← Back to Search Results
roasting American
 Mushroom and Potato Salad with Toasted Garlic

Photo by: Joseph DeLeo
Comments: 1
 

Recipe

Radishes, fresh spinach, and cremini turn potato salad into a dressy affair. This recipe comes from Etienne Merle, a chef/restaurateur we’ve befriended for his Santa Claus-like twinkle and his enthusiasm for all things food-related. The salad can be made in advance and its components combined just before serving.

Yield: Serves 4

Ingredients

  • 1 pound cremini or button mushrooms, cleaned and stems cut flush with the caps
  • Sea or kosher salt and freshly ground black pepper
  • 10 tablespoons olive oil
  • 1½ pounds large (about 4) red-skinned potatoes
  • 1 bunch (1 pound) spinach, tough stems removed, rinsed thoroughly, dried, and cut into ½-inch strips
  • 8 medium red radishes, trimmed and sliced very thin
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mirin
  • 1 tablespoon  Mushroom Soy Sauce  or good-quality brewed soy sauce

  • 1 bunch fresh flat-leaf parsley, leaves only, washed, dried, and coarsely chopped
  • 3 large cloves garlic, thinly sliced
  • ½ teaspoon sesame seeds
  • ¼ teaspoon green or pink peppercorns

Directions

1. Preheat the oven to 400°F.

2. Place the mushrooms in a large bowl. Season them generously with salt and pepper and drizzle with 2 tablespoons olive oil. Toss until the mushrooms are lightly coated with oil. Arrange the mushrooms, stem side down, on a baking sheet and roast until deep golden brown and tender, about 15 minutes, remove and cool the mushrooms.

3. Place the potatoes in a large saucepan of cold water. Add ½ teaspoon of salt and bring to a boil. Cover, reduce the heat, and cook until the potatoes are tender but still firm when tested with a paring knife, about 30 minutes, depending upon their size. Drain and let stand just until cool enough to handle.

4. Cut the mushroom caps into quarters and place in a large bowl. Add the spinach and radishes. Combine 6 tablespoons of the remaining oil, vinegar, mirin, soy sauce, and parsley in a small jar with a tight-fitting lid. Shake vigorously to mix and pour over the spinach mixture. Toss well, cut the potatoes into ½-inch dice, add to the bowl, and toss well. Cool to room temperature.

5. Heat the remaining 2 tablespoons olive oil in a very small skillet or saucepan over low heat. Add the garlic and cook, shaking the skillet occasionally, until the garlic is golden brown, about 2 minutes. Spoon the garlic and oil over the salad.

6. To serve, place the sesame seeds and peppercorns in a peppermill and grind a generous amount over the salad. Or place the sesame seeds and peppercorns on a flat surface and crush them lightly with the bottom of a small, heavy saucepan, then sprinkle the mixture over the salad. Toss the salad lightly and serve.


© 2000 Amy Farges

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving. Nutritional information does not include Mushroom Soy Sauce. For nutritional information on Mushroom Soy Sauce, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

491kcal (25%)
387mg (16%)
38g
7g
35g (54%)
0g
5g (24%)
25g
4g
0mg (0%)
4g
10g
127mg
1657mg
462mcg RAE (15%)
81mg (136%)
140mg (14%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Christina Dove Kenney

    12.21.12 Flag comment

    Can this be served cold (for a potluck)?
    Thank you for this recipe - I hope I do it justice. Christina

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
good-to-the-grain Good to the Grain
by Kim Boyce
new-american-table New American Table
by Marcus Samuelsson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
mom-a-licious Mom-a-Licious
by Domenica Catelli
lidias-italy Lidia's Italy
by Lidia Bastianich
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?