Vedbread

D&D 2024 recipe: Vedbread. Source: Heroes' Feast. recipe type Human, diet Contains meat Ingredients Instructions Make the Filling In a food processor, pulse the mushrooms to finely chop, using about eight 1-second pulses. In a skillet over medium heat, melt the butter. Add the shallots and cook, stirring, until they begin to soften, about 2 minutes. Add the mushrooms and ¼ teaspoon salt, adjust the heat to medium-high, and cook, stirring, until the mushrooms release their liquid and it evaporates fully, 9 to 12 minutes. Add the thyme and cook, stirring, until fragrant, about 1 minute. Remove from the heat, add the Parmesan, and stir to mix. Taste and adjust the seasoning with additional salt and pepper, if necessary. Spread the mixture on a plate and cool to room temperature. Preheat the oven to 425°F with a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or a nonstick (silicone) liner. Make the Dough In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the grated Gruyère and whisk to combine. In a small bowl, whisk the buttermilk and melted butter to combine (the butter will clump, which is fine). Add the buttermilk mixture to the flour mixture. With a sturdy spoon, stir to form a sticky, chunky dough. Turn the dough onto a floured work surface and knead until it holds together and is mostly smooth; do not overknead. Lift the dough and sprinkle more flour underneath it, if necessary, as well as over the surface. Roll or pat the dough into a roughly 12 by 18-inch rectangle; brush any excess flour off the surface. Spread the cooled mushroom filling evenly over the entire surface of the dough; it will be a very thin, patchy layer. With the long side facing you, roll the dough into a very tight, even, compact cylinder. Pinch the seam along the entire length of the cylinder to fasten. Using a serrated knife in a sawing motion, trim off the very ends of the cylinder and discard. Cut the cylinder into 1¼-i...