
About
Pholiota adiposa, commonly referred to as the Chestnut Mushroom, is a captivating and increasingly popular species of edible fungi known for its rich, earthy flavor and glossy, chestnut-brown cap. Native to temperate forests of North America, Europe, and parts of Asia, this mushroom typically grows on decaying hardwoods, often in overlapping clusters. While not widely cultivated commercially, it is highly prized among foragers and culinary enthusiasts for its meaty texture and umami-rich taste.
History
Historically, Pholiota adiposa was not as well-known as other edible mushrooms like shiitake or oyster mushrooms, often being overlooked due to its similar appearance to some inedible or mildly toxic species. First scientifically classified in the 19th century, its genus name Pholiota comes from the Greek “pholis,” meaning “scale,” referencing the scaly texture often found on the caps of many Pholiota species. Its specific epithet, adiposa, means “greasy” or “fatty” in Latin, describing the mushroom's sticky or gelatinous cap surface when moist.
In recent decades, this mushroom has garnered more attention thanks to mycology communities and wild food movements. It is increasingly recognized not just for its edibility, but also for its ecological role in forest decomposition and its potential medicinal properties, which are currently being explored.
Overview
Pholiota adiposa is a saprophytic mushroom, meaning it feeds on dead organic matter, playing an important role in nutrient recycling within forest ecosystems. Its cap is typically 4–10 cm in diameter, with a yellow to orange-brown hue, often adorned with darker, scale-like patches. The gills are crowded and initially pale before darkening as the spores mature, and its spore print is brown to rusty-brown.
Although edible when cooked, caution is advised as it can resemble other mushrooms from the Pholiota genus that are not suitable for consumption. When harvested properly and correctly identified, Chestnut Mushrooms provide a delightful addition to various dishes, especially stir-fries, soups, and roasted vegetable medleys.
Pholiota adiposa continues to intrigue both amateur foragers and professional mycologists due to its aesthetic appeal, ecological significance, and culinary potential. As sustainable and wild foods gain popularity, the Chestnut Mushroom is poised to become a more familiar and appreciated part of the global edible fungi landscape.
Flavors
Mild
Mild flavor with a slightly sweet aftertaste
Textures
Smooth
Smooth texture when cooked
Fragrances
Earthy
A rich, earthy aroma
Physical Characteristics
Caps:
Yellow-brown, slimy, scaly
Gills:
Not specified
Similar Species

Species: Pholiota squarrosa
Edibility: Inedible
Key Differences: Pholiota squarrosa has a more scaly cap and stem compared to the smooth cap of Pholiota adiposa.

Species: Pholiota squarrosa
Edibility: Inedible
Mushroom Ratings
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01/29/2025
Sam Matterson
References
Identification, biological characteristics and domestication of wild mushroom Pholiota adiposa
Pholiota nameko: A review of its nutritional and medicinal properties
Pholiota adiposa is an important edible and medicinal mushroom with high nutritional effects. The fruiting body of wild fungi collected from Mudanjiang City, Heilongjiang Province, was identified by morphological description molecular identification, the biological characteristics domestication fungus determined single factor orthogonal tests.
2023
This research article discusses the nutritional and medicinal properties of Pholiota nameko.
2015