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






Auricularia polytricha (Montagne) Saccardo

351 & 352. A. polytricha 6 and 12 days after inoculation onto malt agar

mushroom is heralded as the
Introduction: According to records from China circa 600 AD., this
This mushroom has an unusual,
first species to be cultivated, (Chang & Miles, 1987 & 1989).

flavorful. Nevertheless, A. polytricha
appealing texture when eaten but, by itself, is not remarkably
Upon drying, Wood Ears shrivel to a
is highly prized in Asia and is commonly used in soups.
rehydrate and enlarge true to form.
fraction of their original size, and upon contact with water,

Common Names:

Wood Ear or Ear Fungus
Tree Ear or Maomuer (Chinese)
Yung Ngo or Muk Ngo (Chinese)
Mu-er, Mo-er (Chinese, often also used forA. auricula)
Kikurage (Japanese for "Tree Jelly Fish")

Mokurage (Japanese)
Aragekikurage (Japanese)
Wood Ear taxa occur in the
Taxonomic Synonyms & Considerations: At least three very similar
in Louisiana, but is also
Americas. Auricularia polytricha (Montagne) Saccardo has been reported
Argentina. It is brownish and coarsely hairy
common from theAmericas through Mexico and south to
The common northern temperate species
on its outer surface with the hairs measuring up to 450 x 6
Auricularia auricula (Hooker)

of Wood Ear bearing strong resemblance to A. polytricha is

hairs of this latter species is
Underwood which is brownish and finely hairy on its outer surface. The
that humidity has a great
much shorter, measuring 100 x 6 (See Lowy (197 1)).As a cultivator, I
difficult, underscoring their
affect on this character. Hence, the delineation of these two taxa is often
absence of clamp connecclose alliance. One other feature proposed for delineation is the presence or
auricula is generally
tions. A. polytricha has them; A. auricula does not. In the Orient,
auricula—"Senji" whereas
collected from the wild and not as widely cultivated. The Japanese callA.

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