Lunch: Forager Sandwich
Recipe by chef Eli Kulp Acid and texture are the most important things," says chef Eli Kulp. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.
Ingredients
1/2 shallot, thinly sliced
1 sprig thyme
4 ounces king trumpet mushrooms (about 2), sliced 1/4" thick, lightly scored
1/4 cup olive oil
1/4 cup white wine vinegar
1 1/2 teaspoons kosher salt
Instructions
Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature 1 hour.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
