Cultivating a career: North Scranton mushroom farmer shares 'Garlicky' recipe
Jul. 23—To Brian Mattson, there's nothing like a gourmet mushroom.
Three years ago, the North Scranton resident grew a beautiful lion's mane mushroom on a sawdust block, which is a technique often used to cultivate mushrooms, his children gave him for Father's Day. With Mattson itching for a career change, the timing couldn't have been better.
Since then, he started Mattson's Mushrooms and built up a clientele mainly at local farmers markets. Now, Mattson grows around 14 varieties of mushrooms.
"I will tell people, if you have never eaten a gourmet mushroom, you haven't lived," he said. "That's all there is to it, because it's a totally different world."
When it comes to those not sold on mushrooms, Mattson believes his recipe for Garlicky Fried Oyster Mushrooms could change their minds. In his experience, people will try anything fried.
"That's what got me hooked into mushrooms," he said. "I actually tried a deep fried lion's mane from that lion's mane block, something I got off of YouTube, and it was literally still to this day one of the most delicious sandwiches I ever had in my life."
The recipe uses oyster mushrooms, which Mattson called a common and accessible variety. He suggested repurposing the stems for a stock or gravy.
If you don't have oyster mushrooms on hand, lion's mane mushrooms also work, he added.
After coating the mushrooms in the batter, make sure not to overcrowd the pan so they fry evenly. Serve the mushrooms with your favorite dipping sauce or use them for vegan "fried chicken" sandwiches since they make an ideal meat substitute, Mattson said.
From there, he encouraged cooks to try other mushrooms and cooking methods while experimenting with seasonings. Just make sure to store unused mushrooms in a paper bag in the refrigerator for long-lasting freshness.
"Next time you're at a supermarket and they have a mushroom you don't know, just slice that bad boy up, sauté it and eat it with something that you like, cook it with something that you like," he said. "It's going to take on the flavor of what you're cooking with anyway. That in itself is going to be what changes most people's minds about mushrooms."
For Mattson, it's still amazing to watch mushrooms grow in such a short period of time, and he can't help but admire their photogenic colors and textures. Mushrooms start out the size of his pinky nail and at least double in size every 24 hours, he added.
His knowledge of mushrooms also continues to grow.
"They are so complex and so fascinating," he said.
Locally, Mattson sells his mushrooms at Carbondale Farmers Market, 185 Fallbrook St., on Thursdays from 1 to 6 p.m., and South Side Farmers Market, 526 Cedar Ave., Scranton, on Saturdays from 10 a.m. to 1 p.m.
United Neighborhood Centers of Northeastern Pennsylvania runs both year-round farmers markets, which accept SNAP/EBT benefits. UNC offers Food Bucks that give these customers extra money to spend on produce, including mushrooms.
He's also participating in the Pittston City Farmers Market this season, which runs Tuesdays from 9 a.m. to 2 p.m. downtown in the Lower Tomato Festival Lot.
"You're helping your local people make a living, while they supply you with the freshest food possible that they feed their families themselves," Mattson said.
For more information, visit Mattson's Mushrooms on Facebook.
Contact the writer:
bwilliams@timesshamrock.
com; 570-348-9100 x5107;
@BWilliamsTT on Twitter
