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






Medicinal Properties: Not known to this author.

Flavor, Preparation & Cooking: The flavor of this mushroom is not as appealing as many of the
other Oyster species listed in this book. Tougher fleshed and more tart than other Oyster species, the
pink color soon disappears upon contact with heat. Upon drying, a majority of (but not all) specimens
lose their pinkish tones. Although this mushroom is not my personal favorite, some of my students
prefer it over P ostreatus and P pulmonarius.

Comments: This complex of Pink Oyster Mushrooms hosts some of the fastest growing strains of
mushrooms in the Genus Pleurotus. For those with limited access to pasteurization equipment, and
living in a warm climate, strains of P djamoruniquely fulfill a critical need. Its speed of colonization,
short but productive fruiting cycle, and adaptability to diverse substrate materials, make this species
affordable to many cultivators, especially those in developing countries.
Zadrazil (1979) noted that this mushroom (as "P flabellatus") and Stropharia rugoso-annulata
proved to be the best at rendering straw, after fruiting, into a nutritious feed staple for ruminants, especially cattle. (For more information of utilizing "spent" straw from Oyster mushroom cultivation into
feed for animals, see page 283).
i For more information, please consult: Bononi et alia, 1991, "Pleurotus ostreatoroseus cultivation
in Brazil". Mushroom Science XI, A.A. Balkema, Netherlands.

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