Mushroom & Sweet Potato Potpie
The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. I tried numerous versions when I got home and I think I’ve come pretty close! —Iben Ravn, Copenhagen, Denmark
Prep: 15 min.
• Cook: 1 hour Makes: 8 servings
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 oz.) porter
or stout beer
11/2 cups mushroom broth, divided 2 bay leaves
1 Tbsp. 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
1. Preheat oven to 400°. In a Dutch oven, heat 1 Tbsp. oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes. Remove with slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms.
2. In the same pan, heat 1 Tbsp. oil over medium heat. Add onions; cook and stir until tender, 8-10 minutes. Add garlic and 1 tsp. rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and the sauteed mushrooms. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes.
3. In a small bowl, mix the 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 the mushroom mixture to eight 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 covers and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
1 serving: 211 cal., 10g fat (1g sat. fat), 0 chol., 407mg sod., 26g carb. (10g sugars, 4g fiber), 5g pro.
Test Kitchen tips:
If you can’t find mushroom broth, substitute beef or vegetable broth. We’re not sticklers for specific types of mushrooms—use whatever kind you have. Just be sure to saute them until they turn a rich golden brown.