A NEW TWIST ON AN OLD FAVE  

SERVES 2-3

Ingredients:

• 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

Directions: 

1. Preheat oven to 375°F.
2. 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.
3. Add leeks and 3/4 teaspoon thyme and cook 2 minutes.
4. Stir in minced garlic and tomato paste and sauté another minute.
5. Add mushrooms and cook about 10 minutes, stirring regularly and adding water if needed.
6. Sprinkle flour in the pot. Stir and cook for 1-2 minutes.
7. Add stout, balsamic vinegar and soy sauce. Bring to a boil and then simmer for 5 minutes.
8. Remove from heat and stir in olives, parsley, and black pepper.
9. 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.
10. Bake 30-35 minutes or until sweet potatoes are browned and crispy and mushroom gravy is bubbling. Serve.