GROWING GOURMET - Anto2ni.it

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430 HARVESTING, that yields from mini-culture experiments often exceed average values from commercial scale operations. I strongly encourage cultivators to increase their production levels slowly, and according to their skills in both mushroom technology and business management. A number of organizations help growers find markets for their mushrooms. Some co-operative marketing organizations coordinate production and sales. Co-op marketing becomes a necessity when multiple growers overwhelm local markets. (Refer to the Resource Guide, Appendix IV for a list of some marketing organizations.) The United States Department of Agriculture can sometimes assist growers in contacting marketing outlets. I am a strong believer in growing mushrooms organically. Once certified organic, local producers can sell mushrooms to natural food co-ops and some up-scale grocery chains for a premium. The restaurant trade, from my experience, seems little impressed whether or not the mushrooms are organically grown. In either case, the key to the financial success of a mush- STORING AND PACKING room farm centers on its ability to market mushrooms successfully. The person in charge of marketing must foster a close, professional relationship with the buyers. In Asia, marketing gourmet mushrooms has benefited from a long tradition while in North America gourmet mushrooms are a relatively new phenomenon, having been available for less than twenty years. (See Fan, 1983.) With more growers coming into production, the markets are likely to fluctuate in response to the sudden increase in the availability of mushrooms. Cycles of over- and under-production are typical in any new, expanding marketplace and should be expected. Growers must adapt their production schedules and product lines so they do not become over-extended. As the public becomes increasingly aware of the health stimulating properties of mushrooms, markets should expand enormously. Those growers who are able to survive this early period of market development will become key players in an industry that is destined to become a centerpiece of the new environmental economy. PDF compression, OCR, web-optimization with CVISION's PdfCompressor
CHAPTER 24 Mushroom Recipes: Enjoying the Fruits of Your Labors V ersatile, tasteful, and nutritious, gourmet mushrooms enhance any meal. Multi-dimensional in their flavor qualities, mushrooms appeal to both vegetarians and meat-eaters. The following recipes can be used with almost any of the mushrooms described in this book. The simplest way to prepare gourmet mushrooms is in a stir-fry at medium high heat with a light oil, frequently stirring. Other ingredients (onions, garlic, tofu, nuts, etc.) can be added after the mushrooms have been well cooked. Here are some of the favorite recipes from notable mushroom dig- nitaries. I hope you enjoy these recipes as much as I have. For more recipes, please consult the references listed at the end of this chapter. Bon Appetit !!! PDF compression, OCR, web-optimization with CVISION's PdfCompressor
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GROWING GOURMET and MEDICINAL MUSHR
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This book should help advance the c
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GROWING GOURMET AND MEDICINAL MUSHR
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CHAPTER 1 Mushrooms, Civilization &
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Immortality (1976) where he postula
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CHAPTER 2 The Role of Mushrooms in
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tive species and planted in plots s
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ducing organ: the mushroom. Further
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fungi first to capture a twig, a bl
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The Global Environmental Shift and
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nm peroxidases and cellulases which
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CHAPTER 3 S electing a Candidate fo
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SELECTING A CANDIDATE FOR CULTIVATI
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N atural CHAPTER 4 Natural Culture:
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NATURAL CULTURE: CREATING MYCOLOGIC
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CHAPTER 5 The Stametsian Model: Per
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PERMACULTURE WITH A MYCOLOGICAL TWI
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PERMACULTURE WITH A MYCOLOGICAL TWI
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CHAPTER 6 Materials for Formulating
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MATERIALS FOR FORMULATING A FRUITIN
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CHAPTER 7 Biological Efficiency: An
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BIOLOGICAL EFFICIENCY: AN EXPRESSIO
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CHAPTER8 Home-made vs. Commercial S
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HOME-MADE VERSUS COMMERCIAL SPAWN 6
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CHAPTER 9 The Mushroom Life Cycle W
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Figure 44. Scanning electron microg
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scape, the inycosphere, will give r
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Figure 51. A fully mature basidium.
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posites. The method of spore ejecti
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C ultivating CHAPTER 10 The Six Vec
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floor. After a minute or two, the c
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The best one can hope is that conta
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Figure 60. Storing petri mobile cre
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S terile CHAPTER 11 Mind and Method
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MIND AND METHODS FOR MUSHROOM CULTI
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MIND AND METHODS FOR MUSHROOM CULTI
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CHAPTER 12 Culturing Mushroom Mycel
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CULTURING MUSHROOM MYCELIUM ON AGAR
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E very CHAPTER 13 The Stock Culture
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If one has ten or more replicates,
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eads: FVITC P2 11/16/92 C # 0825905
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Figure 87. Rhizomorphic mycelium di
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exemplified by Laetiporus suiphureu
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molds belonging to Penicillium, Asp
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duce odors which humans can recogni
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CHAPTER 14 Evaluating a Mushroom St
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Figure 96. Healthy mushroom myceliu
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EVALUATING sustained. Without secon
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14. Duration between 1st, 2nd and 3
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substantially in flavor. The cultiv
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G rain CHAPTER 15 Generating Grain
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Figure 101. One memod for preparing
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is added proportionately. Whereas t
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grams. 4 cups is approximately a li
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t .,..,..,,,.. ,'"'•• Figure 10
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Figure 111. Grain inoculated with m
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Figure 113. Gallon jars of 3rd gene
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ag resembles those still widely in
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Figure 116. Scanning electron nucro
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F— GENERATING GRAIN SPAWN 145 Fig
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Figure 120. Actively growing myceli
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Figure 122. Inoculating mycelium in
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the norm. The jars normally grow ou
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Figure 124. (Jyster mushrooms out"
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S awdust CHAPTER 16 Creating Sawdus
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Figure 125. Sawdust spawn of Reishi
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Figure 129. Dispersing the spawn th
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CHAPTER 17 Growing Gourmet Mushroom
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GROWING GOURMET MUSHROOMS ON ENRICH
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C H A P T E R 1 8 Cultivating Gourm
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ice, oat and sorghum straws are the
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Figure 146. A brick keeps the straw
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Figure 149. Newly constructed, scre
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spawn is gravity fed or hand broadc
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C hoosing CHAPTER 19 Cropping Conta
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onments typically ensue until the p
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Figure 158. The Phoenix Oyster, Ple
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Figure 162. The hinged wall-frame
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Figure 167. Bouquets of Golden Oyst
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Figure 171. By slamming the culumn
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latedsubstrate.An 8-ft. longcolumn,
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came a template for the cultivation
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CROPPING CONTAINERS 207 Figures 182
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CHAPTER 20 Casing: A Topsoil Promot
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CHAPTER 21 Growth Parameters for Go
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Figure 188. The Button mushroom (Ag
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of the surface, the region supporti
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other gourmet and medicinal mushroo
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INDOOR GROWTH PARAMETERS The Gilled
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Figure 193.20 days after inoculatio
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Growth Parameters Spawn Run: Incuba
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Harvest Hints: Since this mushroom
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The Enoki Mushroom Fkxmmulina velut
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GROWTH PARAMETERS 233 aspen, willow
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GROWTH PARAMETERS 235 short period
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Introduction: Before the publicatio
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GROWTH PARAMETERS 24f doors, this m
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Figure 216. Inoculated logs of Kuri
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GROWTH PARAMETERS 247 spores of spe
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In Japan, H. tessulatus is marketed
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I Figure 224. Commercial cultivatio
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GROWTH PARAMETERS 255 Figures 226 a
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The Shiitake Mushroom of the Genus
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GROWTH PARAMETERS 261 Figure 231 &
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Figure 235. After soaking, logs can
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GROWTH PARAMETERS 265 Figure 240. A
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GROWTH PARAMETERS 269 This species
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Figure 249. The "Donko" form of Shi
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When I was a impoverished, near-sta
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GROWTH PARAMETERS 275 nated) for 24
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The Nameko Mushroom of the Genus Ph
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GROWTH PARAMETERS 281 Natural Metho
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The Oyster Mushrooms of the Genus P
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Introduction: Few mushrooms are as
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259. Bottle culture of P. cttrtnopl
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Figure 262. A beautiful clustered b
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oom Kit. ri Pertecti's oyster Musn-
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Figure Wild fruiting of P cystidios
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Pleurotus djamor (Fries) Boedjin se
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GROWTH PARAMETERS 299 studies are c
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Medicinal Properties: Not known to
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Figure 275 and 276. P. eryngii frui
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GROWTH PARAMETERS 309 Pleurotus euo
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GROWTH PARAMETERS 313 Pleurotus ost
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Figure 282. A sporeless strain of P
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Suggested Agar Culture Media: MYPA,
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Spawn Run: Temperature: 75° F. (24
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Plate 1. Fruiting culture of Agrocy
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Plate 7. Flammulina velutipes, the
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Plates 14. Shiitake mushrooms, Lent
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Plate 22. Pleurotus eryngii, the Ki
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Plate 44. Two strains of Ganoderma
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Plate 51. Succulent bouquet of .Mai
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Pleurotuspulmonarius (Fries) Quelet
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Figure 287. F. pulmonarius fruiting
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GROWTH PARAMETERS 327 The Caramel C
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GROWTH PARAMETERS 329 Psilocybe whi
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dicinal properties, instead focusin
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The King Stropharia of the Genus St
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Figure 297. Azureus Stamets holding
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GROWTH PARAMETERS 341 room can also
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GROWTH PARAMETERS 343 The Paddy Str
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Figure 303. Soaked straw is thrown
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GROWTH PARAMETERS 349 Figure 312—
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INDOOR GROWTH PARAMETERS T he The P
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GROWTH PARAMETERS 353 tude sickness
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GROWTH PARAMETERS 355 Ganoderma luc
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figure 318. U. lucidum (F'orintek's
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Natural Habitat: An annual mushroom
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GROWTH PARAMETERS 361 Figure 323—
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GROWTH PARAMETERS 363 Figures 327
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GROWTH PARAMETERS 367 Natural Metho
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GROWTH PARAMETERS 369 Comments: A s
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GROWTH PARAMETERS 371 form. Microsc
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Iligure 335. Maitake usually truits
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GROWTH PARAMETERS 377 1992, dried M
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Page 413 and 414: Figure 341. Sclerotia of North Amer
Page 415 and 416: Growth Parameters Spawn Run: Incuba
Page 417 and 418: GROWTH PARAMETERS 385 placed into a
Page 419 and 420: INDOOR GROWTH PARAMETERS The Lion's
Page 421 and 422: GROWTH PARAMETERS 389 Description:
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Page 427 and 428: INDOOR GROWTH PARAMETERS The Wood E
Page 429 and 430: GROWTH PARAMETERS 397 A. polytricha
Page 433 and 434: INDOOR GROWTH PARAMETERS M orels Th
Page 435 and 436: GROWTH PARAMETERS 403 Figure 357. T
Page 437 and 438: GROWTH PARAMETERS 405 thousands per
Page 439 and 440: Figure 363. A Morel primordium form
Page 441 and 442: Common Names: The Black Morel The C
Page 443 and 444: GROWTH PARAMETERS 413 Figure 372 &
Page 445 and 446: T e m p e r a U r e (°C) Profile o
Page 447 and 448: Figure 375. This mycological experi
Page 449 and 450: Growth Parameters* Spawn Run: Incub
Page 451 and 452: CHAPTER 22 Maximizing the Substrate
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Page 455 and 456: CHAPTER 23 Harvesting, Storing, and
Page 457 and 458: Figure 378. Bouquets of Pleurotus o
Page 459 and 460: Figure 380. An example of poor pack
Page 461: P. a large blower located at one en
Page 465 and 466: MUSHROOM RECIPES 433 Jack Czarnecki
Page 467 and 468: MUSHROOM RECIPES 435 Hope & Orson M
Page 469 and 470: MUSHROOM RECIPES 437 Robert Roselli
Page 471 and 472: Andrew Weil's Shiitake Teriyaki MUS
Page 473 and 474: MUSHROOM RECIPES 441 Recommended Mu
Page 475 and 476: T his CHAPTER 25 Cultivation Proble
Page 477 and 478: TROUBLESHOOTING 445 small tree frog
Page 479 and 480: Contaminants localized to point of
Page 481 and 482: TROUBLESHOOTING 449 PROBLEM CAUSE S
Page 487 and 488: APPENDIX I Descriptions of Environm
Page 489 and 490: proof electrical fixtures are essen
Page 491 and 492: neer systems with mushroom preserva
Page 493 and 494: APPENDIX II Designing and Building
Page 495 and 496: DESIGNING AND BUILDING A SPAWN LABO
Page 501 and 502: APPENDIX III The Growing Room: An E
Page 503 and 504: MOUTH MUSHROOM-CAVE NEAR PARI& THE
Page 505 and 506: Many farms employ pass-through curt
Page 507 and 508: move debris from the feet and enhan
Page 509 and 510: changes per hour required during th
Page 511 and 512: After washing, the growing room fee
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APPENDIX IV Resource Directory T he
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Mushroom Book Suppliers Fungi Perfe
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Mushroom Cultivation Seminars & Tra
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RESOURCE DIRECTORY 487 Chibougamau
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RESOURCE DIRECTORY 489 Nutmeg Mycol
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Centre for Land & Biological Resear
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J. B. Swayne Spawn (215) 444-0888 8
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RESOURCE DIRECTORY 495 The Mushroom
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Material APPENDIX V Analysis of Bas
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Material ANALYSIS OF B ASIC MAT ERI
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Material ANALYSIS OF BASI C M ATERI
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Material ANALYSIS OF B ASI C M ATER
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Material ANALYSIS OF BASI C M ATERI
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Material ANALYSIS OF BASI C MATERIA
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Material ANALYSIS OF BASI C MATERIA
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Material ANALYSIS OF BASI C M AT ER
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APPENDIX VI Data Conversion Tables
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1°F. = •5550 Kelvin 1° F = (.55
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DATA CONVERSION TABLES 517 Miscella
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Glossary A agar: a product derived
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droplets of spore bundles on relati
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mycophagist: a person or animal tha
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metabolic heat released as fungi, b
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Bibliography Adachi, K., H. Nanba,
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BIBLIOGRAPHY 529 Chang, S.T. &W.A.
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______ BIBLIOGRAPHY 531 Gormanson,D
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_____1995. BIBLIOGRAPHY 533 Ito, T.
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wheat straw. Mushroom Journal of th
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_____J.A. 1991. Manual on mushmom c
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_____1987b. BIBLIOGRAPHY 539 Royse,
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_____,A. BIBLIOGRAPHY 541 Stijve, T
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543 1993. Boost immunity with medic
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A agaricum 351 agarikon 351 agar me
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ganoderic acids 368 Ganoderma 353,
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N Nuematoloma N. capnoides 237 N. f
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spore germination 100 spore load 24
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Alan Bessette Figures 52, 53 Julie
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