This kolache doesn’t pretend to be sweet. No fruit, no jam, no nod to tradition—just a full-on savory kolache that eats like a meal.
Sautéed creminis, dark onion jam, and Swiss cheese melted down with a splash of half and half until it’s creamy enough to coat a spoon.
Rosemary and thyme give it backbone, something earthy to hang onto. It’s rich, aromatic, and unapologetically mushroom-forward.
If the others were breakfast, this is brunch—or maybe lunch, if you don’t care about labels.
Warm, filling, and just indulgent enough to feel like a win before noon
