Preheat the oven to 450 degrees F. Press pie crust
onto bottom and up sides of a 9-inch fluted tart pan
with removable bottom; trim edge, reserving trimmings. Prick the bottom of the crust with a fork. Bake 10 to 12 minutes or until golden brown. Cool. Reduce heat to 375 degrees F.
the butter in a large skillet over medium heat. Add mushrooms and season with salt to taste; cook 3 minutes or until tender, stirring occasionally.
Place the mushrooms, sausage
, cheese, 1/2 cup dried cranberries, parsley, eggs, and whipping cream in a large bowl; mix well. Pour into tart shell.
Optional: roll out reserved pie crust trimmings on a lightly floured surface. Use cookie
cutters to cut into decorative shapes; arrange over filling.
Bake 25 to 30 minutes or until a knife inserted in center comes out clean. Cut into 8 wedges and garnish
with green onions and remaining cranberries