Black Poplar Mushroom Liquid Culture

Live, lab-tested Black Poplar liquid culture in a ready-to-inject 10ml syringe. Firm white stems under deep brown caps, with a peppery, nutty flavor and long shelf life.

Black Poplar — also sold as Pioppino — produces slender white stems under caps that start deep chocolate brown and lighten as they open. It is a European and Japanese restaurant staple that rarely makes it into supermarkets, largely because it is grown in smaller volumes than the oysters.

The flavor is where it earns its place: nutty with a genuine peppery bite, more complex than anything else in this range at the same growing difficulty. The stems stay firm and crunchy through cooking and are as good as the caps, which is not true of most species.

It is also an unusually good keeper. Where a Pink Oyster gives you two days, Black Poplar holds in the refrigerator for well over a week without deteriorating — which makes it one of the more practical species to grow in quantity.

At a glance

• Deep brown caps over long, firm, fully edible white stems
• Nutty and peppery — one of the most distinctive flavors we carry
• Excellent keeper; stores far longer than oyster species
• Fruiting temperature: 60-75°F (15-24°C)

Species: Cyclocybe aegerita · Volume: 10ml live liquid culture · Lab-tested, cleanroom-produced