Organic Piopino Mycelium Grain Spawn

Cyclocybe aegerita, more commonly known as Piopino or Poplar Pholiote, is one of the first mushrooms cultivated by man. The Romans had already developed some primitive techniques for its cultivation. This fungus often grows on piles of wood chips, particularly poplar, but can also be found on other species such as elm, willow, alder or elderberry.

Characteristics: It is an excellent edible with a crunchy texture and a slightly sweet taste reminiscent of hazelnuts. The caps, measuring between 3 and 5 cm, are dark brown at first, then gradually lighten to beige-cream when ripe. The stems, if picked young, are not too fibrous and remain crunchy when cooked.

Storage: 1 month in the refrigerator.

👉 See also: “ How to use our mycelia ”

Our quality commitment:

We produce our mycelia in laboratory conditions, which guarantees the purity of the varieties and optimal quality.

We produce our mycelia 100% organically and all our products are certified “ BE-BIO-01, Agriculture Belgium ” by CERTISYS.

This mushroom variety appreciates heat, with optimal temperatures between 20 and 27°C, but it can also be grown at cooler temperatures up to 12°C. For better conservation and a more tender texture, it is recommended to harvest the mushrooms young, just before the caps open, because the growth of Piopinos is very rapid.

Outdoors, Piopino can be grown on logs or piles of freshly cut woodchips. Indoors, it grows well on pasteurized sawdust.

We recommend our ready-to-use substrate , particularly suitable for wood-eating varieties.

Inoculation: 5-10% mycelium on grains /moist substrate

📚 This data comes from the book “Growing Gourmet and Medicinal Mushrooms” by P. Stamets. They are provided for information purposes only, each myciculturist having particular growing conditions, there may be individual variations.

Yield: 150-200 g of fresh mushrooms per 1 kg of moist substrate, with 2 harvests 10-14 days apart.