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 euosmus (Berkeley apud Hussey) Saccardo

Figure 278. P euosmus mycelia 3 and 10 days after inoculation onto malt extract agar media.

Introduction The Tarragon Oyster mushroom is closely related to Pleurotus ostreatus. According
to Watling & Gregory (1989), this mushroom is generally considered a form or variety of P
ostreatus, but differs in the strong smell of tarragon. It has been reported, to date, from England and
Scotland. P euosmus behaves, in culture, similarly to P ostreatus.
Common Names: The Tarragon Oyster Mushroom.

Taxonomic Synonyms & Considerations: Pleurotus euosmus can be distinguished from P
ostreatus by its odor (tarragon) and by spore size. The spore size of P euosmus is 12-14 substantially larger than the 7.5-11 spores of the EuropeanP ostreatus collections. However, I would not be
surprised that these taxa are found to be conspecific through interfertility or DNA studies. Hilber
(1989) suggests synonymy between these two taxa without elaboration. The morphology of this
mushroom—with its depressed cap at maturity and long running gills—bears strong resemblance to
Pleurotus ostreatus.
Pleurotus eous (Berkeley) Saccardo is a discretely separate species from P euosmus and is more
closely allied to the pink P djamorvarieties than to the gray brown P ostreatus and allies. (See Pegler
(1972) and Corner (1981)). Chang & Miles make reference to nutritional analysis of "Pleurotus
eous" in Edible Mushrooms & their Cultivation (1987, pg. 28) without further elaboration. See also
the taxonomic discussions of P djamor and P ostreatus.

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