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






Recommended Containers for Fruiting: Tray of sufficient depth (10-12 inches) to accommodate
the above with holes for drainage.

Yield Potentials: Estimating from the photographs of the indoor method used by Morel Mountain,
number of mushyields appear to be in the 1 lb. per square foot range. Since Morels are hollow, the
rooms per square foot weighs less than the same number of similarly sized solid mushrooms, for
instance Shiitake.
Harvest Hints: Black Morels are best picked before the ridge edges become darkened and spores are
and dry.
released. When the mushrooms cease developing, the margins of the folds darken, wilt,
fresh Morels
Form of Product Sold to Market: Fresh, dried, and powdered. Morel Mountain has
year-round. Fungi Perfecti sells Black Morel spawn for outdoor inoculation. Their addresses are
listed in the Resource section in the Appendix IV.
Nutritional Content: 20% protein (N x 4.38), 4.8% fat, 8.7% fiber, 64.4% carbohydrates.
Medicinal Properties: Not known to this author.
Flavor, Preparation & Cooking: A superb edible, this mushroom should be well cooked as many
individuals are sensitive to it in the raw state. Morels work well in stir-fries and in a wide range of
preparations. Please refer to the recipes in Chapter 24.
mushrooms in
Comments: Morels can not be easily co-cultivated with other gourmet and medicinal
the same growing room. Once a cultivator succeeds in getting to the stage of "white tuft"
a difhumidity and temperature is critical for fruitbody development. (See Figure 363.)At
ferent set of environmental stimuli is introduced. I am proposing such a strategy in the
Parameter section. Humidity levels should be lowered below the range specified for most mushrooms.
Yolk (1992),
For more information, consult Ower (1982), Ower et al. (1986, 1988), Leonard &
Yolk & Leonard (1989), Yolk (1990), and Sanderson (1969).


This analysis based on Morchella esculenta. Taken from The
Chang & Hayes, 1978.

Biology & Cultivation of Edible Mushrooms, ed. by

PDF compression, OCR, web-optimization with CVISION's PdfCompressor