Which mushroom is the only species in the genus Volvariella widely cultivated for food?

The mushroom widely cultivated for food as the principal cultivated species of Volvariella is the straw mushroom, Volvariella volvacea.

It is also called the paddy straw mushroom because it is traditionally grown on rice-straw beds, especially in East and Southeast Asia. Growers commonly harvest it in the immature “egg” or button stage, before the veil breaks and the cap opens. Fresh mushrooms are important in producing regions, while canned and dried forms are common elsewhere.

Straw mushrooms are notable both culturally and commercially. They are used extensively in Asian cooking and are reported as the world’s third-most-consumed cultivated mushroom. Under favorable subtropical conditions, they can mature rapidly—often in four to five days—although reliable production depends on warmth, moisture, and suitable growing material.

A dangerous identification mix-up involves young straw mushrooms and death caps, particularly Amanita phalloides. Both can retain a cup-like volva at the base, but mature straw mushrooms develop salmon-pink spore prints, whereas death caps have white spores. The name “straw mushroom” is the culinary common name; Volvariella volvacea is the scientific species name.