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   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
        
     Uncle Dirty Dave's Archives   
       
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