Chestnut Mushroom Grain SpawnNorth Spore
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Chestnut Mushroom Cultivation
Pholiota adiposa: A fast substrate colonizer that fruits dense clusters of burnt orange caps with white spots and snappy stems.
Grain Spawn - This is used for commercial indoor production using sawdust based sterilized substrate. You do not use grain spawn for log inoculation. Grain spawn comes in bags approximately 6 lbs each.
Indoor Commercial Production - Chestnut mushroom grain spawn can be mixed into sterilized hardwood sawdust to create Chestnut substrate blocks. This process requires a fair amount of infrastructure. We recommend purchasing a book on mushroom cultivation if you are interested in pursuing this style of mushroom production as a hobby or profession. We recommend 'Radical Mycology: A Treatise on Seeing and Working with Fungi' by Peter McCoy, 'Organic Mushroom Farming and Mycoremediation' by Tradd Cotter, or 'Growing Gourmet and Medicinal Mushrooms' by Paul Stamets.
North Spore also offers consultation for start-up mushroom farms and homesteading projects. Reach out to us by email for a quote: email@example.com.
Chestnuts can be a bit finicky, but are able to grow very well indoors. They prefer cooler temperatures and are prone to drying out or aborting their growth if humidity is not maintained when the mushrooms are still in their early stages. However, when they grow successfully you can expect significant and commercially viable harvests. They do not reliably produce second flushes.
Cooking: Once cultivated, the Chestnut mushroom has a full flavor that is evoked with thorough cooking. We recommend you use its rich, nutty flavor as a compliment to autumn soups.
Properties: The Chestnut mushroom has medicinal qualities that inhibit tumor and microbial growth. In one study conducted on lab mice, polysaccharides taken from Chestnut mushroom mycelium reduced the growth of cancerous tumors by about 60% (Ohtsuka et al., 1973). Acting as an antimicrobial, an extract of Chestnut mushroom was shown to inhibit the growth of bacteria including E. coli and Staphylococcus aureus (Dulger et al., 2002).