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