9" unbaked pastry shell
1 lb. bulk sausage
1/4 tsp. salt
1 lb. sm. whole mushrooms
1/2 c. minced parsley
2 eggs
1 c. evaporated milk (or light cream)
1/2 c. Parmesan cheese (grated)

Crumble sausage in large skillet; add mushrooms. Cook over high heat about 15 minutes, stirring frequently until meat and mushrooms are lightly browned and all liquid from mushrooms has evaporated. Drain off grease. Add parsley to the mushroom mixture.

Beat eggs with cream and cheese. Blend in mushroom mixture. Stir in salt. Pour mixture into pastry shell, arranging mushroom stem side down. Bake at 400 degrees for 25-30 minutes or until crust is well browned and filling is set. Let pie stand about 10 minutes before cutting.