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

393

Figure 349. When properly initiated, mushrooms form and mature through the holes in the plastic. Once
mushroom balls begin growing exterior to the bag, internal fruitings within the plenum of the bag are arrested
or prevented.

Its flavor is greatly affected by the maturity of the harvested mushrooms, their moisture content, the
method of cooking, and particularly the other foods that are cooked with this mushroom. To some,
this mushroom has a flavor similar to lobster; to others the flavor is reminiscent of egg-plant.
We cut the mushrooms transverse to the spines, into dials and cook them at high heat in canola
(rape seed) oil until the moisture has been reduced and the dials are light golden brown. (Garlic, onions, and almonds also go well with this mushroom.)The addition of a small amount of butter near the
end of the cooking cycle brings out the lobster flavor. A combination of Shiitake and Lion's Mane,
sauteed in this fashion, with a touch of soy or tamari, and added to white rice results in an extraordinarily culinary experience with complex, rich fungal tones.
Comments: This mushroom grows quickly and is acclaimed by most mycophagists. From a marketing point of view, H. erinaceus has distinct advantages and few disadvantages. The snow-ball like
forms are appealing. Picked individually and wrapped in rice paper or presented in a see-through container, this mushroom is best sold individually, regardless of weight. A major disadvantage is its high
water content and white background which makes bruising quite apparent, although the mushroom
may be, as a whole, in fine shape. Once the brown bruises occur, the damaged tissue becomes a site
for bacterial blotch, quickly spreading to the other mature parts of the mushroom. In short, this mushroom must be handled ever so carefully by the harvesters. By reducing humidity several hours before
harvest to the 60-70% range, the mushroom loses sufficient water and tends not to bruise so readily.

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