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
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.