Overview

Polularized in Khorvaire's frigid northeastern nation of Karranath, this savory dinner bread has staved off numerous famines and sometimes served as an all-in-one ration for the country's living soldiers (dont ask what the non-living soldiers eat) Traditionally prepared with sharp ved cheese and presented with onion butter these crusty buns are best served warm but can sometimes last for days on the shelf without the use of magical means or preservatives. Unsurprisingly, this tasty stable has migrated to many differed worlds each adding its own local flourish and embracing in as their own. this particular recipe comes form lorren's bakery in faerun's village of the red larch, and features mushroom an cheese from local outlying farms, pair it with some drippings and skewered cpons or golden frown roasted turkey from drouths fine poultry nearby and youve got yourself a meal.

Source: Heroes’ Feast: The Official D&D Cookbook, 10 Speed Press, pp. 27–28.

Ingredients

Filling

• 12 oz Cremini mushrooms, coarsely chopped
• 2 tbsp unsalted butter
• 2 shallots, finely chopped
• kosher salt
• 1 tsp finely chopped fresh thyme
• 1/4 cup freshly grated parmesan cheese
• freshly ground black pepper

Dough

• 2 1/4th cups AP four
• 1 tbsp baking powder
• 1 tsp sugar
• 1/2 tsp kosher salt
• 6 oz Gruyere cheese, coarsely grated
• 3/4 cup buttermilk, cold
• 6 tbsp unsalted butter, melted and cooled
• 1 egg

Instructions

Filling

1. In a food processor pulse mushrooms until finely chopped
2. In a skillet on medium heat melt butter, add shallots an cook until they soften ~2 minutes
3. Add mushrooms and 1/4 tsp salt, adjust heat to medium high cook until mushrooms release liquid and it evaporates fully ~9 - 12 minutes
4. Add thyme cook until fragrant ~1 minute
5. Remove skillet from heat add parmesan and stir until mixed
6. Spread on a plate and cool to room temperature

Dough

7. In a large bowl, combine flour, baking powder, sugar, salt and gruyere mix until fully combined
8. in a small bowl whisk the buttermilk melted butter until combined
9. Add wet mixture to dry and mix until dough is sticky an chunky
10. turn the dough on a floured work surface and knead until it holds together and is smooth
11. roll dough into a 12" x 18" rectangle
12. spread mushroom filling evenly over dough, roll dough into a long tight cylinder and pinch seam closed
13. using a serrated knife trim off the ends and cut the rest into 1 1/4th" slices
14. place slices on baking sheet
15. apply eggwash to breads
16. Bake in 425F preheated oven for about 18 minutes rotate pan halfway through