Mushroom And Sausage Pie
A savory mushroom and sausage pie featuring a flaky crust, rich flavors, and a creamy filling, perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Crumble the sausage in a large skillet and cook over high heat, stirring frequently.
- Add the cleaned mushrooms and cook until lightly browned and all liquid has evaporated. Drain excess grease.
- Stir in the minced parsley.
- In a bowl, beat the eggs with the half and half and grated Parmesan cheese.
- Blend the egg mixture into the mushroom and sausage mixture, adding salt to taste.
- Pour the mixture into the unbaked pastry shell.
- Arrange the mushrooms so that any stems are turned down in the liquid.
- Bake in a preheated 400°F oven for 25 to 30 minutes, until the crust is well browned and the filling is set.
- Let stand for about 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider using Italian sausage instead of plain pork sausage. If fresh mushrooms are unavailable, you can substitute with canned mushrooms, but be sure to drain them well. To enhance the dish's texture, try adding a handful of sautéed onions or bell peppers. This Mushroom And Sausage Pie can also be made with a gluten-free pastry shell for a variation.
Serving Suggestions
This savory pie is excellent on its own but pairs beautifully with a fresh side salad, such as a Layered Salad(In Clear Bowl) for a nice contrast. A dollop of sour cream or a sprinkle of extra parsley on top can add a delightful touch. Serve it warm for the best experience.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and bake for about 15-20 minutes, or until heated through. Avoid microwaving as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom And Sausage Pie contains roughly 831 calories, with 32g protein, 148g carbohydrates, and 17g fat. It is an excellent source of iron (142% of the Daily Value), potassium (78% of the Daily Value), and vitamin C (69% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1995mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this pie?
Yes, you can substitute the pork sausage with chicken or turkey sausage for a lighter option. Ground beef or even a plant-based sausage can also work well, just adjust the cooking time as necessary.
How can I make this recipe ahead of time?
To prepare this pie in advance, you can assemble the filling and place it in the pastry shell, then cover and refrigerate it for up to 24 hours before baking. Just be sure to allow extra time in the oven if baking from cold.
Can I freeze the Mushroom And Sausage Pie?
Absolutely! After baking, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, bake from frozen at 375°F for about 45-60 minutes, or until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).