Pioppino
Grown in clusters with long pale stems and small dark brown, soft, velvety caps. Intensely-flavored mushroom is sturdy. Stems and caps edible. Stems may be tough, boiling prior to stir frying will soften the texture. Chop off where they all come together or cluster then separate individually to cook. Sauteing, pan roasting, braising, stewing, roasting.
Grown in clusters with long pale stems and small dark brown, soft, velvety caps. Intensely-flavored mushroom is sturdy. Stems and caps edible. Stems may be tough, boiling prior to stir frying will soften the texture. Chop off where they all come together or cluster then separate individually to cook. Sauteing, pan roasting, braising, stewing, roasting.
Grown in clusters with long pale stems and small dark brown, soft, velvety caps. Intensely-flavored mushroom is sturdy. Stems and caps edible. Stems may be tough, boiling prior to stir frying will soften the texture. Chop off where they all come together or cluster then separate individually to cook. Sauteing, pan roasting, braising, stewing, roasting.
Velvet Pioppini mushrooms are best suited for cooked applications such as sautéing, pan-roasting, braising, stewing, or roasting. Before cooking, the mushrooms should be sliced from the hard base and brushed or wiped with a damp towel to remove excess debris. It is not recommended to wash the variety as the water will change the texture of the mushroom. The caps of the mushroom are soft, but the stems are tough and may require boiling prior to stir-frying or sautéing to soften the texture. When cooked, Velvet Pioppini mushrooms can be added to salads, soups, stews, baked potatoes, marinated meat dishes, stir-fries, tempura, hot pot, gravies, and white sauces. They can also be cooked in quiches, omelets, and casseroles. In Italy, this mushroom is often used in “pasta con funghi,” and also works beautifully in risotto. Velvet Pioppini mushrooms pair well with potatoes, arugula, radicchio, spinach, carrots, prosciutto, red meats, game, oregano, marjoram, mint, parsley, tarragon, chives, fennel, garlic, goat’s cheese, parmesan, walnuts, almonds, hazelnuts, rice, millet, quinoa, and polenta. They will keep up to 3-5 days when stored in a paper bag in the refrigerator and can also be dried and stored for up to six months.
Recipes:
https://www.giovanniranausa.com/recipes/skillet-gnocchi-with-pioppini-mushroom-and-baby-spinach.html
https://flavorofitaly.com/recipes/pioppino-mushroom-soup-pancetta-spring-peas-green-onions/