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






Form of Product Sold to Market: Fresh to local markets and usually canned for export.
Rarely sold in a dried form.

Nutritional Content: 26-30% protein, 45-50
% carbohydrates, 9-12% fiber and 9-13% ash.
According toYing (1987), this mushroom is
rich in vitamins C & B, minerals and assorted
amino acids.

Medicinal Properties: None known to this author.

Flavor, Preparation & Cooking: Sliced thin

Figure 310. Paddy Straw mushrooms are best in
their egg-form.

and stir-fried or as a condiment for soups. Used
soy (or tamari) via syringe into each
in a wide array of Asian dishes. I like to inject onion soaked
3750 F. (190° C.) for 30-45 minutes. This
Paddy Straw egg, cover with foil, and bake in an oven at
flavor sensation par excellence.
mushroom, when eaten whole, explodes in your mouth creating a
comparable to fresh V volvacea.
Canned Paddy Straw mushrooms fail to provide a flavor experience
China, Thailand, Vietnam and CamComments: This mushroom is widely cultivated by farmers in
limiting the loss of moisture and
bodia for supplemental income. The egg-form is self-preserving,
extending shelf life.

This mushroom can be grown on
uncomposted straw-based substrates although
yields are substantially improved if the substrate is "fermented" or short-cycle composted.
If rice straw is composted with supplements for
4-5 days, pasteurized, and inoculated, yields
can be maximized. "Green composting" is the
simultaneous inoculation of the compost while

it is being formulated. The heat generated

within the composting straw/cottonseed hull
mass accelerates the growth of the thermophilic and heat tolerant Volvariella volvacea;

Cultivating the Paddy Straw mushroom is
difficult in most regions of North America.
Louisiana, Georgia, Alabama, and certain
coastal regions of Texas have climates suitable

for outdoor cultivation as does regions of

Figure 311. In China, Paddy Straw mushrooms are

Mexico. Should temperatures fall below 70° F.
(210 C.) for any period of time, fruitings will be
limited and the critical increase in temperature

sold in great quantifies in outdoor markets.

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