Pioppino
Pioppino mushrooms (Cyclocybe aegerita), or black poplar mushrooms, are known for their rich, earthy flavor with subtle nutty and peppery notes. The stems are pleasantly crisp while the caps turn silky, offering a satisfying contrast in texture Native to southern Europe, they were traditionally found on poplar trees but are now cultivated worldwide. In cooking, pioppinos add deep umami to pastas, risottos, stir-fries, and soups, pairing beautifully with garlic, herbs, and meats.
3 Tbs. unsalted butter
6 oz. pioppini mushrooms, sliced into
1⁄4 inch pieces
Kosher salt
1⁄2 cup minced shallot (about 1 large)
2 Tbs. Cognac
3⁄4 cup lower-salt beef broth
Freshly ground black pepper
3 Tbs. sour cream
1 tsp. Dijon mustard
1⁄2 Tbs. minced fresh dill
Melt the butter in a 12-inch heavy-duty
skillet over medium-high heat.
Add the mushrooms, season generously with salt, and cook, stirring occasionally, until golden, about 8 minutes.
Reduce the heat to medium, add the shallot, and cook until softened, about 3 minutes more.
Remove the skillet from the heat and carefully add the cognac, to deglaze the pan.
Add the broth, set back over heat & bring to a boil over medium, reduce the heat to low, and simmer for 3 minutes.
Remove from heat & add the sour cream and mustard, stirring until heated through and well mixed. if necessary, return the skillet to the stovetop to heat the sauce.
Stir in the dill & season with black pepper.
Pioppino Mushroom & Dill Sauce
Serve over tenderloin, ribeye, or other steak.
simple Pioppino polenta stacks
1c Pesto of your choice
1 tube Polenta, sliced into 12 rounds
1 c (or more) ricotta, or tofu ricotta (below)
6-8oz. Pioppino mushrooms, roughly chopped stems included.
6 slices fresh tomato
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To make tofu ricotta:
Place a block of firm tofu in a food processor with lemon juice, olive oil, nutritional yeast, garlic, salt, oregano & red pepper and blend until smooth-ish
Pan fry the polenta slices in a single layer over medium heat until brown and crisping up on each side. You may have to do this in two batches. Set aside.
Melt fat in the same pan, and add pioppino mushrooms. Cook until tender, approx. 6-7 minutes or until browning.
On a baking sheet, layer into stacks in the following order: polenta disc +1 spoonful of pesto+tomato slice+spoonful of ricotta +polenta disc+1 spoonful of pesto+ pioppini. You should have 6 stacks.
Bake in the oven at 375 until mushrooms are crisping up, 8-10 minutes. Remove and top with parm. or more cheese if you’d like.
The stacks will not stay standing, but that is okay! They are delicious served up whichever way they fall!