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Piopparelli, so called because they resemble the Poplar, they are excellent mushrooms for risotto and in expert jargon they are called Agrocybe Aegerita, from the Greek “aigeros” which always means Poplar. It is a cultivable mushroom that kills the plant that hosts it on its side while giving flavor to our dishes. Let's see its features and how to insert it in the menu.
White and tender, the flesh of the hat ofAgrocybe aegerita it also has a good smell, for those who love mushrooms, while it can result from the fibrous consistency, towards the stem. I am told also Pioppini, the Piopparelli, and they are undoubtedly edible, indeed, you can easily put them in top ten of the most popular and sought after mushrooms.
To remain completely satisfied, we select only the hat for cooking, leaving aside the most woody and tasteless stems. THE Piopparelli are often used in risottos and soups, to prepare pasta sauces but we can also keep them in oil. Even the less experienced are not mistaken in front of their poplar appearance, it is difficult to confuse it with poisonous mushrooms, at most for the nails which are still edible.
In nature we find these mushrooms on the trunks of dead trees but also of the one still alive, their favorites are the poplars, by similarity, and then the willows, oaks, elms and elders. They appear in early spring, around March, and remain present in the landscape until autumn, they love humid climates and not too cold.
THE Piopparelli are among the mushrooms that it is also possible to grow without encountering great difficulties, around we also find real kits with everything you need to have your own mushroom production at home. There is the soil, too, and the accessories to obtain excellent results.
One thing to know, even if it does not strictly concern us, is that the plants that you see the Piopparelli come out on you, being a parasitic fungus, they are doomed to a quick death.
Piopparelli: how to recognize them
Similar to pegs, if this information helps us, i Piopparelli they have a fleshy hat which can even reach a diameter of 15 cm, when “young” it is dark brown and gradually becomes lighter with time, never abandoning the brown tones.
The lamellae, on the other hand, are clear immediately, dense, and unlike the covering, they gradually become more tending to dark brown. Moving on to the stem, it is born and remains of cylindrical section, from white to dark, it is therefore fibrous not very pleasant to eat, and in the area where it joins the hat it has a sort of ring.
Of alternative recipes, suitable for the humid and somewhat cold climate of autumn season, there are plenty of them that host the pioppini mushrooms, but the best one remains the risotto. It is fragrant, genuine, tasty and perfect to share at tables or during a romantic, autumnal dinner.
If we want to prepare it for us and some friends, let's get it 500 grams of Piopparelli, 300 of rice, 2 liters of broth, 2 shallots, 2 sprigs of rosemary and 2 tablespoons of oil, a glass of white wine. To flavor while leaving the mushroom to be the protagonist, we can add 50 grams of grated Parmesan, always with salt and pepper
It is important to look at the photos of the pioppini to recognize them quickly and distinguish them from imitations. Here are some examples but if you want to learn more about their appearance by expanding to the whole world of mushrooms it is better to get a good guide. Synthetic, updated, practical, at 12 euros on Amazon there is “All mushrooms. Look for them, recognize them, collect them " by the Italian Telematic Naturalistic Mycological Association.
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