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







Harvest Hints: Since this mushroom deliquesces from the end of the gills upwards to the
stipe, mushrooms should be picked before the

slightest hint of the gills turning black. If
picked when no basidia have matured, mushrooms can be kept in cold storage for 4-5 days.

Any mushrooms that begin to deliquesce
should be removed from the fresher fruitbodies
since the enzymes secreted by one deliquesc-

ing mushroom will decompose adjacent
mushrooms, regardless of age.

Form of Product Sold to Market: If this
mushroom ever gets to market, it is there all too
briefly due to self-deliquescence. In the matter
of two days from harvest, the mushrooms turn
into a black ink-like slurry unless precautions
are not taken. Mushrooms can be preserved by

submerging them in cold water and storing
them under refrigeration. Packing Shaggy

Figure 201. Shaggy Manes fruiting in yard that was

Manes in refrigerated, nitrogen gas filled coninoculated with sawdust spawn the year before.
tainers also extends shelf life. Currently,
Shaggy Manes wander, often fruiting meters away
from the original site of inoculation.
Shaggy Manes that are sold at farmer's markets
are usually from wild collections.Young shaggy manes can be thinly sliced and quickly dried for storage. Freeze drying is also an option.

Nutritional Content: 25-29% protein (N x 4. 38); 3% fat; 59% carbohydrates; 3-7% fiber and 1
18% ash. (Crisan & Sands (1978); Samajpati (1979)).

Medicinal Properties: A novel antibiotic has been isolated from this species and is currently being
characterized by American researchers .Ying (1987, pg. 313)) reports that the "inhibition rates against
sarcoma 180 and Ehrlich carcinoma are 100% and 90% respectively. "The references are in Chinese.
No other research on the anti-tumor properties of this mushroom is known to this author.
Flavor, Preparation & Cooking: Shaggy Manes were the first mushrooms that seduced me into the
art of mycophagy. It may seem odd, but I prefer this mushroom for breakfast. I like to prepare the
mushrooms by frying thinly cut dials (stem included) in a frying pan with onions and light oil. Once
they are slightly browned, the mushrooms are used to compose an omelet. Or, fry the mushrooms in
butter at medium heat and serve on whole wheat toast. Many of the recipes listed in this book can incorporate Shaggy Manes. Since this mushroom has considerably more moisture than, Shiitake for
instance, the water should be cooked off before other ingredients are added to the frying pan.

Mushroom production on pulp waste stopped in British Columbia in the late 1980's after concerns about residual.

heavy metal contamination. Please check with paper manufacturers before using their products as a substrate for
mushroom production.

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