Pioppino Mushrooms

Agrocybe aegerita

Pioppino mushrooms exhibit antioxidant and anti-inflammatory properties. An ethanol extract of the Pioppino mycelium exhibits 82% antioxidant activity  (Asatiani et al., 2007). Additionally, Pioppino mushrooms contain compounds that inhibit the COX-2 enzyme, which is an indication of anti-inflammatory activity (Elgorashi et al., 2008). A study examining the best method to extract the beneficial polysaccharides from Pioppinos demonstrated that the mushrooms should be cooked at ninety degrees Celsius for one hour (Hui-Ling Mao et al., 2007). 

Difficulty: Beginner 

All mushroom availability is seasonal.

Cooking with Pioppino

Both the cap and stem are firm and develops a crisp and crunchy texture when cooked. They produce a mild and nutty flavor when cooked. 

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