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Roasted Mushrooms with Winter Vegetables


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Roasted Mushrooms with Winter Vegetables


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Roasted Mushrooms with Winter Vegetables

A hearty winter side dish that really fills you up. Pairs well with a simple chicken or fish.


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min




  • 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


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


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3 Responses to Roasted Mushrooms with Winter Vegetables

  1. avatar says: ellen

    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!

  2. One the recipe for Roasted Mushrooms with Winter Vegetables how much oil should be used and shiuld this be olive oil?

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