Porcini Rib Eye Roast with Wild Mushroom Gravy
Dried mushrooms that you grind yourself double as a rub for the roast and a flavouring for the gravy. You can find a variety of dried mushrooms in the produce aisle of most grocery stores. Porcini or morels are the most flavourful; shiitakes are a milder substitute, but use only the caps. A less expensive but still tender alternative to the rib eye is a top sirloin premium oven roast.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 400 |
| pro | 35 g |
| total fat | 23 g |
| sat. fat | 7 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 79 mg |
| sodium | 604 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 24% |
| vit C | 2% |
| folate | 12% |
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2 pkg (each 14 g) dried porcini, morel or mixed mushrooms
4 cloves garlic, minced
2 tbsp (25 mL) vegetable oil
3/4 tsp (4 mL) each salt and pepper
1 rib eye premium oven roast (3 lb/1.5 kg)
Wild mushroom Gravy:
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) each diced fresh shiitake and oyster mushrooms (or 4 cups/1 L diced white mushrooms)
1 small onion, finely chopped
2 tsp (10 mL) chopped fresh rosemary (or 1/2 tsp/2 mL dried)
1/4 tsp (1 mL) each salt and pepper
2-1/2 cups (625 mL) beef stock
1 cup (250 mL) dry white wine
1/3 cup (75 mL) all-purpose flour
Preparation:
In clean coffee grinder, grind dried porcini mushrooms until fine and powdery. Remove 1 tbsp (15 mL) and set aside for gravy.
In small bowl and using fork, mash together remaining mushroom powder, garlic, oil, salt, pepper and 1 tbsp (15 mL) water, adding more water if necessary to make spreadable paste. Pat roast dry; rub paste all over roast. (Make-ahead: Cover with plastic wrap and refrigerate on plate for up to 24 hours.)
Place roast, fat side up, on greased rack in roasting pan. Roast in 325°F (160°C) oven until thermometer registers 140°F (60°C) for rare, about 1-1/2 hours; 160°F (70°C) for medium, about 15 minutes longer; or 170°F (75°C) for well done, about 30 minutes longer. Transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving.
Meanwhile, in small bowl, combine reserved mushroom powder with 1/2 cup (125 mL) hot water; let stand for 10 minutes.
Wild Mushroom Gravy: Drain off any fat from roasting pan; add oil to pan. Add fresh shiitake and oyster mushrooms, onion, rosemary, salt and pepper; sauté over medium-high heat until softened, about 4 minutes. Add stock, wine and mushroom powder liquid; bring to boil, scraping up any brown bits.
In small bowl, whisk flour with 1/4 cup (50 mL) cold water; whisk into pan. Reduce heat and simmer, stirring occasionally, until thickened and reduced slightly, about 10 minutes. Pour into gravy boat and serve with roast.
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