Mushroom and Sweet Potato Potpie
March brings uncertain weather, often teasing a bit of spring only to turn around and be cold again. This recipe is perfect for those cold snaps, a warm, comforting dinner that the whole family will love.
Photo and recipe originally published as Mushroom and Sweet Potato Potpie by Taste of Home.
Visit their site for more photos and details on preparation for this recipe.
Mushroom and Sweet Potato Potpie
prep time: 45 min
cook time: 30 min
Ingredients
1/3 cup olive oil, divided
1 lb sliced fresh shiitake mushrooms
1 lb sliced baby portobello mushrooms
2 large onions, chopped
2 garlic cloves, minced
1 tsp 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 tbsp reduced-sodium soy sauce
1/4 cup cornstarch
3 to 4 small, sweet potatoes, peeled and thinly sliced
3/4 tsp coarsely ground pepper
1/2 tsp salt
Preparation
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.
In the 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.
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.
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.
Notes
Instead of beer, you could use dry red wine, marsala, or additional mushroom broth.
We're not sticklers for specific types of mushrooms. Go ahead and experiment with whatever mushrooms you have; just be sure to saute them until they turn a rich golden brown. This really adds a lot of flavors.
Like this recipe?
We publish new seasonal recipes highlighting local, seasonal ingredients each week to help you make the most of our delicious local produce.
or click one of the tags below to find a recipe with your favorite ingredient!
