Ingredients
1/3 cup olive oil, divided 1 pound sliced fresh shiitake mushrooms1 pound sliced baby portobello mushrooms2 large onions, chopped2 garlic cloves, minced1 teaspoon minced fresh rosemary, plus more for topping1 bottle (12 ounces) porter or stout beer1-1/2 cups mushroom broth or vegetable broth, divided2 bay leaves1 tablespoon balsamic vinegar2 tablespoons reduced-sodium soy sauce1/4 cup cornstarch3 to 4 small sweet potatoes, peeled and thinly sliced3/4 teaspoon coarsely ground pepper1/2 teaspoon salt
Preparation
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.
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.
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.
