Also known as Velvet Pioppino, Agrocybe Cylindracea, Zhuzhuang-Tiantougu, Yanagimatsutake, or Chestnut Mushroom. It is also sometimes called the Poplar mushroom, mainly because it grows in the holes on a poplar tree. However, it is also known to grow as groups on logs an on similar trees with big leaves.
The Pioppino Mushroom is valuable in the amount of bioactive metabolites they contain. These metabolites include agrocybenine with antifungal properties, Cylindan which has anti-cancer properties, and indole derivatives which are responsible for hunting down free radicals. The Pioppino Mushroom is also known for being able to slow down the negative effects of osteoporosis.
King Oyster mushrooms are a good source for anti-oxidants known to protect against diseases and early aging as well as their destructive effects on body cells. King Oyster mushrooms contain a large amount of the rare amino acid L- ergothioneine at a rate 40 times higher than in wheat sprouts and chicken liver. This amino-acid remains in the mushroom even after cooking.
The Pioppino Mushrooms has a strong taste and fits well in different dishes. It goes really well in salads, sauces, pasta, soups, casseroles, quiches, and omelettes. To Pioppino Mushrooms retains its flavour, its nutritional value and edibility, it needs to be well washed, before cooking.
In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat…
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