Mushroom and Sweet Potato Potpie

Total Time Prep: 45min Bake: 30min Makes 8 servings

Ingredients:

1/3 cup olive oil, divided 1-1/2 cups mushroom broth or vegetable broth

1lbs sliced fresh shiitake mushrooms 2 bay leaves

1lbs sliced baby portobello mushrooms 1tsp balsamic vinegar

2 large onions (chopped) 2 tsp soy sauce

2 garlic cloves (minced) 1/4 cup cornstarch

1 tsp rosemary 3-4 small sweet potatoes (thinly sliced)

1 bottle (12oz) stout beer or a wine 3/4 tsp ground pepper

1/2 tsp salt

Now that you have all your ingredients, Let's get cooking!

Preheat the oven to 400°. In a pot, add 1 tablespoon of your oil over medium heat. Then add the mushrooms (can be the mushrooms of your choice and cook until done ( 8-10 minutes) Once finished; remove with a slotted spoon.
Repeat with 1 Tsp. oil and the portobello mushrooms (or again another kind of your choice).
In the same pot, in medium heat add 1tsp of your oil with your onions and cook for about 8-10mins. Don't forget to keep string.
Add your garlic along with 1tsp of rosemary. Stir in beer (or wine of your choice) 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.
Enjoy!