Pioppino

PIOPPINO

Agrocybe Aegerita

Yanagi Matsutake mushrooms are small to medium in size with convex to flattened caps connecting to thin stems. The soft caps average 3-10 centimetres in diameter and range in colour from dark brown to light brown-grey, growing darker towards the centre. Underneath the cap, there are small, grey-brown gills containing dark spores and the gills connect to the firm and fibrous cream-coloured stem. Yanagi Matsutake mushrooms have a faint floral aroma and are meaty and crunchy with a nutty, woody and earthy flavour.

PREPARATIE

Yanagi Matsutake mushrooms are best suited for cooked applications such as boiling, steaming, or sautéing. 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, they can be added to salads, miso soups, nimono, ohitashi, marinated meat dishes, stir-fries, tempura, risotto, hot pot, gravies, and white sauces. They can also be cooked in quiches, omelets, casseroles, stews, and soups. Yanagi Matsutake mushrooms pair well with pancetta, poultry, pork, steak, fish, feta cheese, red chilies, garlic, onions, scallions, ginger, cilantro, celery, carrots, red bell pepper, brown sugar, soy sauce, oyster sauce, vinaigrettes, and white sesame seeds. They will keep up to four days when stored in a paper bag in the refrigerator.

Health Benefits

Yanagi Matsutake mushrooms are rich in copper and vitamin B5, and also contain potassium, biotin, folate, selenium, and vitamins B2 and B3. Additionally, they have anti-fungal and antibiotic properties.


Other Names

  • Populier leemhoed (Dutch)
  • Südlicher ackerling (German)
  • Agrocybe de peuplier (French)
  • Agrocybe aegerita (Latin)
  • Yanagi Matsutake

SIMILAR MUSHROOMS

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