Chestnut Mushroom

Pholiota adiposa

Origin: East Asian commercial cultivation, native temperate forests across the Northern Hemisphere.

Chestnut mushrooms produce dense clusters of caramel-brown caps with a slightly slimy surface (a normal feature, not contamination). The flavor is mildly nutty, with a satisfying meaty texture. The slime layer disappears with cooking and the result is a robust mushroom that holds up in stews and stir-fries. Grows fast on sawdust + soy hulls, fruits in dense clusters, and stores well refrigerated (5-7 days). A great farmers-market species for growers who want something distinctive without the difficulty curve of maitake.

Growth requirements

Fruiting temperature: 55–65 °F
Colonization temperature: 65–75 °F
Humidity at fruiting: 85–95%
Days to first flush: 18–25 days
Yield (per 5lb bag): 1–2 lb fresh
Difficulty: 4 / 10

Substrate compatibility

supplemented sawdust
master's mix

Flavor profile

Umami

7/10

Sweetness

5/10

Texture

meaty
slightly slick raw
firm cooked

Nutty, savory, with a slight crunch when sautéed quickly. Sliced and seared, the caps caramelize beautifully.

References

Stamets, P. (2000). Growing Gourmet & Medicinal Mushrooms