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Mushroom and Sweet Potato Potpie

4.5 | 0 Reviews
Total Time:Prep: 45 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Iben Ravn, Copenhagen, AA (Zip 340xx)

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2023

The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark


Test Kitchen tips
  • Instead of beer, you could use dry red wine, marsala or additional more 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 flavor.
    • TEST KITCHEN APPROVED

    Mushroom and Sweet Potato Potpie

    0 | 6 Reviews Add your review
    Yield:8 servings
    Prep:45 min
    Cook:30 min
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    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
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    Directions

    1. 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. 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. Place on a rimmed baking sheet.
    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.

    Nutrition Facts

    1 serving: 211 calories, 10g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 26g carbohydrate (10g sugars, 4g fiber), 5g protein.
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