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






that are not. Some strains of mushrooms are far
more sensitive to temperature fluctuation than
others. In localities where temperature fluctua-

tion is extreme, insulation is essential. Some
cultivators partially earth-berm portions of
their growing rooms for this purpose. When using insulation, make sure it is water-repellent
and will not become a food source for molds.

5) Inside roof The inside roof should be
curved or peaked for heat redistribution by the
air circulation system. Furthermore, the slope
of the inside roof should be angled so that condensation adheres to the sloped roof surface and
is canied to the walls, and eventually spilling onto
the floor. This allows for the re-evaporation from

s Reishi production facility. By
Figure 3
modifying hoop-framed greenhouses and covering
them with an open-sided, metal roofed super-structure growing rooms can be constructed at low cost.

the floor back into air. The height of a growing
room should be at least 10 feet, preferably 1216. At least 4 to 6 feet of free air space should be
above the uppermost plateau of mushrooms.

Flat roofs encourage condensation, and a

microclimate for contamination growth. If the
cultivator has no choice but to work with a flat
roof, I recommend the installment of lengths of
6-12 inch diameter drain-field pipe, perforated
every 2 feet with 1 inch holes, down the length

of each growing room at the junction of the
wall and the ceiling. By installing a "T" midspan, and locating a downward flowing duct
fan at the base of the "T", air will be drawn into
the holes. This scheme will eliminate the deadair pockets which form along the corner of the
wall and ceiling. After fine tuning, entrainment

of the air can be greatly improved. (Entrainment can be measured by a "smoke or steam"
test and observing the swirling air patterns.)
6) Floors Floors should be cement, painted
with a USDA approved, dairy grade paint, and

sloped to central drain. Channel-like drains
used in dairies work well, although they need not
be wider than 6 inches. Before entering the drainfield, a screened basket is fashioned out of metal

Figure 395. A Japanese mushroom growing house.

mesh to prevent clogging. This basket should be
easily removed for daily cleaning. Once every
several days, a cup of bleach is washed into the
drain to discourage flies from breeding.
Many cultivators install a foot bath prior to
each growing room to disinfect footwear.

(Shoes are a major vector of contamination of
soil-borne diseases into the growing rooms.)
These foot baths are built into the cement slab
before pouring so that a drain can be installed.
A 2 ft. x 3 ft. x 2 in. recessed foot bath is ideal.
The drain is capped and filled water. Bleach
(chlorine) is added as a disinfectant. Placing a
plastic, metal, or sponge-like grate helps re-

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