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







na. If these preconditions are satisfied, to the best
of your knowledge, continue to the next step.


Step 7. Seven days after inoculation, shake
each jar again. Ten to fourteen days after inocu-



lation, incubated at 75° F. (24° C.), each jar
should be fully colonized with mushroom
mycelium. If colonization is not complete three
to four weeks after inoculation, something has
probably gone awry with the process. Some of
the more common causes of slow colonization
include unbalanced moisture content, contami-

nants, weak strain, residual fungicides in the
grain, poor quality grain, etc.

Figure 108. 'fransferring several squares of mycelium
from the nutrifled agar medium into sterifized grain.

Spawn at the peak of cell development is the
best to use, correlating to about two weeks after inoculation. The key concept here: to keep
the mycelium running at its maximum potential
throughout the spawn generation process. With
over-incubation, the grain kernels become dif-

ing 8 or more wedges. Replace the petri dish lid.

ficult to break apart. It is important for the

Step 4. Loosen the lids of the jars to be inoculated so you can lift them off later with one
hand. Re-flame the scalpel. Remove the petri
dish cover. Spear two or more wedges simultaneously. Replace the petri dish cover. While
moving the wedges of mycelium upstream to
the jars, remove the lid of the jar to be inoculated, and thrust the wedges into the sterilized
grain. Replace and screw the lid tight. Repeat

myceliated grain kernels to separate so they can
be evenly dispersed throughout the next genera-

and shake each jar so the wedges move through-

strongly discourage this practice. The rule here:
use it or lose it.

out the interior mass of the grain, with the

tion of substrates. Over-incubation results in
clumping and disease.
Grain masters can be kept at room temperature for a maximum of four to eight weeks from

the time of original inoculation. Best used
within a week of full colonization, some farms

refrigerate grain masters until needed.


intention that strands of mycelium will tear off
onto the contacted grain kernels.
Step 5. Set the inoculated jars of grain onto
the shelf and to incubate them undisturbed for
several days.
Step 6. Three days from inoculation, inspect
each jar to determine two preconditions: first, re-

Second and Third
Generation Grain Spawn

covery of the mycelium, "leaping off' onto

gallon or 2 liter jars for Second Generation

contacted grain kernels and secondly, the absence
of any competitor molds, yeasts, mites or bacte-

spawn. (For use of bags as spawn containers, see
pg. 13 8.).Third Generation spawn is typically in

The next generation of spawn jars is denoted
as G2 . Each Grain Master can inoculate 5 to 20
times its mass. Many start with narrow mouth
quart mason jars for Grain Masters, and use 1/2

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