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 100. The progressive colonization of sterilized grain by mushroom mycelium incubating in
whiskey bottles. This ingenius Thai grower inoculated

strate (dry weight), 30-70 lbs. of spawn (wet
weight) is suggested. Since grain spawn is usually around 50% absolute moisture, this rate of
inoculation would be equivalent to 1. 5-3. 5%
of dry spawn/dry substrate.

Cultivators who generate their own spawn
frequently use a 8-15% rate of moist spawn/dry

substrate, or by this example 80 -150 lbs. of
fresh spawn per 1000 lbs. This increased rate
of spawning accelerates colonization, narrows
the window of opportunity for competitor invasion, and boosts yields. Clearly, those making
their own spawn have an advantage over those
buying spawn from afar.
One major drawback of high spawning rates
is increased thermogenesis, the heating up of
the substrate as the mycelium overwhelms it.
Anticipating and controlling thermogenesis is
essential for success.This subject will explored
in detail later on.

Of the many cereal grains used for creating
spawn, rye grain is the most popular. Wheat,
milo, sorghum, corn, and millet are also utilized. There are two approaches for preparing
grain spawn. The first is to submerge grain in a
cauldron of boiling water. After an hour of boiling (or steeping), the saturated grain is drained
of water (discarded) and scooped into awaiting
spawn containers. Fitted with a lid having a
1/3 to 1/2 in. hole and lined with a microporous
filter disc, the grain-filled jars are sterilized in
a pressure cooker. This method is widely used
and recommended by many because even moisture absorption and consistency is assured.
The second method calls for first placing dry
grain into glass spawn jars, adding the recommended amount of water, preferably hot, and
allowing the jars to sit overnight. The jars are
capped with lids, complete with a 3/8 to 1/2 in.
hole and fitted underneath with a microporous

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