MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Sausages & Mushrooms With Arugula & Croutons
Categories: Pork, Mushrooms, Greens, Breads, Vegetables
Yield: 4 Servings
1 lb Italian sausages
1 lb Mixed mushrooms; trimmed,
- quartered
5 tb Extra-virgin olive oil; more
- as needed
Salt & black pepper
3 tb Red wine vinegar; more as
- needed
1 cl Garlic; coarse chopped
4 c Torn, bite-size pieces of
- crusty bread
2 c Arugula
1/2 c Fresh parsley leaves;
- coarse chopped
Parmesan; fine grated,
- to serve
Set the oven @ 450 F/232 C.
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 tb 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 tb 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 ts of the dressing to the baking sheet. If the
bread seems dry, add more dressing, 1 ts 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.
Recipe FROM:
https://cooking.nytimes.com
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