Marinate lamb gizzards with salt, black pepper and abundant white truffle oil for at least 15 minutes.
Remove everything well and let it rest.
We will rehydrate the mushrooms by boiling them in water for one minute. Once hydrated again, we will chop and sauté with a clove of finely chopped garlic, salt, butter and, optionally, chopped parsley.
We knead the lamb crusts in panko, and fry in plenty of oil and very hot. When they are golden brown, we take them to a tray with absorbent paper and, once removed the excess oil, we add them to the mushrooms.
We sauté everything together a few minutes, so that the gizzards finish to be done.