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 256. The harvested crop ready for cooking.

mushroom primordia, thinning as the mushorangish, glutinous slime, thickly encapsulating the
white to
collapses, leaving a viscid cap. Cap surface smooth. Gills
rooms mature. The slime quickly
yellowish, adhering to
yellow, becoming brown with maturity. Partial veil
margin. Stem 5-8 cm. long, equal, covered

the upper regions of the stem or along the inside peripheral
with fibrils and swelled near the base.
of China, Taiwan, and throughout the isDistribution: Common in the cool, temperate highlands
North America.
lands of northern Japan. Not known from Europe or
and logs in the temperate forests of Asia, espeNatural Habitat: On broad-leaf hardwood stumps
cially deciduous oaks and beech (Fagus crenata).
smooth, lacking
cinnamon brown, ellipsoid, small, 4-7 u x 2.5-3.0 u,

Microscopic Features: Spores
connections present. This mushroom has a
a distinct germ pore. Pleurocystidia absent. Clamp
directly from the mycelium. Nameko is unique
conidial stage which allows the formation of spores
in that a single spore can project a homokaryotic
(in contrast to the other species listed in this book)
homokaryotic spores.
mycelium, and generate mushrooms with
culture libraries.
Available Strains: Strains are available from mostAsian
radial, becoming light orangish or tawny from
Mycelial Characteristics: Whitish, longitudinally
mycelium is densely cottony white and bethe center as the mycelium ages. On sterilized grain the
orangish zones at maturity.
comes speckled with yellowish to
Fragrance Signature: Musty, farinaceous, not pleasant.

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