Chestnut Mushrooms

Chestnut mushrooms (Pholiota adiposa), also called cinnamon caps and fat Pholiota, are known as numerisugitake mushrooms in Japan. 

Chestnut mushrooms are unique, as when cooked correctly, both the cap and stem maintain a lovely firm texture. 

Chefs describe chestnut mushrooms as having a satisfying snap while being chewed and eaten due to their asparagus-like texture. Make sure to wash your hands after handling and preparing chestnut mushrooms as they can stain your hands orange!

Chestnut mushrooms taste similar to shiitake mushrooms but milder, with a distinct nutty umami flavor that gives them their name. Their mild earthy flavor has a slightly peppery finish, and people often describe them as buttery and nutty.

But, it’s their crunchy texture, fabulous color and long edible stems that add new dimensions to mushroom dishes. They’re often the reason that people choose to cook with chestnut mushrooms. (They are personally my favorite for toppings on a steak or porkchop but are excellent on their own)

On the medical side Chestnut mushrooms are known to contain compounds that help raise immunity.  Similar to Lion's Mane the Chestnut Mushroom possesses anti-tumor chemicals which inhibit the growth of cancerous cells. Some studies have shown the rate of inhibition of growth of stomach cancer cells by up to 26 percent, and for breast cancer cells by up to 23 percent!

Traditionally in China, the Chestnut mushroom is used to treat headaches and fever. The "magic mushroom of China" is packed full of phytochemicals, vitamins, and minerals, including copper, selenium, protein, and potassium!

In addition to being a super-dense source of vitamins and minerals, Chestnut mushrooms are, anti-inflammatory, and anti-fungal. Research has shown that Chestnut mushrooms slow down osteoporosis, as well!

Along with vitamins B3 and B5, chestnut mushrooms contain more vitamin B2 than most garden vegetables!  

Chestnut Mushrooms are one of our favorite mushrooms on the farm and I think you can see why.