Growing gourmet and medical mushrooms

Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000

: [url=]Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000[/url]


1. Mushrooms, Civilization and History

2. The Role of Mushrooms in Nature

3.Selecting a Candidate for Cultivation

4. Natural Culture: Creating Mycological Landscapes

5. The Stametsian Model: Permaculture with a Mycological Twist

6. Materials fo rFormulating a Fruiting Substrate

7. Biological Efficiency: An Expression of Yield

8. Home-made vs. Commercial Spawn

9. The Mushroom Life Cycle

10. The Six Vectors of Contamination

11. Mind and Methods for Mushroom Culture

12. Culturing Mushroom Mycelium on Agar Media

13. The Stock Culture Library: A Genetic Bank of Mushroom Strains

14. Evaluating a Mushroom Strain

15. Generating Grain Spawn

16. Creating Sawdust Spawn

17. Growing Gourmet Mushrooms on Enriched Sawdust

18. Cultivating Gourmet Mushrooms on Agricultural Waste Products

19. Cropping Containers

20. Casing: A Topsoil Promoting Mushroom Formation

21. Growth Parameters for Gourmet and Medicinal Mushroom Species

Spawn Run: Colonizing the Substrate

Primordia Formation: The Initiation Strategy

Fruitbody (Mushroom) Development

The Gilled Mushrooms

The Polypore Mushrooms of the Genera Ganoderma, Grifola and Polyporus

The Lion’s Mane of the Genus Hericium

The Wood Ears of the Genus Auricularia

The Morels: Land-Fish Mushrooms of the Genus Morchella

The Morel Life Cycle

22. Maximizing the Substrate’s Potential through Species Sequencing

23. Harvesting, Storing, and Packaging the Crop for Market

24. Mushroom Recipes: Enjoying the Fruits of Your Labors

25. Cultivation problems & Their Solutions: A Troubleshoting guide


I. Description of Environment for a Mushroom Farm

II. Designing and Building A Spawn Laboratory

III. The Growing Room: An Environment for Mushroom Formation & Development

IV. Resource Directory

V. Analyses of Basic Materials Used in Substrate Preparation

VI. Data Conversion Tables






Chinese restaurants started using an abundance
of Wood Ear mushroom, some patrons noted
spontaneous blotchy hemorrhages of the skin

in the days following a meal rich with these
mushrooms. This was dubbed the Szechwan
Restaurant Syndrome and later became known
as Szechwan purpura. (Hammerschmidt,
1980; Benjamin 1995). This discovery has led
to a new anticoagulant effective in the prevention of blood clots.

Flavor, Preparation & Cooking: For me and

from a hori-

Figure 355. A. polytricha can be grown
many others, this mushroom is not remarkably
zontal surface. However, most cultivators prefer to
flavorful. However, this mushroom adds ancrop the mushrooms from vertical faces as featured
other dimension to the culinary experience. A.
in Figure 354.
polytricha has a most appealing brittle-gelatinous texture, potentiating the flavors of foods
uncooked, as a garnishment.
cooked with it. I have seen chefs embellish salads with this mushroom,
extent, in Europe. In the
Comments: This mushroom is extremely popular inAsia and to a much less
for its ease of
United States, this mushroom is used primarily by those of Asian descent.
use, Wood Ear mushrooms dry and rehydrate quickly.
polypropylene bags
The method of cultivation closely parallels that of Shiitake. The punctured
of myceshould be placed in a 100% or condensing fog environment to encourage
held at
hum. Once mushroom initials form, the atmosphere should clear of
95-100% humidity. Watering two to four times a day brings on fruitbody
replenished through frequent
If by third flush, substrate moisture has fallen below 50% and can not be
watering, submerging the sawdust bags will induce one last substantial flush.
A. polytricha in culinary terms. A. auricula
Imazeki et al. , (1988) rates A. auricula as superior to
auriculathri yes in the 50°-60°F. (10can be grown in the same fashion asA. polytricha except that A.
the taxa of A. auricula and
15 C.) range. These differences may be varietal in nature—assuming that
A. polytricha are conspecific.

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