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 240. Approximately 20 days after inoculation, the surface topography of Shiitake blisters, a
phenomenon many cultivators call "popcorning".
The time to blistering is strain specific.


Figure 241. 25 days after inoculation onto sterilized,

supplemented alder sawdust, brown primordia
form on the peaks of the blisters. When ten mush-

rooms form, I remove the plastic to allow
unencumbered development. Most methods for
growing Shiitake on sterilized sawdust require 7090 days before primordia are visible, and usually
only after the blocks have become brown in color.

a white rot fungus for the appearance of the wood after colonization. However, the mycelium of
Shiitake is initially white, soon becoming chocolate brown with maturity.

Fragrance Signature: Grain spawn having a smell similar to crushed fresh Shiitake, sometimes
slightly astringent and musty. Sawdust spawn has a sweeter, fresh and pleasing odor.

Natural Method of Cultivation: On hardwood logs, especially oak, sweetgum, poplar, cottonwood,
alder, ironwood, beech, birch, willow, and many other non-aromatic, broad-leaf woods. The denser
hardwoods produce for as long as six years. The more rapidly decomposing hardwoods have approxi-

mately 1/2 the lifespan. The fruit-woods are notoriously poor for growing Shiitake. Although
Shiitake naturally occurs on oaks and beeches, the purposeful cultivation of this mushroom on hardwood stumps in North America has had poor success thus far.

For the most current information on the cultivation of Shiitake on logs, see Fujimoto (1989),
Przybylowicz & Donoghue (1988), Leatham (1982), Komatsu (1980 &1982), Kuo & Kuo (1983)
and Harris (1986). Several studies on the economics of log cultivation have been published to date.
Kerrigan (1982) published a short booklet on the economics of Shiitake cultivation on logs which

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