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






Maggie Rogers' Oyster Mushrooms
with Basmati Rice & Wild Nettles
1 1/2 cups chopped Oyster (or Shimeji)
1 medium green onion, sliced thinly
1/4 cup celery, sliced thinly

1 tblsp. butter
1 tblsp. olive oil

1/4 tsp. basil
1/4 cup very dry sherry
2 tblsp. flour or 1 tblsp. cornstarch

1/4 tsp. thyme
1 cup cooked turkey breast, chopped

1/4 cup carrot, chopped

1/2 cup cold water
6 dozen nettles or 1 loose, full grocery bag
1 cup half & half cream
the wild nettles are
From Maggie's notes: At the time you're finding spring Oyster mushrooms,
from getting stung.
about to flower and ready for picking. Use leather gloves or native wisdom to
in cold water, steaming
Break off just the top three leaf levels of each stalk. Prepare them by rinsing
can pick nettles in the
over boiling water for 7 minutes and lightly salting and
as below, no melted
spring, blanche for 6 minutes, and freeze several packages for future use.) If
butter is needed; they have their own flavor.
and carrots. Let simSaute Oyster (or Shimeji) mushrooms in butter or olive oil with onion, celery
basil, thyme, sherry, turkey bits, bouillon
mer in its juices for 10 minutes or until slightly reduced. Add
and freshly ground pepper as needed.
granules and simmer for another 10
and let simmer for anMake a thickening of the water and flour (or cornstarch). Stir in slowly
other 5 minutes or more, or until thickened, stirring occasionally.
Just before serving, add the half & half, simmer for 5 minutes or so, then pour into a warmed bowl.
cubes. Serve with steamed
Serve over Basmati rice, fluffy white rice or lightly toasted sourdough bread
"Friends will chirp with
wild nettles or freshly steamed asparagus on
satisfaction once they get over the wildness of it all."

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