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






The King Stropharia of the Genus Strop han a
Stropharia rugoso-annulata Farlow apud Murrill
Introduction: Majestic and massive, few
mushrooms are as adaptive as Stropharia
rugoso-annulata to outdoor cultivation. Popularly grown in Europe, this species is now the
premier mushroom for outdoor bed culture by
mycophiles in temperate climates. Known for
its burgundy color when young, and its mammoth size, this mushroom is rapidly gaining
popularity among mycologically astute recycling proponents.
Although Stropharia rugoso-annulata can
be cultivated in growing rooms, commercial
cultivation seems uneconomical when com-

pared to the yields achieved from other
mushrooms. The time from spawning to crop-

ping is nearly 8-10 weeks, slow by any
standard. The casing layer can not be fully heat
treated without significant reduction in yields.
And, unpasteurized casing soils, when kept for
Figure 295. Typical S. rugoso-annulata mycelium 10
prolonged periods of time in humidified growdays after inoculation onto malt extract agar meing rooms, tend to contaminate with a plethora
of green molds and other weed fungi. With peat
moss based casing, low temperature pasteurization @ 130-140° F. (54-60° C.) for only 30 minutes—

may be the best course for indoor cultivation. I also recommend experimentation with soaking a
synthetic casing material composed of water crystals and vermiculite with a bacterially enriched water. This type of casing could stimulate fruiting by providing the essential microflora without
encouraging competitor molds. Until the gestation period can be shortened for indoor cultivation, the
most practical method, given time, effort, and money, is outdoors in shaded beds of wood chips and

Common Names:

King Stropharia
Garden Giant or Gartenriese
Burgundy Mushrooms
The Wine Cap
Wine Red Stropharia
Godzilla Mushrooms

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