Sheet-Pan Sausages and Mushrooms With Arugula and Croutons
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
Advertisement
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
Nutritional analysis per serving (4 servings)
508 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 27 grams protein; 914 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Nicole
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!
Sonia
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 Caggiano
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.
dsweeney126
Add a julienned red bell pepper to sausage and mushrooms for some color. Go a little on light side for bread, heavier on mushrooms and arugula. Double the vinaigrette. Rimmed baking sheet not high sided enough to make for easy stirring. Use higher sided roasting pan or split among two tinned baking sheets
Sam
This dinner was remarkably terrific. I had freezer burnt sausages, arugula that had gone to seed and balsamic vinegar. My baguette was day old. The only thing fresh were the steak cut mushrooms. This ragtag ensemble created a great dinner. This recipe must be over the top for one of the year's most liked dinners.
David Tanis tartine
I actually had some already steamed, quartered small Yukon Gold potatoes. I added them in with the first cooking with the sausage and mushrooms. They did add heft, but the arugula and toasted croutons were great textures, so both potatoes and croutons were good. I did remove the mushrooms before the sausages and potatoes were finished. This was easy, delicious and very satisfying.
lizzie
this is delicious! to help with veggie sausage's lack of drippings: i added a pint of cherry tomatoes and baked them from the beginning with the sausage and the mushrooms.
Steve Ernest
Yes, push the bread aside and mix in the sausage, toss the mushrooms and arugula in the dressing and sprinkle it across everything.
Liza
Next time we make this, I want to go “full Zuni” on the bread salad and add pine nuts and currants. I think those additions will plus up a delicious dish!
Diane
We had leftover mixed arugula and shredded radicchio from Melissa Clark’s NYT salad recipe, along with some of her delicious anchovy/mustard dressing from the same recipe. I decided to use those leftovers in this recipe. Extraordinary!
Jody
Have made this three times so far. First on a ski trip in Colorado at 9500 ft altitude in a typical VRBO kitchen (the kind where the dull knives pose more of a threat than skiing.) Second time, at sea level and by the recipe. Huge hit. Third time, doubled the dressing, tossed the croutons in olive oil and dressing in a bowl and let them sit before toasting. Home run! Delicious and easy!
Tracy
Delicious! I made sure to use pork sausage instead of turkey sausage, which I usually use, so there were plenty of drippings.
samantha
This wasn’t as amazing for me as it was for others based on the rave reviews. Pretty good but not restaurant worthy. Next time I would definitely double the mushrooms but not go as crazy with arugula, I think it detracts from the mushrooms (the original recipe suggest of 2 cups is about right). I added 2 shallots but would probably do 4 next time
Ellen
This was delicious! I would recommend doubling the recipe for 4 people and quadrupling the arugula. I used a mixture of cremini, button, and shitake. I also soaked some porcini mushrooms, chopped them up, and added them to the mix. Delicious but not enough food.
Mel
Weeknight Dinner Home Run! My son has been very picky lately and I wasn't sure if he was going to enjoy this one. Every bite was followed by a "this is my favorite" and "OMG!!" and "Can I have this tomorrow?" We hail from SF and a little Zuni Café in Texas was just what we needed. Thanks for helping me win dinner for once! *I subbed in chicken sausage for my husband but it's just not as juicy for the drippings! Still good though.
SB
This recipe yields a very delicious, different dinner. I made it per directions with the exception I added some very small chunks of Yukon Gold potatoes, red onion and red pepper. Doubled the dressing. I made small sausage balls because my butcher sells bulk Italian sausage. I used the timings in the recipe however I used my convection oven setting and it work perfectly. Very yummy outcome. Will definitely make again.
Monique
Subbed in potatoes for bread and it was delicious! I bet other root veggies would work too. Great weeknight recipe!
Patty S
Made as directed except I doubled the arugula. Excellent!
Karen
Do you think it would work to use frozen mushrooms in this recipe? I have a package in my freezer I'd love to use up...
elena
Brava; a super-easy restaurant that produces brilliant results. I added dijon mustard to the vinaigrette and spigarello to the greens.
Mee again
I realize I am well late to comment but this dish is wonderful! I made it with a splash of balsamic mixed in the red wine vinegar and with 2 slices of rye bread(including an ‘end’) cut into soldiers & then torn into chunks because it was all I had on hand. It was so delicious that my only complaint is that there is not more leftover this morning!
maxx
Double mushrooms Extra arugula Add shallots
Spen
Excellent and versatile - easy to add other veggies and toppings to. Made it with added roasted onion and topped with cherry tomatoes & feta.
Jody
Have made this three times so far. First on a ski trip in Colorado at 9500 ft altitude in a typical VRBO kitchen (the kind where the dull knives pose more of a threat than skiing.) Second time, at sea level and by the recipe. Huge hit. Third time, doubled the dressing, tossed the croutons in olive oil and dressing in a bowl and let them sit before toasting. Home run! Delicious and easy!
Jan
Brilliant! What I really like about this recipe is the restaurant-style taste with the ease of a 30 minutes every-day effort. And then - this is super scalable if you want to invite some friends over. Making several batches in a regular oven and it is easy to serve 8-10 people this as a course in an Italian menu.
Mark
Made this delicious dish as per recipe and it was a great meal. It will be a regular on my dinner rotation
Private notes are only visible to you.
Advertisement
