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Oven-fried Pompons for 4

Yield Makes 4 servings
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.


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

Nutrition 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

How to Make It

  1. 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.