All About Pioppino Mushrooms
Originally published February 25, 2023
The pioppino mushroom is also called the poplar mushroom, black poplar, chestnut mushroom or velvet pioppini. It’s found in the wild, but is also widely cultivated. Our pioppino mushrooms are cultivated in a substrate of grain and sawdust.
Pioppino are cool weather mushrooms, growing best in the spring before temperatures begin to rise. We can usually grow this variety from November until June.
Pioppino is used in Asian and South European cooking. It is used both fresh and re-hydrated in dishes like soups. It’s best to eat them cooked. To prepare them, cut off the end of the stem. You may wash them (or brush them off) gently, but because of our growing practices, they require very little or no cleaning.
The texture is firm, and the flavor is described as mildly nutty or earthy. As a result it will also go nicely in rice, risotto, pasta and meat dishes.
Asian cooking incorporates the Pioppino mushroom into dishes like soups, stews, hot pots and stir-fry dishes. Pioppino mushroom soup is one example, or the mushroom can be used just as any other mushroom when added to a stir fry.
Southern European dishes incorporate them into rice, pasta and meat dishes. Examples include gnocchi or pasta with Pioppino. They’re also excellent used in vegetarian and vegan dishes as a substitute for meat.
Like any mushroom, they are delicious fried in olive oil or butter for a few minutes. Give them space so they can crisp up. Or throw them into a soup or stew.
Here’s a Recipe for Pioppino Mushroom Ragu to get you started:
(adapted from Food Network)
Ingredients:
1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound pioppino mushrooms (can also add other varieties) chopped
Salt and freshly ground black pepper
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan
In a large skillet heat the oil. Add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.