● Species profile
Pioppino
Cyclocybe aegerita
Photo: Ramiro Barreiro, CC BY-SA 3.0, via Wikimedia Commons
CulinaryEvidence: Limited
The black poplar mushroom, with dark caps and long crunchy stems. It's been grown on poplar wood in southern Europe for centuries. Earthy and peppery, and it keeps its bite in a sauté.
Shroomer Score#20 of 50 species
3.3Medicinal Value · 30%1/5
Edibility · 20%5/5
Easy to Identify · 20%3/5
Easy to Grow · 15%4/5
Sustainability · 15%5/5
Search popularity●●○○○
How we score →In the Kitchen
How to Cook Pioppino
⚠ Cook thoroughly.
- Flavor
- Earthy, peppery, slightly nutty
- Texture
- Crunchy stems, tender caps
- Best ways to cook
- Sauté for pasta, risotto, and polenta.
- Pairs with
- Garlic, parsley, parmesan, white wine, polenta
- Prep tip
- Trim the base and cook the clusters whole or halved.
- Storage
- Paper bag in the fridge, about a week.
Find it asFarmers markets, specialty grocers, grow kit
Cooking isn't only about flavor. Mushroom cell walls are built from chitin, which is hard to digest raw. Heat breaks it down, which helps your body get at the beta-glucans and other compounds the research focuses on.
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