Ingredient

• 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

Direction

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. Place on a rimmed baking sheet.
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.