvariella Volvacea) mushrooms are cultivated on rice straw in South Asia and are an indispensable ingredient in many Asian dishes. Their singular shape gives them a visual uniqueness unlike any domestic mushroom.
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Paddy Straw (Volvariella Volvacea) mushrooms also known as grass mushrooms, are so named for their cultivation on rice straw used in South Asian rice paddys. Paddy Straws are a high temperature mushroom grown largely in tropical and subtropical regions of Asia
Paddy straw (Volvariella volvacea) mushrooms’ tiny, bite-sized shape makes them easy to prepare. With a texture that makes them an excellent meat substitute, these mushrooms are delicious in vegetarian recipes as well as dishes like chicken stir fry, pork chop suey, shrimp chow mein, oriental soups and sauces. Unlike some mushrooms, this mushroom will retain it's shape throughout the cooking.
Directions on how to Rehydrate
To rehydrate or reconstitute dried mushrooms, place desired amount into a bowl covered with warm water and let dried mushrooms soak for 30 minutes. After the 30 minutes have gone by, gently lift the mushrooms out of the water using a strainer. The mushrooms should be clean, plumped and ready to use.
How to Store
It is very important that dried mushrooms are stored properly to insure long term and maximum freshness. Place the mushrooms into either a plastic or glass container with a tight fitting lid. Our first recommendation, though, is freezing or storing in a refrigerator or freezer. Place the dried mushrooms in a clean, tight sealing freezer bag. The reason for maximum cold storage is because heat and moisture are the greatest enemies. The mushrooms should keep well for six months to a year.
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