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 287. F. pulmonarius fruiting from jar of sterilized sawdust.

within two weeks), the mycelium becomes so dense as to make inoculations cumbersome and messy.
Over-incubated cultures can not be cut, even with the sharpest, surgical grade scalpel, but aretorn
from the surface of the agar media.

Fragrance Signature: Grain spawn sweet, pleasant, and distinctly "Oyster-esque".

Natural Method of Cultivation: When the first log with fruiting Oyster mushrooms was brought
from the forest into the camp of humans, probably during the paleolithic epoch, Oyster mushroom
cultivation began. This mushroom is exceedingly easy to cultivate and is especially aggressive on alder, cottonwood, poplar, oak, maple, elm, aspen and some conifers. Other materials used for natural
culture include wheat, rice or cotton straw, corn cobs and sugar cane bagasse.
Since this mushroom grows wildly on conifers (Abies (firs) & Picea (spruce)), cultivators would
be wise to develop strains that could help recycle the millions of acres of stumps that characterize the
western forests of North America, if not the world.

Recommended Courses for Expansion of Mycelial Mass to Achieve Fruiting: Liquid inoculated
grain spawn sown directly into pasteurized straw or sterilized sawdust. This mushroom is more economically grown on pasteurized substrates, especially the cereal straws, than on wood-based
SuggestedAgar Culture Media: MYPA, PDYA, OMYA and/orDFA.

1st, 2nd & 3rd Generation Spawn Media: Grain spawn throughout.

PDF compression, OCR, web-optimization with CVISION's PdfCompressor