Chestnut (Pholiota adiposa, sometimes called Fat Pholiota) grows in clusters of glossy orange-brown caps on long, pale stems. It's common in European and East Asian markets but still hard to find in the US, which makes it a strong specialty crop.
- P. adiposaSpecies
- 10–16 daysTo cover a plate
- 55–65°FFruiting temp
- IntermediateSkill level
- 8–10Plates from one
Why start with our Chestnut plate
Holds its texture
Stays firm, with a slight crunch, in soups, stir-fries and ramen.
Nutty and earthy
A mild peppery finish, and it keeps 5–7 days in the fridge after harvest.
A selected line
A first-generation isolate we keep at our Illinois lab, chosen for vigor and clean growth.
Where one plate can take you
1Grain jars or bags
Cut a wedge about the size of a pencil eraser for each quart jar or bag of sterilized grain. Expect full colonization in about 14–21 days.
2Liquid culture
Drop a small wedge into sterilized broth to grow a liquid culture you can draw syringes from.
3More plates
Slice the culture and transfer the pieces to fresh agar. One plate typically yields 8–10 new plates for a backup library.
4Pick the best
Choose the fastest, cleanest-looking growth and carry only that section forward to keep the line strong.
Chestnut plate specs
| Spec | Detail |
|---|
| Scientific name | Pholiota adiposa |
| Strain / source | First-generation isolate kept at our Illinois lab, selected for vigor and clean growth |
| Genetics | First-generation isolate from our master culture |
| Medium | Malt extract agar (MEA), about 18 mL |
| Dish | 90mm polypropylene, sealed with Parafilm |
| Mycelium appearance | White and dense, aging to cream or pale yellow-tan |
| Time to cover agar | 10–16 days at 70–75°F |
| Time to colonize grain | 14–21 days |
| Fruiting temperature | 55–65°F |
| Fruiting substrates | Supplemented hardwood sawdust or Master's Mix; not suited to straw |
| Skill level | Intermediate |
| Storage (sealed) | 60–90 days at 55–70°F in the dark; 6–9 months refrigerated at 35–40°F |
| Ships | Within 1 business day by USPS Priority Mail |
Common questions
Is this the 'chestnut mushroom' from the grocery store?
No. In UK stores 'chestnut' usually means brown cremini, and some people call Golden Oyster a 'Chestnut Oyster'. This is Pholiota adiposa.
Why does my Chestnut plate look cream or yellowish?
That's normal. The mycelium starts white and ages to cream or pale yellow-tan.
Does Chestnut grow on straw?
Not well. Use supplemented hardwood sawdust or Master's Mix, and keep your technique clean, because slower growth gives contaminants more time.
How long can I keep the plate before using it?
Left sealed and stored somewhere dark at 55–70°F, it stays viable for 60–90 days. In the fridge at 35–40°F it holds for 6–9 months. Chestnut tolerates cold storage well.
What if my plate arrives contaminated?
Every plate is inspected before it ships. If you see green or black fuzz, a pink or orange sheen, wet spreading patches or a sour smell, email us a photo within 5 days of delivery and we'll replace it free.
Made in our lab, shipped fast
We pour each plate with about 18 mL of agar, inoculate it in front of HEPA-filtered laminar flow, seal it with Parafilm and grow it out in a dedicated clean room. It's 90mm, using a polypropylene dish that flexes instead of cracking, so a bump in transit won't split the plate and break the seal. Every plate gets a visual check before packing, and anything questionable is discarded instead of shipped. Most plates show 90–100% coverage when they ship.
Because we keep colonized plates in stock instead of starting them when you order, yours usually leaves the lab within one business day. Plates travel by USPS Priority Mail, typically 2–4 days, in insulated, padded packaging, with a free cold pack from May through September and for hot-climate addresses. Orders with several items can take an extra 1–2 business days.
Chestnut culture and harvest
What full coverage looks like
When it arrives: Look it over within 24 hours. A little condensation on the lid is normal. Keep it sealed, cool and dark at 55–70°F until you're ready to work.