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






competitors little
mushrooms. The duration from inoculation to fruiting is awesomely fast, giving
opportunity to flourish. The Paddy Straw
their rice
by rural people in subtropical and tropical climates. After the rice harvest,
straw into mounds, and inoculate them with commercial spawn.
has given economic stability to many rural populations, providing a much needed
income to rice farmers during the off-season.
Paddy Straw Mushroom
Straw Mushroom
Chinese Mushroom
Fukurotake (Japanese)
Shaffer are synonyTaxonomic Synonyms & Considerations: V volvacea and V bakeri (Muff.)
mous, according toVela and Martinez-Canera (1989).
Description: As the name implies, this mushroom's most distinctive feature is its volva, or cup,
salmon-pink. The cap
resembles a classic Arnanita except that an annulus is lacking and its spores are
convex with a slight
is 5-15 cm. broad, egg-shaped at first, soon expanding to campanulate or
in age andlor with
umbo, smoky brown to cigar-brown to blackish brown, darker when young, fading

Common Names:

first, soon pinkish, close to
exposure to light. Margin edge radially ridged. Gills free, white at
smooth. The stem
crowded. Stem 4-20 cm. long x 1.0-1.5 cm. thick, white to yellowish, solid, and
base is encased in a thick volva.

singly or in
Distribution: Thriving throughout tropical and subtropical Asia, this mushroom grows
soils, especially in the
groups. Also found in eastern North America in hot houses, composts, or
in Vancouver,
southeastern states. Discarded experiments from the University of British Columbia
persisted for
Canada are suspected in creating a recurring patch of the Paddy Straw mushroom
nearly a decade. (Kroeger (1993)).
Natural Habitat: On composting rice straw, sugar cane residue, leaf piles, and compost heaps during
species growing in
periods of warm weather from the spring through autumn. Several reports of this
northern temperate climates have been traced to "escapees" from mushroom cultivators.
Microscopic Features: Spores pink to salmon brown, (6) 7.5-9 x 4-6

pleurocystidia and chlamydospores are present.
of V volvacea die
Available Strains: Widely available, both from wild and developed stocks. Strains
ambient room temperature
under cold storage. Many cultivators have found that cultures store best at
For more information,
(i.e. above 45 F. (7.20 C.)). Cold weather
consult Jinxia & Chang (1992) and Chang (1972).
greyish white at first,
Mycelial Characteristics Longitudinally linear soon aerial and disorganized,
reddish brown, often with
soon, dingy yellowish brown, eventually becoming light gray brown to
complex discolored zones.
Fragrance Signature: Mycelium musty, not pleasant to this author.
Straw and cotNatural Method of Cultivation: On rice straw using a simple composting technique.

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