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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.
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.
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.
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
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.
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.
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!
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
elaine
Added red bell pepper, Okinawa sweet potatoes and murasaki sweet potatoes to mushrooms and sausages. Only had cranberry walnut bread but it made for delicious croutons. Added twice as much arugula and could have used more. Delicious and flexible recipe. Will be a go to!
Robert Ehnat
Made this with the addition of a shallot as another suggested and the end product was terrific! I'll agree that the quality of the ingredients is critical, especially the bread. The less one skimps on the the higher the return.
The best 'snag' meal I've ever had!
I added potatoes, and increased all seasoning/dressing (as advised by other commenters!) ('Snag' being Australian slang that I recently learnt from my partner, and find bizarrely hilarious)
Terese
Fabulous. I added shish*to peppers (slicked with a little of the dressing) about half way through the cooking time.
Kari McKim
I used sourdough bread. I think it gave the dish a small, extra kick. Excellent recipe.
cw
10/10!!!
sausage sheet pan
I made this tonight and we liked it!I used turkey Italian sausage and it did not have much fat. Glad I had the dressing to help with the bread seasoning! I lined my sheet pan with wide aluminum foil. The mushroom, etc wanted to stick to the foil. I think I would chop the arugula a bit before serving the next time. I did add a red pepper and roasted it with the mushrooms and sausage, this was a good addition!
Steve
This got rave reviews in our house. The bread is the star of the dish, imo. Made as written, except for the addition of shallots. Now I'm ready to try this with chicken, as per the dish that inspired this recipe.
Lucy
Incredible. I doubled the dressing which really brightened this up. I'm going to make this as often as I make Ali Slagle's brussel sprouts + gnocchi recipe. It's so easy, hits all the big flavors, and is SO tasty!
Namesullycyn
I made this last night, using impossible hot Italian sausages, for a heart Italian meal. We loved it!! As others have said, so flavorful and easy! Next time, I think I might deglaze the pan a bit with some red wine or rose for extra juices. I tore up a baguette for the croutons. Yum!
Anna
Very good. Added shallots. Will make again.
EA Stewart
Made this last night for dinner and my husband & I devoured it. I used pre-cooked Italian chicken sausages w/ a combo of baby bella & shiitake mushrooms to speed up the cooking time. And I made it with gluten-free bread. I also cut back a little in the amount of olive oil. So easy & delicious!
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