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






Hope & Orson Miller's Hot Mushroom Dip Especial
1 lb. fresh mushrooms*
1 tblsp. lemon juice
1 lb. carton low fat sour cream

2 tblsp. flour
6 tblsp. butter

2 tblsp. minced onion
2 tblsp. soft butter or margarine
2 vegetable or chicken bouillon cubes ( or 2
tsp. granules)
Chop mushrooms quite fine and saute in pan

with butter and lemon juice. Let simmer 5-10 minutes. Add onions, sour cream, bouillon granules,
salt, and pepper. Simmer 5-10 minutes more. Make a paste of the remaining butter and flour. Add to
hot mixture and stir until thickened. Serve hot, in fondue pot or chafing dish, with chips, crackers,
or fresh vegetables. (Note: if thickened with seasoned bread crumbs, fresh dill may be added as filling for Mushroom Squares. Use crescent roll dough. Pat the dough into a small 9 inch pan, spread
filling and cover with more dough. Bake 20-30 minutes at 375° F. Cut into squares and serve hot.)
Hope has prepared and served this dish to the kudos of mycologists throughout the world.

Morels/Lion's Mane/Shiitake, or Shimeji. Gleaned, with permission of the author, from a book entitled Hope's
Mushroom Cookbook, 1993, Mad River Press by Hope Miller.

Scott & Alinde Moore's Cheese-Mushroom Quiche
1 1/2 cups grated Swiss cheese
1 medium onion, chopped
1/4 lb. mushrooms, chopped
Dash of salt, pepper, & thyme
1/4 tsp. salt

4 eggs

1 1/2 cups milk

3 tbsp. flour
Prepare single pie crust. Cover bottom with

1/4 tsp. dry mustard
1 1/2 cups grated Swiss cheese. Meanwhile, sauté in butter, onions, mushrooms, salt, pepper, thyme.
Add to cheese in pie crust. Beat together the remaining five ingredients and pour over mushroom
layer in pie crust. Sprinkle with paprika. Bake at 375° F. (190° C.) for 40-45 minutes, or until center


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