|Spaghetti Pioppini Mushroooms Sauce|
Today I did a small tour to the Market of Vecchiano and I could not help but buying some great “pioppini”; who knows how to call them abroad?
They are mushrooms that grow at the foot of the poplar trees (hence the name) and can be both cultivated or wild.
The wild ones, in principle, are light in color; while those cultured have a long beige stem and a dark brown small chapel.
In my opinion they’re almost different kinds of mushrooms, both delicious, much different in the taste.
During these days you can find just cultivated “pioppini”.
Yes I know it’s December, but here in Tuscany you can still find delicious and sweet tomatoes… are just the last ones 🙁
Anyway I wan’t lose my “tomato vice”…Fifty jars with “pummarola” (Tomato sauce which I made in August) are waiting for me for the forwarded Winter…alè!
Pioppini mushrooms are delicious with a “white” sauce, but I love them with tomatoes, because my grandmother prepared them in this way and when I remind my childhood, there is nothing to do, I give up and follow the memories.
And this is the way I teach to prepare them during our Cooking Classes in Tuscany and my students are always satisfied about their “yummy” lunch or dinner.