CHRS: CP437 2
MSGID: 1:18/200@fidonet 668c40f5
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
 
MMMMM

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