Forager Sandwich Recipes

FORAGER SANDWICH

Steps:

• Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature 1 hour.
• 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.
• Working in batches, add kale, tossing and letting it wilt slightly before adding more.
• Reduce heat to medium-low and cook kale, tossing often, until tender, 12-15 minutes.
• Mix in red pepper flakes and season with salt and pepper.
• 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.
• Mix mushrooms, shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.
• 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.
• 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).
• 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.
• Close sandwiches and serve with hot sauce, if desired.

FINGER SANDWICHES RECIPE BY TASTY

Steps:

• While the tortes are chilling, get started on the sandwiches.
• Assemble each sandwich and cut off the crusts.
• Lay out on a plate and leave to chill in the fridge.
• Enjoy!

FORAGER SANDWICH

Steps:

• Toss thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature until ready to serve.
• Heat oil in a large skillet over medium heat. Cook onion and garlic until onion is softened and just translucent and garlic is golden. Working in batches, add kale, tossing and letting it wilt slightly before adding more. Reduce heat to medium-low and cook kale, tossing often, until tender. Mix in red pepper flakes and season with salt and pepper. Once vegetables are tender, crack eggs into pan and scramble with kale and onions. Remove and put in community bowl covered.
• Mix minced shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.
• Heat oil in the same large skillet over medium-high heat. Drain marinated mushrooms, pat dry, and cook until deep golden brown on both sides.
• In a nonstick with butter at the bottom, toast split buns and allow to brown. Spread rolls with shallot mayo. Layer rolls with marinated mushrooms, kale mixture, fried eggs, and cheese.

FORAGER'S SALAD

Steps:

• Whisk together shallot, vinegar, and oil in a small bowl; let stand 1 hour. Whisk dressing; toss with greens. Season with salt and pepper; serve.