Pholiota adiposa is a species of fungus in the family Strophariaceae commonly known as the chestnut mushroom.

A species also found in our country, not recommended as an edible mushroom in current literature because of its bitterness.

Chestnut Mushroom lives as a decomposer on dead wood of beech trees. The exact delimitation to other Pholiota species like P.aurivella is difficult, some authors assign P.adiposa to it.

Hardwood substrates, beech is preferred. Pholiota adiposa thrives reliably even in a drier environment, but high humidity is important, especially at the beginning.

1. Dissolve the malt extract and agar in distilled water.
2.  Sterilize the solution by autoclaving at 121°C for 15-20 minutes.
3. Pour the sterilized media into petri dishes or other containers under sterile conditions.
4. The Yeast is optional, but you can add it to any recipe for nutritions, same for Peptone.

Rye berries, supplemented sawdust, straw

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80-120%

As a weakening and decaying parasite on beech trees. Tufted or solitary, secondary decomposer, Pholiota adiposa triggers white rot.

Pholiota adiposa found in Europe, where it grows both saprophytically and as a weak parasite on living and dead stems of European beech trees.

All of the northern hemisphere. On deciduous wood, often on large fallen branches of beech, but also on other hardwoods such as oaks and poplars, summer to late autumn.

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Although, from a taste point of view, Pholiota adiposa are not everyone's cup of tea, many cooks and gourmets express their enthusiasm. The slightly "peppery" finish goes well with the otherwise mild flavor. Some cooks swear that the mushroom tastes better when fully ripe than when young and even use Chestnut Mushrooms as a "marinade" for roasts of game.