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 Paddy Straw Mushroom of the Genus Volvariella
Prodigiously fast growing and one of my favorite mushrooms for for the table, this mushroom
thrives at warm temperatures (between 75-95° F. or 24-35° C.) and dies when temperatures drop below 45° F. (7° C.). This temperature range limits its cultivation in all but the warmest climates or

months of the year. In subtropical and tropical Asia, many farmers rely on the cultivation of
volvacea as a secondary source of income, making use of waste rice straw and cottonseed hulls. This
mushroom has become an economic mainstay in the agricultural economies of Thailand, Cambodia,
Vietnam, Taiwan and China.
Two methods have evolved for its cultivation. The first method is outdoors, simple, and low-tech,
owing its success to the rapidity of V. volvacea's life cycle. The second method has been developed for
intensive, indoor commercial cultivation, more closely resembling the composting procedures practiced by the Agaricus industry in the promotion of Actinomyces colonies, except that manure is not

Volvariella volvacea (Bulliard: Fries) Singer

Figure 302. V volvacea mycelia at 4 and 2 days after inoculation onto malt extract agar.

Introduction: Once you have tasted fresh Paddy Straw mushrooms, it is easy to understand the high
esteem this mushroom has attained in Asia. I find fresh V volvacea to be one of the best of all edible

Canned Paddy Straw mushrooms lack the richness of the fresh fnjitbodies.

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