Mikey's Sausage and Mushroom Delight

Mikey's Sausage and Mushroom Delight

My husband invented this dish while I was away on one of my visits to see my family.  I added a couple things to it, but my hubby definitely gets credit for this one.  It's so very easy to make, and I love making this one when I'm tired and not really in the mood to do a lot of chopping.  

1 package ground sweet italian sausage

1-2 bunches green onions, chopped

1 large package of white button mushrooms, sliced

1 32 oz. container of Creamy Portabella Mushroom Soup

2 eggs

1. Brown sausage in a wok or large, deeper skillet

2. Add sliced mushrooms and saute until tender

3. Add container of soup and green onions

4. Bring to a boil

5. While stirring the mixture, add eggs and stir until eggs are cooked and thread-like (should look similar to eggs in egg drop soup)

6. Serve over white rice or egg noodles (top w/ more fresh green onions or parsley)