Sweet Potato Mushroom Casserole

Created on March 11, 2012

 

3 medium sweet potatoes or yams (about the size of your fist) to equal roughly 2 cups, diced

6 tablespoons of olive oil

1 medium onion, diced

3 garlic cloves, minced

10 oz of Crimini mushrooms, cleaned and quartered

3 oz of button mushrooms, cleaned and quartered

2 medium sized organic carrots or 4 small sized carrots, peeled and diced

1 cup of organic fresh or frozen baby peas

1 cup of organic corn

3 to 4 teaspoons of fresh Thyme, roughly chopped to release the oils

3 teaspoons of Worcestershire sauce

1/8 cup of flour or corn starch

3 teaspoons of Balsamic vinegar (I did not really accurately measure I just used 3 generous dashes)

1 (10 oz) package of organic Arrowhead Savory Herb Stuffing (or use some type of your favorite topping)

4 cups of Mushroom broth (you could use vegetable broth – Mushroom Broth really puts out the flavor)

Salt/Pepper to taste

 

Preheat the oven to 350 degrees. In a large pan, heat up the 2 tablespoons of olive oil over medium high heat. Add the mushrooms, season with salt and pepper and cook for about 8 to 10 minutes until the mushrooms begin to become soft and caramelized. Remove from the pan and set aside.

 

Add the rest of the olive oil to the pan and add the onions and cook for about 5 minutes until the onions begin to soften. Add the garlic and cook for about a minute. Add carrots and sweet potatoes and cook for about 8 to 10 minutes until the sweet potatoes and carrots are soft but firm. Be careful not to cook for a long time because the sweet potatoes will become mush. Add the cooked mushrooms back to the pan. Add the flour or corn starch and stir. Cook the flour for about a minute and then add the 2 cups of mushroom broth to the filling slowly, stir until thickened. Add the peas and carrots. Season filling with salt and pepper to taste. Stir in the Balsamic vinegar and Worcestershire sauce and Thyme.

 

Prepare the topping. Put the herb stuffing in a bowl and toss with the balance of the mushroom broth. Mix well with a fork, the stuffing should be crumbly.

 

In a 9 x 13 pan, layer the mushroom and sweet potato filling and top with the stuffing. Lightly sprinkle the remaining olive oil so that you will get some crunchy effect when you bake the casserole. Bake casserole for 30 minutes until the mushroom broth is bubbly and seeping of the top of the stuffing. The stuffing should be a deep brown.  

 

Serve with a nice mixed green salad seasoned with fresh herbs and balsamic vinegar and olive oil dressing.