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






Robert Rosellini's Broiled Rockfish in an
Oyster or Shimeji Mushroom & Ginger Sauce
The following recipe uses a yellow-eye rockfish from the Pacific Northwest which is firm and delicately textured with a low fat content. The absence offat in this particular fish provides its "clean"
and pure quality. The following recipe is quick, simple, and easy for home preparation.

6 oz. of filet of rockfish

1 oz. white wine

1/4 lb. fresh, thinly sliced
Oyster or Shimeji

1 oz. sweet butter (salted)

1/2 oz. preserved ginger
Brush the filet of fish with oil and broil (or bake at 4500 F.) until the translucent flesh turns opaque
(7-10 minutes). Remove fish from broiling pan, place the same pan on oven burner at high heat, and
de-glaze pan with white wine. When wine has been reduced by 2/3, add sliced mushrooms and preserved ginger. Saute for about 1 minute, add butter, and swirl ingredients together until butter forms
a smooth texture (about 16-20 seconds). Remove immediately and pour over fish filet.
Note: Achieving the smooth texture with butter requires practice to avoid breaking the butter. Once

this simple technique is accomplished, there are many variations of this recipe procedure. Butter
contains half the fat content of most oils, and thus these recipes should be consistent with low fat
dining strategies. Bon Appetit!

Cruz Stamets' Mushroom Sauté Supreme
1/2 lb. fresh Shiitake

2 tablespoons pesto
1 tarragon sprig
1 thyme sprig
1/2 cup canola oil
1/4 cup olive oil
3 garlic cloves
1 small onion, diced
1/8th cup water
2 tblsp. shaved almonds
Trim and discard stems of Shiitake, dice upper part of stems into small pieces, and put aside. Discard lower stems. Then tear each Shiitake mushroom into six or more pieces. In medium size skillet
using 1/2 cup canola oil, bring heat up to high, then add mushrooms. Cook Shiitake until golden brown

on each side. Add pesto and olive oil. Lower heat to medium, add diced onions, tarragon, thyme,
garlic, almonds, and water. Salt and pepper to taste. Simmer for five to ten minutes. Once cooked,
this mixture can be:
1) mixed into white or wild rice.
2) mixed into pasta.
3) placed on top of salmon or white fish.
4) mixed in with tofu and cooked.
5) mixed into a quiche and baked.

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