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






Hypsizygus ulinarius (Bulliard: Fries) Redhead

Figure 225. H. ulmarius mycelia at 4 and 8 days on malt yeast agar mewa.

small groups on elms
Introduction: A relatively rare mushroom which usually grows singly or in
of an Oyster mushroom but is far
and beech, Hypsizygus ulmarius closely parallels the morphology
its placement into the Genus
better in flavor and texture. Unique microscopic features
cultivated commercially in
Hypsizygus. Increasingly popular in Japan, H. ulmarius has yet to
markets. This mushroom
NorthAmerica where I believe it would be well received by discriminating
can become quite large.
Common Names: The Elm Oyster Mushroom
Shirotamogitake (Japanese for "White Elm Mushroom")
Pleurotus ulmarius (Bull.:
Taxonomic Synonyms & Considerations: An Oyster-like mushroom,
Kuhner and is most recently placed as
Fr.) Kummer, became Lyophyllum ulmariurn (Bull. :Fr.)
closely related, living in

Hypsizygus ulmarius (Bull.: Fr.) Redhead. H. ulmarius and H. tessulatus are
larger, lighter in color,
the same ecological niche. Hypsizygus ulmarius is not as common, but much
to an Oyster mushand has a flared, thin, uneven and wavy margin at maturity. H. ulmarius is
speckled with dark
room in form. H. tessulatus is smaller, stouter, with a thicker stem
Tricholoma while
"water" markings. To my eye, H. tessulatus is closer in form to a Lyophyllum or a
discussion of H. tessulatus on
H. ulmarius looks more like aPleurotus. (Please refer to the taxonomic
page 248).

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