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 283. A dark, cold weather strain of P.
ostreatus fruiting 21 days after inoculation onto

Figure 284. The same column 24 hours later. Mushrooms are ready for harvest.

wheat straw. Note primordia form specific to punctures in plastic.

reaction typical of most
The same strain produces a brown capped mushroom at cold temperatures, a
for indoor cultivation, especially if the
Oyster varieties. "Spore-less" strains have obvious advantages
282). One sporeless strain available
long gestation period before fruiting can be shortened. (See Figure
sporeless strains, and
from the French-based Somycel company is # 3300. For more information on
how to develop them, consult the article by Imbemon & Labarere
and in age formMycelial Characteristics: Whitish, longitudinally radial, soon becoming cottony,
droplets of a
ing a thick, tenacious mycelial mat. Aged mycelium often secretes
metabolite which is a toxin to nematodes. This metabolite deserves greater
Fragrance Signature: Sweet, rich, pleasant, distinctly anise and almost almond-like.
(1973) reported that, on averNatural Method of Cultivation: On logs or stumps outdoors. Pagony
harvested from inoculated poplar stumps for more
age, more than 1 lb. of mushrooms per year was
that were inoculated in the
than 3 years. Of the 200 poplar stumps, ranging in size from 6-12 inches,
hardwoods of greater density, such
spring, all produced by the fall of the following year. As expected,
as oak, took longer to produce but sustained yields for a greater
Recommended Courses for Expansion of Mycelial Mass to Achieve Fruiting:

sterilized sawdust. Since this mushroom thrives under liquid culstraw, or
recommended. See Chapter 15.
ture conditions, spawn generated by these methods is highly

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