Fresh Chestnut mushrooms with golden brown caps

Chestnut

Nutty & Meaty Flavor

Bulk Ordering Available Available Online

About

The Chestnut mushroom (Pholiota adiposa), grows in bunches of small to medium sized speckled caps, with a golden chestnut-brown color. They are native to Europe and are commonly associated with beech trees in nature. Along with their cousin Pholiota nameko, they are one of the few edible mushrooms in the Pholiota genus. Since they prefer cooler temperatures, Chestnuts take about 2 weeks to mature for harvest after initial pinning. Chestnuts pair excellently with steaks, but can be used in a wide variety of recipes with their nutty, meaty, and mildly sweet flavor.

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Chestnut mushrooms are not only delicious but also highly nutritious. They are rich in protein, fiber, vitamins, and minerals, making them a valuable addition to a balanced diet. Their unique, nutty flavor and meaty texture make them versatile for various culinary applications, from simple sautés to gourmet dishes.

Proper storage and preparation are key to enjoying Chestnut mushrooms at their best. Store them in a breathable container in the refrigerator and use within a week for optimal freshness. Before cooking, gently rinse and pat them dry. They can be sautéed, grilled, roasted, or added to soups, pastas, and stir-fries. Their firm texture holds up well in cooking, providing a satisfying bite and a rich, umami flavor that complements a variety of ingredients.

For culinary inspiration, consider incorporating Chestnut mushrooms into your favorite recipes. Their unique flavor pairs well with a variety of ingredients, making them a standout ingredient in any dish. They complement flavors like garlic, onions, herbs, and spices beautifully. Whether you’re making a simple stir-fry or a gourmet creation, Chestnut mushrooms can elevate your cooking to new heights.

Explore additional resources and learn more about our premium mushrooms:

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    Danielle

    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Chestnut

    The Chestnut mushroom (Pholiota adiposa), grows in bunches of small to medium sized speckled caps, with a golden chestnut-brown color. They are native to Europe and are commonly associated with beech trees in nature. Along with their cousin Pholiota nameko, they are one of the few edible mushrooms in the Pholiota genus. Since they prefer cooler temperatures, Chestnuts take about 2 weeks to mature for harvest after initial pinning. Chestnuts pair excellently with steaks, but can be used in a wide variety of recipes with their nutty, meaty, and mildly sweet flavor.