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






The Shiitake Mushroom
of the Genus Lentinula
Shiitake mushrooms (pronounced (shee ta'kay) are a traditional delicacy in Japan, Korea and
China. For at least a thousand years, Shiitake mushrooms have been grown on logs, outdoors, in the
temperate mountainous regions of Asia. To this day, Shiitakes figure as the most popular of all the
gourmet mushrooms. Only in the past several decades have techniques evolved for its rapid cycle cultivation indoors, on supplemented, heat-treated sawdust-based substrates.
Cultivation of this mushroom is a centerpiece of Asian culture, having employed thousands of
people for centuries. We may never know who actually first cultivated Shiitake. The first written
record of Shiitake cultivation can be traced to Wu Sang Kwuang who was born in China during the
Sung Dynasty (960-1127 AD). He observed that, by cutting logs from trees which harbored this
mushroom, more mushrooms grew when the logs were "soaked and striked". (See Figures 24 & 25).
In 1904, the Japanese researcher Dr. Shozaburo Mimura published the first studies of inoculating
logs with cultured mycelium. (Mimura, 1904; Mimura 1915). Once inoculated, logs produce six
months to a year later. With the modem methods described here, the time period from inoculation to
fruiting is reduced to only a few weeks.

Figure 229. Mycelium of L edodes


10, 20 and 40 days after inoculation onto malt extract agar (MEA) media.

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