The uniquely named Pioppino mushroom also has a distinct look and some particular health benefits.
The Cyclocybe aegerita or Agrocybe aegerita is also called the poplar mushroom, Black poplar mushroom, chestnut mushroom, or velvet pioppini.
It is found in the wild, but is also widely cultivated, and in some countries is considered a delicacy. It’s unique shape brings forth images of a pixie ring.
Let’s take a look at 3 facts about the Pioppino or poplar mushroom, so called because it’s often found on poplar logs.
1. What Does the Pioppino Mushroom Look Like?
The Pioppino is described as medium-sized. It has an open, convex cap that can be almost flat, and grows from 1 to 4 inches across. Underneath there are white plates attached to the foot, which is curved.
The mushroom is reddish-brown when young, turning to light brown with a white border. It has a soft cap and hard stem. The light brown colored cap sprouts from the thin white stem, with rings of the fungus membrane surrounding the stem.
It grows most typically on poplars, chestnuts and other trees with large leaves.
While it is possible to forage for the Pioppino, it can be difficult to identify and differentiate from other fungus. There’s always the danger that you’ll find a poisonous mushroom. It’s also possible to grow at home, such as by purchasing a growing kit.
The Pioppino is also cultivated commercially.
2. How Do You Eat the Pioppino Mushroom?
Pioppino is used in Asian and South European cooking, and is used fresh or re-hydrated in dishes like soups. It’s also cultivated and sold in North America.
It’s best to eat them cooked. To prepare them, cut off the end of the stem and wash gently. If possible, don’t use much water, and instead brush the mushrooms clean.
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.
3. What Are The Health Benefits of the Pioppino Mushroom?
This fungus has not been as widely studied as other mushrooms. Like other mushrooms, the Pioppino is low in cholesterol and fat, and high in fiber, adding flavor and texture without negative impact. Like other mushrooms, it’s also considered to be a good source of proteins, with all the essential amino acids.
One study that looked at the Pioppino stated that as a medicinal mushroom, it should not be considered a cure for disease, but they certainly play a role in prevention, as well as suppression or remission of diseases. This evaluation went on to complete a chemical profiling, antioxidant testing and a sensory evaluation of the Pioppino mushroom.
After collecting wild Pioppino mushrooms in Serbia, the study concluded that the “methanolic extract” of the Pioppino exhibited high antioxidant activity. That means it helps to eliminate free radicals that are associated with different types of disease, including cancer, cardiovascular disease and diabetes. The antioxidant activity in this study was measured using four different methods.
An interesting component of this study was that it also included a sensory evaluation test, after incorporation in cream cheese. A powdered form of the mushroom was added to cream cheese, and left overnight so the flavor could absorb. Then 75 participants did a taste test, and liked the cream cheese enriched with Pioppino more in comparison to cream cheese alone.
Another study retrieved the base of Pioppino fruit bodies from spent mushroom compost and refined it as a freeze-dried powder, which was then used in snack products as a partial replacement for wheat flour.
The use of the MCM, or mushroom coproduct material, resulted in a reduction in the potential glycemic response, which could be of interest in the food industry to regulate glycemic response, or impact on blood sugar. It also used what would be waste material in a positive way.
Final Thoughts
The Pioppino mushroom is unique in several ways, with a name that’s easy to remember and a shape that resembles fairy rings in childhood books.
This fungus also has health benefits that make them worth finding, and since they are widely cultivated, it’s easy to add them to pasta, stir-fry dishes and soups, among other recipes.
Medical research has found advantages in the properties of the Pioppino, and one study even incorporated a taste test that showed it enhanced the flavor of cream cheese.
For all these reasons, it’s time to add the Pioppino mushroom to your shopping list.
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Sources
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573151/
https://en.wikipedia.org/wiki/Cyclocybe_aegerita
https://pubmed.ncbi.nlm.nih.gov/22458938/
https://www.recipetips.com/glossary-term/t–38172/pioppino-mushroom.asp
https://triedandsupplied.com/saucydressings/velvet-pioppini/
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