MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Forager Sandwich
Categories: Mushrooms, Greens, Chiles, Cheese, Breads
Yield: 4 Servings

MMMMM--------------------MARINATED MUSHROOMS-------------------------
1/2 Shallot; thinly sliced
1 Thyme sprig
4 oz King trumpet mushrooms;
- sliced 1/4",
- lightly scored
1/4 c Olive oil
1/4 c White wine vinegar
1 1/2 ts Kosher salt
MMMMM------------------------SAUTEED KALE-----------------------------
2 tb Olive oil
1 md Onion; fine chopped
2 cl Garlic; fine chopped
2 bn Kale;
- ribs & stems removed,
- leaves chopped
1/2 ts Crushed red pepper flakes
Salt & fresh ground pepper
MMMMM--------------------MUSHROOM MAYONNAISE-------------------------
1/4 c Dried mushrooms;
- such as black trumpets
1/2 Shallot; very fine chopped
1/2 c Mayonnaise
1 tb Fresh lemon juice
1 ts Rosemary; very fine chopped
Salt & fresh ground pepper MMMMM--------------------------ASSEMBLY-------------------------------
2 tb Olive oil
1 tb Unsalted butter
4 lg Eggs
4 Brioche, challah, or
- potato rolls;
- split, buttered,
- lightly toasted
4 sl Swiss cheese
Green chile hot sauce;
- for serving (optional)

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

Sauteed Kale:
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 to 15 minutes.

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

Mushroom Mayonnaise:
Place dried mushrooms in a small bowl and cover with boiling water;
let stand until rehydrated and pliable, 5 to 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 & pepper. Cover and chill.

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

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

Heat broiler. Spread cut sides of rolls with mushroom mayonnaise.
You may have some left over. Place rolls, cut side up, on a
broiler-proof 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.

Do Ahead:
Mayonnaise can be made 3 days ahead. Keep chilled.

Recipe by chef Eli Kulp

Recipe FROM: Bon Appetit, Sep 2014

Formatted by: Dave Drum, Oct 12, 2014

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