The pioppino mushroom is not only known for its delicious and earthy taste and great texture but also pack a series nutritional punch, providing a great source of vitamin D and boasting beneficial bacteria great for improving digestion and overall health. These mushrooms have a valuable amount of bioactive metabolites. These metabolites include agrocybenine with anti fungal 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 slowing down the effects of osteoporosis. MIND BLOWN!
I found these at the farmers market and since I had never seen them before I thought I pick some up. I asked the lady what to do with them and she said just chop the whole thing up including the stalk and saute them with some shallots. So that is exactly what I did. I served these with some ancient grain gluten free pasta and topped with a little vegan parmesan.
‘Bellissimo’ said Mr. B and I agreed.
- 150g of gluten free pasta
- 400g Pioppini Mushrooms
- ½ cup shallots, sliced
- 10g vegan butter
- Salt and pepper
- 2 tbsp. olive oil
- Vegan parmesan (optional)
- Clean and cut the mushrooms. I cut 2cm off the bottom and chop the stalks into rounds and slice the heads
- Warm the oil in a skillet and add the onions, cook until starting to brown
- Add the mushrooms, cook for 5 minutes on high heat
- Whilst cooking the mushrooms, cook the pasta
- Drain the pasta and add to the mushrooms, add the butter, salt and pepper
- Mix well and serve hot with optional vegan parmesan