Preheat oven to 400° F.
Line a large rimmed baking sheet with parchment paper
Reconstitute the dried mushrooms by soaking them in hot water for ½ hour to an hour.
Whisk ¼ c water from the reconstituting process, olive oil, and balsamic vinegar in a small bowl.
Prepare the sweet potatoes
Mix sweet potatoes, shallots, and 1 Tbsp zaatar in a large bowl.
Pour half of the broth mixture over and toss. Sprinkle with salt and pepper.
Spread sweet potato mixture on a baking sheet. Roast until the potatoes are tender, stirring occasionally, about 45-50 minutes.
Prepare the mushrooms
Mix mushrooms, 1 Tbsp zaatar in another bowl
Pour the other half of the broth mixture over and toss. Sprinkle with salt and pepper
In a saucepan, add the mushrooms, 2 heads roasted garlic (or 2 cloves, minced garlic), and 1 Tbsp olive oil. Saute 3-5 minutes until fragrant.
Add a splash or two of red wine and let reduce for 5 to 10 min
Combine and serve
Combine roasted sweet potatoes and sautéed mushrooms in a bowl.
Mix in parsley, dust with a sprinkle of parmesan cheese, and serve