Forager Sandwich
A gourmet breakfast-style sandwich layered with marinated oyster mushrooms, sautéed kale, eggs, and a rich dried oyster mushroom mayonnaise.
40 Mins
Medium
- ½ shallot, thinly sliced
- 1 sprig thyme
- 4 oz. king trumpet oyster mushrooms, sliced
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 1½ teaspoons kosher salt
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 large bunches kale, chopped
- ½ teaspoon crushed red pepper flakes
- Kosher salt and pepper
- ¼ cup dried oyster mushrooms
- ½ shallot, very finely chopped
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely chopped rosemary
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 large eggs
- 4 brioche rolls, toasted
- 4 slices Swiss cheese
Marinate fresh trumpet oyster mushrooms in sliced shallot, thyme, oil, vinegar, and salt for 1 hour.
Sauté onion, garlic, and kale until tender. Season with red pepper flakes, salt, and pepper.
Rehydrate dried oyster mushrooms, chop, and mix with finely chopped shallot, mayonnaise, lemon juice, and rosemary.
Brown marinated oyster mushrooms in a skillet. Cook eggs over low heat until just set.
Spread rolls with oyster mushroom mayo, layer with oyster mushrooms, kale, eggs, and cheese. Broil until cheese is melted.
Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More