The Shambling Mound
The Shambling Mound, often referred to as a “Shambler”, is a towering mass of rotting vegetation and debris brought to life by arcane forces. Many scholars believe this occurs when lightning strikes a suitable collection of detritus, but there is much contention about the further requirements to this process, such as whether this lightning must be magical, or if other summoning rituals are necessary. Accounts vary.
This hulking creature, with its amorphous, plant-based body, blends seamlessly into the dense underbrush of swamps and forests. It thrives in damp, dark environments where it can feed on the decaying organic matter, and draw nourishment from its surroundings.
As opportunistic feeders, Shambling Mounds consume a wide variety of organic materials, from fallen trees and decomposing plants to small animals and unfortunate adventurers. Their method of feeding is both simple and horrifying: they envelop their prey within their mass, breaking it down and absorbing it over time. This slow digestion process allows them to sustain themselves over long periods of time, even when food is scarce.
Harvesting
Harvesting a Shambling Mound is a meticulous task, requiring both skill and time. The key to successfully harvesting a Shambling Mound lies in carefully separating the outer, more decomposed layers from the fresher, inner greens that are still in the process of breaking down.
The first step in harvesting a Shambling Mound is to ensure it is fully neutralized. Even after defeat, the gnarled root-cord, which serves as the central nervous system at the Shambling Mound’s core, can pull biomass from the surroundings to slowly regenerate, so to make sure the Shambling Mound is felled, you must destroy the root-cord.
Once it has been defeated, the outer portions of the Shambling Mound consist of heavily decomposed plant matter, debris, and detritus. These layers are often soggy, pungent, and teeming with the accumulated decay of the swamp. They are perfect for compost or fertilizers, and in my opinion, are amazing for using to smoke grain that will be made into Dwarven spirits. They impart an intense, earthy “funk” into the finished spirit that is hard to get otherwise.
As you penetrate deeper into the mound, the plant matter transitions from dark and decayed to a lighter, greener hue. These inner portions are where the true culinary potential of the Shambling Mound lies.The fresher greens are still in the process of decomposing, and develop intense fermented flavors. These flavors can vary based on the surrounding plants that the Shambling Mound absorbed, and based on whatever biomass and creatures the Shambling Mound consumed. But if Lady Luck shines upon you, you will end up with a healthy haul of fermented greens that can be used as pickles, bases for soups, garnishes for rich dishes, and so much more.
Transplanting
Now, there is a very important fact that I glossed over in the previous section. While it is safer to dispatch a Shambling Mound before harvesting, it is by no means necessary to do so in order to secure the previously mentioned fermented greens. Furthermore, due to the regenerative abilities of the Shambler, entire sections can be removed, only to regrow much faster than it takes most vegetation to grow. In fact, all that you need in order to “transplant” a Shambling Mound is an intact root-cord. Just as we mentioned earlier, destroying the root-cord prevents regeneration. The inverse is also true, so preserving it after destroying the rest of the monster will allow you to easily transport it and have it regenerate in a place of your choosing.
As such, I have heard of truly ambitious adventuring chefs “transplanting” Shambling Mounds back to their restaurant or home base. It is important to note that although Shambling Mounds often naturally occur in swamps and mires, they can easily survive in other areas as well. They are quite a hearty monster, and can adapt to many different environments. In fact, certain chefs and purveyors have begun experimenting with how the environment impacts the flavor of the greens. Since the flavor of the greens are dependent on the biomass the Shambling Mound consumes and subsumes, these factors can be controlled to optimize flavor.
Of course, Jaina Calabra, the “Mad Chef” of Pyra, is at the forefront of this research, spurred on by her success with cultivating Otyughs. She has even begun building dual purpose enclosures for cultivating both monsters at the same time to create meat and vegetable pairings which complement each other. I recently dined with her, and her current obsession is with Shambling Mounds fed a diet of nettles, wispweed, green peppercorns, bluecap mushrooms and pork.
Furthermore, she discovered that lightning magic can be used productively in this process. Many adventurers know that Shambling Mounds are not only impervious to lightning magic, but are often healed by it. With this in mind, if a mage were to cast Lightning Bolt on a Shambling mound right after Jaina finishes removing a section of greens, it will regenerate much faster than it would naturally. This can massively speed up the harvesting process and improve production tenfold.
Shambling Mound husbandry is not without its risks however. You must be sure that you have a secure environment to keep the mound in, along with an ample amount of food and vegetation. Although Shamblers can go long periods without sustenance, their flavor is greatly improved from being properly and regularly fed. Setting up proper security precautions for the harvesting process is also imperative. The last thing you want is to be eaten by your salad.
Forgive me for skipping the section on flavor, as its flavor is so highly dependent on what it consumed. The best way to learn more about its flavor, is to capture your own Shambling Mound and experiment! Let's get on to some recipes.
Recipes
Stuffed Shambler Shrooms
Certain mushrooms can also be grown on the Shambling Mound if the outer layers are properly inoculated with fungal spores. This recipe relies on the intensely rich flavor of these “Shambler Shrooms”, which are then stuffed with cheese and the fermented greens at the interior of a Shambling Mound.
Clean and core your mushrooms, removing everything except for the hollow cap of the mushroom. Dice the innards of the mushrooms while reserving the caps for filling.
In a large pan, heat pork lard or oil, then add the diced mushroom innards and cook until nutty brown. Then add diced onions and minced garlic, cooking until aromatic and lightly browned. Add the chopped fermented greens to the pan briefly, and toss through with salt, pepper and then remove vegetable mixture from the heat.
Take your vegetable mixture and fill your mushroom caps with it, then top the mixture with grated cheese, ideally a firm cow’s milk cheese which can handle melting well. Pop your stuffed Shambler Shrooms into the oven until the cheese is well melted and browned, and the mushroom caps are softened and tender, about 20 minutes. Serve immediately with cider or a light ale. It's a perfect showcase of the multitude of applications of Shambling Mounds.
Shambler Smoked Spirits
While this is less of a specific recipe, it is a method that I have seen some brewers and distillers use to create incomparable whiskys. If you’re going to go through all the trouble of harvesting or cultivating Shambling Mound, this is a good way to use up the external biomass as opposed to just using it for fertilizer.
Once you have harvested the outer layers of the Shambling Mound, it is vital to completely dry them. Oftentimes these portions are damp and dank, and proper smoking requires fully dried out plant matter. Spread the biomass out in a thin layer and allow it to dry completely in a well ventilated area with proper air flow. Try to avoid direct sunlight however, as the bleaching effect can remove some of the dank flavor that we want.
Next in a column smoker, using a low, steady heat source such as a massive heap of low smoldering coals, add the dried biomass on top. Spread the barley or other grains in a thin, even layer on the rack above the heat source. It is important that the grains are exposed to the smoke, but not to the direct heat to prevent cooking and scorching. Smoke the grain for 12 to 24 hours, depending on the desired intensity of the flavor. Jostle the grain occasionally, and if using multiple racks to fit all the grain, reorganize them occasionally to allow for even smoking. Continue to feed biomass as necessary, and maintain the heat of the coals. In general, the biomass should smoke, but never fully catch on fire and blaze.
Once the grains have finished smoking, remove the coals, and allow the smoked grain to completely cool before further handling. Then story in a cool dry place until you are ready to start making your spirits.
Your end product, once mashed, fermented, distilled, and aged, should bear an intense smokiness and earthiness that is indicative of the specific Shambling Mound it was harvested from. Enjoy!
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I also make short videos on Instagram and TikTok now if you would like to see this in a video format!