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1
Preheat the oven to 400 degrees Fahrenheit
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2
Toss the cleaned, quartered potatoes with 1/3 cup of the olive oil, or more as needed
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3
Sprinkle salt, pepper, and thyme over potatoes and toss again
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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
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5
While the potatoes are cooking, prepare the aioli:
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6
Whisk the garlic, egg yolks, 1/8 teaspoon salt, and the white pepper together until light and smooth
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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
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8
Gradually whisk in the lemon juice and water
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9
Taste the aioli and adjust the seasonings
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10
Stir the basil into the aioli
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11
Refrigerate the aioli
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12
Increase the oven temperature to 500 degrees Fahrenheit
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13
Clean the mushroom caps
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14
Brush a baking sheet with 2 Tablespoons olive oil, place the mushroom caps on it, and brush them with 2 Tablespoons olive oil
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15
Roast the mushroom caps for 6 minutes
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16
Remove the mushrooms from the oven, and quickly close the door to retain the heat
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17
Using tongs, flip the mushrooms over, and sprinkle another 2 Tablespoons olive oil on them
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18
Roast the mushrooms another 6 minutes
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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
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20
Toss the spinach lightly with the vinaigrette
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21
Cut the mushrooms into 1-inch pieces
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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
