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 120. Actively growing mycelium 6 and 12 hours after inoculation.

Stamets' Liquid Culture Media for Wood

with 750 ml. of water and sterilized.


Simultaneously, three 1500 ml. Erlenmeyer
flasks, each containing 750 ml. of the above
concoction, are sterilized. After sterilization,
the pressure cooker naturally cools. If your

1000 ml. water
40 grams barley malt sugar
3-5 grams hardwood sawdust
2 grams yeast
1 gram calcium sulfate
Place a floating stir bar into each Erlenmeyer
flask. The openings should be stuffed tightly
with non-absorbent cotton and covered with
aluminum foil. The ingredients do not dissolve.
The pHfalls between 6.0-6.5 when using nearneutral water at make-up.

First, a 1000 ml. Eberbach stirrer is filled

pressure cooker does not form a vacuum upon

cooling, then the Eberbach stirrer and the
Erlenmeyer flasks must be removed at 1-2 psi.,
before reaching atmospheric pressure. Otherwise, contaminants are drawn in. The slightest
mistake with this process could ruin everything
that is inoculated downstream. If the pressure

cooker does achieve negative pressure, the

vacuum must be broken paying careful

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