Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

Sheet-Pan Sausages and Mushrooms with Arugula and Croutons is my kind of meal. It reminds me of the Chicken served at Zuni in San Francisco because of the use of the Croutons. I love Sausage what a great use of them! It was easy to make. 

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

New York Times

 

If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers’s roast chicken with bread saladfrom Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread ½-inch-thick, then slice crosswise ½-inch thick, then tear little pieces from there.

 

INGREDIENTS

Yield:4 servings

1       pound hot or sweet Italian sausages

1       pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces if large)

5       tablespoons extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

3       tablespoons red wine vinegar, plus more as needed

1       garlic clove, coarsely chopped

4       cups torn, bite-size pieces of crusty bread (6 to 8 ounces)

2       cups arugula

½      cup coarsely chopped fresh parsley leaves

Finely grated Parmesan, for serving

PREPARATION

 

1.    Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.

2.    Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.

3.    When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.

4.    Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.