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





cultivators build semi-automatic grain dispenser bins to facilitate the rapid filling of
spawn containers. These are similar in design
to those seen in many organic food co-ops in
North America.
The grain used for spawn production must be
free of fungicides and ideally should be organically grown. Grain obtained in the spring was
probably harvested 6 or more months earlier.
The resident contamination population gradually increases overtime. With the proliferation
of more contaminants per lb. of grain, cultivators will have to adjust their sterilization
schedules to compensate. Experienced cultiva-

tors are constantly searching for sources of
fresh, high quality grain with endemically low
counts of bacteria and mold spores.
With one brand of commercially available
rye grain, acup of dry grain has amass of 210
Figure 103. Filling 1/2gallon jars with grain.

Figure 104. Pressure cookers useful for sterilizing agar and grain media. Note the smaller unit has a built-in
heat source. The larger pressure cooker is placed on a stove-top or propane burner. Pressure is regulated by
adjusting the heat source.

PDF compression, OCR, web-optimization with CVISION's PdfCompressor