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Pioppino , also called poplar pholiote , is one of the very first mushrooms cultivated by man. Traces of its cultivation can be found as far back as Roman times. However, it is still a relatively unknown mushroom, yet it is classified as an excellent edible.
Visually, the Pioppino has a graceful appearance, with a velvety brown cap, a slender ivory stem, and an appearance reminiscent of wild undergrowth mushrooms. It often forms pretty, dense clusters, which are particularly attractive when harvested. In terms of taste, the Pioppino is distinguished by its firm , slightly crunchy stem, which retains its texture very well when cooked. Its aroma is woody and delicately spicy , evoking hazelnut and autumn undergrowth. Even in a mushroom pan, you will find its very interesting taste.
Another peculiarity is that it can be eaten raw . In this case, we are very close to the flavor of fresh hazelnuts , the ones that have just been harvested from the hazelnut tree, which are slightly tannic and astringent. Interestingly, the closer you get to the base of this mushroom, the stronger the flavor. Feedback from our chefs indicates that it lends itself to many preparations: sautéed in a pan, incorporated into risottos, fresh pasta, stews or even as a garnish.
As of this writing, I've eaten pioppino cooked by a chef with squab and a truffle sauce. And despite the strength of the sauce, you can still taste the sweet, woody flavor of the pioppino. And in a simpler version, the pan-fried pioppino with caramelized onions and honey is an incredible discovery. And finally, this mushroom is also highly valued for its ability to pair with wines.
Growing Pioppino outdoors under a climate-controlled shelter allows for conditions close to its natural habitat, while controlling key climatic factors: humidity, temperature, and ventilation. This hybrid cultivation method, combining outdoor cultivation and technical control, produces a robust, flavorful mushroom with a richer aroma than strictly indoor production. Depending on the ventilation, the mushroom's stem will be more or less long.
Outdoor log cultivation is inspired by the natural cycles of the forest, using fresh, inoculated wood to recreate the ideal fruiting environment for many mushrooms. This simple and sustainable method promotes slow, robust growth, resulting in mushrooms with an intense aromatic profile, dense flesh, and superior organoleptic quality. Suitable for installation in undergrowth or shaded areas, it requires little maintenance and integrates perfectly with agroecological practices or diversified production systems.