Poplar mushroom

Agrocybe cylindracea, Cyclocybe aegerita

mushroom

Small brown mushrooms in clumps, with a nutty taste, sautéed with garlic and parsley in Italy.

Origin

Poplar groves of southern Europe

Season (United States)

April to November

Preparation

The often tough base of the stems is cut off, the clusters brushed, then pan-fried for about ten minutes; it is eaten cooked.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

The Romans already cultivated it, on watered poplar stumps.