The ecology and life cycle of cultivated mushrooms
The seven basic stages of mushroom cultivation
Choosing a mushroom to cultivate
Choosing, handling, and storing spawn
Cultivating mushrooms outdoors on logs, stumps, and wood chips
Cultivating mushrooms on compost and livestock waste
Cultivating mushrooms on pasteurized or sterilized media
Natural pest control and disease management
Recycling, composting, and vermicomposting with mushrooms
Urban mushroom cultivation
Mushroom products and cutting-edge applications
Mushroom-infused beer, wine, and spirits
Basic laboratory construction, equipment, and procedures
Starting cultures and spawn generation
Advanced cultivation and research strategies
Morel cultivation: research update
Introduction to mycoremediation
The genus Agaricus (white button, portabella, and relatives)
The genus Agrocybe (black poplar)
The genus Auricularia (wood ear)
The genus Clitocybe (blewit)
The genus Coprinus (shaggy mane)
The genus Fistulina (beefsteak)
The genus Flammulina (enoki, velvet foot)
The genera Fomes, Fomitopsis, and Laricifomes (amadou and related conks)
The genus Ganoderma (reishi and other varnished polypores)
The genus Grifola (maitake, hen of the woods)
The genus Hericium (lion's mane, pom-poms)
The genus Hypholoma (brick top)
The genus Hypsizygus (elm oyster, shimeji)
The genus Laetiporus (chicken of the woods)
The genus Lentinula (shiitake)
The genera Macrocybe and Calocybe (giant macrocybe, giant milky)
The genera Macrolepiota and Lepiota (parasol)
The genus Pholiota (nameko)
The genus Piptoporus (birch polypore)
The genus Pleurotus (oyster mushrooms)
The genus Sparassis (cauliflower)
The genus Stropharia (king stropharia, garden giant, wine cap)
The genus Trametes (turkey tail)
The genus Volvariella (paddy straw).
