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






Growth Parameters
Spawn Run:
Incubation Temperature: 75-85°F. (24-29° C.)
Relative Humidity: 95-100%
Duration: 2 weeks
GO2: >5000 ppm
Fresh Air Exchanges: 0-1
Light Requirements: n/a

Primordia Formation:
InitiationTemperature: 50-60° F. (10-15.6° C.)
Relative Humidity: 98-100%
Duration: 7-10 days
GO2: 500-1000 ppm
Fresh Air Exchanges: 4-8 per hour
Light Requirements: 500-1000 lux.

Fruitbody Development:
Temperature: 55-65° F. (13-18° C.)
Relative Humidity: 90-95%
Duration: 5-8 days
GO2: 800-1200 ppm
FreshAir Exchanges: 4-8 perhour
Light Requirements: 500-1000 lux.

Cropping Cycle:
Two crops in 60 days, 10-14 days apart.

Common Names:

Nameko or Namerako (Japanese for "Slimy Mushroom")
Slime Pholiota
Viscid Mushroom

Taxonomic Synonyms & Considerations: P. nameko is synonymous with Pholiota glutinosa
Kawamura. Formerly placed in Collybia and Kuehneromyces, this mushroom is uniquely recognizable for its smooth cap and glutinous veil covering the mushroom. The type specimen of Collybia
nameko T.Ito was found, upon re-examination to be none other than Flammulina velutipes, although
its original description by Ito obviously conformed to the mushroom we now call Nameko. Hence,
the latin name is burdened by interpretations by several mycologists. The reader should note, that
"Nameko" is a common name, once applied to many Japanese mushrooms with a viscid or glutinous
cap. The common name has since become restricted to one species, i.e. Pholiota nameko.

Description: Gap 3-8 cm., hemispheric to convex, and eventually plane. Surface covered with an

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