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






This process can be repeated
Figure 248. 7 days after submersion, crop is ready for harvest.
blocks cease production.

4-5 times before the

density thermotolerant polyethylene
stuffed with a cotton plug. Bottle fruitings are
bags, usually fitted with a microporous filter patch, or
been employed with some success in
impractical. Tray fruitings a la Button Mushroom culture have
contaminants can be isolated, limiting crossEurope. However, the advantage of bag culture is that
contamination of adjoining substrates.
Biological effiYield Potentials: 1.5 to 3 lbs. of fresh mushrooms from 6 lbs. of sawdustlchiplbran.
ciency rating of 100-200% using the methods described
during fruitbody development and then
Harvest Hints: Humidity should be constantly fluctuated
This causes the cap's leathery, outer
lowered to 60% rH for 6-12 hours before the crop is harvested.
pick the mushrooms when the margins
skin to toughen, substantially extending shelf-life. I prefer to yields are realized if the fruitbodies are
are still inrolled, at a mid-adolescent stage. However, greater
yield must be carefully balanced
allowed to enlarge. For best results, the interests of quality vs.
throughout the cropping process by the growing room manager.
than Oyster and other
Although these mushrooms can withstand a more forceful water spray

Recommended Containers for Fruiting: Polypropylene, high

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