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






Figure 381. A commercial dehydrator utilizing a large volume of air to remove moisture from mushrooms.
Fresh mushrooms are placed onto screened shelves on wheeled racks, entering the drier downstream from the
drying mushrooms. Hundreds of pounds of mushrooms can be dried at one time, inexpensively.

natural form or powdered for soups, spice mixtures, teas, etc. Some cultivators actually sterilize
their dried mushrooms, without harm, to prolong
storage. Sterilization assures that no bacteria, insect eggs, or other microorganisms consume the
crop during storage. Once dried, the mushrooms
should be hermetically sealed, and ideallyfrozen
until needed.
Many types of dehydrators can be used for
drying mushrooms.The smallest are those also
marketed for home use in the drying of fruits,
meat, and fish. For most growers, home dehy-

drators have insufficient capacity so many
fashion their own dehydrators .Window screens
can be stacked within a vertical framework, 34 inches apart. At the bottom, heat lamps or an
electric coil, are positioned. Ample air inlets are
located near ground level. The vertical frame-

work is solid save for a hinged door on one face

which allows easy insertion and retrieval of
trays.A fan is located at the top, drawing air out
of the dehydrator. This arrangement insures a

chimney effect whereby heated air is drawn
through the bottom and exhausted out the top.
The humidity of the incoming air greatly affects
the efficiency of this type of dryer. Some grow-

ers locate their dryers in hot rooms, typically
low humidity greenhouse-like environments,
which helps the drying process.
The best commercial dryer I have seen is also
the simplest. Mushrooms are placed onto trays
and stacked into vertical racks equipped with
wheels. The wheeled racks are inserted into a
large plastic wind tunnel. (See Figure 381 .)The

plastic wind tunnel can be kept inflated by
hoops of plastic pipe and through the force of

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