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Mushroom And Sausage Pie Recipe
|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|
Serving size: Complete recipe
Calories 2648 Calories from Fat 1678
% Daily Value*
Total Fat 188 g288.7%
Saturated Fat 72.5 g362.3%
Trans Fat 0 g
Cholesterol 778.3 mg
Sodium 4448.6 mg185.4%
Total Carbohydrates 142 g47.3%
Dietary Fiber 17.9 g71.5%
Sugars 16.6 g
Protein 111 g221.1%
Vitamin A 94.5% Vitamin C 106.1%
Calcium 117.5% Iron 90.8%
*Based on a 2000 Calorie diet
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.