Pioppino - Agrocybe aegerita
Synonyms: Black Poplar, The Swordbelt Agrocybe, Yanagi-matsutake, Zhuzhuang-Tiantougu
The Black Poplar Mushroom is known for its delicious taste and was already cultivated in ancient Rome, where ripe mushroom caps were placed between poplar wood. The convex brown caps of the young mushrooms expand to plane at maturity. The stem is white with a well-developed membranous ring. The texture is crunchy and the fragrance is mealy.
Ready colonised wood-based substrat for fruiting in greenhouses. Larger quantities for commercial mushroom growing on request. Also recommended for beginners.
Spawn is always made fresh on demand. Production time: 2 to 3 weeks.
This product is fresh produce and should be processed immediatly after delivery.
If the product cannot be processed immediatley, it can be stored in the fridge for a maximum of two weeks.
Organic Pioppino - Agrocybe aegerita - Indoor Spawn-BagReady colonised culture for greenhouses.
First flush within a few weeks.
Certified for organic mushroom cultivation.
(Organic control station: AT-BIO-701, Biko Tyrol)
1 autoclave-bag approx. 3 kg – 6 liter
Price: from 18.60 €
|Shipping weight:||3,20 Kg|
|Product weight:||3,00 Kg|
About the mushroom
Scientific name: Agrocybe aegerita
Synonyms: Pioppino, Black Poplar, The swordbelt Agrocybe, Yanagi-matsutake, Zhuzhuang-Tiantougu
This mushroom is common across southern Europe, Mexico and the southern USA and in similar climatie zones of the Far East. This saprophyte grows often in clusters on stumps, preferably on hardwood. This species can frequently be found on cottonwoods, willows, Poplars, maples, box elders and in China tea-oil trees.
Hardwood (most suitable: beech, willow, poplar, cottonwood, maple)
The Black poplar mushroom is known for its delicious taste and was already cultivated in ancient Rome, where ripe mushroom caps were placed between poplar wood. The convex brown caps of the young mushrooms expand to plane at maturity. The stem is white with a well-developed membranous ring. The texture is crunchy and the fragrance is mealy.
This mushroom is versatile in many recipes and can be chopped and stir-fried, cooked in a white sauce and poured over fish or chicken, or baked in a stuffing. The nutty flavour and crunchy texture enriches every meal. To prolong shelf life this mushroom should be harvested before the veil breaks.
Species: Agrocybe aegerita
Spores: Smooth, ovoid to slightly ellipsoid, brown, 9 – 11 x 6– 6.5 µ