Name: Forager Sandwich
Yield: Makes 4 Servings
Ingredients: ½ shallot, thinly sliced; 1 sprig thyme; 4 oz. king trumpet mushrooms (about 2), sliced ¼” thick, lightly scored; 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, ribs and stems removed, leaves chopped (about 6 cups); ½ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; ¼ cup dried mushrooms (such as black trumpets); ½ shallot, very finely chopped; ½ cup mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon very finely chopped rosemary; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 4 large eggs; 4 brioche, challah, or potato rolls, split, buttered, lightly toasted; 4 slices Swiss cheese; Green chile hot sauce (optional; for serving)

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Marcus Nilsson

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Recipe notes