Mushroom And Sausage Pie

• 1 (9-inch) unbaked pastry shell
• 1 lb. bulk pork sausage (medium spiced)
• 1 lb. small whole fresh mushrooms, cleaned
• 1/2 c. fresh minced parsley
• 2 eggs
• 1 c. half and half
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt

1. Crumble sausage in large skillet.
2. Add mushrooms; cook over high heat, stirring frequently, until mushrooms and meat are lightly browned and all liquid from mushrooms has evaporated. Drain off any excess grease.
3. Stir in parsley.
4. Beat eggs with half and half and Parmesan cheese.
5. Blend in mushroom mixture and salt. Pour into unbaked pastry shell.
6. Arrange mushrooms so that any stems are turned down in liquid.
7. Bake in a preheated 400u0b0 oven for 25 to 30 minutes, or until crust is well browned and filling is set.
8. Let stand about 10 minutes before serving.

pastry shell, pork sausage, fresh mushrooms, parsley, eggs, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681924 (may not work)