By Elira Montorne, Freelance Correspondent for The Vordenth Voice – 13th of Deepmarch
Deep within Vordenth, where sunlight has long been forgotten, we rely on the wonders of the underground to sustain us. Among them, the Glow Mushroom has become a staple of both survival and culture—a hardy, meaty-tasting fungus that thrives in the moisture of our caverns. Whether roasted, stewed, or dried for long expeditions, Glow Mushrooms are a delicious and reliable food source.
However, as with many gifts of the deep, these mushrooms require careful preparation. The veins running through their caps glow with bioluminescent material, which, if consumed in excess, can lead to unpleasant and occasionally humorous consequences.
A Word of Caution: The Effects of Eating Glow Veins
While safe in small doses, the veins of Glow Mushrooms can cause:
- Digestive Issues – If improperly cleaned, consuming the veins leads to stomach discomfort, diarrhea, and—yes—glowing feces. A rather embarrassing way to leave a trail behind!
- Glow Blindness – Over time, consuming too much of the glowing material causes the soft tissues of the body (eyes, ears, lips) to faintly glow. While some might enjoy the aesthetic, it disrupts sleep cycles and can impair vision, making it difficult to adjust to darkness.
For this reason, all Glow Mushrooms should be deveined before cooking or consumption.
Recipe: Stewed Glow Mushrooms with Root Mash
A hearty and filling dish, perfect for Delvers before an expedition.
Ingredients:
- 4 large Glow Mushrooms, deveined and sliced
- 2 cups of root vegetables (stone tubers or carrots, diced)
- 1 cave leek, chopped
- 2 cloves of garlic, minced
- 3 cups of broth (bone stock or mushroom-based)
- 1 handful of herbs (Deepmint and Bittergrass preferred)
- Salt and pepper to taste
Instructions:
- Prepare the mushrooms by carefully removing the glowing veins. Slice the caps into thick pieces.
- In a large cooking pot, sauté the onions and garlic until fragrant.
- Add the mushrooms and root vegetables, stirring occasionally for about 5 minutes.
- Pour in the broth, bring to a simmer, and let cook for 20-30 minutes until the vegetables are tender.
- Season with herbs, salt, and pepper.
- Serve hot, ideally with a side of flatbread or dried meat for a complete meal.
A Reminder on Cookhouse Safety
As a final note, all heated cooking must be done in the designated cook houses to prevent accidental fires. The Deepwardens remind us that an open flame in the wrong place could cost lives. The last thing we need is an entire district glowing for the wrong reasons.
Enjoy your meal, and as always, may the Dawnshard shine upon your table!
