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






Figures 80. Spores germinate according to the streaking pattern. A small portion is excised and transferred to
a new, nutrient agar-fihled petri dish.

ating symmetry of the gills. (See Figure 74.)A

single mushroom can produce from tens of
thousands to a hundred million spores!
I prefer to collect spores on plates of glass,
approximately 6 x 8 inches.The glass is washed
with soapy water, wiped dry, and then cleaned
with rubbing alcohol (isopropanol). The two
pieces of glass are then joined together with a
length of duct tape to create, in effect, a bind-

ing. The mushrooms are then laid on the
cleaned, open surface for spore collection.After 12-24 hours, the contributing mushroom is
removed, dried, and stored for reference purposes. (See Figure 15 .)The remaining edges of
the glass are then taped. The result is a glassenclosed "Spore Booklet" which can be stored
at room temperature for years. Spores are easily removed from the smooth glass surface for
future use. And, spores can be easily observed
without increasing the likelihood of contami-

Figure 81. Scanning electron micrograph of spores

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