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






Growth Parameters
Spawn Run:
Incubation Temperature: 70-80° F. (2 1-27° C.)
Relative Humidity: 95-100%
Duration: 10-20 days
C02: tolerated up to 50,000 ppm or 5%
Fresh Air Exchanges: 0-1
Light Requirements: n/a

Primordia ("Antler") Fonnation:
Initiation Temperature: 65-75° F. (18-2°4 C.)
Relative Humidity: 95-100%
Duration: 14-28 days
C02: 20,000-40,000 ppm
FreshAir Exchanges: 0-1
Light Requirements: 4-8 hours at 200-500 lux.

Primordia ("Young Conk") Formation:
Temperature: 70-80° F. (2 1-27° C.)
Relative Humidity: 95-100%
Duration: 14-28 days
C02: 5 000-2000 ppm
Fresh Air Exchanges: As required for maintaining
desired CO2
Light Requirements: 12 hours on/off at 500-1000 lux.

Fruitbody Development
Temperature: 70-80° F. (2 1-27° C.)
Relative Humidity: 90-95%
Duration: 60 days
C02: <2000 ppm
Fresh Air Exchanges: As required
Light Requirements: 12 hours on/off 750-1500 lux.

Cropping Cycle:
Two crops in 90-120 days.

never opened. Each one is forcibly slammed downwards into the arrowheads. These "+" shaped slits
become the sites for fruitbody formation. The bags are placed in the growing room and harvests of
stem-less conks usually begin within a month. See Figure 325.

Recommended Courses for the Exponential Expansion of Mycelial Mass to Achieve Fruiting:
There are several courses for expanding the mycelium to the fruiting stage. Each step results in an

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