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 132. :\dding 2-3" diameter wood chips on top

Figure 133. The ingredients are thoroughly mixed.

which builds the matrix.

this formula is equivalent to:
64 gallons sawdust
32 gallons wood chips
8 gallons bran
1 gallon gypsum (calcium sulfate)*
The above-mentioned mixture fills 160-180
bags of moist sawdust/bran to a wet mass be-

tween 5.0 and 5.5 lbs. I recommend using a
standardized volumethc unit for ease of handling, anything from a plastic 4-gallon bucket to
the scoop bucket of a front end loader. In either

case, simply scale up or down the aforementioned proportions to meet individual needs.
Thorough mixing is essential.
The above weights of the sawdust and chips

are approximate, based on their ambient, airdried state. (The wood used, in this case, is red

alder, Alnus rubra, and is highly recommended.) Bran should be stored indoors, away
from moisture, and off the ground to prevent

souring. Rice bran readily contaminates and
must be carefully handled. Molds and bacteria
flourish in nitrogen-rich supplements soon after exposure to moisture.

Using a four-gallon bucket as a measurement unit, 16 buckets sawdust, 8 buckets chips,
and 2 buckets bran lie ready for use. All three

are mixed thoroughly together in dry form,
then gypsum is added, and the final mixture is
* Raaska

(1990) found that the use of calcium sulfate
(gypsum) stimulated mycelial growth of Shiitake in a
liquid media supplemented with sawdust. The
calcium sulfate did not, by itself, significantly affect
pH at make-up. However, mycelial growth was
stimulated by its addition, and there was a corresponding precipitous decline of pH and a four-fold increase
in biomass vs. the controls. Leatham & Stahlman
(1989) showed that the presence of calcium sulfate
potentiated the photosensitivity of the Shiitake
mycelium, affecting fruitbody formation and
development.A beneficial effect of calcium sulfate on
the growth rate of other wood decomposers is strongly

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