Pioppino are most commonly known as Block Poplar or Swordbeld Agrocybe. Many know them by their Japanese name, Yanagi-matsutake.
The pioppino mushroom is notorious for its smooth rounded cap and long white stem. The cap is yellowish-brown in color with gray gills that turn brown with spores.
Typically, the pioppino will grow in clusters at the bottom of hardwood stumps. Pioppinos are found in the wild right here in the USA around southern states such as, Mississippi, Louisiana, and Georgia. They can also be found throughout the rest of the world in Southern Europe and Far East countries.
Natural Cultivation Methods
When cultivating pioppino mushrooms outside, it is best to use the stumps of cottonwood, willow, poplar, and maple trees. It is also sufficient to grow them outside on woodchip beds.
Fruiting Cycles and Yield Potentials
Indoor mushroom kits are one of the most popular products for growing pioppino mushrooms. Indoor Pioppino Mushroom Kits tend to produce two flushes of mushrooms with 10-14 days of dormancy in between flushes. For every 5-lbs of substrate (which is the weight of our Pioppino Mushroom Farm), 1-lb of mushrooms will be harvested.
The best substrate to use when cultivating your very own pioppino mushrooms is hardwood chips supplemented with rice bran.
Medicinal/ Nutritional Properties
The pioppino mushroom is not only known for its taste and texture, it is also known for its medicinal and nutritional properties. Pioppinos can potentially slow down tumor growth in certain cancers. They also have antifungal and antibiotic characteristics. Many believe that dried pioppinos can help reduce headache pain, dizziness, nausea and fevers.
Cooking with Pioppino
Because pioppinos tend to have a pork-like flavor, we recommend that you chop finely and stir-fry your pioppinos to achieve great taste. They also taste great when cooked in with white sauce and poured over pork, fish or chicken. Try it out, treat your tastebuds!