Mushroom And Sweet Potato Potpie Recipe

Name: Mushroom And Sweet Potato Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0. 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
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
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.
4
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.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup olive oil, divided, 1 pound sliced fresh shiitake mushrooms, 1 pound sliced baby portobello mushrooms, 2 large onions, chopped, and more.

Yes, Mushroom And Sweet Potato Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom And Sweet Potato Potpie

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