The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Velvet Pioppini Mushrooms
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Velvet Pioppini mushroom have chocolate brown caps, which can grow up to two centimeters wide, and pearly stems, which can grow up to twenty centimeters long, and are skinny yet sturdy. They are sold by the cluster, each of which can grow up to sixteen centimeters in diameter. The Velvet Pioppini mushroom’s rich and earthy umami flavors are frequently described as “foresty” and peppery, with a firm texture and satin finish that holds up beautifully in cooking.
Velvet Pioppini mushrooms are available year-round.
The Velvet Pioppini mushroom (Agrocybe aegerita, cv. Velvet Pioppini) is a type of shimeji mushroom, which are distinct for their clustered growth habit. Velvet Pioppini mushrooms are also known as Black Poplar mushrooms and Willow mushrooms. In China they are referred to as “Cha Shu Gu,” which means “tea tree mushrooms.”
The Velvet Pioppini mushroom is a source of fiber, with a 2 ounce serving containing 5% of one’s daily dietary requirement. It also contains small amounts of protein, iron, and carbohydrates. Mushrooms are a wonderful source of copper, potassium, zinc, selenium, and B vitamins. Medicinally, the Velvet Pioppini mushroom is being studied for its anticarcinogenic and anti-fungal properties.
While the Velvet Pioppini mushroom can be enjoyed sautéed on its own, it also makes a marvelous addition to a variety of different dishes. In Italy it is often used in “pasta con funghi,” and also works beautifully in risotto. Its firm composition is perfect for stir fries as well as entrees requiring a long cooking time, such as stews. The Velvet Pioppini mushroom’s luscious flavor profile pairs wonderfully with red meats (including game) and red wine. To prepare the Velvet Pioppini mushroom trim the cluster’s bottom to remove any imperfections. If there is dirt on the cluster use a brush or cloth to clean it up. It is best to avoid rinsing mushrooms, as doing so literally waters down the flavor. Fresh mushrooms can last up to seven days in the refrigerator. They can also be dried and stored for up to six months.
Mushrooms such as the Velvet Pioppini are a valued ingredient in Chinese cuisine. Fresh and dried Velvet Pioppini Mushrooms are relished in soups, stir-fries, and other fare.
The Velvet Pioppini mushroom can be found growing wild in the temperate parts of China. Its natural habitat is on the rotted roots of the oil-seed camellia tree, a relative of the tree from which green, black, and white teas are grown. These mushrooms are now being increasingly sawdust cultivated in the United States.
Recipes that include Velvet Pioppini Mushrooms. One is easiest, three is harder.
|Mouth Watering Vegan||Hot Velvet Pioppini Mushrooms with Fat Raisins in Bulghur Wheat|
|Natalie Maclean||Velvet Pioppini Pasta Salad with Coppa and Parmesan|
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