A hearty winter side dish that really fills you up. Pairs well with a simple chicken or fish.
Roasted Mushrooms with Winter Vegetables
Servings
6 Servings
Ingredients
- 2 oz fresh white button mushrooms sliced
- 4 oz Shiitake mushrooms
- 5 about 2 pounds Sweet potatoes, medium-sized
- 2 about 8 ounces Onions, medium
- 2 cloves garlic
- 1 tbs or 1-1/2 tsp crushed dried rosemary/chopped fresh rosemary
- Salt
- 1/2 tsp black pepper ground
Instructions
- 1 Preheat oven to 425 degrees. Trim white mushrooms. Remove and discard shiitake stems.2 Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1/2 inch wedges.3 Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper.4 Add mushrooms, sweet potatoes, onions and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer.5 Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)
- Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com
appears to be missing, but you can use olive oil or canola, and I would try 2-3 tablespoons oil
One the recipe for Roasted Mushrooms with Winter Vegetables how much oil should be used and shiuld this be olive oil?
What oil and how much? I can figure it out–prob a couple tablespoons olive oil, but would be good to see it in the ingredient list. thx!