Mushroom and Sausage Pie

Here is another great recipe from Willard in Louisiana.
It is cold here in Tennessee and windy too.

This would be a great indoor dish for days like today.

Enjoy.
Macdaddy



*Mushroom and Sausage Pie

Book: Louisiana
Chapter: One Dish-Misc

Serves: 6

1 frozen pie crust 9-inch unbaked pastry shell
1 pound pork sausages or bulk pork sausage
1 pound mushrooms small, whole fresh, cleaned
1/2 cup parsley minced fresh
2 eggs
1 cup half and half
1/2 cup Parmesan cheese grated
1/4 teaspoon salt


Crumble sausage in large skillet and 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.

Stir in parsley.

Beat eggs with half-and-half and Parmesan cheese; blend in mushroom mixture and salt.
Pour into unbaked pastry shell.

Arrange mushrooms so that any stems are turned down in liquid.

Bake in a preheated 400 F oven for 25 to 30 minutes or until crust is well browned and filling is set.

Let pie stand about 10 minutes before cutting.