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: Composed of downward, cascading, non-forking spines, up to 40cm. in diameter in the wild.
Typically white until aged and then discoloring to brown or yellow brown, especially from the top.

Distribution: Reported from NorthAmerica, Europe, China and Japan. Of theHericium species, this
species is most abundant in the southern regions of United States.
Natural Habitat: On dying or dead oak, walnut, beech, maple, sycamore and other broad-leaf trees.
Found most frequently on logs or stumps.

Microscopic Features: Spores white, 5.5-7.0 x 4.5-S.5p. Ellipsoid, smooth to slightly roughened.
Clamp connections present, but infrequent.
Available Strains: ATCC #62771 is an excellent, high yielding strain. Tissue cultures of wild collections vary significantly in the size of the fruitbody at maturity. I prefer to clone from the mid-section
of the stem or pseudo-stem of very young specimens.

Mycelial Characteristics: Whitish, forming triangular zones of collected rhizomorphs, radiating
from the dense center section. (The mycelium can resemble the structure of a glaciated mountain (i. e.
Mt. Rainier) as seen from high overhead from an airplane.). If the top and bottom of the culture dishes
are taped together, evaporation is lessened with an associated pooling of carbon dioxide. This stimu-

lates the mycelium into aerial growth. As cultures age, the mycelia become yellow to distinctly
pinkish. Islands of young fruitbodies form in petri dish cultures incubated at 75° F. (24° C.) in two to
three weeks. Such fruitbodies are characterized by elongated, aerial spines ("spider-like"), which in
age, change from whitish to yellowish.

Figure 345. Miniature H. erinaceus fruitbody forming on malt extract agar medium.

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