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





Figure 216. Inoculated logs of Kuritake, Hypholoma
sublateritium, fruiting outdoors in a shaded location.


Figure 217. Kuritake fruiting on supplemented alder sawdustlchips.

Flavor, Preparation & Cooking: Excellent in stir fries or baked. Many of the recipes listed in this
book can incorporate Kuritake.

Comments: The cultivation of this mushroom was pioneered at the Mon Mushroom Institute in
Kiryu, Japan. Chestnut, oak or similar logs are inoculated with sawdust or plug spawn and partially
buried parallel to one another in a shady, moist location.
This mushroom should figure as one of the premier candidates for incorporation into a sustainable
model for myco-permaculture. It can be grown indoors on blocks of sterilized sawdust. Once these
blocks cease production, they can be buried outside for additional fruiting s.Another alternative is that
the expired fruiting blocks can be broken apart and the resident mycelium can be used as sawdust
spawn for implantation into stumps and logs.
Alexander H. Smith in Mushrooms in Their Natural Habitats (1949) notes that some strains of this
species from Europe have been implicated in poisonings. I have seen no other reference to this phe-

nomenon in North America or Japan, where this mushroom has long been enjoyed as a favorite
edible. Nor have I heard of any recent reports that would suggest alarm.

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