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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 93%
  • Protein: 2g
  • Fat: 18g
  • Saturated fat: 11g
  • Carbohydrate: 4g
  • Fiber: 1.1g
  • Sodium: 179mg
  • Cholesterol: 47mg


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


  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.
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