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:
Incubation Temperature: 70-75° F. (21-24° C.)
Relative Humidity: 95-100%
Duration: 20-28 days (+20 day resting period.)
C02:> 10,000 ppm
Fresh Air Exchanges: 0-1 per hour.
Light Requirements: n/a

Primordia Formation:
Initiation Temperature: 45-55° F. (7-13° C.)
Relative Humidity: 98-100%
Duration: 10-14 days.
C02: 1000-2000 ppm.
Fresh Air Exchanges: 1-2 per hour.
Light Requirements: 200-500 lux.

Fruitbody Development:
Temperature: 50-60° F. (10-16° C.)
Relative Humidity: 90-95%
Duration: 10-14 days.
C02: 1000-5000 ppm
Fresh Air Exchanges: 1-2 per hour or as required.
Light Requirements: 200-500 lux.

Cropping Cycle:
2 crops, 4 weeks apart.

Mycelial Characteristics: Producing a white, silky, rhizomorphic mycelium, usually exquisitely
formed, and growing out in distinct zonations. Mycelium becomes overlain with yellow tones in
age but not the rusty brown colorations that are typical of Hypholoina sublateritium.

Fragrance Signature: A fresh, sweet, forest-like, pleasant fragrance, similar to Stropharia rugosoannulata.

Natural Method of Cultivation: Using nature as a guide and applying the methods used for H.
sublateritium, I recommend cultivating this mushroom on stumps. This aggressive species may be
one of the best for recycling millions of conifer stumps left in the aftermath of logging. Clusters hosting dozens of fruitbodies and weighing up to four pounds have been collected.

Recommended Courses for Expansion of Mycelial Mass to Achieve Fruiting: Nutrified agar into
liquid fermentation for 48 hours. (The broth used for fermentation should be fortified with 2-5 grams
of sawdust per liter.) Once fermented, the liquid inoculum is transferred into sterilized grain which
can be expanded two or three more generations. The grain spawn can inoculate sterilized sawdust/

PDF compression, OCR, web-optimization with CVISION's PdfCompressor