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




When cloning a mushroom for the first time,
I recommend a minimum of 5 repetitions. If the
mushroom specimen is rare, cloning into sev-


creasingly less likely. With the window of

cultivator "runs" with the mycelium, subculturing away from contamination as many times as
is necessary until a pure culture is established.
Each transfer from an older petri dish culture
to a newer petri dish moves upstream. The scalpel is brought into contact with heat. The tip is

opportunity for cloning being so narrow, the

cooled into the dish destined to receive the

cultivator should clone mushrooms within

mycelium.The lid of this dish is lifted, the scalpel is cooled, and then the lid is replaced. Next,
the lid of the dish hosting the mature mycelium
is opened. The mycelium is cut. The wedge is

eral dozen dishes is recommended. As the
specimen dries out, viable clones become in-

hours of harvesting. If the mushrooms must be
stored, then the specimen should refrigerated at
C.).After three to four days from
harvest, finding viable and clean tissue for cloning is difficult.
A few days to two weeks after cloning the
mushroom, the tissue fragment springs to life,
becoming fuzzy in appearance. Contaminants
usually become visible at this stage. As a rule,
the cultivator always transfers viable mycelium
away from contamination, not the other way
around. The essential concept here, is that the

transferred to the newly poured media plate.
With the lid replaced, the culture is labelled and

moved aside. The process is repeated until a
number of plates are inoculated.
As each lid is lifted, care is taken not to extend the fingers beyond the lip of each top.The
overhanging of fingers results in off-flaking of
contaminants into the petri dish. Furthermore,
the lids are lifted with their undersides catch-

Figure 72. Faul Stamets' simple, etfective 12 ft. long, laminar flow bench designed for commercial cultivation.

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