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






sawdust. Pasteurized straw cultivation is comparatively less productive unless inoculated

with equal quantities of sawdust and grain
spawn. In other words, every ton of wheat
straw (2000 lbs. dry weight) should simultaneously receive 100 lbs. of grain spawn (wet
weight) and 100 lbs. of sawdust spawn (wet
weight). This combination spawning method
gives rise to large specimens on wheat straw.

Suggested Agar Culture Media: MYPA or

1st, 2nd and 3rd Generation Spawn Media:
Rye, wheat, sorghum, milo, or millet.

Substrates for Fruiting: Most hardwoods,
wheat straw, and cottonseed hulls support

fruitings. This mushroom is not as adaptive as
P. pulmonariuS and P. ostreatus to a broad
range of substrates. Nevertheless, many materials can be used. I have been pleased with its
performance on recycled, re-sterilized waste
Shiitake substrate. However, I would not rec-

Figure 277. LaDena Stamets about to harvest P.
eiyngü from column of pasteurized wheat straw.

ommend this approach for commercial

substrate materials were exceedingly scarce or
purposes unless the preferred wood type or alternative
addition of 5-10% cottonseed meal
cost-prohibitive. If cultivating this mushroom on wheat straw, the
(Upadhyay &Vijay, 1991)
reportedly has the greatest effect in enhancing yield.
columns, or bottles.
Recommended Containers for Fruiting: Trays, plastic bags,
sterilized sawdust/chips/bran. Wheat straw
Yield Potentials: 1 lb. of mushrooms per 5 lbs. of
1/2 of that from enriched sawdust. The
fruitings, from my experience, have tallied approximately
significantly affects yield efficiencies.
stage at which the mushrooms are picked
substrate has a sufficient nutritional
Harvest Hints: This mushroom can become quite large if the
picked will depend largely upon the strain and the
base. The stage at which the fruitbody should be
deeply incurved, the mushrooms are at
cultivator's preference. When the cap margins are inrolled or
larger. I prefer harvesting the mushrooms just before
an adolescent stage and are likely to grow much

the cap margin flattens.

and other

sold in markets in Spain, Morocco
Form of Product Sold to Market: Wild mushrooms are
southern European countries.
exceeding P ostreatus.
Nutritional Content: Not known although expected to be similar to or

Medicinal Properties: Not known.

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