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






Larry Lonik's Morel Quiche
Gratefully reprinted, with permission of the
from The Curious Morel: Mushroom Hunter's Recipes, Lore & Advice.

1 pound Morels
1/2 cup chopped onion

1/4 bacon (or "bacon bits")
1/2 cup chopped green pepper

1 1/2 cups shredded baby
Swiss cheese

1 1/2 cups milk

3/4 cup BisquickTM

1/4 teaspoon pepper

3 eggs

1 teaspoon salt
Preheat oven to 4000 F. (200+0 C.). In a 10 inch lightly greased pie pan mix bacon, mushrooms,
onion, green pepper and cheese. In medium-sized bowl add milk, Bisquick TM, eggs, salt and peptoothpick comes out
per. Beat until smooth. Pour into pie pan. Bake 35-40 minutes or until inserted

Irene & Gary Lincoff's Pickled Maitake (Hen-of-the-Woods)
(The Lincoffs wish to thank Jean-Paul & Jacqueline Latilfor this recipe.)

Marinade: 1 cup white wine (dry)

a few slices of onion

1/3 cup olive oil

a few sprigs of parsley

a few cloves of garlic
Juice from 1 lemon
Season marinade with salt, peppercorns, bouquet garni, or other preferred spices. After cleaning
the mushrooms, and separating the "leaves" of Maitake in bite-size pieces, throw them in boiling
water for 2 minutes, drain, and let cool on paper towels. Bring marinade to a boil and cook the mushrooms in the marinade until done to taste (crunchy to soft). Remove mushrooms. Discard solids from
marinade. Store mushrooms, covered with marinade, in glass jars, with a thin layer of olive oil on
top to help preserve. Store refrigerated.

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