Growing gourmet and medical mushrooms

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


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






End-Substrate Supplements
3-5 grams sawdust
3-5 grams powdered straw
3-5 grams sugar cane bagasse, etc.
Until some familiarity is established, the pur-

chase of pre-mixed media from reputable
companies is advised. Be forewarned, however,
that the media designed for the growth of im-

perfect fungi, available from large laboratory
supply companies, favors the growth of mold
contaminants over that of mushroom mycehum. The media for most saprophytes should

be adjusted to a pH of 5.5

to 6.5. Most
saprophytes acidify substrates, so near neutral,
even basic, substrates, become more acidic as
the mushroom life cycle progresses.

Pouring Agar Media
One liter of malt extract agar medium will
pour 20-40 100 x 15 mm. petri dishes, depending

upon the depth of the pour. Before pouring an

agar medium, the table top is thoroughly wiped
clean with an 80% concentration of isopropanol
(isopropyl alcohol). Plastic petri dishes usually
come pre-sterilized and ready to use. Glass petri
dishes should be first washed and sterilized in a
petri dish-holding rack simultaneous to the sterilization of the agar medium in an autoclavable
flask. Pre-pouring media into glass dishes and
then sterilizing is awkward. Media separation
occurs, and any movement during the steriliza-

tion cycle (or while transferring the pressure
cooker to the clean room) causes the liquifled
media to spill out of the petri-dishes. A huge
mess results. However, this problem can be
avoided if the pressure cooker cools overnight,
for instance, and is then opened the next day. Be
forewarned that if you choose this alternative,
your pressure cooker must either form a vacuum,
safely protecting the media before opening, or be
placed into a HEPA filtered airstream to prevent
contamination entry during cool-down.

Figures 68-69. Pouring malt agar into sterile petri dishes in front of laminar flow hood.

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