1. Volvariella volvacea can be eaten with mutton. Stewed mutton with straw mushroom is one of the recipes of Shanghai cuisine, with mutton as the main ingredient. The cooking skill of stewed mutton with straw mushroom is mainly casserole, which tastes salty and delicious. Taste: straw mushroom is crisp and tender, and mutton is crisp and rotten.

2. Wash the mutton with water, boneless and cut into small pieces 3.3 cm square, put it in boiling water, remove it, and wash it twice with water. Wash the stems and roots of Volvariella volvacea and cut them into diamond-shaped blocks. Various seasonings are packed in gauze bags.

3. Put the casserole on medium fire, add oil to 60% heat, add broth to boil, then add mutton, cooking wine and seasoning bag, move to low heat and stew until it is 70% cooked, add straw mushrooms, stew until crisp and rotten, and take out the seasoning bag.

4. Wash garlic cloves and coriander and cut into pieces. After the mutton is out of the pot, put the soup into a concave dish, sprinkle with coriander and garlic sprouts, and add a little sesame oil to serve. The production of stewed mutton with straw mushroom suggests that the fire is boiling and the fire is slow. The sauce is thick, the straw mushroom is crisp and tender, and the mutton is crisp and rotten. Thickening is not allowed.