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






scribed in this book can be harvested as bouquets.

Each species passes through an ideal stage as

the mushrooms mature. For most species, the
ideal stage is when the caps are still convex, and

before flattening out. At some magic moment
in the maturity of a mushroom, the mushroom
changes in its form while not appreciably increasing in its mass. Cultivators have long noted
that the flesh of a mushroom at the "drumstick"
stage is much thicker than when the mushroom
is fully mature. The loss of flesh, directly above
the gills to the top of the cap, appears to be reproportioned to the expanding cap margin and
the extension of the spore-producing gills. No

Figure 378. Bouquets of Pleurotus ostreatus are easy
to harvest and have an extended shelf life. The bou-

quets usually snap off, originating from small,
localized points of formation.

younger mushrooms. Mushroom bouquets can
be sold much like broccoli. All these features
combined extend shelf life far beyond that of

individual mushrooms and make clusters
highly desirable. All the gilled mushrooms de-

real advantage, in terms of weight, is realized
in picking a fully mature mushroom versus one
that is a mature adolescent. In fact, mature adolescents store longer and taste better.
The ideal stage for harvest of each species

is described in Chapter 21 under each species' growth parameters. Please refer to that
chapter for helpful hints in harvesting. Since
cropping is labor intensive, more efficient
harvesting methods are always being explored. Cropping mushrooms in the most
cost-effective manner largely depends on the
structure of the fruiting frames. In Holland,
mechanical harvesters have been devised to

Figure 379. Four strains of Pleurotus ostreatus, in 5 lb. boxes, ready for delivery to restaurants.

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