1 (8 ounce) can sliced mushrooms, drained
1/4 cup chopped onion
8 ounces bacon, diced
2 tablespoons butter
2 tablespoons prepared horseradish
2 teaspoons dry mustard
2 teaspoons honey
In the 15-inch skillet, saute mushrooms and onion with bacon. Add butter and bacon grease; cover. Cook for 30 minutes, stirring frequently.
Add butter and bacon grease to skillet and stir to melt slightly and make crispy. Stir together bread crumbs, mustard, honey, horseradish, and pancake seasoning until spreadable. Spoon mixture into pie shell. Place bacon in reparated skillet. Spoon horseradish sauce over top. Cover and refrigerate for 8 hours.