Natural form

Fresh straw mushrooms in their intact egg-like veil, whole and uncut on a wooden surface.

Shows the mushroom's most distinctive feature — the closed, rounded veil giving it an egg-like shape — so readers can identify fresh specimens at market.

Produce

Straw Mushroom (Het Fang)

Small egg-shaped Asian mushrooms with a tender bite, common in stir-fries, curries, and tom yum.

Straw mushrooms are small, pale-to-brown mushrooms grown on rice straw, often picked young while still enveloped in a rounded veil that gives them an egg-like shape. Soft and slippery with a mild, earthy taste, they are a Southeast and East Asian staple in stir-fries, Thai curries, and tom yum, and are widely sold canned. Fresh ones are highly perishable and used quickly.

Straw mushrooms (Volvariella volvacea), called het fang (เห็ดฟาง) in Thai, are small egg-shaped fungi native to Southeast Asia. They grow rapidly in hot, humid tropical conditions on beds of rice straw—hence the English name. The cap ranges from dark grayish-brown to olive-brown; the stem is cream to pale gray, and a cup-like volva surrounds the base. When young, the cap remains closed and ovoid; it opens as the mushroom matures. The flesh is tender with a silky quality when cooked, though the stem can retain slight chewiness. Their flavor is mild and earthy with a faint nuttiness, more subtle than button or cremini mushrooms, making them excellent at absorbing surrounding flavors rather than asserting themselves. Fresh straw mushrooms are rarely found outside Southeast Asia due to extreme perishability; canned specimens in brine or water are the global standard. In Thai, Vietnamese, and southern Chinese kitchens, they are indispensable in soups, curries, and stir-fries, prized for soaking up bold broths and sauces while contributing delicate texture. Their natural affinity for the hot-sour-salty flavor profile of Southeast Asian cooking makes them a cornerstone ingredient in that culinary tradition.

Measured in: g
Storage: Fridge

Types & varieties

White straw mushroom

Paler cap; considered premium; slightly more delicate flavor and texture

Gray/brown straw mushroom

Most common commercial variety; slightly stronger earthy flavor

Sourcing Fresh vs. Canned

Fresh straw mushrooms are a Southeast Asian market staple and rarely survive export due to perishability. When you do find them fresh, smell is your best quality indicator—fresh ones have a mild, clean, earthy scent. Avoid any with slippery surfaces or ammonia-like odors, which indicate spoilage. Canned straw mushrooms are universally available and, while slightly softer in texture, perform admirably in most applications. For recipes where texture matters more—stir-fries, stuffings—choose canned whole specimens rather than sliced, which tend to break apart more easily.

Canned mushrooms: look for firm, intact caps with no discoloration in the brine
Rinse canned mushrooms briefly to reduce sodium and brine flavor unless the recipe uses the liquid
Fresh: choose closed caps that feel firm and heavy for their size

Common uses

Tom yum and other Thai/Vietnamese soupsStir-fries with vegetables, meats, or seafoodCurries, especially coconut milk–based Thai curriesHot and sour salads (e.g., Thai yam taohu)Hot pot and steamboat dishesFried rice and noodle dishesStuffing for dim sum or spring rolls (canned variety)Quick pickles or preserves in brine

Tips & pitfalls

For fresh mushrooms, choose firm, closed caps; avoid any with slippery surfaces or strong ammonia smell
Fresh straw mushrooms cook in minutes—add them toward the end of cooking to prevent them from becoming mushy
If using canned, rinse briefly to reduce sodium and brine taste, unless the recipe specifically uses the liquid
When stir-frying, high heat and short cooking time preserve their tender bite better than prolonged braising
In curries and soups, they absorb surrounding flavors readily; add them 5–10 minutes before serving
Common mistake: overcooking, which turns them soft and bland—watch timing closely
Another common mistake: using expired fresh mushrooms; they spoil quickly and develop off-flavors that can ruin a dish
When buying canned, shake the can gently—if you hear rattling, the mushrooms may be broken or softened

Nutrition

32kcal

Energy

134 kJ · per 100 g

Where the calories come from

Protein 16%Carbs 72%Fat 12%

Protein

1.5g

3% DV

Carbs

6.9g

2% DV

Fat

0.5g

1% DV

Fiber

3.8g

14% DV

Sugars

1.2g

of which

Sodium

9mg

0% DV

Notable micronutrients

Vitamin D27% DV

Niacin (B3)26% DV

Iron19% DV

Riboflavin (B2)17% DV

Potassium11% DV

Zinc6% DV

Source · USDA FoodData Central · approx. Mushrooms, Chanterelle, raw

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In the shops

Matched grocery products

Mushrooms
250 g · Mercadona
€2.05
Whole Mushroom
Hacendado · 355 g · Mercadona
€1.45
White Mushrooms
300 g · Mercadona
€1.50
Sliced Mushrooms
PETRAS · kg · Bonpreu
€1.99
Shiitake Mushrooms
300 g · Mercadona
€3.96
Portobello Mushrooms
300 g · Mercadona
€2.16

Good to know

Scientific name: Volvariella volvacea
Origin: Southeast Asia: Thailand, Vietnam, southern China, Indonesia, Philippines
Growing medium: Rice straw, banana leaves, cotton waste, or palm oil waste
Growing conditions: Hot, humid tropical climate; 30–35°C; thrives during rainy season
Typical size: 2–5 cm diameter; 5–10 cm tall when mature
Shape: Egg-shaped when young; cap expands and opens with age
Color: Dark grayish-brown to olive-brown cap; cream to pale gray stem; volva (cup) at base
Texture: Tender with silky quality when cooked; stem can retain slight chewiness
Flavor: Mild, earthy, faintly nutty; subtle compared to button mushrooms
Available forms: Fresh (most common in Asia); canned whole or sliced in brine or water (global)
Shelf life (fresh): Refrigerate; use within 1–2 days
Shelf life (canned): Unopened: 1–2 years; once opened, refrigerate and use within 2–3 days
Nutrition: Good source of protein, B vitamins (niacin, riboflavin), iron, potassium; low in calories
Cultivation history: Cultivated in China since at least the 18th century; expanded across Southeast Asia in the 20th century

Substitutes

Oyster mushrooms (larger, torn) — Closest texture match; flavor is slightly more pronounced
Button mushrooms (small whole) — Milder flavor; texture is firmer but acceptable in soups and stir-fries
Enoki mushrooms — For soups; different texture but similar delicate size
Canned button mushroom pieces — Convenient substitute in curries and stir-fries, though flavor differs

Pairs with

Lemongrass GalangalKaffir lime leavesCoconut milk Fish sauceBird's eye chiliesShrimp or porkShallots and garlicThai basil or holy basil

Also called

Het Fang · Volvariella Volvacea · Paddy Straw Mushroom