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 275 and 276. P. eryngii fruiting from supplemented alder sawdust/chips.

Distribution: Throughout southern Europe, North Africa, central Asia and the southern Soviet

Natural Habitat: Terrestrial, growing on the buried roots of hardwoods. This mushroom is thought
to be a facultative parasite on dying Eryngium campestre, a member of the carrot family.
Microscopic Features: Spores white, ellipsoid, 10-14 x 4-5 p. Clamp connections present. Context
Available Strains: Most strains originate from Europe and are available from many culture libraries.

Mycelial Characteristics: Whitish, longitudinally radial at first, sometimes rhizomorphic, soon thickening and becoming cottony in age.

Fragrance Signature: Grain spawn and myceliated straw smells rich, sweet, and classically Oysteresque but not anise-like.

Natural Method of Cultivation: Outdoors, on log sections turned vertically, and on stumps inoculated with plug spawn. This species is easily grown on straw outdoors using the mound method. Some
strains are native to conifers (Abies spp.). If brought into culture, these races could help recycle conifer stumps throughout the world.

Recommended Courses for Expansion of Mycelial Mass to Achieve Fruiting: Traditional or liquid inoculation of grain spawn which is then broadcasted into fruiting substrates, preferably sterilized

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