1 c. orzo (sm. rice shaped pasta)
1 tbsp. soft butter
1 c. finely chopped onion
1 tbsp. olive oil
1 1/2 lbs. sweet Italian sausages (8 or 9)
1 c. (1/4 lb.) finely chopped mushrooms
2 lg. eggs
1 c. heavy cream
1/2 c. finely chopped parsley
1/2 c. grated Parmesan
Salt, pepper

Preheat oven to 350 degrees. Butter 10 x 1 1/2 inch metal pie tin. Cook the orzo in well-salted boiling water al dente stage, drain and measure; will need 3 cups. Mix pasta in large bowl with butter and set aside.

In large skillet, slowly cook onion in olive oil until it starts to turn golden.

Remove casing from sausage and add to pan, breaking it up into very small pieces with a spoon and stirring until it starts to brown. Add mushrooms and continue to cook, stirring until sausage is done. Remove mixture with a slotted spoon (leave any liquid in pan) to the orzo and mix together.

Beat eggs lightly, whisk in cream and add to the meat and orzo, blending well. Stir in parsley and 1/4 cup of Parmesan and add salt and pepper to taste.

Transfer to pie tin, smooth the top, sprinkle remaining 1/4 cup of Parmesan evenly over all and bake on middle level of oven for about 25 minutes until bubbly and browned.

Let pie rest for 5 minutes or so out of the oven, then cut in 8 wedges and serve with a salad of cucumbers and tomatoes and a hearty red wine. This is very creamy and rich, it is both restrained and satisfying. 8 servings.