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





Handling the Bags Post Full
Depending upon the species, three to six
weeks pass before the bags are placed into the
growing room. Before moving in the blocks,
the growing room has been aseptically cleaned.
After washing with bleach, I tightly close up
the room after for 24 hours and turn offal! fans.
The residual chlorine becomes a disinfecting

gas permeating throughout the room, effectively killing flies and reducing mold
contaminants. A day after chlorine treatment,
fans are activated to displace any residual gas
before filling. Additional measures prior to
bleaching include replacing old air ducting


with new, the changing of air filters, etc.

By spacing the bags at least 4-5 inches
apart, the developing mushrooms mature without crowding. Sufficient air space around each

block also limits mold growth. Galvanized,
stainless steel and/or epoxy coated, wire mesh
shelves are preferred over solid shelves. Wood
shelves should not be used because they will

eventually, no matter how well treated, become a site for mold growth. Farms which do
use wood trays either chemically treat them
with an anti-fungal preservative to retard mold
growth or construct them from redwood or ce-

dar. I know of no studies determining the
transference of toxins from chemically treated
trays into mushroom fruitbodies.

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