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






Description: Conk-like or kidney-like in
shape, this woody textured mushroom, 5-20
cm. in diameter, has a shiny surface that appears lacquered when moist. The cap can be a
dull red to reddish brown, and sometimes
nearly black in color. Featuring pores on its underside, whitish, browning when touched.
Areas of new growth whitish, darkening to yel-

low brown and eventually reddish brown at
maturity, often with zonations of concentric
growth patterns. Spores dispersed from the unFigure 319. Buried log cultivation of Ling Chi in
derside, collect on the surface of the cap giving
the a powdery brown appearance when dry.
Stem white to yellow, eventually
and up to 10 cm. in
brown or black, eccentrically or laterally attached to the cap, usually sinuous,
length x .5-5.0 cm. thick.
Distribution: This mushroom is widely distributed throughout the world, from theAmazon through
the southern regions of North America and across much of Asia. This mushroom is less frequently
found in temperate than in the sub-tropical regions.

Figure 320. Shaded log cultivation of Reishi in Japan.

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