Pompon blanc (Hericium erinaceus)  bear's head, lion's mane, monkey's head, old man's beard, satyr's beard, pom pom, yamabushi-take

Looks and feels like a powder puff crossed with mozzarella. The mushroom is a large, rounded cluster of icicle-like growths with a spongy, almost furry texture, and can be found growing wild from wounds on hardwoods and their stumps, or logs.

Only young, white specimens should be eaten; older, yellowed ones are sour.

The flavor can be highly variable, ranging from a taste reminiscent of lobsters or that suggesting artichokes with a yeasty and bubbly tofu-like texture to an inedible, bitter, wet and nasty affair.

Slice (taste a piece to test) into rounds, sprinkle with olive oil and pepper, and grill, broil or parboil until tender. Steam slices in a tinfoil pouch with a fish filet, fresh herbs, and a splash of white wine or lemon juice. Stir-fry sliced pompoms with chicken and snow peas.

In the 1980s when Gourmet Mushrooms of Sebastopol first introduced it, long-time chef, Jacky Robert of Maison Robert in Boston, is credited with giving it its name.