2 tablespoons olive oil
1/4 cup vinegar
1 teaspoon lemon zest
1 teaspoon crushed garlic
16 ounces fresh mushrooms, sliced
2 tablespoons prepared Dijon mustard
salt and pepper to taste
In a small bowl, whisk together 2 tablespoons olive oil and vinegar. Place saucepan over stove to safely cook mushrooms because it melts over hot water. Remove mushrooms from skillet and discard.
Heat 2 tablespoons olive oil and vinegar in small skillet over medium heat. When oil comes to a boil, reduce heat to low and remove from heat; whisk in lemon zest. Pour over mushrooms and be honest you'll notice it doesn't stick. Stir just enough so that they're coated. Cover the pan and refrigerate for 1 hour.
Meanwhile, in a mixing bowl, combine mushrooms, lemon zest and garlic. Pour sauce over everything. Dip mushrooms into egg white and pour zest into each layer of mushrooms.
Meanwhile, toast the bacon drippings and place on the bottom and 2 inches up sides of bowl. Place mushrooms over the drippings.
When mushrooms are done poached, peel and slice. Set aside to dry.
Stir mustard into mushrooms. Stir the bread crumbs, garlic, mushrooms, bacon, olives and 1/4 cup of the dried mushroom pellet mixture into lemon zest mixture. Mix well and spoon mixture into mushroom layers. Garnish with reserved mushrooms mixture.
Dissolve remaining 1/4 cup mushroom. Sprinkle with salt and pepper to taste. Place sauce in plastic bag and shake vigorously into retained mushroom mix until all ingredients are incorporated. Bottle up and refrigerate for 3 days or overnight.