Pom Pom Nuggets Recipe

Prep the mushrooms

Gently separate each lion's mane into bite-sized 'pom pom' clusters if not already separated; each piece should be roughly the size of a golf ball. Trim any tough or discolored bits and pat dry with paper towels to remove excess moisture.

Optional binder (for extra crisp adhesion)

If using the wet binder, whisk the plant-based milk (or water) with 1 tablespoon cornstarch until smooth. Dip each mushroom cluster briefly in the binder so it's lightly coated, letting excess drip off. This step helps the potato starch adhere and yields a crisper crust.

Season and starch

In a shallow bowl or tray, combine potato starch, 1 tsp sea salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Working in a single layer, toss or dredge each mushroom cluster in the seasoned potato starch until fully and evenly coated. Shake off excess.

Heat the oil

Pour about 1 cup of refined coconut oil into a heavy-bottomed skillet (cast-iron preferred) or a medium pot so that oil depth is about 1/2 to 3/4 inch (enough to shallow-fry). Heat over medium-high until oil registers 350°F (175°C) on a thermometer, or until a pinch of potato starch sizzles immediately upon contact.

Fry the nuggets

Carefully place mushrooms in the hot oil in a single layer without crowding (work in batches of 3–4 pieces depending on pan size). Fry for 2–3 minutes per side, turning once, until the crust is golden brown and crisp and the interior is tender. If using smaller pieces, reduce time slightly — watch for even browning.

Drain and season

Using a slotted spoon or tongs, transfer fried nuggets to a wire rack set over a sheet pan or to a plate lined with paper towels to drain. Immediately sprinkle with a light pinch of sea salt to finish. Allow to rest 1–2 minutes so the crust sets.

Keep warm (if needed)

If frying multiple batches, keep finished nuggets warm on the oven-safe rack inside a 200°F (95°C) oven while you complete remaining batches to maintain crispness.

Plate and serve

Arrange 10-piece portions on a serving plate with lemon wedges and two small ramekins of the sauces. Serve hot for best texture.

Whisk together 1/4 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon lime juice and 1/2 teaspoon honey (or agave) in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Transfer to a serving ramekin.

In a small bowl combine 1/4 cup coconut yogurt, 1/2 teaspoon curry powder, 1/2 teaspoon lime juice and 1/4 teaspoon salt. Stir until uniform and taste; adjust seasoning. Chill briefly if time allows, then serve in a ramekin.