Recipe courtesy of the Mushroom Council and mushroominfo.com

Serves: 6

Ingredients:
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12 ounces fresh white mushrooms
4 ounces shiitake mushrooms
5 (about 2 pounds) medium-sized sweet potatoes
2 (about 8 ounces) medium onions
2 large cloves garlic
1/4 cup olive oil, divided
1 tbs. or 1-1/2 tsp. crushed dried rosemary chopped fresh rosemary
1 tsp. salt
1/2 tsp. ground black pepper

Instructions:
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Preheat oven to 425 degrees. 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 1/2 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.)