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).
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.