Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Mushroom and Sweet Potato Potpie
Mushroom and Sweet Potato Potpie
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
About the Recipe
The last time I was in the U.S., I had an amazing mushroom and beer pot pie 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
Nutritional Info
Getting it done:
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.
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.
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
Getting it done:
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.
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.
About the Recipe
The last time I was in the U.S., I had an amazing mushroom and beer pot pie 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
Nutritional Info
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