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






Cruz Stamets' Fresh Shiitake Omelet
1/2 lb. fresh Shiitake
1 cup grated cheddar cheese

1/2 cup cashews
1/2 small onion
2 garlic cloves

2 tblsp. tamari
1/4 cup water
8 eggs
2 tblsp. canola oil
salt & pepper to taste
mushrooms in frying pan with
Mix the eggs and water in a large bowl and beat thoroughly. Saute
minute then add cashews. In meoil until water is cooked-out. Add onions and garlic, cook for one
and cover for 1 minute. Add
dium sized skillet, spray a thin coat of oil or butter, add egg mixture
over layer of cheese. Fold
layer of cheese. Pour mixture that includes Shiitake, onions, cloves, etc.. .
over and cook for 2-3 minutes. Makes four servings.

Larry Stickney's Morel Creme Superieur
1 pint to 2 pints of heavy cream

2-3 tblsp. butter

1/2 lb (or more) fresh Morels (cut into 1/4 in. cartwheel sections)
burn onto the
Warm cream over a camp stove or wood fire in a small pot. Do not let cream
and repan's bottom. When the cream simmers, place the sliced Morels
main until cream returns to a simmer for at least 5 minutes.
Morel is removed, Larry
before tasting, using toothpicks or forks to retrieve them. After the last
of downing the
notes, that lots must be drawn to determine the lucky soul who has the
heavenly, rich, spore darkened cream soup.
campsites during remote Morel
Larry's recipe is quick and easy, ideal for tasting Morels at primitive
thoughts of dietary restraint
forays in the mountains. "Only the medically forbidden should entertain
healthy appetite in the wake
during the brief Morel season when long hard hours in the forest set up a
is soon at hand." He makes
of massive calorie burning and likely liquid deprivation
who must walk from their house to their
no note for those athletically inclined Morel cultivators
backyard to harvest Morels. Presumably, the same advice holds.

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