Traditionally prepared with sharp “ved” cheese and presented with onion butter, these crusty buns are best served warm, [...] this particular recipe comes from Lorren’s Bakery in Faerûn’s Village of Red Larch, and features mushrooms and cheese from local, outlying farms. - Heroes’ Feast, p. 27
Ever since I first started looking through Heroes’ Feast, Vedbread has been one of the recipes I’ve been most interested in trying. Although they may appear a little strange at first glance, the best way to describe them would be a ‘savory cinnamon rolls’. The mushroom filling mixed with the cheesy dough gives the buns an awesome flavour combo!
Delicious and filling, these buns are sure to make an interesting alternative to a typical lunch or midday snack. Not only that, but they’re great for a fall aesthetic as the perfect match for a steaming cup of broth!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Hero’s Feast here: https://dnd.wizards.com/heroes-feast
Prep: 15 mins Cook: 60 mins Overall: 1h 15 mins
For the filling ingredients:
12 ounces (345 g) cremini mushrooms, coarsely chopped*
2 tbsp. (28 g) unsalted butter
2 shallots, finely chopped
1 tsp. (1 g) finely chopped fresh thyme
¼ cup (23 g) freshly grated Parmesan cheese
Freshly ground black pepper
For the dough ingredients:
2¼ cups (281 g) all-purpose flour, plus more for rolling
1 tbsp. (14 g) baking powder
1 tsp. (4 g) sugar
½ tsp. (3 g) kosher salt
6 ounces (170 g) Gruyère cheese, coarsely grated
¾ cup (177 ml) buttermilk, cold
6 tbsp. (85 g) unsalted and butter, melted and cooled
Truffle oil for brushing (optional)
* Heroes’ Feast mentions you can substitute the cremini mushrooms with the same amount of shiitake.
For the filling:
First, I pulsed the mushrooms in the food processor until they were very finely chopped (about 8-10 pulses).
Next, I cooked the mushrooms:
I melted the butter over medium heat and cooked the shallots until they began to soften - about 2 minutes;
I adjusted the heat to medium high and added the processed mushroom and ¼ tsp. salt. While stirring I cooked them until all of the liquid from the mushrooms had evaporated - about 9 to 12 minutes (keep an eye on it);
I added the thyme and cooked, stirring, until fragrant - about 1 minute;
I removed the skillet from the heat and stirred in the Parmesan.
After cooking, taste the mixture and adjust the seasoning with salt and pepper. I found there was enough salt but needed a couple shakes of pepper.
After seasoning, I spread the mixture on a plate to cool for assembly.
Then, I preheated the oven to 425℉ (218℃) and lined a large rimmed baking sheet with a piece of parchment (you could also use a reusable silicone liner).
For the dough:
To prepare the dough, I started by whisking the flour, baking powder, salt, and sugar together in a large bowl. Then, I stirred in the grated Gryère cheese.
Next, in a small bowl, I whisked together the buttermilk and cooled melted butter. The butter will clump, this is normal.
I added the buttermilk mixture to the flour mixture and used a wooden spoon to form a chunky dough.
Heroes’ Feast notes that the dough should be sticky at this stage. However, I found it to be rather dry - with bits and pieces of cheese and flour not being incorporated. Don’t worry if your dough turns out similarly. Mine incorporated into a stickier dough while kneading.
After creating a chunky dough, I turned it out onto my breadboard and kneaded until it held together and was mostly smooth - about 4-5 minutes. Take care not to overknead.
After creating the dough ball, I floured the board and under the ball to keep it from sticking to the surface while rolling out.
TIP: The techniques I use for kneading (and a helpful video) can be found on my post about Dwarven Flatbread.
To start the assembly, I rolled out my dough ball into a roughly 12 by 18-inch rectangle. Dust off any excess flour from the surface.
Next, I spread the mushroom mixture over the entire surface. Expect the layer to be thin and patchy.
To roll the vedbread, I started by working with the widest side (18-inch) furthest from me. I then rolled the dough into a very tight, even, compact cylinder towards me.
When I finished rolling, I pinched the seam along the entire length of the cylinder to close it.
Next, using a serrated knife in a sawing motion, I trimmed off the ends of the cylinder to discard and cut the remaining cylinder into 1 ¼-inch pieces.
NOTE: When you make these, you will find it makes about 14. I only have 11 because I misread the dimensions for rolling out the dough.
I arranged the buns cut-sides up on the baking sheet and brushed the top and sides with eggwash - an egg beaten with 1 tbsp. water (above-left).
I cooked them for 18 minutes on the middle rack of the oven until they were golden brown, rotating the baking sheet halfway through. I let the buns cool on the pan for about 5 minutes before transferring them to a wire rack.
I let the buns cool on the wire rack for a little while before storing them. They are best eaten warm or at room temperature (would not recommend cold).
If using, brush the buns with some before serving.
Overall, I would give this recipe a 4.5/5. If it’s not already obvious from the ingredients list, these buns are very mushroomy.
I would suggest trying these buns both at room temperature and warm out of the oven to see how you best enjoy them. Personally, I found the taste of the mushrooms mellowed when left at room temperature and made them much more enjoyable. On the other hand, my dad, who doesn’t particularly enjoy mushrooms, found them tastier warm. So make sure to try them both ways and see how you feel.
There’s a general tip that it’s best to store baked goods in a paper bag at room temperature to keep the crust harder on the outside and softer on the inside. However, I would advise against this for these buns. The dough is too thin to benefit from this and will just go stale-ish - like they’d been left uncovered on the counter. Keeping them in an airtight container is the best way to preserve that softness that you get right out of the oven.
Want to enjoy them again later? No trouble! Reheat them at 300℉ (149℃ ) for about 8 minutes to snack on them warm.
40 notes · View notes
Mexican refried beans
recipe under the cut!
This recipe makes refried beans that are creamy and flavourful, great as a side for Mexican dishes or in burritos and fajitas! You can use canned beans and skip to step four, but using dried beans and adding aromatics and herbs as you cook them adds another wonderful layer of flavour to this dish.
1 cup (195g) dried pinto beans (or black or bayo)—makes 2 2/3 - 3 cups cooked
1/2 large white onion
2 sprigs fresh oregano
1/2 onion, diced
Pinch ground cumin (optional)
2 whole garlic cloves, peeled and crushed
1 bay leaf (California or Turkish)
2 garlic cloves, minced
2 Tbsp non-dairy vegetable shortening or margarine
Salt to taste (about 3/4 tsp)
Ground black pepper to taste
2 Jalapeño or Serrano peppers, tops removed and slit open vertically
OR dried chiles colorados (New Mexico / California chilies), simmered for 10 minutes then puréed
Fresh cilantro, to top (optional)
Vegan Monterey Jack, to top (optional)
1. Rinse beans and pick them over to remove potential stones or other debris. Cover with cool water and soak for 8-12 hours.
2. Drain beans and add to a large sauce pot. Cover the beans with cold water by at least 2 inches. Add white onion half, oregano, and garlic cloves and bring to a boil over high heat.
3. Lower heat, partly cover and simmer until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid.
4. Heat shortening or margarine in a large sauce pot on medium high and sauté onion, stirring often, until translucent. Add garlic and peppers and continue to cook until garlic is golden brown.
5. Add cooked beans, 1 cup bean cooking water, salt, pepper, and cumin. Cook for a few minutes and then mash with a bean masher or potato masher.
6. Cook for another five minutes, stirring continuously. Taste and adjust spices. Allow to rest for another few minutes.
7. Blend in a blender or with an immersion blender if a smoother texture is desired. Add more of the bean cooking liquid if the beans are too thick. (Reserve excess bean cooking liquid for soup, chili, or cooking more pots of beans).
8. Top with cilantro and cheese and serve.
17 notes · View notes