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




Pleurotus ostreatus
Pleurotus pulmonarius
A practical approach is to first sterilize a half-

filled gallon of wood chips which is then
inoculated with grain spawn. After several
weeks of incubation, depending on the species,
mushrooms form within the environment of the
gallon jar. (Supplementation, for instance with
rice bran, oatmeal, or rye flour facilitates mushroom formation.) Once mature, the mushrooms
are aseptically removed and immersed in sterilized water. Commonly the water is enriched
with sugar-based nutrients and trace minerals
to encourage rapid spore germination. Millions
of spores are washed into the surrounding broth.
After vigorous shaking (a few seconds to a few
minutes), the spore-enriched liquid is poured

off into another sterile container, creating a
Figure 116. Scanning electron nucrograph of spores
in a frenzied state of spore germination.

Spore-Mass Master.
Spores begin to germinate within minutes of

mushrooms that require the presence of microf-

bra, such as the Button Mushroom (Agaricus
brunnescens) and the King Stropharia (Stmpharia
rugoso-annulata) are excluded. The key require-

ment is that the parent mushroom fruits on a
sterilized substrate, within a sterile environment, and sporulates abundantly. The following

mushrooms are some of those which qualify.
All are wood or straw saprophytes.
Agrocybe aegerita
Flammulina velutipes
Ganoderma lucidum and allies
Lentinula edodes
Pholiota narneko
Pleurotus citrinopileatus
Pleurotus djamor
Pleurotus eryngii
Pleurotus euosmus

Figure 117. Pressurizei vessels in China designed
for spore mass fermentation.

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