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






Pleurotus eryngii (De Candolle ex Fries) Quelet sensu lato

malt extract agar media.
Figure 274. P eryngii mycelia 5 and 10 days after inoculation onto

mushroom, well deserving of the
Introduction: Pleurotus eryngii is by far the best tasting Oyster
mushroom, is one of the largest
title, the King Oyster. Popular in Europe, this stout, thickly
hardwoods, this mushroom is easy to grow. Although this mushspecies in the genus. Preferring
yields are not as substantial as that of Pleurotus
room grows on the cereal (wheat) straws, the
the same rate of spawning, unless
ostreatus and Pleurotus pulmonarius on this same material, at
supplements are added or a unique spawning method is employed.
Common Names: The King Oyster
Boletus of the Steppes*
withPleurotusfusCUS (Bafl.) Bits.Varieties spe-

Taxonomic Synonyms & Considerations: Synonymous
these varieties
been commented upon by Bresinksy et al. (1987) and although

cific to ecological niches has
quite distinct.
appear morphologically identical, the distribution of ecotypes are
becoming funnel-shaped, with
Description: Cap 3-12cm. in diameter, at first convex, expanding with age,
central, thick, tapering downthe margin typically inrolled, extending with age. Stem 3-10 cm.
or in small groups. Cultivated
wards. Gills fairly distant, thin, grayish, and decurrent. Growing
collected in the wild.
mushrooms achieve a greater stature and overall size compared to ones

this mushroom "Boletus of the Steppes" a name I find to be quite peculiar.
According to Zadrazil, Vasilkov called

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