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






Andrew Weil's Shiitake Teriyaki
1/4 cup sake
1 cup dried Shiitake
2 tblsp. light brown sugar
1/4 cup shoyu
a few drops (roasted) sesame oil
2 chopped green onions
Reconstitute 1 cup dried Shiitake by covering with hot water and let stand till caps are completely
soft. (Or cover with cold water, microwave on high for 2 minutes and let stand.) Cut off and discard
stems. Squeeze excess liquid from caps and slice into 1/4 inch pieces. Place pieces in saucepan with
1/4 cup sake, 1/4 cup soy, and 2 tblsp. light brown sugar. Bring to boil and simmer, uncovered, till
liquid is almost evaporated, tossing mushrooms occasionally. Remove from heat, cool, and chill.
Sprinkle with finely chopped green onions and a few drops of dark (roasted) sesame oil. Serve as
appetizer, side dish, or over rice.

Additional Recipes
Shiitake or Maitake Clear Soup
2 tblsp. miso
1 1/2 cups mushroom broth
2 cups water
1/4 - 1/2 cup chopped onions

1/2 oz. dried mushrooms
(or 1/4 lb. fresh mushrooms)
1 tub tofu

1 tsp. soy sauce

Soak cut or broken mushrooms in 2 cups cold water for 15 minutes. Drain off broth and save. Cover
mushrooms with more cold water and soak for another 20 minutes .Add saved mushroom broth back
into preparation and boil it for a few minutes. Season soup with soy sauce and miso. Add chopped
tofu, onions and/or other vegetables. (If needed, add 1-2 cups more water.) Bring back to a boil for
1-2 minutes and turn down heat. Allow to simmer for 5 minutes. Serves four people.

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