Chestnut mushrooms or pioppini were cultivated by the Ancient Greeks and are popular across Asia. The mushroom has a brown cap, a long creamy stalk, and possesses a firm texture with a strong mushroom flavour. When sautéed with some chopped parsley or lemon thyme and a squeeze of lemon juice they are a delightful side dish. They are a fine addition to omelettes, stir-fries, risottos, pasta dishes and soups.
Agrocybe aegerita
