Name: Mushroom and Sweet Potato Potpie
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 1/3 cup olive oil, divided -; 1 pound sliced fresh shiitake mushrooms -; 1 pound sliced baby portobello mushrooms -; 2 large onions, chopped -; 2 garlic cloves, minced -; 1 teaspoon minced fresh rosemary, plus more for topping -; 1 bottle (12 ounces) porter or stout beer -; 1-1/2 cups mushroom broth or vegetable broth, divided -; 2 bay leaves -; 1 tablespoon balsamic vinegar -; 2 tablespoons reduced-sodium soy sauce -; 1/4 cup cornstarch -; 3 to 4 small sweet potatoes, peeled and thinly sliced -; 3/4 teaspoon coarsely ground pepper -; 1/2 teaspoon salt -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom and Sweet Potato Potpie

1. 1/3 cup olive oil, divided -

2. 1 pound sliced fresh shiitake mushrooms -

3. 1 pound sliced baby portobello mushrooms -

4. 2 large onions, chopped -

5. 2 garlic cloves, minced -

6. 1 teaspoon minced fresh rosemary, plus more for topping -

7. 1 bottle (12 ounces) porter or stout beer -

8. 1-1/2 cups mushroom broth or vegetable broth, divided -

9. 2 bay leaves -

10. 1 tablespoon balsamic vinegar -

11. 2 tablespoons reduced-sodium soy sauce -

12. 1/4 cup cornstarch -

13. 3 to 4 small sweet potatoes, peeled and thinly sliced -

14. 3/4 teaspoon coarsely ground pepper -

15. 1/2 teaspoon salt -

How to cook deliciously - Mushroom and Sweet Potato Potpie

1. Stage

Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms.

2. Stage

In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.

3. Stage

Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet.

4. Stage

Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.