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






Jack Czarnecki's Shiitake in Burgundy Butter Sauce*
1/2 cup chopped onions
1 cup water
1/2 tsp. ground chili powder
1 tsp. lemon juice
1/4 cup red wine
1 tsp. sugar
1 lb. fresh Shiitalce caps

1/2 tsp. ground coriander
1 tsp. fresh, crushed garlic
1/4 tsp. ground black pepper
1 tsp. salt
1 tblsp. soy sauce

1 1/2 tblsp. cornstarch
w/1/3 cup water

3 tblsp. melted butter
In a skillet, saute the onions in the butter until transparent, then add water. Add the other ingredients, except the mushrooms and cornstarch, and stir for 1 minute. Add the mushrooms, and turn the
heat to low. Cover the skillet with a tight-fitting lid, and let simmer for 30 minutes. Thicken the mixture with the cornstarch-and-water mixture, and serve alone or over rice. According to Jack, the sauce
actually enhances the flavor of the Shiitake. Makes 4 servings.

Jack Czarnecki's Chicken with Oyster Mushrooms*
1 1/2 cups heavy cream
1 tblsp. cream sherry

1/2 cup chicken stock
1 tsp. fresh, crushed garlic

1 tbsp. onion, chopped finely
1 tblsp. prosciutto
1/2 lb. oyster mushrooms sliced into 2 in.
12 ounces cooked chicken or turkey meat
from breast cut into 2 inch strips
2 tblsp. cornstarch mixed with 1/3 cup water.
salt & pepper to taste
Combine all the ingredients except the cornstarch mixture in a heavy skillet. You may also want
to save the salting until the dish is slightly heated. Heat until simmering over a medium flame, then
continue simmering over a low flame for 5 minutes. Thicken with the cornstarch-and-water mixture, and adjust for salt as necessary. Serve hot.


Gratefully reprinted, with permission of the author, from Joe's Book of Mushroom Cookery,
1988 AtheneumlMacmillafl Publishing Co., New York, N.Y.

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