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






Growth Parameters
Spawn Run:
Incubation Temperature: 75° F. (24° C.)
Relative Humidity: 90-95%
Duration: 12-16 days.
CU2: 5000-20,000 ppm
Fresh Air Exchanges: 1 per hour.
Light Requirements: nla

Primordia Formation:
Initiation Temperature: 50-60° F. (10-15° C.)
Relative Humidity: 95-100%
Duration: 4-5 days.
GO2: 500-1000 ppm
Fresh Air Exchanges: 4-8 per hour.
Light Requirements: 500-1000 lux.

Fruitbody Development:
Temperature: 60-70° F. (15-21° C.)
Relative Humidity: 85-90%
Duration: 4-8 days.
GO2: <2000 ppm
FreshAir Exchanges: 4-5 per hour.
Light Requirements: 500-1000 lux.

Cropping Cycle:
45 days, two crops, 14 days apart

Flavor, Preparation & Cooking: Stir frying until edges become crispy golden brown. A chewy,
nutty mushroom, this species is far superior toP ostreatus and P pulmonarius. This mushroom, like
other Oyster mushrooms, goes well with Italian dishes, and especially with lamb, pork and fish.

Comments: The King Oyster's stout form, short gills, and thick flesh, coupled with its pleasing flavor strongly commends this species amongst connoisseur growers and chefs. The short gills mean
this mushroom releases comparatively fewer spores per lb. of harvested mushrooms, a significant advantage over other Oyster species. Gary Lincoff (1990) reported that this mushroom received the
highest acciamations of any of the mushrooms tasted during a culinary tour of mycophagists sampling the treasured mushrooms of Europe. This is the only Oyster species I know that ships well over
long distances and has an extended shelf life.
Although a casing layer has been recommended by other cultivators, I have found its application to

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