Organic Piopino Mycelium Grain Spawn

Cyclocybe aegerita, Piopino, Poplar Pholiote, piopparello

One of the first mushrooms cultivated by man, the Romans had found certain primitive techniques to be able to reproduce it.
Poplar pholiot often grows on piles of poplar wood chips of course but it can also be found on other species such as elm, willow, alder or elderberry.

Excellent edible. Its texture is quite crunchy, its slightly sweet taste is reminiscent of hazelnuts. Its caps (3-5 cm) are dark brown at first, then the edges of the caps lighten in a gradient towards beige-cream as they mature. Its stems are not too fibrous if they are picked young enough and remain fairly crunchy when cooked.

Conservation: 1 month in the fridge

See also “ How to use our mycelia”

Our commitment to quality:

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.

Growing conditions

This variety appreciates heat (20-27°) but can also be grown with cooler temperatures up to 12°. Harvest young, just before the caps open for better conservation and a more tender texture, be careful, the growth of mushrooms is very rapid.

Substrates

Outdoors it can be grown on logs or on piles of freshly cut shavings.

Indoors, on pasteurized sawdust. 

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

Crop Settings

Inoculation

5-10% grain/wet substrate

Incubation

Initiation of the primordia

Fruiting

These data come in particular from the book “Growing gourmet and medicinal mushrooms” by P. Stamets. They are given as indications, each myciculturist having particular growing conditions, there may be individual variations.

Productivity

Average harvest of 150-200 gr of fresh mushrooms per 1 kg of wet substrate.