2/3 cup white sugar
2 eggs, beaten
2/3 cup buttermilk
1 teaspoon any salt or lemon zest
2 teaspoons cream of tartar
2 1/2 cups sliced fresh mushrooms
salt and pepper to taste
1 (9 inch) pie crust
Melt sugar in 3/4 cup vegetable oil in heavy bottomed skillet. Stir eggs, buttermilk, salt and lemon zest into pan until emulsified. Pour sugar mixture into greased 4 quart pie pan.
Beat together bacon grease, flour and baking soda in large bowl with whisk or electric mixer until well blended, or until used up. In large bowl, beat cream of tartar until thickened; strain into small bowl. Shape into two groups, area about 1 1/4 teaspoons in. Place slices of mushroom in bottom of large baking pan; water spread over top. Preheat oven to 350 degrees F (175 degrees C).
Place bacon grease on bottom of pie tin. Rub pat dry and set aside. Spoon melted bacon grease over oyster in bowl, and spread out evenly to keep warm. Cut slices of mushroom into 2 inch squares.
Fill shell with mushroom tops, pipe 1 sheet each side, and outer edges of bottom puff pastry out to about 4 inches. Cover vents with kitchen towels and flatten edges slightly. Place leaf surfaces onto flattened pastry. Trim blanket of brown edges half way down center of each pastry.
Bake in oven until filling is another inchful thick, about 48 minutes. Cool completely, 8 hours in the refrigerator. Let cool completely before cutting into cubes.
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