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






and light beige spores from mushrooms that
were originally pink but faded to cream
beige. Spores measure 6-10 x 4-5 p, smooth,
and cylindrically shaped. Clamp connections present. Cheilocystidia present.
Pleurocystidia absent. Hyphae arranged

Available Strains: The body of strains available from this complex is mind-boggling.
American Type Culture Collection has several
cultures, of which ATCC # 34552 (called "P.

salmoneo-stralnineus") is a fruiting strain.
(See Figure 272). A strain I have in my culture
collection grows extraordinary quickly, producing mushrooms 10 days after inoculation
onto pasteurized wheat straw. Cultivators
should note that these cultures are often identified by any of the above mentioned names in
the discussion of the taxonomy of this mushroom complex.
Mycelial Characteristics: White at first, cast-

Figure 272. A variety of the Pink uyster mushroom

which produces unusually large mushrooms from
columns of wheat straw.

ing a longitudinally linear mycelium, often

with maturity, and aerial. Most strains
over-run with long, diverging rhizomorphs, eventually cottony
mycelium matures, at and around the sites of prisoon develop strong pinkish tones, especially as the
along the inside periphery
mordia formation. Flaming pink primordia often form as cluster colonies
(rye) spawn matures,
of the petri dish and/or around the site of inoculation. (See Figure
collects at the botpink rhizomorphs and mycelia can predominate. A milky gray metabolic
tom of the incubation containers.
Pleurotus citrinopileatus, the Golden
Fragrance Signature: At first, the fresh mycelium is similar to
to it.After prolonged storage,
Oyster Mushroom, in that its fragrance is acrid and has a
dried, the mushrooms impart a
the spawn and/or mushrooms develop a rotting fish-like odor. Once
more pleasant fragrance.
hardwood stumps and logs.
Natural Method of Cultivation: This mushroom can be cultivated on
cereal straws before
Cultivators in Asia have found that this species quickly colonizes

contaminants emerge.

Fruiting: Cultures in petri
Recommended Courses for Expansion of Mycelial Mass to Achieve

grain spawn. Liquid indishes are cut out, fragmented in a high speed blender, and used to generate
the spawn must be
oculated, 1/2 gallon grain jars are fully grown through in 4-5 days.
Grain Masters can be excontinually expanded to preserve vigor and quality. Liquid-inoculated

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