Cook Pom Pom Mushrooms
So you just picked up your first pom pom mushroom, maybe on a whim, maybe after reading a headline about brain health or vegan crab cakes. Now you’re staring at it, wondering if you just bought a vegetable or a sea creature. Either way, you’re not alone.
This is your no-fluff, no-fancy-terms guide to cooking it right.
Step 1: Don’t Wash It Like Produce
Your first instinct might be to rinse it under water like spinach or apples. Don’t. Pom pom mushrooms are spongy and delicate. Too much water ruins their texture and makes them cook unevenly.
Instead, grab a dry cloth or a soft brush. Gently wipe off any dirt. If there’s a stubborn bit, use a barely damp towel. Then let the mushroom sit on the counter for a few minutes to air out.
Step 2: Tear It, Don’t Slice It
No knives needed. Just pull it apart with your hands. Break it into chunks. You’ll feel the fibers naturally separate, like string cheese but more delicate.
Tearing gives you more surface area to brown. It also helps keep the chewy texture that makes pom pom mushrooms special.
Step 3: Start Dry in a Hot Pan
This is the part most people get wrong. You don’t start with oil. You put the mushroom chunks into a hot pan with nothing else. The idea is to let the water inside cook off first. This makes the outside crisp up later instead of steaming.
Toss the pieces into the pan. Leave them alone for a few minutes. Then stir. You’ll see moisture come out. Let it evaporate.
Step 4: Add Oil or Butter at the Right Time
Once the water is mostly gone and the pan’s looking dry, now you add fat. A little olive oil or a dab of butter works. Toss the mushrooms around until they start to turn golden. Edges should crisp. The texture should stay bouncy, not mushy.
Add salt and pepper. Maybe a little garlic. Maybe not. They taste great on their own.
Step 5: Taste as You Go
This isn’t baking. You don’t need a timer. Taste a piece. If it needs more salt, add it. If it feels too soft, keep it going. If the flavor hits, pull it off the heat.
Eat it plain. Toss it in rice. Add it to noodles. Whatever you do, don’t overthink it.