Forager Sandwich

Name: Forager Sandwich
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: American
Ingredients: ½ whole shallot; 1 sprig thyme; 4 ounces king trumpet mushrooms; ¼ cup olive oil; ¼ cup white wine vinegar; 1½ teaspoons kosher salt; 2 tablespoons olive oil; 1 medium onion; 2 cloves garlic; 2 bunches kale; ½ teaspoon crushed red pepper flakes; 1 to taste Kosher salt; 1 to taste black pepper; ¼ cup dried mushrooms; ½ whole shallot; ½ cup mayonnaise; 1 tablespoons lemon juice; 1 teaspoon rosemary; 1 to taste Kosher salt; 1 to taste black pepper; 2 tablespoons olive oil; 1 tablespoons unsalted butter; 4 large eggs; 4 rolls brioche rolls; 4 slices Swiss cheese; 1 to taste green chile hot sauce

A gourmet sandwich featuring marinated king trumpet mushrooms, sautéed kale, and scrambled eggs topped with melted Swiss cheese. The mushroom mayonnaise and combination of fresh herbs creates an earthy, satisfying meal.

4 servings

2 hr 4 min

Published October 4, 2025

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Ingredients

•½ whole shallot
•1 sprig thyme
•4 ounces king trumpet mushrooms
•¼ cup olive oil
•¼ cup white wine vinegar
•1½ teaspoons kosher salt
•2 tablespoons olive oil
•1 medium onion
•2 cloves garlic
•2 bunches kale
•½ teaspoon crushed red pepper flakes
•1 to taste Kosher salt
•1 to taste black pepper
•¼ cup dried mushrooms
•½ whole shallot
•½ cup mayonnaise
•1 tablespoons lemon juice
•1 teaspoon rosemary
•1 to taste Kosher salt
•1 to taste black pepper
•2 tablespoons olive oil
•1 tablespoons unsalted butter
•4 large eggs
•4 rolls brioche rolls
•4 slices Swiss cheese
•1 to taste green chile hot sauce

Cooking Instructions

1.
Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature 1 hour.
60 min
2.
Heat oil in a large skillet over medium heat. Cook onion and garlic, stirring often, until onion is softened and just translucent and garlic is golden, about 4 minutes.
4 min
3.
Working in batches, add kale, tossing and letting it wilt slightly before adding more.
5 min
4.
Reduce heat to medium-low and cook kale, tossing often, until tender, 12-15 minutes.
15 min
5.
Mix in red pepper flakes and season with salt and pepper.
1 min
6.
Place dried mushrooms in a small bowl and cover with boiling water; let stand until rehydrated and pliable, 5-8 minutes. Drain, squeeze out excess moisture, and finely chop.
8 min
7.
Mix mushrooms, shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.
5 min
8.
Heat oil in a medium skillet over high heat. Drain marinated mushrooms, pat dry, and cook until deep golden brown, 6-8 minutes per side.
16 min
9.
Meanwhile, heat butter in a medium nonstick skillet over low heat and cook eggs, stirring occasionally with a heatproof spatula, until just barely set, about 4 minutes (or cook over easy, if you prefer).
4 min
10.
Heat broiler. Spread cut sides of rolls with mushroom mayo (you may have some left over). Place rolls, cut side up, on a broilerproof rimmed baking sheet. Layer bottom halves of rolls with marinated mushrooms, kale mixture, scrambled eggs, and cheese. Broil until cheese is melted.
5 min
11.
Close sandwiches and serve with hot sauce, if desired.
1 min

Ingredients

•½ whole shallot

•1 sprig thyme

•4 ounces king trumpet mushrooms

•¼ cup olive oil

•¼ cup white wine vinegar

•1½ teaspoons kosher salt

•2 tablespoons olive oil

•1 medium onion

•2 cloves garlic

•2 bunches kale

•½ teaspoon crushed red pepper flakes

•1 to taste Kosher salt

•1 to taste black pepper

•¼ cup dried mushrooms

•½ whole shallot

•½ cup mayonnaise

•1 tablespoons lemon juice

•1 teaspoon rosemary

•1 to taste Kosher salt

•1 to taste black pepper

•2 tablespoons olive oil

•1 tablespoons unsalted butter

•4 large eggs

•4 rolls brioche rolls

•4 slices Swiss cheese

•1 to taste green chile hot sauce

Cooking Instructions

Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature 1 hour.

60 min

Heat oil in a large skillet over medium heat. Cook onion and garlic, stirring often, until onion is softened and just translucent and garlic is golden, about 4 minutes.

4 min

Working in batches, add kale, tossing and letting it wilt slightly before adding more.

5 min

Reduce heat to medium-low and cook kale, tossing often, until tender, 12-15 minutes.

15 min

Mix in red pepper flakes and season with salt and pepper.

1 min

Place dried mushrooms in a small bowl and cover with boiling water; let stand until rehydrated and pliable, 5-8 minutes. Drain, squeeze out excess moisture, and finely chop.

8 min

Mix mushrooms, shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.

5 min

Heat oil in a medium skillet over high heat. Drain marinated mushrooms, pat dry, and cook until deep golden brown, 6-8 minutes per side.

16 min

Meanwhile, heat butter in a medium nonstick skillet over low heat and cook eggs, stirring occasionally with a heatproof spatula, until just barely set, about 4 minutes (or cook over easy, if you prefer).

4 min

10.

Heat broiler. Spread cut sides of rolls with mushroom mayo (you may have some left over). Place rolls, cut side up, on a broilerproof rimmed baking sheet. Layer bottom halves of rolls with marinated mushrooms, kale mixture, scrambled eggs, and cheese. Broil until cheese is melted.

5 min

11.

Close sandwiches and serve with hot sauce, if desired.

1 min