Heed Chef Derek's advice: "I'm a big fan of mushrooms on toast for brunch. I made some last week for myself and some friends, using fresh wild mushrooms sautéed with butter and some chives, and put on top of a piece of toasted brioche. I then topped that with a poached duck egg, a slice of seared foie gras and a bit of hollandaise!" For something as tasty but a bit less indulgent, give our Mixed Mushrooms on Crostini a try this season: bit ...read more