Oven-fried Pompons for 4

Notes: Pompon mushrooms are also known as pom pon blanc, lion's mane, bearded tooth, goat's beard, bear paw, and sea sponge. The shaggy ivory puffs taste like a cross between sweet fresh crab and delicate bone marrow.


Makes 4 servings

Recipe from


Nutritional Information

Calories 174
Caloriesfromfat 93 %
Protein 2 g
Fat 18 g
Satfat 11 g
Carbohydrate 4 g
Fiber 1.1 g
Sodium 179 mg
Cholesterol 47 mg


3/4 pound pompon mushrooms (see notes)
6 tablespoons butter or margarine
Salt and pepper


Discard dark or soft spots from mushrooms. Quickly swish mushrooms in cool water to rinse, then drain. Cut into 1/2- to 3/4-inch-thick slices. Melt butter in a 10- by 15-inch rimmed pan. Turn mushrooms over in butter; arrange side by side. Bake in a 400° oven about 10 minutes. Turn slices over; bake until browned, 10 to 15 minutes more. If making ahead, let cool in pan, then reheat in oven 4 to 5 minutes. Season with salt and pepper.