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






tudinally down the axis of the logs in a diamond
pattern. By off-centering the rows of holes in a
diamond pattern, the mycelium grows out to become one interconnected, macro-organism, after
which synchron-ous fruitings can occur. Once inserted by hand, the plugs are pounded in with a
nibber mallet or hammer. The plugged hole is cov-

ered with cheese-wax, usually painted on, to
protect the mycelium from insect or weather

Another method calls for the inoculation of
logs by packing sawdust spawn into cuts made
with a chain saw. A common technique is to cut
a "V" shaped wedge from a log, pack the wound
full of sawdust spawn, and press the wedge of
wood back into place. Nailing the wedge back into

position assures direct and firm contact.Another

variation is to cut logs into 16 to 24 inch sections and sandwich spawn in between.
Sawdust spawn can be used in other ways.
Newly cut ends of the logs can be packed with
sawdust spawn and then capped with aluminum
foil, or a "sock" to hold the mycelium in place.
(SanAntonio (1983) named this technique the

Figure 31. By burying the logs into the ground, sub-

surface moisture is drawn up into the log,
encouraging mushroom formation.

the sun by either locating them under a forest
canopy or by rigging up a shade cloth.

spawn disk method.) Some prefer cutting

Most log cultivators develop their own,

wedges from the logs, and then repacking the
cut wedge back into the log with mycelium
sandwiched in between. Others cut the logs in
sections, two feet in length, and pack the sawdust spawn in between the two sections, which
are reattached by any means possible.
For anyone growing outdoors in climates
with severe dry spells, or where watering is a
problem, logs should be buried 1/3 to 1/4 of
their length into the ground. The ground mois-

unique techniques, dictated by successes and
failures. Many books on log cultivation have
been written, too numerous to list here. Two

ture will constantly replenish water lost through

evaporation, lessening the effect of humidity
fluctuation.This method is especially useful for
the cultivation of Lion's Mane, Nameko, Oyster and Reishi. It is widely used by growers in
China. Many cultivators protect their logs from

books on Shiitake log cultivation that I
highly recommend for those who wish to
study these techniques further are Growing
Shiitake Mushrooms in a Continental Climate (2 ed.) by Mary Kozak & Joe Krawczyk

and Shiitake Grower's Handbook by Paul
Przybylowicz and John Donoghue. The
methods described in these books can be
extrapolated for the cultivation of other gourmet and medicinal mushrooms on logs.

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