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






Growth Parameters
Spawn Run:
IncubationTemperature: 70-80° F. (2 1-27° C.)
Relative Humidity: 95-100%
Duration: 20-28 days
C02: > 20,000 ppm.
Fresh Air Exchanges: 0-1 per hour.
Light Requirements: n/a

Primordia Formation:
Initiation Temperature: 50-60° F. (10-16° C.)
Relative Humidity: 95-100%
Duration: 7-14 days
C02: <2000 ppm.
Fresh Air Exchanges: 4-8 per hour.
Light Requirements: 500-1000 lux.

Fruitbody Development:
Incubation Temperature: 55-65° F. (13-18° C.)
Relative Humidity: 90-95%
Duration: 4-6 days
C02: <2000 ppm.
Fresh Air Exchanges: 4-8 per hour
Light Requirements: 500-1000 lux.

Cropping Cycle:
Two flushes, 10-14 days apart.

Nutritional Content: Not known to this author.
Medicinal Properties: None known, although closely related species produce unique antibiotics.

Flavor, Preparation and Cooking: Finely chopped and stir fried, cooked in a white sauce and
poured onto a fish or chicken, or baked in a stuffing, this species imparts a mild but satisfying, porklike flavor.

Comments: This mushroom benefits from the application of a 1/2 inch casing directly onto the top
surface layer of mycelium. However, if a condensing fog environment is provided, combined with
high turbulence, an even plane of primordia can form absent any casing layer. (See Figures 194—197).
Forciuster formation, primordia should be encouraged to appear in groups of 4-20.
This species figures as one of the best for recycling stumps in the humid southeastern United
States. The willow-populated swamps of Louisiana seem like an ideal setting for the deliberate cultivation of A. aegerita. Regions of Chile, Japan and the Far East, as well as southern Europe have
coincident weather patterns that should support growth.

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