Pioppino can be very finicky, but are able to grow very well indoors with patience and precision. They prefer cooler temperatures and are prone to drying out or aborting their growth if humidity is not maintained when the mushrooms are still in their early stages. However, when they grow successfully you can expect decent harvests of these delicious mushrooms. They do not reliably produce second flushes, but may produce if conditions remain controlled and humidity is correct.
Cooking: The Pioppino develops a small brown cap connected to a long, thin stem. Both the cap and stem are firm and develops a crisp and crunchy texture when cooked. They produce a mild and nutty flavor when cooked.
Properties: Pioppino mushrooms exhibit antioxidant and anti-inflammatory properties. An ethanol extract of the Pioppino mycelium exhibits 82% antioxidant activity (Asatiani et al., 2007). Additionally, Pioppino mushrooms contain compounds that inhibit the COX-2 enzyme, which is an indication of anti-inflammatory activity (Elgorashi et al., 2008). A study examining the best method to extract the beneficial polysaccharides from Pioppinos demonstrated that the mushrooms should be cooked at ninety degrees Celsius for one hour (Hui-Ling Mao et al., 2007).