12 ounces fresh white mushrooms
4 ounces shiitake mushrooms*
5 medium-size sweet potatoes (about 2 pounds)
2 medium onions (about 8 ounces)
12 large cloves garlic
1/4 cup olive oil, divided
1 tablespoon chopped fresh rosemary
OR
1 1/2 teaspoons crushed dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
Servings: 6
Preheat oven to 425º F. Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1-inch wedges. Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)
Notes: *Fresh white mushrooms may be substituted.
4 ounces shiitake mushrooms*
5 medium-size sweet potatoes (about 2 pounds)
2 medium onions (about 8 ounces)
12 large cloves garlic
1/4 cup olive oil, divided
1 tablespoon chopped fresh rosemary
OR
1 1/2 teaspoons crushed dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
Servings: 6
Preheat oven to 425º F. Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1-inch wedges. Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)
Notes: *Fresh white mushrooms may be substituted.
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