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 Nameko Mushroom
of the Genus Pholiota
The Genus Pholiota is not known for its abundance of deliciously edible species. Many species are
characterized by a glutinous, slimy veil, which coats the surface of the cap making the mushrooms
quite unappealing. However, the Japanese have discovered that one species in particular, Pholiota
nameko, is a superior gourmet mushroom.

Pholiita nameko (T. Ito) S. Ito et Imai in Imai

Figure 253. P. nameko mycelia 5 and 10 days after inoculation onto MEA media.

Introduction: Pholiota nameko is one of the most popular cultivated mushrooms in Japan, closely
ranking behind Shiitake and Enokitake. This mushroom has an excellent, flavor and texture. P
nameko would be well received by North Americans and Europeans if it were not for the thick,
translucent, glutinous slime covering the cap. (This mucilaginous coat is common with many species of Pholiota.) Although unappealing to most, this slime soon disappears upon cooking and is
undetectable when the mushrooms are served. My 12 year old son and I have engaged in more than
one culinary battle to get the last tasty morsels of this mushroom! This mushroom is a superb edible
which can be grown easily on sterilized, supplemented sawdust, and/or logs.

PDF compression, OCR, web-optimization with CVISION's PdfCompressor