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






Shiitake Hazelnut Vegetarian Pate*

Pershern & Miller's "Cooking American with an Oriental

Credit for this recipe is gratefully given to Timmer
National Symposium Trade
Favorite: Recipe Development with Shiitake Mushrooms "from Shiitake Mushrooms: A
Natural Resources,
Show, University of Minnesota Center forAlternative Plant andAnimal Products College of
College ofAgriculture, St. Paul, Minnesota, May

1/8 tsp thyme

4 oz. Shiitake Mushrooms

1/4 tsp. salt
3 tblsp. butter
1/8 tsp. pepper
1 clove garlic, minced
2 tsp. dry sherry
1/4 cup toasted hazelnuts
1 tsp. fresh parsley leaves
3 oz. Neufchatel cheese
mushroom caps
Trim and discard woody ends from mushrooms. In a food processor, finely chop
and saute for at least 5 minand stems. In medium skillet, melt butter. Add mushrooms and garlic
Add hazelnuts and process .Add
utes. Stir in thyme, pepper, and salt. In food processor, chop parsley.
until well
Neufchatel cheese and process until smooth.Add sherry and mushroom mixture. Process
1 cup.
mixed. Spread or mold in serving dish. Cover. Chill at least 1 hour. Serve with
variation on this recipe is
Other mushrooms can be substituted for, or combined with Shiitake. My
to first sauté the mushrooms before adding them to the food processor.

Maitake "Zen" Tempura
1 oz. . dried Maitake or 1/3 lb. fresh Maitake

1/3 lb. flour (2 cups)

1/2 cup cold water
vegetable or canola (rape seed) oil

2 eggs
tempura sauce

If using dried Maitake, soak cut or broken mushrooms in 2 cups cold water for 15 minutes. DisDrain and
card water. Cover mushrooms with more cold water and soak for another 20 minutes.
the mushrooms
discard water. In a separate bowl, mix flour with eggs and cold water. Dip and roll
F. = 1800 C.)) for one
into the flour/egg mixture. Deep fry
This recipe can
minute. Remove any damp excess oil with paper towel. Serve with tempura sauce.
such as zucalso be used as a base to make tempura shrimp, white fish, andlor assorted
chini, potato's, onions, etc.

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