If you’re a fan of Hama­kua Mushrooms from Hawaii island, you’ve probably already eaten a piop­pini mushroom, one of several mushrooms packaged together and available at island supermarkets. Now the piop­pini will be available in its own package so you can enjoy its deep flavor and soft, silky texture by itself.

The pioppini is an Italian mushroom, also called a black poplar, petite in size with a dark, reddish-brown cap and whitish stems that are very tender when cooked.

If you like pasta con fun­ghi — pasta with mushrooms — you will appreciate the piop­pini in this classic Italian dish.

Janice Stanga of Hama­kua Mushrooms offered this tip when cooking mushrooms: If they are delicate like the piop­pini, cook them in butter; if they are hearty mushrooms like the alii or hon shimeji, cook them in olive oil. Remember, mushrooms are like sponges, and they will absorb the butter, oil and seasonings they are cooked in, so using a light hand is a good idea. You don’t want to overpower the flavor of the mushroom.

While sautéing piop­pini is always a good preparation, consider it in your next bowl of miso soup or use it to make a creamy mushroom soup. Pasta and risottos, of course, are ideal for the piop­pini. Whatever you do, use them quickly after purchasing — piop­pini have a shorter shelf life than other mushrooms, and you’ll want to enjoy every bite when they’re fresh.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.