Scientific name: Agrocybe aegerita
About Pioppino mushroom:
The Pioppino mushroom is a species of mushroom that belongs to white rot fungi sometimes popular as ‘brown cap’. It grows on parasitic hardwood sawdust, shrubby and deciduous trees in cooler temperature and need constant humidity at the spring time. It’s a fast growing species and has a mellow flavour and crunchy texture. Pioppino mushroom has an antioxidant activity and anti-inflammatory properties. ‘Pioppino’ name is popular in Italy and cultivated commercially in Japan, China, US and Europe. It was used in chinese medicine contains vitamin B, fibres and minerals and high content protein. It reduces the cholesterol levels of blood.
Description of pioppino:
Stems are thick and dense and hat is upto 12 cm wide. The surface is dry, dull and sticky type. The caps are open and convex with 4-10 cm diameter, the lamellae is crown and brownish color. When this mushroom is young, the color may be reddish brown and later it turns into light brown. It has gills whose color is from pink to dark brown and spores are brownish – grey color. It grows on cluster or log of trees and large-leaves trees. The smell and taste of mushrooms are floral aromatic. This mushroom has 100 species all over the world.
Storage of pioppino:
They need to be well washed and kept in fridge for 3 days. They keep in refrigerator with a paper bag don’t use any plastic bag. Place the mushrooms in the humid part of your home and proper sunlight area because they inhale oxygen and exhale carbon-dyoxide.
Taste and use:
The pioppino develops with a small brown cap connected to a long stem. They have very sweet, mild and nutty odour. After cooking or frying they can be served raw in salads, sauce, omelette, pasta and side dishes. The chestnut is tasty and meaty when it’s cooked.
Nutrition values of pioppino (100 grams):
- Protein 1.8
- Calories 13
- Fat 0.5
- Carbohydrates 0.4
- Fibre 0.6
- Alcohol 0