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Ramps
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
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The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Velvet Pioppini mushrooms are small to medium in size with convex to flattened caps connecting to thin, elongated stems. The firm, soft, and silky caps average 3-10 centimeters in diameter and range in color from dark brown to light brown-grey growing darker towards the center. Underneath the cap, there are small, grey-brown gills containing dark spores and the gills connect to the fibrous cream-colored stem that has a texture similar to asparagus. When cooked, Velvet Pioppini mushrooms have a faint floral aroma and are meaty and crunchy with a nutty, slightly sweet, peppery, and earthy flavor.
Wild Velvet Pioppini mushrooms are available in the summer through fall, while the cultivated versions are available year-round.
Velvet Pioppini mushrooms, botanically classified as Agrocybe aegerita, are wild, edible mushrooms that belong to the Strophariaceae family. Also known as the Black Poplar mushroom, Poplar mushroom, Tea Tree mushroom, Yanagi-matsutake, Cha Shu Gu, Zhuzhuang-tiantougu, and Pholiote du Peuplier, Velvet Piopinni mushrooms form large clusters on deciduous wood logs, stumps, and in holes around poplar trees, chestnut trees, tea-oil trees, willows, cottonwoods, box elders, trident maple trees, and elm trees. Velvet Pioppini mushrooms are highly favored for their firm texture and are commonly added to pasta, soups, and stews.
Velvet Pioppini mushrooms are rich in copper, fiber, and vitamin B5, and also contain potassium, biotin, folate, iron, selenium, and vitamins B2 and B3. Additionally, they have anti-fungal and antibiotic properties.
Velvet Pioppini mushrooms are best suited for cooked applications such as sautéing, pan-roasting, braising, stewing, or roasting. Before cooking, the mushrooms should be sliced from the hard base and brushed or wiped with a damp towel to remove excess debris. It is not recommended to wash the variety as the water will change the texture of the mushroom. The caps of the mushroom are soft, but the stems are tough and may require boiling prior to stir-frying or sautéing to soften the texture. When cooked, Velvet Pioppini mushrooms can be added to salads, soups, stews, baked potatoes, marinated meat dishes, stir-fries, tempura, hot pot, gravies, and white sauces. They can also be cooked in quiches, omelets, and casseroles. In Italy, this mushroom is often used in “pasta con funghi,” and also works beautifully in risotto. Velvet Pioppini mushrooms pair well with potatoes, arugula, radicchio, spinach, carrots, prosciutto, red meats, game, oregano, marjoram, mint, parsley, tarragon, chives, fennel, garlic, goat’s cheese, parmesan, walnuts, almonds, hazelnuts, rice, millet, quinoa, and polenta. They will keep up to 3-5 days when stored in a paper bag in the refrigerator and can also be dried and stored for up to six months.
In China, Velvet Pioppini mushrooms are used in traditional medicine to help reduce symptoms of nausea, fevers, and headache. They are also used for their anti-inflammatory and anti-fungal properties to help keep the kidneys healthy and to protect the overall well-being of the digestive system.
Velvet Pioppini mushrooms are native to Asia, especially to Japan and China, and have been growing since ancient times. Today Velvet Pioppini mushrooms are widely cultivated and are found at local markets and specialty grocers in Asia, the southeastern United States, southern Europe, and Australia.
Recipes that include Velvet Pioppini Mushrooms. One
is
easiest, three is harder.
People have shared Velvet Pioppini Mushrooms using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
Velvet Pioppini mushrooms are small to medium in size with convex to flattened caps connecting to thin, elongated stems. The firm, soft, and silky caps average 3-10 centimeters in diameter and range in color from dark brown to light brown-grey growing darker towards the center. Underneath the cap, there are small, grey-brown gills containing dark spores and the gills connect to the fibrous cream-colored stem that has a texture similar to asparagus. When cooked, Velvet Pioppini mushrooms have a faint floral aroma and are meaty and crunchy with a nutty, slightly sweet, peppery, and earthy flavor.
Seasons/Availability
Wild Velvet Pioppini mushrooms are available in the summer through fall, while the cultivated versions are available year-round.
Current Facts
Velvet Pioppini mushrooms, botanically classified as Agrocybe aegerita, are wild, edible mushrooms that belong to the Strophariaceae family. Also known as the Black Poplar mushroom, Poplar mushroom, Tea Tree mushroom, Yanagi-matsutake, Cha Shu Gu, Zhuzhuang-tiantougu, and Pholiote du Peuplier, Velvet Piopinni mushrooms form large clusters on deciduous wood logs, stumps, and in holes around poplar trees, chestnut trees, tea-oil trees, willows, cottonwoods, box elders, trident maple trees, and elm trees. Velvet Pioppini mushrooms are highly favored for their firm texture and are commonly added to pasta, soups, and stews.
Nutritional Value
Velvet Pioppini mushrooms are rich in copper, fiber, and vitamin B5, and also contain potassium, biotin, folate, iron, selenium, and vitamins B2 and B3. Additionally, they have anti-fungal and antibiotic properties.
Applications
Velvet Pioppini mushrooms are best suited for cooked applications such as sautéing, pan-roasting, braising, stewing, or roasting. Before cooking, the mushrooms should be sliced from the hard base and brushed or wiped with a damp towel to remove excess debris. It is not recommended to wash the variety as the water will change the texture of the mushroom. The caps of the mushroom are soft, but the stems are tough and may require boiling prior to stir-frying or sautéing to soften the texture. When cooked, Velvet Pioppini mushrooms can be added to salads, soups, stews, baked potatoes, marinated meat dishes, stir-fries, tempura, hot pot, gravies, and white sauces. They can also be cooked in quiches, omelets, and casseroles. In Italy, this mushroom is often used in “pasta con funghi,” and also works beautifully in risotto. Velvet Pioppini mushrooms pair well with potatoes, arugula, radicchio, spinach, carrots, prosciutto, red meats, game, oregano, marjoram, mint, parsley, tarragon, chives, fennel, garlic, goat’s cheese, parmesan, walnuts, almonds, hazelnuts, rice, millet, quinoa, and polenta. They will keep up to 3-5 days when stored in a paper bag in the refrigerator and can also be dried and stored for up to six months.
Ethnic/Cultural Info
In China, Velvet Pioppini mushrooms are used in traditional medicine to help reduce symptoms of nausea, fevers, and headache. They are also used for their anti-inflammatory and anti-fungal properties to help keep the kidneys healthy and to protect the overall well-being of the digestive system.
Geography/History
Velvet Pioppini mushrooms are native to Asia, especially to Japan and China, and have been growing since ancient times. Today Velvet Pioppini mushrooms are widely cultivated and are found at local markets and specialty grocers in Asia, the southeastern United States, southern Europe, and Australia.
Recipe Ideas
Recipes that include Velvet Pioppini Mushrooms. One
is
easiest, three is harder.Recently Shared
People have shared Velvet Pioppini Mushrooms using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Rainbow Grocery Cooperative
Near San Francisco, California, United StatesAbout 169 days ago, 2/23/20 
Broadway Sunday Farmer's Market
Washington, United StatesAbout 225 days ago, 12/29/19 Sharer's comments : Wow and YUM :) 
Specialty Produce
Near San Diego, California, United StatesAbout 270 days ago, 11/14/19 
Monterey Market
Near Berkeley, California, United StatesAbout 373 days ago, 8/03/19 
Ballard Farmer's Market
Sno-Valley Mushrooms
Near Seattle, Washington, United StatesAbout 561 days ago, 1/27/19 Sharer's comments : Velvet Pioppini Mushrooms spotted at Ballard Farmer's Market. Earthy, nutty, delicate crisp with a touch of spice! |
