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Mushroom and Sweet Potato Potpie

From Statesboro Market2Go

<p>This rich &amp; elegant dish is vegetarian/vegan friendly. You can use whatever kinds of mushrooms that you prefer, this is just a suggestion. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 8

1/3 cup Olive oil (divided)
1 pound Fresh shiitake mushrooms (sliced)
1 pound Fresh baby portobello mushrooms (sliced)
OR other mushrooms of choice
2 large Onions, or several smaller ones (chopped)
2 cloves Garlic (minced)
1 teaspoon Fresh rosemary (minced), plus more for topping
12 ounces Stout beer
1 1/2 cups Vegetable or mushroom broth (divided)
2 Bay leaves
1 tablespoon Balsamic vinegar
2 tablespoons Soy sauce
1/4 cup Cornstarch
3 or 4 Sweet potatoes (peeled and thinly sliced)
3/4 teaspoon Pepper
1/2 teaspoon Salt

Step by Step Instructions
  1. Preheat oven to 400 degrees. Heat 1 tablespoon of oil in a Dutch oven over medium heat. Cook the shiitake mushrooms in batches for 8 to 10 minutes per batch, removing the prior batch each time. Repeat this process with another tablespoon of oil and the portobello mushrooms.
  2. After removing the last of the porobello batches, add another tablespoon of oil to the Dutch oven and cook the onions for 8 to 10 minutes. Add garlic and 1 teaspoon rosemary. After 30 seconds, stir in the beer, 1 cup of broth, the bay leaves, vinegar, soy sauce, and the sauteed mushrooms.
  3. Bring the mixture to a boil, then reduce to a simmer and let it cook uncovered for 10 minutes. In a separate bowl, stir the cornstarch and remaining broth together and add it to the mushroom mixture. Bring it back to a boil and stir constantly for a minute or two
  4. Once the mixture has thickened, remove the bay leaves and transfer mushroom mixture to 8 greased 8 ounce ramekins. Place the ramekins on a rimmed making sheet.
  5. Layer the sweet potatoes in a circular pattern on the top of each ramekin, then brush the potatoes with the remaining oil and sprinkle them with salt, pepper, and minced rosemary
  6. Bake covered for 20 to 25 minutes. Remove the cover and bake for 8 to 10 more minutes. Let stand for 5 minutes before serving.