The puppy-eyed mushrooms grow in a secluded and well-hidden grove deep within the Northern marshlands (just south of where the river forks north of Ghee).

These mushrooms are used most specifically by Porta Bella, the head chef of "The Smelly Shroom," in his famous "Shroom TarTar" dish. He is one of the few who know how to prepare them properly and guards this secret with his life.

The mushrooms have two stages of life, immature and mature.

The mature mushrooms are about 2 feet tall, with tan to brown stalks and blue or red caps. They have a "face" clearly visible on the stalk, with eyes that can see and follow movement. Their only defense mechanism is to turn and face any potential predators with a sorrowful and pathetic look, attempting to dissuade attack by pulling at the attacker's heartstrings. They can also make a faint "whining" or "whimpering" noise by rubbing body parts together.

Mature mushrooms are also able to slowly move around by pulling themselves out of the ground and re-planting up to a very close distance away. They tend to congregate near the center of the grove.

Immature puppy-eyed mushrooms are about 1 foot tall, with a white stalk and light blue or pink cap. Its face and eyes haven't fully developed and resemble a baby animal whose eyes haven't yet opened.

Beyond their appearance and the defense capabilities mentioned above, these mushrooms are not considered sentient, and they don't feel pain.

Both mature and immature mushrooms are edible, but are extremely non-palatable unless appropriately prepared. Only a select few know this process.