Pioppino, poplar mushroom

Pioppino, or poplar mushroom, offers a woody, earthy flavour that brings depth to dishes.

Its brown cap and slender stem keep a pleasant, slightly crunchy texture when cooked.

In the kitchen: ideal in slow-cooked dishes, risottos, sauces and stews, where its intense flavour fully unfolds.

Storage: 4 to 5 days in the fridge, as a whole cluster in a paper bag. Only trim the earthy base when you are ready to cook.

Pairings: Rice, parmesan, thyme, polenta, garlic, white wine. A Nebbiolo or a Ticino Merlot.

Our recipe: Pioppino risotto with parmesan and thyme

Sizes: sold from 1 kg, in 1 kg or 2 kg trays, harvested to order. Restaurants and shops: trade prices with a professional account, see For professionals.