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






spores of species in the Genus Pleurotus whose spores are more cylindrical and greater than 7 mi-

crons in length. Otherwise, mushrooms in these three genera closely resemble each other
macroscopically, making cultivated mushrooms difficult to differentiate without the use of a microscope. To my eye, Hypsizygus ulmarius looks much more like an Oyster mushroom while Hypsizygus
tessulatus resembles the terrestrially bound Lyophylluin species, especially when young.

For cultivators, another notable advantage of Hypsizygus tessulatus and H. ulmarius over
Pleurotus species is their much reduced spore load. Oyster mushroom growers in this country might
want to follow the lead of the Japanese in switching over to Hypsizvgus cultivation for the many clear

Hypsizygus tessulatus (Bulliard: Fries) Singer

Figure 218. H. fessulatus mycelium 4 and 8 days after inoculation onto malt extract agar.

Introduction: A delicious species, H. tessulatus falls under the umbrella concept of the Japanese
"Shimeji" mushrooms. Firm textured, this mushroom is considered one of the most "gourmet" of
the Oyster-like mushrooms. Recently, this mushroom has been attributed to having anti-cancer
properties. (Ikekawa, 1990). Increasingly better known, this obscure mushroom compares favorably
to P. ostreatus and P pulmonarius in North American, European and Japanese markets.

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