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Title: Sheet-Pan Sausages & Mushrooms w/Arugula & Croutons
Categories: Pork, Mushrooms, Greens, Breads, Vegetabkes
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 pcs of
- crusty bread
2 c Arugula
1/2 c Coarse chopped fresh parsley
- leaves
Fine grated Parmesan; to
- serve

Set the oven @ 450ºF/232ºC.

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.

RECIPE FROM: https://cooking.nytimes.com

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