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Abstract: The straw mushroom, or the so-called Chinese mushroom, Volvariella volvacea (Bull. ex Fr.) Sing, is an edible fungus of the tropics and subtropics. Besides being cooked fresh, it can be canned or dned More people in Hong Kong and Southeast Asian countnes prefer the straw mushroom to the white cultivated mushroom, Agaricus bisporus (Lange) Imbach. The former has a fine texture and its flesh is soft but firm. The latter is coarser. According to our data (Lee and Chang, 1975), the nutritional value of the straw mushroom surpasses that of the white one. However, knowledge of its biological nature and cultivation techniques as well as commercial importance of V. volvacea are far behind our knowledge of Agaricus. This article describes the biological and commercial aspects of straw mushroom cultivation in general, although some of the detads refer only to Hong Kong practice.
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