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




came a template for the cultivation of many
other mushrooms. A counter-culture book on
psilocybian mushroom cultivation by Oss &


grain spawn can not be easily mixed through

bottles containing sawdust. The bottles are

tivators in America. Currently, Asian grow-

filled to within 2 inches of the brim with moistened supplemented sawdust and then sterilized
for 2-4 hours at 15-20 psi. (The formula is the
same for bag culture of Shiitake and Enokitake.
Please refer to Chapter 17. )When grain spawn

ers have adapted bottle culture, originally

is added at inoculation, and the bottles are

designed for the easy cropping of Enoki mushrooms (Flammulina velutipes), to the
cultivation of many other gourmet and medici-

shaken, the spawn descends to a depth of only
a few inches. Hence, the mycelium quickly covers the top surface layer and then grows slowly
downwards into the sterilized sawdust. This
results in imbalanced time frames in terms of
the age of the mycelium at the top vs. the bottom of the bottle. The newly growing mycelium
near the bottom inhibits the formation of mush-

Oeric (1976) (a. k. a. Dennis & Terence
McKenna) brought the concept of bottle culture
to the forefront of small-scale mushroom cul-

nal mushrooms, including Buna-shimeji
(Hypsizygus tessulatus), Reishi (Ganoderma
lucidum), Wood Ears (Auriculariapolytricha),
and some varieties of Oyster mushrooms.
The advantage of bottle culture is that the
process can be highly compartmentalized and
easily incorporated into the many high speed
production systems adapted from other industries. The disadvantage of bottle culture is that
sawdust substrates must be top-spawned and


rooms in the top layer of mycelium. The
discrepancy in age inhibits maximum mushroom formation from the total surface area of
the substrate. When the mycelium is actively
growing out, the total mycelial colony can not

Bottle culture of Enoki mushrooms (Flammulina velutipes) on sterilized alder sawdust.

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