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Home , Matsutake, Shiitake

Chapter 11—

Description of the to supplement their incomes. The volume of wild Product and Its Uses mushrooms picked and sold increased dramatically, with annual volumes of up to 7 million pounds being The plant is composed of mycelium, a blanched, chilled, packed in brine in large containers, and network of living fibers so small as to be invisible to the flown to Europe for canning. naked eye. Mushrooms are fungi. More specifically, Although numerous mushroom species are commonly they are saprophytes, which means that they live on dead collected, the most important wild ones from a commer- and decaying material. Mushrooms convert decaying cial standpoint are the ( matter into their own food. When climatic conditions cibarius), morel ( conica, or “blacks,” and (temperature, light, moisture, and food supply) are right, , or “yellows”), the mycelia form small buds that grow into the fruits we (Armillaria ponderosa, or “pine mushroom,” and know as mushrooms. The mushrooms, in turn, form matsutake), boletus (), and that are spread by wind to other decaying matter. hedgehog (Dentinum repandum, or sweet tooth). Addi- These spores then germinate to form new mycelium to tional wild varieties that are harvested on a recreational repeat the life cycle. basis include the meadow mushroom (), the fried chicken mushroom (Lyophyllum The major commercial use of mushrooms is for food. multiceps) (so called for its flavor when cooked), the Many species are inedible or poisonous, however, so the orange delight, the shaggy mane (Caprinus commatus), ability to identify these is critical to harvesting and the chicken of the woods (Laetiporus (Polyporus) cultivation. In addition to food, mushrooms are being sulphurCus), the gem-studded puffball, and the cone- developed for other uses. For example, the has shaped morel (Morchella augusticeps). The Northwest been used in the biopulping process, and research has Wild Mushrooms Association listed 41varieties of wild been conducted on ways of using fungal strains to reduce mushrooms as safe for fresh market sales in 1984. some of the toxic materials in municipal dumps. Some have use as dyes for textiles, and others are being used in Chanterelle medical research (table 11–1). The most important wild mushroom has been the Table 11–1. Forest mushrooms with commercial uses chanterelle (the common golden or yellow chanterelle). In a good year, an estimated 4 million pounds of chan- Agaricus Lactarius Polyporus terelles are marketed from Oregon and Washington. Armillaria Lepiota Puffballs Roughly one-eighth are marketed fresh. The rest are Boletas Lions mane Rozites canned. The price to the picker averages $1 per pound Lyophyllum Russula for cannery grade and $1.50 per pound for fresh. The average wholesale price was $3 per pound for cannery Clavaria Matsutake Shiitake grade and $4 per pound for fresh shipments in 1991. Craterellus Morels Sparassis Fistulina Oregon white Sweet tooth Morels Hedgehog Pleurotus Verpa Blacks and yellows are commonly marketed. In a good year, the Oregon harvest may be 500,000 pounds, Market and Competition 80 percent of which are dried prior to sale. The price to the picker averages $3 per pound. The sale price leaving Considerations the State averages $6 per pound fresh weight.

Forest-Harvested Mushrooms Matsutake

In the early 1980's, a commercial market for wild edible The estimated annual harvest of matsutake from Oregon mushrooms began developing in the and Washington is 35,000 pounds. This contrasts with a when a few enterprising harvesters began exporting Canadian harvest of 250,000 pounds. The price to the chanterelles to European canneries at the same time that picker varies widely, depending on the grade, but a depressed timber industry had many rural people eager averages $6 per pound. 139 Boletus The State of Washington passed a Wild Mushroom Harvesting Act in 1988 that requires an annual license The “king” is one of the most sought-after wild mush- for persons who buy and process wild mushrooms for rooms, but unfortunately marketing it becomes a race market. It is the only State or province in North with the fly larvae that invade the base of the stem and America known to have a law for commercial harvesting quickly destroy the mushroom. Several other species of of wild mushrooms. Buyer and dealer licenses are $75 boletus are marketed occasionally. and $375, respectively. Pickers are exempt. The buyers must send a monthly form to the State Department of Hedgehog Agriculture that includes (a) site of purchase (b) amount This mushroom is a relative newcomer but is now by weight of each species obtained (c) approximate generally available in season. location of harvest site (d) date of purchase (e) price paid to harvester and (f) name, address, and license Until recently, both public and private forest landowners number of dealer to whom the mushrooms are sold. The in Washington and Oregon usually ignored wild mush- State intends to publish annual harvest totals as well as a room harvesting on their lands. The emergence of the description of where processed wild mushrooms are commercial mushroom picking industry has attracted the being sent. attention of forest landowners. The Forest Service has implemented fee systems for selling wild mushrooms to In Europe, there is much more interest in the wild commercial harvesters. Several systems are either in the mushroom than in the United States. For example, developmental stage or have been implemented. Some millions of pounds of mushrooms are shipped to timber companies allow mushroom harvesting on their Germany from the United States. land without fees, while others try to discourage trespass- There has been a big increase in competition among ing and mushroom theft. dealers of forest-harvested mushrooms in the past few Russell (1990) has written one of the few papers on years. For one reason, Japanese companies are now production, marketing, and regulation considerations of represented in the Northwest. It is believed that the wild mushrooms. Domestic, fresh, forest-harvested Japanese already control the matsutake market. The mushroom markets are expanding steadily. Restaurants, Japanese have been known to bid higher for this health food stores, a few large grocery companies, mushroom than the current market price in Japan in farmers’ markets, and other outlets are selling forest order to corner the U.S. market, and gamble that by the mushrooms in season. Harvest figures are difficult to time the mushroom arrives in Japan, the price would be obtain because regulatory laws and crop statistics, until higher there and they would make a profit. It should be recently, were nonexistent. The first annual wild noted that American dealers are not permitted to sell mushroom report, prepared by the Washington State directly to the Japanese consumer, only to Japanese Department of Agriculture and the Washington Agricul- dealers. tural Statistics Service, has begun to track production, Cultivated Mushrooms however. In Oregon, the sale of domestic and wild mushrooms is one of the fastest growing produce Cultivated mushrooms are a promising new industry, industries in the State. The total annual value of wild with many new businesses developing every year. The mushrooms exported from Oregon normally exceeds more popular cultivated varieties are the shiitake, $6 million, mostly in sales to Germany. chanterelle, oyster, and enoki. Work is progressing on the cultivation of matsutake as well. In 1989, 20 licensed buyers and 4 licensed processors (dealers) in Washington reported buying 257,700 pounds There are as many methods of cultivation as there are (130 tons) of wild mushrooms with a wholesale value of varieties of mushrooms. Each has its particular require- $652,247, or $2.53 per pound. The bulk of these ments. Because these are so varied, this section will mushrooms came from two counties, and 97 percent of briefly summarize cultivation of the shiitake since the crop was chanterelles. The next most popular species interest in its production in private forest lands has been was boletus, with 4,060 pounds harvested for an average quite high and it now has the greatest potential in terms price of $5.99 per pound. The most valuable species was of both indoor and outdoor cultivation. It can be matsutake, with 2,600 pounds harvested with an average cultivated in virtually every part of the country and in price of $13.99 per pound. both small and large operations.

Picking and selling wild edible mushrooms provides Mushroom cultivation is an excellent method of supplemental seasonal income for many. It is estimated increasing the profitability of a forest with little disrup- that Washington has from 700 to 900 commercial tion of the existing ecosystem. For example, firewood mushroom pickers whose earnings range from a few or pulpwood may sell for $30 to $40 per cord. The same dollars to $3,000 – $5,000 in a good season. wood-producing shiitake might be worth $500.

140 Shiitake period it is critical to monitor and maintain the environ- mental conditions, including moisture, light, and The shiitake ( (Lentinus) edodes) has been temperature. popular for centuries in Japan, where it is known as the forest mushroom and originally grew wild on the shii tree Successful mushroom marketing involves direct market- (closely related to the ). It has been prized for its ing to grocery chains, restaurants, health food stores, and flavor and use in folk medicine. The Japanese slowly retail sales to consumers. The article by Green (1988) is learned how to cultivate it, and Japan currently produces useful in analyzing potential markets during the early over 90 percent of the world’s shiitake. But in the last planning stages of a new production. Once a sufficient 20 years, hundreds of shiitake growers have begun number of growers are active, a marketing cooperative is cultivating the mushroom in the United States as well. generally beneficial to consolidate some production, grading, and packaging activities at a central location. Since the 1940's, worldwide demand for shiitake mush- Via a co-op, sales can be made to larger volume users rooms has placed its market volume second only to that such as large grocery chains and to larger food proces- of the common white mushroom (Agaricus brunnescens). sors and restaurant chains. Wholesale prices in 1990 The texture of shiitake is more chewy, and the odor more were anywhere from $3.50 to $10 per pound in the aromatic, with a pleasant garliclike flavor. It tastes good Southeast, with retail prices between $9 and $12 a pound either fresh or rehydrated from dried mushrooms, and is in cities. a dietary source of , D, B , and minerals. Markets for fresh and dried shiitake already Matsutake exist in the United States, particularly in large cities where the bulk of the sales go to oriental restaurants and This native American mushroom has great potential, oriental, gourmet, and health food stores. since Japanese have paid over $100 a pound for it. Of all the cultivated mushrooms, the shiitake has seen the Chanterelle greatest growth in the last decade in terms of both indoor and outdoor cultivation. Its market potential is great Sales are estimated at 10 million pounds a year world- because of its unusually high nutrition value and the fact wide and are a big factor for rural development. that it can be cultivated in virtually every part of the country in both small and large operations. Distribution and Packaging The first step in growing shiitake, as well as any other All types of mushrooms are at their best when not mushroom, is selecting the growing medium. Although a subjected to long storage. Harvesting, shipping, and wide variety of media are reportedly used (including hay marketing should be accomplished as quickly as pos- and rice), the most popular method is to use wood as a sible. Even under the best conditions, mushrooms do not medium. A wide range of trees can be used, but there is keep fresh more than 1 week after harvest. Immediate general agreement that work well, particularly white cooling is essential for prolonged shelf life. Most oak. Logs are cut from living, decay-free trees during the shippers refrigerate after packing. A few use vacuum dormant season when the wood contains the maximum cooling. amount of stored . The diameter of logs should be from 3 to 6 inches. The bark layer should For short periods of time, mushrooms can be stored at remain intact. Raising shiitakes allows use of wood that 34°F with relative humidity at 90°F. Shiitake and enoki would otherwise be unmarketable, and wood cut to thin will keep for about 2 weeks at 34° to 36°F . overgrown woodlots. In States such as Texas, such overgrown hardwoods cover millions of acres in the To meet most consumer needs, mushrooms are packaged State, providing an unlimited resource for shiitake in 8-, 10-, 12-, and 16-ounce packages. A 4-ounce bag production. size may be needed in farmers’ markets to sell to first- time buyers. The 8-ounce package is generally most Inoculation is the placement of spawn into the logs so popular. Mushroom boxes must be vented so that air can that the shiitake can begin to grow. This should circulate. Since mushrooms give off heat, venting helps be done within 2 weeks of harvesting the logs. Spawn minimize spoilage. The average price for a custom- comes either as wooden plugs made from hardwood designed box is 50 to 75 cents. dowels or as sawdust. There are several inoculation techniques, but most commonly holes are strategically Most growers sell their products to two sources: direct placed around the log and the holes are filled with the to roadside or farmers’ markets or to shipping point spawn plugs. firms, which include cooperatives, brokers, or other grower-packers. From grower-packers, the product is The first “fruiting” will normally occur between 6 and marketed for export or sold to direct sale, wholesale, or 18 months after inoculation. During this incubation retail markets, which, in turn, market directly to the public

141 or to other consumers such as food processors or vegetative stage and a fruiting (reproductive) stage when restaurants. the mushrooms are produced. The basic steps for growing shiitake are (1) obtaining logs and spawn Mushrooms of lower quality or freshness can be dried, (2) inoculating (3) laying (4) raising and (5) harvesting packaged, and sold in the retail and restaurant markets. and marketing. The appendix lists sources of growing A tremendous quantity of mushrooms is used in the information. It should be noted that different strains of processed food industry in the dry form where visual shiitake can have very different characteristics, and it quality is not as important. may be necessary to try a few to find the strain that works best in a given situation. In addition, some buyers Equipment Needs, Costs, (the Japanese, for example) are very particular about and Suppliers which strains they want. Resource Conservation Forest Harvesting Considerations One advantage of mushroom picking is that a picker with a car and reasonable woods lore can become an indepen- Potential for Overharvesting dent business person. However, it may be cause for Wild Mushrooms concern if pickers are not thoroughly acquainted with each species they are collecting. The influx of Southeast It is not yet known whether picking affects the productiv- Asians into Washington has brought an increase in the ity of future generations of mushrooms. Indications are picker work force, since similar mushrooms were that the answer depends on the weather. But the intensity available in the homelands of these individuals. It is of harvesting wild edible mushrooms has reached the possible to pick and sell mushrooms to buyers without point of valid concern about possible degradation of the being fluent in English. The greatest majority of pickers resource itself. are nomadic, following the seasons and the rain. European forests have recently experienced declining wild mushroom crops after decades of heavy harvesting, The buyers are not hard to find. There are buying and the rising popularity of the wild mushrooms of North stations scattered around the region, sometimes several, America stems in part from this diminished European and word gets around. Some of the buyers are from the supply. However, it has been pointed out that the local area but many of these people are nomadic, too. It declining European mushroom harvest may be just part takes a lot of experience to be a good buyer—not only of the larger overall deterioration of these forests, caused must the buyers be able to identify the mushroom, but largely by air pollution (Denison and Donaghue, 1988). they must be able to recognize quality and they must be skillful with people. A sample information sheet for Tours and examinations of recently burned areas of the mushroom pickers is included in the appendix. Malheur National Forest (July 1991), where commercial morel collecting had occurred, revealed that even in a Commercial Production heavily picked area, sufficient morels were in place to produce spores to disperse the species. While it was not In addition to the space in which to grow the shiitake possible to evaluate the vigor of the subterranean (outdoors or indoors), the basic requirements for mycelium that produces the morels, there was no reason cultivation include logs or other growing media, mush- to believe that the picking had damaged it. There was, room spawn, and various miscellaneous tools and however, a concern that the encampments of pickers in supplies such as drills for coring the wood. A general random camps with no sanitary or other facilities had a estimate of these fixed start-up costs, based on the definite detrimental impact on the area. It has been inoculation of 500 logs, is slightly more than $500. recommended that some rare mushrooms, such as black chanterelles, should not be harvested anywhere in the There are many firms that supply mushroom spawn, Pacific Northwest until it has been determined what level tools, and information to both professional and hobbyist of harvest provides for sustained yield. cultivators (see section on suppliers, buyers, and produc- ers). Regional suppliers can usually be located through Needed Regulation in Harvest Methods local associations and extension offices. There is not yet even a definite answer to the question of The basic strategy in mushroom farming is to introduce whether it is better to harvest a mushroom by cutting it the fungus of choice into a suitable substrate while off at the stem or by pulling it out. Further guidelines are excluding other fungi that would compete for the same needed on harvest methods. The way in which harvest- space. Fungus growth can be divided into two stages: a ing is done will also affect a forest’s ecology over the

142 long run. Commercial picking operators generally make picker and broker may be great, the economic need of the a clean sweep of timber stands. Some use rakes to forest landowner is perhaps greater, since maintenance of disturb the duff, a method which should certainly be the forests requires a continuing annual investment. discouraged. For example, large crews have been observed using rakes to dig up the turf and duff some- Leasing Picking Rights times over a foot deep to find matsutake mushrooms. This digging certainly changes the forest ecology. There The national and State forests have been trying different seems to be an emerging consensus that Federal and leasing and permitting systems to deal with wild mush- State laws should prohibit disturbing the duff or not rooms pickers. One may sell 3-day and 30-day commer- replacing it, or digging deeper than 2 inches. Of course, cial harvesting permits and allow free personal use it would not be easy to enforce such a law. permits with a limit of 5 gallons. Mushroom buyers using Federal land as a purchasing station may be An additional area for regulations regards the size of required to have a $100 annual permit and to only mushrooms that could be picked. Many feel that small purchase mushrooms from pickers who have valid chanterelles (less than 1 inch cap) should not be picked. Federal harvesting permits. Another system may allow The reason is that most restaurants do not want them and up to two annual permits for family or personal use for they are not regarded as a quality product. Picking the 50 pounds of mushrooms, or a 3-day commercial permit little ones means they do not throw their spores. Also, to allow harvest of 100 pounds at an appraised price. leaving them for even a few weeks can make a big The Washington Department of Natural Resources leases difference in size. land to individuals or leaseholders at a bid price. Other agencies with responsibility for wildlife or parks usually Forest Management Practices allow recreational picking but not commercial harvesting.

The single most destructive forest practice from the point In the opinion of mushroom pickers, the Forest Service’s of view of those in the wild mushroom business is timber system of “leases to pick” is detrimental to the industry. clearcutting. Some individuals maintain that once an The approach has been to look at mushrooms as a forest area is clearcut, mushrooms will not be found for about product just like timber. However, the mushroom supply 15 years. Some crops in certain localities have been cannot be measured. And while rain, snow, heat, and reduced substantially because of clearcutting. The cold do not hurt timber, sudden weather shifts can mushroom industry feels that a study needs to be done to devastate a mushroom crop. In the worst case, after a assess whether it might not be true that more money can dealer has a lease, he or she could find nothing to be attributed to nonforest products from multispecies harvest. The only ones who will take this risk in bidding forests than can be obtained from the trees alone. The for leases to pick are companies with lots of money. A tree can only be harvested once in 60 years. Products better arrangement, in the opinion of pickers, would be to like the mushroom can be harvested frequently. In charge according to how many pounds of mushrooms are addition, pickers do not need heavy machinery. harvested.

Conflicts Between User Groups The picker also becomes responsible for forest dangers. If a forest fire results from someone’s carelessness, the There are currently no mushroom harvest restrictions in picker has to pay for the forest fire. There is virtually no Washington or Oregon, and increasing conflict and small company that could survive such a fire. This competition is occurring between recreational and policy has encouraged some companies to create bogus commercial pickers, with commercial pickers harvesting companies to protect their assets. Here again, in the during the week and tending to clean out recreational opinion of some mushroom pickers, a bonding company pickers’ favorite patches by the weekend. Some should be used instead. recreational pickers reportedly have been ordered away from certain areas or otherwise confronted or intimidated Licensing by commercial pickers. Resource harvests may need to be rotated to allow light harvest (recreational), commer- The State of Washington requires licenses rather than cial harvest, and recovery years. leases. This licensing process requires dealers to fill out records telling the amount harvested and the county Denison and Donaghue (1988) have described the where the harvesting occurs. However, this system is question of harvesting from public forests from the prone to error because there is no guarantee that the viewpoint of the pickers, brokers, and landowners county where the picker harvested the mushroom is the (generally the taxpaying public or shareholders of large same county where the mushrooms were sold to the companies) involved in the mushroom question. This dealer. Dealers also fear that if word gets out about paper points out that although the economic need of the mushroom areas, European companies will descend on

143 these areas, bringing their own people and bidding prices force the fruit, and the family could supply all the needed way up, even taking the whole crop. The market in labor. First-year harvests were so satisfying that they Europe is so much stronger that this is viewed as a real quickly increased in production to their current 3,000-log possibility. European mushroom dealers also have all the operation. needed infrastructure already in place, and their govern- ments will loan them money to expand. Presently, they cut about 600 to 700 logs a year, which are inoculated soon after being cut, left to sit for about 6 The alternative would be to keep such statistics com- months outside, and then brought into a 12- by 24-foot pletely confidential and thereby ensure the cooperation of garage where they are soaked in water for about 24 hours the dealers and pickers. and then placed in a controlled environment (temperature around 80°F and humidity around 85 percent) where the Dealers also do not want to be slowed down with a lot of mushrooms rapidly emerge. This size of an operation paperwork because the product must be moved so fast. requires 15 to 20 hours a week in labor from one person Each year’s weather is so different, too, that it makes it and allows a net profit of $10,000 to $12,000 in a good very difficult to draw conclusions from annual sales data. year. This is a good source of supplemental income. Sharon Krogmeier also runs a child care center and her There would also be resistance among dealers to tracking husband is a heating and plumbing contractor. sales, since dealers want to protect the identities of their buyers. The mushrooms are harvested and sold through the Geode Shiitake Mushroom Producers Association. Public Health Concerns Between one-quarter pound and one-half pound of mushrooms can be obtained from each log. The associa- In the State of Washington, mycologists and others have tion can sell virtually any amount that is grown, provid- expressed concern that poisonous mushrooms could ing it is of good quality. Most of the mushrooms are sold accidentally slip into the market because the State has no to food processing companies. Currently, the association regulations or inspections of mushrooms sold to the sells the shiitake mushrooms for about $6 a pound, public. Pickers are not certified in any way, although withholds 20 percent ($1.20) for association costs, and various guides have been published to identify poisonous pays producers the remaining $4.80 per pound. The mushrooms (Puget Sound Mycological Society, 1972). markets have stayed very strong. In contrast, French mushroom markets are closely regulated by certified mushroom inspectors, and access Having the association do the marketing for the produc- to the market is carefully controlled. Sellers must live ers has been a big help to the shiitake mushroom produc- within the local area serviced by the market, which is ers in the State. Some producers are planning for only open July 1 to November 15. It has been recom- 10,000-log operations and larger. There are also many mended that sales of any and all food and drug resources with relatively small (300-log) operations. Many from the national forests be made only to brokers or producers are using vacant pole buildings, which they processors who are properly licensed, and that these insulate and heat. In general, buildings can house two processors should only employ harvesters holding logs per square foot. current valid health cards. Many shiitake producers use limbs that are too small for loggers or they purchase wood by the cord. The logs Profile must be “live wood,” cut during the dormant season between fall and spring, and disease-free. The logs will Sharon Krogmeier of K.P. Spring Oak in West Point, last 3 to 5 years after they are inoculated and they are Iowa, attended a shiitake-growing seminar about 6 years inoculated only once. Every 3 months or so after ago and became interested in growing mushrooms. fruiting, they are resoaked and then put back into While she and her husband do not own their own production. In the last few years, the Krogmeiers have woodlands, her sister’s family does, and she knew she begun buying some of their logs at about $0.80 to $1.00 a could get a dependable and free supply of white, red, and log. They plan to maintain a 3,000-log operation. black oak logs.

The Krogmeiers started out with 200 logs and relatively little investment. They ordered their spawn through the Considerations for a Rural Geode Shiitake Mushroom Producer’s Association, Development Strategy which was formed in January 1991 because of the growing interest in Iowa in mushroom cultivation. The One useful role for rural development interests would be Krogmeiers’ initial supply of wood was free, they to free restaurants from the stigma of serving a well- already had a garage in which to store the logs and to recognized wild mushroom. The ordinary Mom and Pop

144 restaurant in a rural area thinks it is not allowed to serve Chang, S.T.; Miles, P.G. [Publication year unknown.] A chanterelles, for example, because they are “foreign new look at cultivated mushrooms. BioScience 34(6): substances,” for instance, not purchased from a licensed 358–362. grocery dealer. Most are scared that they will be fined. Denison, William C.; Donaghue, John. 1988. The wild But in Seattle restaurants, wild edibles are sold all the mushroom harvest in the Pacific Northwest: Past, time. Getting this attitude changed would be a way to Present and Future. Unpublished paper. support the local economy with a , since local pickers could then sell direct to local restaurants. Duggleby, John. 1989. Into the woods to start a food The local restaurants could improve their specialty company. Adweek’s Marketing Week 30:(1): 26. reputations with delicious native foods that would cost the consumer about one-fourth the price of what they Flegg, P.B.; Spencer; D.M.; Wood, D.A. 1985. The would pay in a big city. There would still be a need for biology and technology of the cultivated mushroom. some system to ensure safety, however. Wiley, Chichester, NY. 347 p. Food, Fuel, and Fertilizer from Organic Wastes. 1981. Contributors Washington, DC: National Academy Press, 27–37. Genders, Roy. 1982. Mushroom growing for everyone. Peter Y.S. Chen, Forest Products Technologist, North agAccess Book Catalog, Davis, CA. 216 p. Central Forest Experiment Station, Forest Sciences Lab, SIU, Carbondale, IL 62901. 618–453–2917. Green, Judy. 1988. Doing your own market research. Farming Alternatives, Resource Sheet No. 6, 443 Charles Novy, Fresh & Wild, Inc., P.O. Box 2981, Warren Hall, Cornell University, Ithaca, NY 14853. Vancouver, WA 98668. 206–737–3652. 607–255–9832.

Ken Rogers, Wood Technologists Forest Products Handbook for commercial mushroom growers. 1982. Laboratory, P.O. Box 310, Lufkin, TX 75901. Pennsylvania State University, agAccess Book 409–639–8180. Catalog, Davis, CA. 176 p. Harris, Bob. 1986. Growing shiitake commercially. Maggie Rogers, 1943 S.E. Locust Avenue, Portland, OR Mushroompeople, Inverness, CA 94937. 97214. 503–275–9555. Harris, Bob. [Publication year unknown]. Growing wild Ken Russell, Forest Pathologist, Washington State, mushrooms. Mushroompeople, Inverness, CA, $6. Department of Natural Resources, Forest Health Hawksworth, Sutton & Ainsworth. 1983. Ainsworth & MQ-–1, Olympia, WA 98504. 206–753–0671. Bisby’s diction of the fungi, 7th ed. agAccess Book William W. (Bill) von Segen, Forest Products Technolo- Catalog, Davis, CA. 443 p. gist, 319 Southwest Pine, P.O. Box 3623, Portland, Ingle, Schuyler. 1988. Mycotopia. Harrowsmith. Camden OR 97208. 503–221–2727. House Publishing, Charlotte, VT. May/June: 68–73. Jenster, Dr. Per V.; Hankins, Andy; Myslewicz, Laura; Bibliography Harvey, J. Dale II; Coakly, Peter. 1988. Agricultural Acker, Randy. 1986. Harvesting wild edible mushrooms entrepreneurship: growing shiitake mushrooms for in Washington—An issue paper. Prepared for the profits. Center for Entrepreneurial Studies, McIntire Wild Task Group. Coordinated and School of Commerce, University of Virginia, edited by Ken Russell, Forest Pathologist, Washington Charlottesville, VA 22903. State Department of Natural Resources, Olympia, Kaye, Geraldine C. 1986. Wild and exotic mushroom WA. November. cultivation in North America, 2d ed. Farlow Refer- Anderson, Steven; Marcouiller, Dave. [n.d.] Growing ence Library and Herbarium of Cryptogamic Botany, shiitake mushrooms. Stillwater, OK: Oklahoma State Harvard University, Cambridge, MA 02138, 32pp. University Extension Service No. 5029. Contains a A directory including publications, organizations, sample cash flow analysis for an outdoor operation. suppliers, and researchers dealing with exotic mush- room cultivation. Available from Mushroompeople, Arora, David. 1986. Mushrooms demystified, 2d ed. Ten Inverness, CA, for $7.50. Speed Press, Berkeley, CA, $24.95. Kerrigan, R. 1982. Is shiitake farming for you? A Chang, S.; Hayes, W., eds. 1978. The biology and technical manual for the commercial farmer and the cultivation of edible mushrooms. agAccess Book home grower, Far West Fungi, Goleta, CA 93116, Catalog, Davis, CA. 819 p. 22 p.

145 Kozak, Mary Elle. 1989. To market, to market.... Royce, Daniel J.; Schisler, Lee C.; Diehle, Douglas A. Shiitake News, p. 8. 1985. Shiitake mushrooms: consumption, production, and cultivation. Interdisciplinary Science Reviews Kozak, M.E. [and others]. 1989. Growing shiitake 10(4): 329–335. mushrooms in a continental climate. Field and Forest Products, Inc., Peshtigo, WI 54157. Rugen, Christine. 1990. Mushroom culture: a list of Krieger, Louis C.C. 1967. The mushroom handbook, contact people and supply sources. Appropriate New York: Dover Publications, Inc. 560 p. Technology Transfer for Rural Areas (ATTRA), P.O. Box 3657, Fayetteville, AR 72702. Kuo, D.D.; Kuo, M.H. 1983. How to grow forest mushroom (shiitake). Mushroom Technology Corpo- Russell, Kenelm. 1990. Forest fungi manufacturing, ration, Naperville, IL 60565. 108 p. marketing and regulatory considerations. Presented at the Special Forest Products Workshop, February 8– Leatham, G.F. 1982. Cultivation of shiitake, the Japanese 10, 1990, Portland, OR. Mr. Russell is Manager/ forest mushroom, on logs: a potential industry for the Forest Pathologist, Forest Health, Washington State United States. Forest Products Journal 32: 29–35. Department of Natural Resources, Olympia, WA. Lincoff, Gary. 1981. Audubon Society field guide to San Antonio, James P. 1981. Cultivation of the shiitake North American mushrooms. New York: Alfred mushroom. HortScience: 151–156. Knopf Publications. $12.50. San Antonio, J.P.; Hanners, P.K. 1983. Spawn disk Mushrooming your forest management profits with inoculation of logs to produce mushrooms. imperial forest mushrooms (shiitake). [Publication HortScience 18: 708–710. year unknown]. Available from Carolina Agro–Tech Corporation, Route 5, Box 84E, Henderson, NC Schlossar, William; Blatner, Keith; Baumgartner, David. 27536. [n.d.] Directory of special forest products buyer/ processors in the Pacific Northwest and coastal British Mushroom: The journal of wild mushrooming. Box Columbia. Bulletin Department/CES, Washington 3156, University Station, Moscow, ID 83843. State University, Pullman, WA 99164–5912. Quarterly. Schultz, Warren, Jr. 1982. Gourmet mushrooms—faster. Mushrooms. The packer: 1989 produce availability & Organic Gardening: 51–55. merchandising guide. Overland Park, KS: Vance Publishing Inc., p. B–192–6. Shiitake Mushroom Marketing Guide, Forest Resource Center, Route 2, Box 156 A, Lanesboro, MN 55959. Mushrooms in forestry. Forestry Canada, Pacific Forest Research Center, 506 West Burnside Road, Victoria, Shiitake Mushrooms. 1989. The proceedings of a BC V8Z 1M5 CANADA. national symposium and trade show (Table of Przybylowicz, P.; Donaghue, J. 1989. Shiitake growers Contents, May 3–5, 1989, St. Paul, MN). Available handbook: the art and science of mushroom cultiva- from Center for Alternative Plant and Animal Prod- tion. Kendall/Hunt Publishing Company, Dubuque, ucts, St. Paul, MN, $20. IA, 217 p. Available from agAccess, Davis, CA, for Shiitake News. Forest Resource Center, Lanesboro, MN $21.50. 55959. Puget Sound Mycological Society. 1972. Mushroom Sims, Grant; Bostian, Kelly. 1990. Mushroom lady: poisoning in the Pacific Northwest. Misc. Pub. Puget finding fungus for science and supper. Alaska Sound Mycological Society, 200 Second Avenue 56(6): 48. North, Seattle, WA 98109. 7 p. Singer, R. 1961. Mushrooms and truffles. New York: Rice, Miriam C. 1980. Mushrooms for color. agAccess Interscience Publishers, Inc. Book Catalog, Davis, CA. 150 p. Stamets, P.; Chilton, J.S. 1983. The mushroom cultiva- Rogers, Ken. [n.d.] Shiitake mushrooms—a forest tor. Olympia, WA: Agarikon Press. 415 p. product from woods to supper table. Available from the Forest Products Laboratory, P.O. Box 310, Lufkin, Steineck, Hellmut. 1981. Mushrooms in the garden, 2d TX 75901. ed.. agAccess Book Catalog, Davis, CA. 152 p. Royce, Daniel J. 1987. Mushroom fact sheet. Pennsylva- Yoo, B.W. 1976. How to grow oak tree mushroom nia State University, College of Agriculture, Coopera- shiitake. Dr. Yoo Farm, College Park, MD 20740. tive Extension Service, University Park, PA. 2 p. 21 p.

146 Resources Society for Economic Botany, Dr. George Constantine, College of Pharmacy, Oregon State University, Keith Blatner, Economist, Washington State University, Corvallis, OR 97330. Pullman, WA 99164. 509–335–2811. The Texas Forest Service has assembled a 75-page Dr. Harold Burdsall or Tom Volk, USDA Forest Service, packet of information on growing shiitake mush- Forest Products Laboratory, One Gifford Pinchot rooms, sources of spawn and equipment, management Drive, Madison, WI 53705. 608–231–9234. procedures, and economic and marketing ideas. The cost of this packet is $4; checks should be made Milo Burnham, Cooperative Extension Service, Box payable to the Texas Forest Service and sent to the 5446, Mississippi State University, Mississippi State, Forest Products Laboratory, Highway 59S, P.O. Box MS 39762. 601–325–3036. 310, Lufkin, TX 75901. Phone 409–639–8180.

Bill Denison, Northwest Mycological Consultants, 702 Northwest Fourth Street, Corvallis, OR 97330. Associations 503–754–3451. America Mushroom Institute, 907 East Baltimore Pike, The Forest Resource Center has compiled and published Kennett Square, PA 19348. 215–388–7806. the Shiitake Mushroom Marketing Guide for Growers to help growers effectively market their produce. The The Canadian Wild Mushroom Association, P.O. Box Center also publishes the Shiitake News to exchange 80794, Burnaby, BC V5H 3Y1. ideas and update growers on new developments that affect the industry. Forest Resource Center, Route 2, Forest Resource Center, Route 2, Box 156A, Lanesboro, Box 156A, Lanesboro, MN 55949. 507–467–2437. MN 55949. 507–467–2437. Jerome Deden, Execu- tive Director. Fungi Perfecti, P.O. Box 7634, Olympia, WA 98507. 206–426–9292. Paul and Cruz Stamets. Promotes North American Mycological Association, 3556 cultivation of high-quality gourmet mushrooms. The Oakwood, Ann Arbor, MI 48194. Ann Bornstein, Stamets are currently growing Ganoderma lucidum, a Membership Secretary. medicinal wood-rotting fungus prized by oriental people. Have also worked with oyster mushrooms, shiitake, morels, and others. Fine scientists. Suppliers, Buyers, and Producers

Geode Shiitake Producers Association, 4809 Avenue O, Allied Mushroom Products Company, P.O. Box 490, Fort Madison, IA 52627. 319–372–1692. Tonitown, AR 72770. 501–361–5938.

Anthony Hankins, Extension Specialist, Alternative American Type Culture Collection, 12301 Parklawn Agriculture, Box 540, Virginia State University, Drive, Rockville, MD 20852. Petersburg, VA 23803. 804–524–5961. Carolina Agro-Tech Corporation, Route 5, Box 84E, Dr. James Kimbrough, Plant Pathology Department, P.O. Henderson, NC 27536. 919–438–2674. Box 110680, University of Florida, Gainesville, FL 32611. 904–392–2158. Cascade Mushroom Company, Matt and Ellen Briggs, 530 Northwest 112th Avenue, Portland, OR 97229. Dr. Ralph Kurtzman, 573 Harbor Way, Richmond, CA 503–644–0962. 94801. 415–233–0555. Dr. Yoo Farm, Box 290, College Park, MD 20740. Pacific Forestry Centre, brochures on Harvesting Edible Wild Mushrooms in British Columbia and Mush- Elix Corporation, Route 1, Box 133-1A, Arvonia, VA rooms in Forestry, 506 West Burnside Road, Victoria, 23004. BC V8Z 1M5. 604–363–0600. Far West Fungi, Box 1333, Goleta, CA 93116. John H.D. Rodwell, 3373 Ocean Drive, Channel Islands Harbor, Oxnard, CA 93035. 805–985–1017. Farlow Reference Library and Herbarium of Crypto- gamic Botany, 20 Divinity Avenue, Harvard Univer- Dr. Dan Royce, Associate Professor of Plant Pathology, sity, Cambridge, MA 02138. 211 Buckhout Laboratory, Pennsylvania State University, University Park, PA 16802. 814–865– Field and Forest Products Inc., N3296 Kozuzek Road, 7322. Peshtigo, WI 54157.

147 Four Seasons Distributors, Box 17563M, Portland, OR Picking Edible Mushrooms 97217. in the National Forest

Fungi Perfecti, Box 7634, Olympia, WA 98507. To pick edible mushrooms for resale in the National 206–426–9292. Forests, you must obtain a forest product collection permit, (such as the permit distributed by the Umatilla Don and Bonnie Grandorff, 31465 Berlin Road, National Forest) (UMA MPP–1). You can obtain these Lebanon, OR 97355. 503–451–2536. permits at the local U.S. Department of Agriculture, Forest Service office. Although rates are subject to H-S Farming Company, P.O. Box 724, Heraldsburg, CA change, the following permits and rates can be issued: 95448. 707–838–4570. 3 day—$10; ,7 day—$20; seasonal or annual—$150. Note: This permit is not authorization for you to camp in The Kinoko Company, Box 6425, Oakland, CA 94621. established national forest campgrounds.

Kurtzman’s Mushroom Specialties, 815 Harbor Way, To obtain an edible mushroom picking permit, you must No. 12, Richmond, CA 94804. agree to the following general conditions: 1. Mushrooms for resale are collected only from the Madam Mushroom, Coast Mt. Res., P.O. Box 217, National Forest lands indicated on the permit and Satsop, WA 98583. 206–482–2722. only on the dates indicated on the permit.

Mushroom Technology Corporation, Box 2612, 2 Permits must be kept with the permittee at all times Naperville, IL 60565. when collecting, transporting, or selling edible mushrooms. Mushroompeople, P.O. Box 159, Inverness, CA 94937. 3. Permits cannot be transferred or used by others. 415–663–8504. 4. Payment for permit cannot be refunded. The permit Nature’s Bounty, Norm Weir, P.O. Box 53, Harrisburg, expires on the indicated date regardless if mushrooms OR 97446. 503–995–8292. are collected. 5 Members of Congress or the resident Commissioner Northwest Mycological Consultants, Dept. M, 702 will not be admitted to any share or part of this permit Northwest Fourth Street, Corvallis, OR 97330. or to any benefit that may arise from it, unless it is made with a corporation for its general benefit Pacific Mushrooms Inc., John Barnes, 2608 Roosevelt (18 USC 431,433). Boulevard, Eugene, OR 97402. 503–688–5645. 6 The USDA Forest Service reserves the right to revoke Pennsylvania State University, 2111 Buckhout Labora- this permit for noncompliance of permit conditions. tory, University Park, MD 16802. 7. The permittee and those accompanying the permittee shall indemnify and hold the USDA Forest Service Rainforest Mushroom Spawn, International Division, harmless from any claims, loss, cost, injury, expenses, P.O. Box 1793, Gibsons, BC V0N1V0, CANADA. attorneys’ fees, damages, or liability caused by or arising from the exercise of this permit. Sohn’s Oak Forest Mushrooms, Box 20, Westfield, WI 53964. After you have obtained your mushroom permit, the following information will help you have a pleasant and Table Mountain Mushrooms, John Donaghue, 1810 safe visit during your stay in the National Forest. Northeast Seavy, Corvallis, OR 97330. 503–745– 5886. Camping

Tucker’s Evergreens, Roy Tucker and Jerry Eastbourne, Large groups must have a free industrial camping permit. 4902 Highway 20, Sweet Home, OR 97386. 503– Small groups are welcome to camp in any dispersed 367–5625. (They deal in everything from mushrooms camping area. Camping within developed recreation to Oregon grape and cascara bark.) sites for nonrecreation purposes (commercial mushroom pickers and buyers) is prohibited. All developed camp- Western Olympic Mushroom Corporation, 21067 grounds have a 14-day-stay limit. We have no trash Bucoda Highway, SE, Centralia, WA 98513. removal facilities, so when you leave the campground, 206–278–3441. take your trash with you.

148 Road and Area Closures General

A free map showing the road and area closure locations Many forest roads are narrow and winding with limited throughout the forest can be obtained at the local Forest visibility. Please drive safely and at speeds appropriate Service office. to road conditions.

Wilderness Areas Do not park vehicles in front of gates on forest roads. These roads are used by emergency vehicles for fire Several wilderness areas exist within the forest. Com- suppression. If a vehicle is parked in such a manner that mercial picking of mushrooms is not allowed in these it impedes emergency traffic, the vehicle will be removed areas as it is in violation of the Wilderness Act of 1964. at the owner’s expense. For more information on wilderness areas, contact the Salvage of timber from previously burned areas will be local Forest Service office. taking place in prime mushroom picking locations. Exercise caution when collecting mushrooms in any Fire Danger areas where logging activities are occurring.

Campfires or warming fires are allowed in the forest The Forest Service does not have any information on unless you are directed otherwise by forest officials. A mushrooms or their locations. For more information on responsible person must attend open fires at all times. mushroom species that are safe, edible, and choice, Completely extinguish fires before leaving the area. contact the County Extension Office.

If you have questions or need to report an incident, please contact the local Forest Service office.

149