Growing gourmet and medical mushrooms

Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000

Содержание

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

Appendices

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

Glossary

Bibliography

Acknowledgments

OCR
GROWTH PARAMETERS

385

placed into a frying pan or wok, and sauteed as one would do with Shiitake.

The scierotia are usually made into a tea by placing 20-25 grams in a liter of water and boiling for
20 minutes. Additional water is added to offset that lost to evaporation. Since the sclerotia are extremely tough, and are difficult to extract, I leave the scierotia chips in the water for several more
soakings before discarding. It should be noted that I have made tea of Zhu Ling & Reishi for more
than 1000 people at various mushroom conferences over the past 7 years without a single report of a
negative reaction.

Comments Zhu Ling sclerotia remain some of the least expensive of the imported medicinal fringi.
Grown quasi-naturally in the temperate, mountainous Shansi Guu County of China, the sclerotia sell
for about 1/2 the price of Reishi. Once the anti-cancer properties of this fungus become better understood, and if proven, the value of Zhu Ling sclerotia is likely to increase.
The sclerotia are used medicinally whereas the fleshy and fragile fruitbodies, known as "Hog Tuber
Flowers" are eaten as a gourmet mushroom. This is one of the softest Polypores I have encountered. Its excellent flavor, unique life cycle, medicinal properties and scarcity are all factors that should encourage the
development of indoor, controlled environment fruitings by cultivator entrepreneurs.

Figure 343. Zhu Ling, known to North Americans as the Umbrella Polypore (Polyporus umbellatus) growing
from underground scierotia.

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