Mushroom And Sausage Pie
|Bulk pork sausage||1⁄2 Pound|
|Small whole mushrooms||1 1⁄2 Pound|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Half and half||1 Cup (16 tbs) (Light Cream)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
|Unbaked 10 inch pastry shell||1|
Crumble sausage in a wide frying pan and add mushrooms.
Cook over high heat, stirring frequently, until mushrooms and meat are lightly browned and all liquid from mushrooms has evaporated, about 15 minutes.
Remove about 3 tablespoons of the sausage drippings from pan and discard.
Mix parsley with mushroom mixture, return to heat and cook for 2 or 3 minutes.
Beat eggs with half-and-half and cheese, blend in the mushroom mixture, and add salt to taste; pour into pastry shell.
Arrange mushrooms so that any stems showing are turned down into the liquid, and push the mushrooms down so pie is evenly filled.
Bake on lowest rack in a 400° oven for 20 to 25 minutes, or until crust is well browned.
Let the pie stand about 10 minutes before cutting.