Also known as Bear's Tooth, these mushrooms from the Pacific Northwest look like small heads of cream-colored cauliflower and their mild flavor even hints of cauliflower. They're firm enough to slice thick, marinate with ginger and lime and grill, steam or stir-fry. Pom Poms have a lower moisture content than most mushrooms so tend to stick to the pan; use enough olive oil when first sauteeing, then add a little chicken stock and braise. Pom Poms are especially good with seafood dishes; try searing scallops and serving with steam snow peas and sliced Pom Poms.