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






Figure 71. Ideal sites for cloning a mushroom: directly above the gills or at the base of the stem. Young,
mushrooms are best candidates for cloning.

the cap. With one half of this split mushroom,
cut a small section ("square") of flesh about the
size of a kernel of grain. Quickly transfer the
excised tissue to the nutrient-filled petri dish,
and submerge the tissue into the same location
where the scalpel tip had been cooled. By in-

serting the tissue part way into the agar
medium, in contrast to resting it on the surface,

the mushroom tissue has maximum contact
with the life-stimulating nutrients. Each time a
clone is taken, the scalpel is re-sterilized, cooled
and then the tissue is transferred into a separate
petri dish following the aforementioned steps.
One carefully keeps the hot scalpel tip and

the freshly poured media plates upstream of
the mushroom being cloned or the mycelium
being transferred. Next downstream is the

cultivator's hands. No matter how many
times one has disinfected his hands, one
should presume they are replete with con-

taminants. (To test this, wash your hands,
disinfect your fingertips with alcohol and fingerprint newly poured media plates. In most

cases, the plates will contaminate with a
plethora of microorganisms.)
Some use a "cooling dish" into which the hot
scalpel tip is inserted before touching the living flesh of a mushroom. Repeatedly cooling
the scalpel tip into the same medium-filled petri

dish before each inoculation is not recommended. A mistake with any inoculation could
cause contamination to be re-transmitted with
each transfer. If, for instance, a part of the mush-

room was being invaded by Myco gone, a
mushroom-eating fungus, one bad transfer
would jeopardize all the subsequent inoculations. Only one cooling dish should be used for
each transfer; the same dish that receives the
cloned tissue. In this fashion, at least one potential cross-contamination vector is eliminated.

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