Straw Mushroom (Cao Gu)
キノコの中にお肉！？プリプリの食感と濃厚なダシの「袋茸」
Description
Mushroom named because it's cultivated on rice straw (Cao). Harvested while enclosed in an egg-like veil (bag). One of the world's top three cultivated mushrooms. Holds an absolute status in Chinese (esp. Cantonese) stir-fries and soups; biting it releases a juicy burst of rich mushroom essence.
Classification: Everyone, Ingredient, Mushroom, Straw Mushroom, Cao Gu, Guangdong Cuisine, Stir-fry, For Soup, Bouncy
Shops selling Straw Mushroom (Cao Gu)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Volvariella volvacea(Straw Mushroom)
Instructions
- [Typical Uses]
- [Oyster Sauce Straw Mushrooms]: Cantonese staple. Fry halved mushrooms meltingly soft in oyster sauce.
- Ingredient for Hot and Sour Soup or various broths.
- Ma La hot pot ingredient.
Learn more Substitutes, pairings, tips
Key spices
Like an intensified white mushroom with animal-like depth akin to liver. Texture is very bouncy
Substitutes at Japanese supermarkets
(Substitute with white mushrooms, but texture and essence volume won't match)
Pairing
Oyster Sauce / Chicken / Pork
Trivia
Halving reveals tiny unborn mushrooms inside. Since soup umami pools inside the 'bag', eating it whole in one bite is the tastiest way. This is the mushroom in Thai 'Tom Yum Goong'.
Eating tips & etiquette
Fresh Straw Mushrooms perish abnormally fast, melting black within a day of harvest. Thus, they are generally distributed as 'canned in brine' outside producing areas or overseas.
Allergen
None