Preheat oven to 350°F (175°C).

Wash and slice the cultivated and wild mushrooms into 1/4-inch lengthwise slices.

Mince the shallots.

Mince the fresh parsley.

Melt the butter in a large skillet over medium heat.

Saute the shallots in the butter for about 2 minutes until clear but not brown.

Add the mushrooms to the skillet and saute for an additional 10 minutes, until softened.

Pour in the port wine and stir until the wine is almost completely reduced.

Season with salt and pepper to taste.

Stir in the minced fresh parsley.

In a separate bowl, whisk together the eggs and heavy cream until well blended.

Spread the mushroom mixture evenly in the pre-made pie shell.

Sprinkle the shredded Emmenthaler cheese over the mushroom mixture.

Pour the egg and cream mixture over the cheese and mushrooms.

Bake in the preheated oven for 30 to 35 minutes, or until the custard is set and the top is golden brown.

Let cool slightly before serving.