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Mushroom and Potato Salad with Toasted Garlic

Mushroom and Potato Salad with Toasted Garlic Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 491kcal (25%)
Total Fat 35g (54%)
Saturated Fat 5g (24%)
Cholesterol 0mg (0%)
Total Carbohydrate 38g
Dietary Fiber 7g
Sugars 4g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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