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






David Arora's Mediterranean Mushroom Recipe
Shiitake mushrooms,
Choose the meatiest caps of King Stropharia (young), Oyster, Hon-Shimeji or
garlic between a few of
lightly salt the gills, and dab them with olive oil. Stuff slivers of shallots or
each side, until tender.
the gills. Broil or grill the mushrooms over hot coals for a
"Nothing could be simpler or more delicious," according to David.

Arleen & Alan Bessette's Dragon Mist Soup
1 tblsp. vegetable oil
1 1/2 cups water
4 cloves garlic, finely minced
1/2 cup bamboo shoots, drained, rinsed, cut
into 2-4 inch pieces.

2 tblsp. soy sauce
1/4 tsp. white pepper
5 oz. tofu (cut into 1/2 in cubes)
1 can (14 1/2 oz.) chicken broth
2 scallions w/tops, minced
1 cup thinly sliced, fresh Shiitake
1 tsp. salt
1 tsp. sesame oil

In a sauce-pan, saute mushrooms in 1 tablespoon vegetable oil over medium-low heat for
approximately 5 minutes .Add broth, water and
garlic; bring to a boil, reduce heat and simmer
10 minutes. Add all remaining ingredients except sesame oil. Return to boil, reduce heat and
simmer 5 minutes. Just before serving, stir in
sesame oil. Serves four.

Figure 383. Our family prefers to tear Shiitake
rather than cutting. This preserves flavors and minimizes damage to the cells.

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