Our Mushroom and Sweet Potato Pot Pies are a plant-based version of one of your family’s favorite comfort foods. The filling is a satisfying mushroom gravy that is flavored with leeks, shallots, garlic, fresh herbs, balsamic vinegar and tamari. Meanwhile, the ‘crust’ is made of sliced sweet potatoes, which bake up crispy and offer the perfect complement to the rich gravy. Served in individual ramekins, this dish is ideal for holidays and special occasions, such as Thanksgiving and Christmas, and also a nice Sunday dinner that will warm you up throughout the winter.
1 sweet potato, thinly sliced
5 cups mushrooms of choice (e.g. cremini, Portobello, shiitake), fresh, cut into 1-inch pieces
1/2 cup stout or dark beer
1/4 cup leeks, white part only
1/4 cup shallot, diced
2 tablespoons Kalamata olives, chopped
1 1/2 tablespoon flour, whole wheat or gluten-free
1 1/2 teaspoon balsamic vinegar
1 1/2 teaspoon tamari, low sodium
1 1/2 teaspoon tomato paste
1 teaspoon garlic, fresh, minced
1 teaspoon parsley, fresh, chopped
1 teaspoon thyme, fresh
Black pepper, freshly ground, to taste
Preheat oven to 375°F.
In a large pot, sauté shallots over medium heat until translucent, about 3 minutes, adding a drop or two of water as needed if sticking occurs.
Add leeks and 3/4 teaspoon thyme and cook 2 minutes.
Stir in minced garlic and tomato paste and sauté another minute.
Add mushrooms and cook about 10 minutes, stirring regularly and adding water if needed.
Sprinkle flour in the pot. Stir and cook for 1-2 minutes.
Add stout, balsamic vinegar and soy sauce. Bring to a boil and then simmer for 5 minutes.
Remove from heat and stir in olives, parsley, and black pepper.
Spoon mushroom mixture into ramekins then layer sliced sweet potatoes on top, overlapping so the mushrooms are covered with two layers of sweet potato. Season with 1/4 teaspoon thyme and black pepper.
Bake 30-35 minutes or until sweet potatoes are browned and crispy and mushroom gravy is bubbling. Serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.