Makes 6 servings
12 ounces fresh white mushrooms, cleaned
4 ounces shiitake mushrooms, cleaned
5 medium sweet potatoes, peeled (about 2 pounds)
2 medium onions (about 8 ounces)
12 cloves fresh garlic, peeled
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
Trim white mushrooms. Remove and discard shiitake stems.
Cut peeled 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 in a preheated 425 degree F oven, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)
Serve vegetables with sliced turkey.