Spore to Fork's Best Pioppino Mushroom Recipes

Welcome back, fellow mushroom enthusiasts! Today, we’re venturing into the tantalizing realm of Pioppino mushrooms. These hearty fungi are a culinary gem, boasting earthy flavors and a robust texture that elevates any dish they adorn. Get ready to embark on a flavorful journey as we explore five delectable recipes showcasing the versatility and richness of Pioppino mushrooms.

From the indulgent allure of Brown Butter Pioppino Caps to the classic charm of Balsamic Pioppino Duxelles, each recipe is meticulously crafted to accentuate the distinct essence of these exceptional mushrooms. Join me as we craft a comforting Cream of Mushroom Soup, relish the bold flavors of Roasted Marinated Pioppino Mushrooms, and revel in the creamy decadence of Pioppino Risotto.

So don your aprons and prepare your palates as we work to elevate your appreciation for these culinary treasures. Let’s dive in and celebrate the sumptuous flavors of Pioppino mushrooms together!

(Have questions about our Pioppino recipes? Please feel free to connect with us @sporetofork on Instagram with any questions or feedback. At Spore to Fork, we truly believe that the mushrooms we cook deserve the same level of care and respect in the kitchen that they receive during the growing process. Tag us when you try our recipes and we’ll give you a shout out!)

Vegetarian | Gluten Free
Yield: 2 servings
Prep time: 5 minutes
Cook time: 10 minutes

Method

1.Heat oil in large skillet over med/high heat until faintly smoking. Add mushrooms (gills-down), sear until golden brown, season with salt and pepper, then flip.
2. Add butter then reduce heat to low/medium. Add, garlic and sage then season again with salt and pepper.
3. Cook until butter is lightly browned and slightly nutty in aroma.
4. Serve gills-up and drizzled with pan contents for best presentation and flavor.

Vegetarian | Gluten Free
Yield: 1 cup
Prep time: 5 minutes
Cook time: 15-20 minutes

Method

1. Heat 2 tablespoons of butter in a large skillet over medium heat until melted.
2. Add the minced Pioppino mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 8-10 minutes.
3. Push the mushrooms to one side of the skillet and add the remaining 1 tablespoon of butter to the empty side. Add the chopped shallot and thyme to the butter and cook until the shallot is translucent and fragrant, about 2-3 minutes.
4. Combine the mushrooms, shallot, and thyme in the skillet and season with salt and pepper to taste.
5. Pour in the Balsamic vinegar and white wine, stirring to deglaze the skillet and incorporate the flavors.
6. Cook the mixture for an additional 2-3 minutes, or until the liquid has reduced and the duxelles have a thick, spreadable consistency.
7. Remove the skillet from heat and adjust seasoning if necessary.
8. Allow the duxelles to cool slightly before using as a flavorful spread, topping for meats, or filling for pastries. 

Vegetarian | Gluten Free
Yield: 2 servings
Prep time: 5
Cook Time: 50

Method

1. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, and pepper to create the marinade.
2. Place the cleaned and trimmed Pioppino mushrooms in a shallow dish or a Ziploc bag.
3. Pour the marinade over the mushrooms, ensuring they are well coated. Allow them to marinate for at least 30 minutes, or you can refrigerate them for a few hours for a more intense flavor.
4. Preheat the oven to 425° then roast about 8 minutes on one side and 8 minutes on the other (until crisp and browned).
5. Remove the mushrooms from the pan and place them on a serving dish and garnish with freshly chopped parsley for added freshness.
This marinated mushroom recipe provides a delightful combination of flavors. Adjust the seasonings according to your taste preferences. Enjoy!

Gluten Free
Yield: 4 entrees or 8 side dishes
Prep time: 5-10 minutes
Cook time: 30 minutes

Ingredients

2 tbsp salted butter
1 small shallot, minced
2 cloves garlic, minced
12 oz Pioppino Mushrooms (8 oz roughly chopped, 4 oz halved)
1.5 cup Arborio rice
¾ cup white wine
6 cups stock, hot
Drizzle of extra virgin olive oil
3/4 cup Parmesan cheese
Salt & Pepper to taste
Fresh parsley, chopped for garnish
2 g Truffle, thinly sliced (optional)

Method

1. Heat butter in medium pot over low/med heat until melted. Add shallot, garlic and chopped mushrooms. Cook, stirring occasionally until liquid from mushrooms has evaporated and contents begin to brown slightly.
2. Add rice and cook, stirring frequently for 2 minutes.
3. Add white wine and cook until absorbed fully into rice.
4. Add 1 ladle of stock to pot and stir rice until fully absorbed. Continue until all stock has been added.
5. In a separate sauté pan, melt 2 tbsp butter over medium heat and sauté remaining mushrooms until crisp. Set aside.
6. Fold Parmesan cheese into risotto and season with salt and pepper to taste. Plate and top with sauteed mushrooms and, if you’re lucky, thinly sliced fresh truffle!

Method

1. Place bacon, 1 cup mushrooms and 2 sprigs thyme in medium stock pot and cook until crisp. Remove and set aside on paper towels.
2. Add broth, remaining mushrooms and additional thyme leaves to pot over medium high heat. Being to boil, and lower to simmer for 15 minutes.
3. Use immersion blender or standard blender to purée contents of pot. Place purée aside and wipe out pot.
4. Add butter and flour to pot and cook over low/med heat until scent is slightly "nutty" but roux is not darkened or scorched.
5. Slowly whisk in half and half followed by the purée. Season with salt and pepper.
6. Place in bowls and top with bacon/mushroom mixture.