Stuffed Orbshroom Nubs

I was surprised when Nanguu Hearthstone gave their recipe for Stuffed Orbshroom Nubs to Satyan Windblown. They are not one to share such knowledge lightly. Fortunately for Satyan, he conducted himself with recognition of this honor, and Nan's butcher's cleaver remained on its block.

— Shiv Moonsong

Stuffed Orbshroom Nubs are a popular dish on the menu at The Library Inn, first originating there and developed by the Inn's head chef, Nanguu Hearthstone. Because Nan enjoys taking wild ingredients, domesticating them, and then cultivating them on Crossroads Island, they have been able to present anything from weeds to fungus -- like the orbshroom -- as a niche gourmet experience. Nan's recipes are famous for making wild foods, foods one wouldn't think of eating, accessable to everyone and tasty, as well.

Execution

1. Preheat oven to 350/175 and line your baking sheet with parchment paper or a baking mat.

It doesn't matter which you use, just make sure that you're not laying bare orbshrooms on a bare pan like an uncivilized rat!

— Nan

2. Clean and stem the orbshroom nubbins (baby bella mushrooms) and dice the stems into tiny pieces. Arrange the nubbin caps on the baking sheet leaving space between each.

Do. Not. Serve. Our. Guests. Slimy. Orbshrooms! How do they get slimy? You let them touch while cooking!

— Nan

3. Melt the butter in a medium skillet over medium heat. Add the garlic and cook for 2 to 3 minutes, until soft and fragrant. Add in the diced orbshroom (baby bella) stems and cook for about 5 minutes, until the mushroom stems have released their juices.

I swear by the dragon's hot flame...if you burn that garlic you'll never get the smell out of your nosehair! And serve you right, it will, too!

— Nan

4. Stir in the remaining ingredients (breadcrumbs, cheese, onions, parsley, masala, salt and pepper) and cook 1 minute more, until the cheese is softened and everything is incorporated. Remove from heat.

The cheese being soft is the most important thing. Well, and removing it completely from the hot flame! Set it aside on a trivet nearby and let it just...bubble.

— Nan

5. Using a small spoon, press the filling into the hollows of the orbshroom (baby bella) caps. Continue adding filling, mounding it up on top of each cap. Bake for about 15 minutes, until the orbshrooms are soft and the topping golden brown.

You've got to really cram it in there and pile it on. Don't be afraid to just use your clean -- CLEAN -- fingers!

— Nan

6. Serve hot.

WHAT PART OF HOT DO YOU NOT UNDERSTAND?!

— Nan

Components and tools

• 1 pound orbshroom nubbins (baby bella mushrooms)
• 3 tablespoons butter
• 1 clove garlic, minced
• 1/2 cup panko breadcrumbs
• 1/4 cup grated groktlinnaw (parmesean cheese)
• 2 green onions, both white and green parts, finely chopped
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon garam masala (or tika masala, if preferred)
• salt & pepper

• 350F/175C oven
• baking sheet
• parchment paper or baking mat
• serving platter

Observance

The orbshrooms I've been growing on the gravel beaches of Tiptown have a distinct flavor all their own, quite different from the ones I sampled on Crossroads Island. I assume it's because of the high salination of the sea water. I'm playing with some of the ingredients in Nan's recipe to adjust for this enhanced flavor.

— Satyan Windblown on the back of Nan's recipe

Primary Related Location

The Library Inn

Important Locations

• Crossroads Island
• Crossroads Island Town