Firefly Mushroom Brunch
 
Trumpet & Oyster Mushroom Toast
 with King Trumpet ,Oyster Mushroom, Shiitake Mushrooms,
Brioche Toast, Poached Duck Egg
 
1 cup each sliced of each mushroom
2 TBS. Olive Oil
4 TBS. Unsalted Butter
2 slices of Brioche (may also use sourdough)
4 cups of water
4 TBS. red wine vinegar
½ cup Veal Demi-glace
2 Duck Eggs
 
Cooking:
Bring olive oil to smoke point in sauté pan, add all the mushrooms.  Do not over crowd pan, spread evenly around pan. Sear until the mushrooms are brown, add 2 TBS. butter to caramelize. Add demi-glace, season to taste (salt and pepper), reduce heat to lowest point and simmer. Add 2 TBS. butter to new sauté pan and grill bread in pan until golden brown. Meanwhile heat water and 4 TBS of RW vinegar, add 1 TBS of salt, bring to boil. Add duck eggs. Poach eggs to soft boil egg. Turn off heat.  
 
Plate Set:
Set bread at bottom, top with mushrooms, carefully place eggs on top of mushrooms. Garish plate with chive blossoms and loveage.
more sizzle.

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