Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

Name: Sheet-Pan Sausages and Mushrooms With Arugula and Croutons
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 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; 1/2 cup coarsely chopped fresh parsley leaves; Finely grated Parmesan, for serving

By Ali Slagle

Published Jan. 14, 2023

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons — Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Total Time: 40 minutes
Rating: 5(2,092)
Comments: Read comments

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 ½-inch-thick, then slice crosswise ½-inch thick, then tear little pieces from there.

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Ingredients

Yield:4 servings

1pound hot or sweet Italian sausages
1pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces if large)
5tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
3tablespoons red wine vinegar, plus more as needed
1garlic clove, coarsely chopped
4cups torn, bite-size pieces of crusty bread (6 to 8 ounces)
2cups arugula
½cup coarsely chopped fresh parsley leaves
Finely grated Parmesan, for serving

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.
Step 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.

Ratings

5 out of 5

2,092 user ratings

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Comments

Nicole4 years ago

This recipe was a total home run! It couldn’t be easier to make and it got rave reviews from my friends. The key is getting really good, crusty bread. I used a fresh baguette and it was perfect. I also added 2 small shallots to the mushrooms for added flavor. Don’t skip the cheese at the end! Easily one of the top five recipes I’ve made in 2020. Highly recommend!

Sonia4 years ago

This was really easy and delicious for a quick meal. I did change out the croutons for potatoes to give it some heft and mostly because I am unable to eat gluten.

Jeanie Caggiano4 years ago

Amazing recipe. Made just as written, and it was FABULOUS. Double it and have leftovers for the next day; just reheat the croutons in the toaster oven.

lucy p1 month ago

This recipe is both sexy and cozy. Dress it up, dress it down, everyone will fall in love with you when you make this. So easy and unbelievably delicious.

Jennifer1 month ago

A much more interesting way to serve sausages. I used plain thin pork sausages and two kinds of mushrooms. Don’t add salt to sausages, just a little to the uncooked mushrooms. Finished result looked good and all my family enjoyed it. Mushrooms are really tasty cooked this way. Added cooked sausages to top of dish at the end. Quite an easy dish to prepare and visually appealing.

Leia C.3 months ago

This is such a simple dinner to put together and it's delicious. It's easy to scale up if you're feeding more than 4, and the vinaigrette can also be modified depending on what you have. I like to add a little Dijon mustard at the end to dress the salad. Even my picky eaters like this one.

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