12 ounces fresh white mushrooms
4 ounces shiitake mushrooms (fresh white mushrooms may be substituted)
5 sweet potatoes
2 onions
12 large cloves garlic
1/4 cup olive oil
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 425°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 1/2-inch wedges. Cut garlic cloves in half.

In large bowl, combine oil, rosemary, salt and pepper; toss in mushrooms, sweet potatoes, onions and garlic.