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 249. The "Donko" form of Shiitake can be
induced by fluctuating humidity during primordia
formation, especially during cool, dry conditions.


Figure 250. Occasionally, a 1 lb. mushroom can be
harvested from a 4 lb. block of sterilized, supplemented sawdust.

mushrooms, Shiitake gills readily bruise brownish, reducing quality. (Outdoor grown Shiitake commonly has brown spots caused from insects. These damaged zones later become sites for bacterial
blotch.) Mushrooms should be trimmed flush from the surface of the blocks with a sharp knife so no
stem butts remain. Dead stems are sites for mold and attract insects. Thumbs should be wrapped with
tape, or protected in some manner, as the pressure needed to cut through Shiitake stems is substantially greater than that of most fleshy mushrooms.

Form of Product Sold to Market: Dried mushrooms, powdered, fresh mushrooms, and extracts. In
Japan Shiitake wine, Shiitake cookies, and even Shiitake candies are marketed.
Nutritional Content: Protein 13-18%; niacin (mg./100 g): 55; thiamin (mg./100 g): 7.8; riboflavin
(mg./lOOg): 5.0.Ash: 3.5-6.5%. Fiber: 6-15%. Fat: 2-5%.
Medicinal Properties: Lentinan, a water soluble polysaccharide (13-1,3 glucan with 13-1,6 & 13-1,3
glucopyranoside branchings) extracted from the mushrooms, is approved as an anti-cancer drug in
Japan. The Japanese researcher Chihara was one of the first to publish on the anti-cancer properties of
Shiitake, stating that lentinan "was found to almost completely regress the solid type tumors of sarcoma- 180 and several kinds of tumors including methylchloranthrene induced fibrosarcoma in
synergic host-tumour system." (Chihara, 1978, p. 809.)The mode of activity appears to be the activation of killer and helper "T" cells.
Another heavy weight polysaccharide, called KS-2, isolated by Fujii et al. (1978) also suppressed

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