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1
Preheat the oven to 400F.
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2
Place the mushrooms in a large bowl.
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3
Season them generously with salt and pepper and drizzle with 2 tablespoons olive oil.
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4
Toss until the mushrooms are lightly coated with oil.
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5
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.
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6
Place the potatoes in a large saucepan of cold water.
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7
Add 1/2 teaspoon of salt and bring to a boil.
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8
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.
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9
Drain and let stand just until cool enough to handle.
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10
Cut the mushroom caps into quarters and place in a large bowl.
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11
Add the spinach and radishes.
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12
Combine 6 tablespoons of the remaining oil, vinegar, mirin, soy sauce, and parsley in a small jar with a tight-fitting lid.
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13
Shake vigorously to mix and pour over the spinach mixture.
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14
Toss well, cut the potatoes into 1/2-inch dice, add to the bowl, and toss well.
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15
Cool to room temperature.
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16
Heat the remaining 2 tablespoons olive oil in a very small skillet or saucepan over low heat.
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17
Add the garlic and cook, shaking the skillet occasionally, until the garlic is golden brown, about 2 minutes.
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18
Spoon the garlic and oil over the salad.
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19
To serve, place the sesame seeds and peppercorns in a peppermill and grind a generous amount over the salad.
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20
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.
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21
Toss the salad lightly and serve.
