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






doors, this mushroom forms clusters, often with several dozen mushrooms arising from a common

Form of Product Sold to Market: Not yet marketed.
Nutritional Content: Not known to this author.
Medicinal Properties: Given this species' woodland habitat and success in combating competitors,
I think H. capnoides should be carefully examined for its anti-bacterial and medicinal properties.
Flavor, Preparation & Cooking: Nutty and excellent in stir fries. See recipes in Chapter 24.
Comments: High yielding strains of Hypholoma capnoides for indoor cultivation have not yet been
developed. I hope readers will clone wild specimens, especially those forming unusually large clusters and screen for commercially viable strains. At present, this mushroom is better grown outdoors
than indoors. Hypholoma capnoides is one of the few gourmet mushrooms adaptive to cultivation on
conifer stumps and logs. Once sawdust spawn is implanted into fresh cuts via wedge or sandwich inoculation techniques, rhizomorphs soon form. Large diameter stumps and logs have been known to
produce crops every season for more than a decade. Agri-foresters should carefully consider the judicious use of this fungus in designing polyculture models.
Indoor strategies closely mimic the methods used for Enoki-take: stems elongate in response to elevated carbon dioxide levels and cap development is influenced both by light and carbon dioxide. As
a base-line, and until more information is accumulated, I recommend pursuing a parallel cultivation

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