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1
Poke the sausages all over with a fork.
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2
Divide 1/4 cup olive oil between two large, heavy skillets and heat them over medium heat.
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3
Divide the sausages between the skillets and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minutes.
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4
About halfway through browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet.
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5
Transfer the browned sausages and garlic to a 13 x 9inch baking dish, leaving the fat behind.
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6
While the sausages are browning, prepare the mushrooms.
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7
Trim the stems from the shiitakes, if using.
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8
Trim the stems from the white and cremini mushrooms if you like.
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9
Cut any mushrooms with caps larger than 2 inches in half; leave smaller mushrooms whole.
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10
Preheat the oven to 400 F. Scatter the onions and cherry peppers over the fat in one of the skillets, and the mushrooms over the fat in the other.
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11
Cook the onions, stirring often, until browned and wilted but still quite crunchy, about 8 minutes.
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12
Cook the mushrooms until they have absorbed the fat in the skillet and have begun to brown, about 6 minutes.
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13
Slide the mushrooms into the baking dish.
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14
Spoon the onions into the baking dish, leaving behind some of the fat in the skillet.
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15
(If there is not enough fat left to coat the bottom of the skillet, pour in enough olive oil to do so.)
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16
Add the peppers to the skillet and cook, tossing frequently, just until wilted but still quite crunchy, about 6 minutes.
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17
Slide the peppers into the baking dish, toss all the ingredients together well, and place in the oven.
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18
Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 25 minutes.
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19
Serve hot.
