SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS
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 salad from 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 1/2-inch-thick, then slice crosswise 1/2-inch thick, then tear little pieces from there.
Provided by Ali Slagle
Categories dinner, easy, one pot, salads and dressings, sausages, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
- 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.
- 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.
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niladri somrat
[email protected]I'm not a big fan of arugula, but I really enjoyed this dish. The sausages and mushrooms were cooked to perfection.
Khotso Mokoena
[email protected]This recipe is a great way to use up leftover sausages and mushrooms.
Tamim Howlader
[email protected]I love the combination of flavors in this dish. The sausages, mushrooms, arugula, and croutons all work together perfectly.
Serena Vandayar
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also great for meal prepping.
Anwar Rikta
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Rachelle Lynne Summers
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sausages and mushrooms.
Idris Abubakar
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The sausages and arugula were cooked to perfection.
ndumie mabuza
[email protected]This dish is perfect for a party or potluck. It's easy to make ahead of time and it always gets rave reviews.
Samuele Bosi
[email protected]I'm always looking for new ways to cook sausages and mushrooms, and this recipe definitely fits the bill. It's easy to make and the results are delicious.
Jorden Seville
[email protected]I made this recipe for my vegetarian friend and she loved it! She said it was one of the best vegetarian dishes she's ever had.
Madar KHayr Qaba
[email protected]I'm not a big fan of arugula, so I substituted spinach instead. It worked really well and the dish was still very tasty.
Haley Bond
[email protected]This recipe is a great way to use up leftover sausages and mushrooms. It's also a great way to get your kids to eat their vegetables.
S Alfano
[email protected]I found that the recipe needed a bit more seasoning. I added some garlic and onion powder and it really improved the flavor.
Ewane Leonard
[email protected]The sausages and mushrooms were a bit dry for my taste, but the arugula and croutons were delicious.
fatie munks
[email protected]I love how simple this recipe is. It's perfect for a weeknight meal when I don't have a lot of time to cook.
MD Shahidul Islam
[email protected]I've made this recipe several times now and it's always a winner. It's easy to make and always turns out delicious.
Rashed popalzai
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the combination of flavors and textures.
Odo Michael
[email protected]This recipe was a hit with my family! The sausages and mushrooms were cooked to perfection, and the arugula and croutons added a nice touch of freshness and crunch.