4 tablespoons olive oil
1 pound fresh mushrooms, sliced
1 large onion, halved
3 stalks celery, halved
1 cup finely chopped garlic
3 tablespoons vegetable oil
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1 teaspoon dried thyme
1 tablespoon white sugar
2/3 cup all-purpose flour
3 tablespoons butter
3 tablespoons all-purpose flour
3 tablespoons mayonnaise
3 tablespoons olive oil
6 sprigs Italian rosemary, chopped
8 sprigs Italian wine
Heat olive oil in large nonstick skillet over medium low heat. Cook mushroom and onion in olive oil until brown; remove with spoon. Season with garlic salt, oregano, basil, salt, thyme, sugar, flour, butter, flour and mayonnaise. Reduce heat to low, and continue cooking until mushrooms and onion are soft. Remove mushrooms and onion and set aside. Stir together eggs, egg yolks, 1/2 cup of mushroom mixture, mushrooms, onion and celery.
Mix the mushrooms and vegetable oil, oregano, basil, salt, thyme, white sugar, flour, butter, flour, mayonnaise, olive oil, and wine into the mushroom mixture. Cook over medium low heat, stirring, until just heated (about 5 minutes). Remove from heat; stir in mushrooms and onions.
Spoon the mushroom mixture on the bottom of greased greased 9 inch round mold. Repeat with remaining mushroom mixture and chicken. Place on top of mold, and spoon grill over medium-high heat.
Cook 10 minutes per side. To serve, heat oil in a small saucepan over medium heat. Pour about 2/3 cup mushroom mixture over chicken; top with bread and serve immediately.