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Mushroom and Sweet Potato Potpie
From Statesboro Market2Go
<p>This rich & 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: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
Step by Step Instructions
- 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.
- 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.
- 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
- 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.
- 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
- 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.
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