Recipe · Mushroom 101
Pioppino Pasta al Pomodoro with Chili & Basil
Vegan swaps insidePioppino (black poplar) is the deep-flavored Italian classic. Meaty, hearty, holds its shape through long simmer. Sauté with garlic and chili, simmer with San Marzanos, toss with rigatoni.
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1
Bring a large pot of well-salted water to a boil for the pasta.
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2
Trim the Pioppino stems short. Halve any large caps; leave small ones whole.
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3
Heat the olive oil in a wide skillet over medium heat. Add the sliced garlic and chili flakes. Cook 90 seconds — the garlic should sizzle but not brown.
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4
Raise heat to medium-high. Add the Pioppino. Sear 5 minutes, tossing occasionally, until they're caramelized at the edges.
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5
Add the crushed tomatoes (juices and all), salt, and sugar. Stir, lower to a simmer.
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6
Simmer 12-15 minutes until the sauce thickens and the mushrooms are tender.
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7
Meanwhile, cook the pasta to al dente. Reserve 1/2 cup pasta water before draining.
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8
Add the drained pasta to the sauce with half the basil. Toss vigorously, adding splashes of pasta water until the sauce coats the noodles.
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9
Stir in half the cheese.
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10
Plate, top with the remaining basil, more cheese, cracked black pepper.
Steps
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Pioppino Bolognese over Pappardelle
Pioppino's deep, savory body builds a mushroom bolognese with real depth — finely chopped and slow-simmered with tomato, wine, and a hit of soy for umami. Spoons onto pappardelle like ragù.
Pioppino + French Lentil Winter Stew
Earthy umami on earthy umami. Pioppino seared dark and folded into a French (du Puy) lentil stew with rosemary, tomato, and a finish of sherry vinegar. Soul food on cold nights.