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






Creating Sawdust Spawn


awdust spawn is simply created by inoculating grain spawn into

sterilized sawdust. Hardwood sawdust, especially oak, alder, cottonwood, poplar, ash, elm, sweetgum, beech, birch and similar woods

are best. Fresh sawdust is better than aged, and sawdust with dark
zones (often a sign of mold infestation) should be avoided. Sawdust
from milling lumber is best because of its consistent particle size,
measuring, on average, 1-5 mm. in diameter. Sawdust from furniture
manufacturers is much more difficult to formulate. Often this sawdust is either too fine and/or combined with shavings. With shavings,
the mycelium must expend excessive cellular energy to span the
chasms between each food particle. Per cubic inch, shavings are too
loose a form of wood fiber, insufficient to support a dense mycelial
mat let alone a substantial mushroom.
Sawdust is moistened 60-70% and scooped into gusseted polypropylene bags to a gross weight of 6 lbs. The open tops of the bags are
folded down and stacked tightly into a square push-cart. This helps

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