Pioppino Mushroom - 2.2KG Ready To Fruit Block
Pioppino Mushroom - 2.2KG Ready To Fruit Block
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Growing Information
- Skill level
- Intermediate
- Grow location
- Indoors (Grow tent or chamber ideal)
- Growing temp
- Cool (10C - 21C)
- Time to grow
- First flush in 1–2 weeks, with up to 2–3 more possible every few weeks after
- Shelf life
- Fruit immediately or store in fridge for up to 2 months
What's Included
What's Included
Why Choose Our Blocks?
Why Choose Our Blocks?
Mushroom Profile
Mushroom Profile
Growing Information
Growing Information
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Delivery Information
Delivery Information
- Ships from Tamborine Mountain, QLD, Australia via either AusPost or Aramex
- Fast dispatch within 1 business day if in stock (excluding Fridays); otherwise, it will be made to order and ready in approximately 14 days
The Italian kitchen's mushroom of choice. Pioppino (Cyclocybe aegerita), also known as Black Poplar or Swordbelt mushroom, stands apart from every oyster in the range. The flavour is noticeably richer and deeper — nutty and earthy with a meaty firmness that holds its shape through braising, sautéing, and reduction. It's the mushroom chefs reach for when they want something genuinely special on the plate, not another oyster.
Yield and harvesting: 500–600g on first flush, with up to 4 harvests per block. Pioppino develops elegant clusters of slender stems topped with smooth brown caps — the classic Italian market presentation. Note: orders of 4 or more blocks may take up to 3 weeks as Pioppino colonises more slowly than oyster varieties. Harvest when caps are fully formed and still domed; once the cap flattens and the veil beneath tears, the mushroom is past peak for restaurant presentation.
In the kitchen: Built for heat and time. Pioppino excels in pasta sauces, risotto, slow braises, pizza, and polenta — any preparation where the mushroom cooks long enough to release its full flavour. The firm texture means it doesn't collapse under extended cooking. Stems are edible and flavourful, unlike most oyster species.
Growing conditions: 10–20°C — cool-weather specialist, performing best in autumn and winter. The perfect seasonal complement to warm-weather varieties: when Pink and Yellow Oysters are resting, Pioppino comes into its own.
Express post and bulk ordering
We strongly recommend express post during summer months to minimise heat exposure in transit. Add the Express Post Add-on to your order with a quantity matching your block count. Orders of 4 or more blocks of an individual variety are made to order and may take up to 2 weeks (3 weeks for Pioppino and Reishi). We'll confirm your estimated shipping date once the order is placed.
Why choose Kai Kai Farm commercial blocks
We're not resellers — we're growers. Every block is prepared, sterilised, and colonised right here at Kai Kai Farm on Tamborine Mountain, using methods refined through years of commercial gourmet and medicinal mushroom production. Consistent performance batch-to-batch, verified contamination-free cultures, and full transparency from substrate to shelf.
Storage and handling
If you can't fruit immediately, store in a cool, dark place under 18°C for up to 2 weeks. Handle gently — the mycelium is alive and ready to fruit.
Perfect for
Small commercial farms and start-ups. Market gardeners and farm-to-table producers. Home growers scaling up. Restaurants and chefs looking to harvest unique produce on-site. Workshops and educational demonstrations.
⛺ No humid room? No problem.
Ready-to-fruit blocks need high humidity and steady fresh air to produce full, well-formed flushes — and dry indoor air is the most common reason a block underperforms. Our Mini Pop-Up Mushroom Grow Tent creates that environment anywhere in the house: the clear cover holds humidity around your block, the zip front lets you dial in airflow, and there’s room to fruit several blocks at once. Pops up in seconds, folds flat between grows.
