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: 75-85° F. (24-29° C.)
Relative Humidity: 90-100%
Duration: 8-14 days
CU2: > 5000 ppm
Fresh Air Exchanges: 1 per hour.
Light Requirements: n/a.

Primordia Formation:
Initiation Temperature: 50-75° (80°) F. (10-24° (27)° C.)
Relative Humidity: 95-100% rH
Duration: 3-5 days
CU2: 400-800 ppm.
Fresh Air Exchanges: 5-7 per hour
Light Requirements: 1000-1500(2000) lux.

Fruitbody Development:
Temperature: 60-80° F. (18-27° C.)
Relative Humidity: 85-90% (95%) F.
Duration: 3-5 days.
CU2: 400-800 ppm
Fresh Air Exchanges: 5-7 per hour.
Light Requirements: 1000-1500 (2000) lux.

Cropping Cycle:
Every 7-10 days for 3 flushes.

nutritional aspects of this mushroom (identified as "P. sajor-caju"), see Bano & Rajarathnam (1982)
and El-Kattan et al., (1991).At25% protein, this mushroomhas about 1/2 of the protein represented
in a hen's egg, and about 1/3 of most meats.

Medicinal Properties: Not known.
Flavor, Preparation & Cooking: P pulmonarius enhances any meal featuring fish, lamb, and pork.
Of course, it also is excellent with most vegetarian cuisines. Slicing and/or chopping the mushrooms
and adding them into a stir fry is the most popular method of preparation. Young mushrooms are far
superior to adult specimens, in texture and flavor.
Comments: This species complex hosts an enormous number of strains. The most popular are the
warm weather varieties currently being marketed by spawn manufacturers, often under the name
"Pleurotus sajor-caju." This mushroom is more widely cultivated than any other Oyster mushroom in
North America and Europe.

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