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    You are in: Home / Recipes / Salad of Roasted Potatoes and Mushrooms on Spinach W/basil Aioli Recipe
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    Salad of Roasted Potatoes and Mushrooms on Spinach W/basil Aioli

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    20 mins

    1 hr 5 mins

    Nose's Note:

    This is a salad in the style of Provence (Southern France, on the Mediterranean). Aioli is a garlic mayonnaise popular in that region, often served with vegetables and fish. Homemade mayonnaise includes raw egg yolk, which brings a small risk of salmonella contamination. You can now get pasteurized eggs in stores, or if you are very concerned, you can add the garlic, basil, lemon juice, and seasonings to commercial mayonnaise, though it won't be exactly the same.

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    Units: US | Metric


    1. 1
      Preheat the oven to 400 degrees Fahrenheit
    2. 2
      Toss the cleaned, quartered potatoes with 1/3 cup of the olive oil, or more as needed
    3. 3
      Sprinkle salt, pepper, and thyme over potatoes and toss again
    4. 4
      Put the potatoes into a roasting dish and put into the oven for 45-55 minutes, until cooked through and lightly browned; set aside
    5. 5
      While the potatoes are cooking, prepare the aioli:
    6. 6
      Whisk the garlic, egg yolks, 1/8 teaspoon salt, and the white pepper together until light and smooth
    7. 7
      Whisk in 1 cup olive oil, at first a drop at a time, until the mixture thickens and stiffens, then a bit at a time, making sure it is well combined after each addition
    8. 8
      Gradually whisk in the lemon juice and water
    9. 9
      Taste the aioli and adjust the seasonings
    10. 10
      Stir the basil into the aioli
    11. 11
      Refrigerate the aioli
    12. 12
      Increase the oven temperature to 500 degrees Fahrenheit
    13. 13
      Clean the mushroom caps
    14. 14
      Brush a baking sheet with 2 Tablespoons olive oil, place the mushroom caps on it, and brush them with 2 Tablespoons olive oil
    15. 15
      Roast the mushroom caps for 6 minutes
    16. 16
      Remove the mushrooms from the oven, and quickly close the door to retain the heat
    17. 17
      Using tongs, flip the mushrooms over, and sprinkle another 2 Tablespoons olive oil on them
    18. 18
      Roast the mushrooms another 6 minutes
    19. 19
      Make a vinaigrette of 1/2 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon salt, and 1/8 teaspoon fresh ground black pepper
    20. 20
      Toss the spinach lightly with the vinaigrette
    21. 21
      Cut the mushrooms into 1-inch pieces
    22. 22
      To serve: Place 1 cup spinach on each plate, add 1 cup roasted potatoes and 1/6 of the mushrooms, and garnish with 1 Tablespoon of the aioli on top

    Ratings & Reviews:

    • on September 01, 2009


      My family and I loved this. It was so tasty and simple. We have been trying to eat less meat, and this meal fit the bill. It was very filling and wasn't missing anything. I loved the aioli topping. So good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2005


      Too bad this recipe was overlooking for the contest because it is DELICIOUS! I loved the garlicky potato salad - this is definitely dinner-party-worthy. The instructions are long but it's all there - easy to follow and you can't go wrong. I hope more people try this wonderful dish. Good recipe, Nose. I hope you submit more like this for RSC 7.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Salad of Roasted Potatoes and Mushrooms on Spinach W/basil Aioli

    Serving Size: 1 (343 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 795.8
    Calories from Fat 663
    Total Fat 73.7 g
    Saturated Fat 10.5 g
    Cholesterol 62.9 mg
    Sodium 234.3 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 5.0 g
    Sugars 2.4 g
    Protein 6.3 g

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