If you’ve never cooked with pom pom mushrooms before, welcome. These wild-looking, cloud-like mushrooms might seem intimidating at first, but they’re actually one of the easiest to work with once you know the basics.
This guide walks you through what they are, how to handle them, and how to make sure your first experience in the kitchen is a good one.
What Are Pom Pom Mushrooms?
Also called Lion’s Mane mushrooms, pom pom mushrooms are soft, white fungi that grow on hardwood trees. Their texture is what makes them stand out. They pull apart in fibrous strands, almost like seafood. When cooked properly, they turn crisp around the edges and stay juicy inside.
If you’re looking for a mushroom that can hold its own as a main dish, this is it.
Why They’re Different from Other Mushrooms
You don’t slice these like a shiitake. You don’t need to marinate them like a portobello. Pom pom mushrooms have a mild flavor on their own and soak up seasoning beautifully once cooked.
The key difference is in the prep and the pan. You start dry. You add oil later. And you let the heat do most of the work.
If you’re brand new, this article is your best starting point:
Step-by-step guide for first-time cooking
Cooking Basics for Beginners
Cleaning Without Water
Avoid rinsing them. Use a soft brush or dry cloth to wipe off dirt. If you must, use a barely damp towel. No soaking. No running water.
More tips here:
How to Clean, Store, and Prep Pom Pom Mushrooms
Tearing vs. Slicing
Tear the mushroom into chunks with your hands. This preserves the structure and gives you uneven edges that crisp up in the pan. Slicing flattens them and can lead to soggy results.
Dry Sauté First
Put the torn chunks into a hot, dry pan. No oil yet. Let them release their moisture first. Once the pan is dry and the mushrooms start to brown, then you add oil or butter. This locks in the texture.
Full breakdown of this method:
The Complete Guide to Pom Pom Mushroom Recipes
Flavor Pairings That Work
These mushrooms don’t need much. Try garlic, lemon, thyme, black pepper, olive oil, salt. If you’re feeling more adventurous, pair them with miso, chili flakes, or a hint of smoked paprika.
Avoid anything that drowns the flavor. You’re here for the mushroom.
Common Mistakes to Avoid
- Don’t soak them
- Don’t crowd the pan
- Don’t add oil too early
- Don’t cook them cold from the fridge
Let them come to room temp. Use medium heat. Let them brown.
Recipe Starter: Simple Crispy Pom Pom Mushrooms
- Tear one large pom pom mushroom into chunks
- Heat a skillet until hot
- Add the chunks dry
- Stir occasionally until the pan dries out
- Add olive oil and a pinch of salt
- Cook until edges are crisp and golden
- Serve with lemon or herbs
Want to turn this into a full dish? Try this:
Garlic Cream Pasta with Pom Pom Mushrooms
Vegan Crab Cakes Using Pom Pom Mushrooms
Want to go deeper? Read the full beginner’s section in the main guide:
The Complete Guide to Pom Pom Mushroom Recipes