Fresh Pioppino Mushroom
Fresh Pioppino Mushroom
Slim brown caps on long stems. Holds its bite, earthy and a little nutty.
What makes this different
- Grown by us on our own land in New Smyrna, on ground that's been farmland for over 100 years, harvested and sold within days, in person at the market.
- The same mushrooms we bring to four farmers markets every week.
- We only sell fresh what we grow ourselves.
Grown on our own farm in New Smyrna. Picked at its peak. Pickup only, at the market.
From our kitchen
How I actually cook them
Learn to cook mushrooms from a real mushroom farmer who cooks them every single day. No fancy gear, no long ingredient list.
- Start with a cast iron or stainless pan on medium-high heat.
- Add your shredded or chopped mushrooms to the dry pan. Don't crowd them, and don't add water or oil yet.
- Mushrooms are about 90% water. Let them release it and reduce down, no oil at first.
- Once that water cooks off and they take on a brown sear, add your oil or butter.
- I like to add garlic, onion, black pepper, and paprika here.
- Figure about 5 to 10 minutes dry, then another 5 to 10 with the oil. After that, cook them into whatever you're making.
Why they are good for you
What you are actually eating
Mushrooms are mostly water and fibre, and the fibre is the interesting part. A good share of it is beta-glucan, a polysaccharide your immune cells carry specific receptors for. That is why so much of what mushrooms do starts in the gut. You digest the fibres and the polysaccharides, and the rest follows downstream from there.
None of that is a reason to eat something you do not enjoy. It is a reason to feel good about eating something you already wanted for dinner.
- Beta-glucans A polysaccharide in the cell wall of every mushroom we grow. Immune cells carry receptors that recognise it directly, which is the mechanism most of the mushroom research is actually about.
- Fibre and polysaccharides The part that has to be digested before anything else happens. It is why the gut is where mushrooms start rather than where they end.
Storage
Keep them fresh
What kills mushrooms fastest is moisture, so keep them on the drier side. A paper bag in the fridge, never sealed plastic. If they do dry out on you, don't toss them, they're perfect for soup.
If it's your first Pioppino, cook it fast in a hot pan, that's the best thing to try first. When you're ready for more than that, the recipes are here.
About this mushroom
Pioppino grows on long slim stems and holds its bite better than most mushrooms, with an earthy, almost nutty flavor. A grown eating mushroom we bring to market when the season is right.
Chef or shop buying fresh mushrooms in volume? Wholesale