BRISTOLVILLE — Craig Tomko had a dream to open his own business during the pandemic but was busy working as a Trumbull County jail sergeant and taking care of his parents. His wife, Michelle Tomko, suggested growing mushrooms.

He now owns A Tip of the Cap Mushrooms, an indoor mushroom farm. Michelle Tomko is the farm’s chief of operations.

Craig said that he didn’t take the idea seriously at first, but after doing research, he decided to give it a try.

“There’s a lot of science involved that I really enjoy,” he said. “I spend a lot of time doing lab work.”

ABOUT THE FARM

Craig said they grow lion’s mane mushrooms, shiitake mushrooms, golden treasure mushrooms, golden oysters, blue oysters, pink oysters, brown beech mushrooms, freckled chestnuts and black pearls. He uses these mushrooms to make seasonings, and lion’s mane coffee and tea. He also sells mushroom growing kits.

The farm has been open for over a year and has many clients, including Rulli Brothers, White House Fruit Farm and Ely’s vegan restaurant in Boardman, according to Craig Tomko. They also have nonbusiness clients who buy products online or at the farm.

“We sell pretty much across the board, the average retail price of about $20 per pound,” he said.

Michelle said that because the mushrooms are grown inside, they are safer to eat.

“We don’t use fertilizer, soil or anything like that,” she said.

HOW THEY’RE GROWN

Mushrooms can grow without any light, so the Tomkos grow their mushrooms in the basement. They are grown on a 50-50 mixture of hardwood sawdust and soybean hull. They said they use 15 percent grain bran and 85 percent sawdust for shiitake mushrooms.

Craig said he starts by injecting the mycelium in grain spawn bags and then puts them in the sterilizing barrel for 16 hours.

“It uses steam to heat the bags up and kill any of the microorganisms, bacteria and fungus that are competing with the mushrooms,” he said.

He said he lets the mycelium inoculate, then puts it in the incubation room where it will continue to expand for 10 to 14 days. He keeps the room at 76 degrees.

After the mycelium fully spreads, he puts them in growing bags and moves them to the humidity room, where they will remain until they grow. He cuts a whole in the bag for them to grow. Where the hole is cut depends on if they are side-growing or top-growing mushrooms.

Mushrooms can be a substitute for meat in dishes such as soups, stir fries and fried dishes. Here are some delicious vegan and vegetarian mushroom dishes that give a comfort-food feeling to satisfy your hunger and your heart.

Shroomtucky Fried Chicken

Oyster mushrooms

Flour

A mixture of paprika

Turmeric

Garlic powder

Onion powder

Cayenne pepper

Canola oil

Clean mushrooms with a damp towel to remove dirt. Set aside mushrooms, then combine flour, salt and pepper with spices in a large bowl. Once finished mixing, coat the mushrooms in the batter and fry them in the oil. Let cool and then enjoy.