Fresh Pioppini Mushrooms — 5 lb Chef Pack
Pioppini (also called black poplar or velvet pioppini) are a chef’s favorite when you want real, stand-up-and-be-counted mushroom flavor. Compact chestnut-brown caps sit atop long, creamy stems that stay pleasantly firm in the pan. The result is a mushroom that eats “bigger” than it looks—rich, earthy, and gently nutty, with a natural umami that plays beautifully with both rustic and refined dishes.
This special-order 5 lb pack is built for serious home cooks and working kitchens that want enough volume to really feature pioppini on the plate. Mushrooms are carefully cultivated on wood-rich substrate by trusted growing partners, then harvested in tight clusters, trimmed, and packed for maximum freshness. Their texture holds up to high-heat cooking and longer braises alike, making them just as comfortable in a fast weeknight sauté as they are in a slow-simmered ragù or broth.
In the kitchen, pioppini bridge Italian and Asian traditions: they’re exceptional in pasta, risotto, and roasted meat dishes, but just as at home in stir-fries, ramen, and noodle bowls. Their stems stay satisfyingly crisp-tender while the caps turn silky and deeply flavored, soaking up sauces without going mushy or falling apart.
Flavor & Culinary Notes
Aroma: Deep, earthy, and woody with subtle nutty notes
Texture: Meaty, crisp-tender stems with tender, velvety caps
Flavor profile: Robust umami, gently nutty, with a faint peppery edge that intensifies as they caramelize
Best Uses
Sautéed in olive oil or butter with garlic and herbs
Folded into pasta, gnocchi, or creamy risotto
Stir-fries, ramen, and brothy soups or hot pots
Paired with roasted chicken, pork, steak, or hearty vegetables
As a “meaty” centerpiece in grain bowls, ragùs, and vegetarian mains
How to Use Fresh Pioppini
Trim the cluster base, separating stems and caps as needed. Brush or wipe clean; if you rinse, do it quickly and dry well so they’ll sear instead of steam. Cook over medium-high heat in a thin film of oil or butter until the stems are browned and the caps have taken on a deep, glossy color. Finish with salt, a squeeze of lemon or splash of wine, and fresh herbs, or drop them straight into sauces, soups, and braises to build layered, savory flavor.
Sourcing
Our pioppini come from experienced cultivators who focus on clean inputs, consistent quality, and careful handling. As with all Gentleman Forager mushrooms, we prioritize traceable partners and best-in-class post-harvest care so your mushrooms arrive vibrant, flavorful, and ready for the pan.
