Tested till perfect Porcini Rib Eye Roast with Wild Mushroom Gravy

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 8


  • 2 pkg 2pkgeach (14 g) dried porcini mushroomdried porcini mushrooms or morel mushrooms or mixed mushrooms
  • 4 4cloves garlic, minced
  • 2 tbsp 2tbspvegetable oil
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 1 1(3 lb/1.5 kg) rib eye premium oven roastrib eye premium oven roasts

Wild Mushroom Gravy

  • 2 tbsp 2tbspvegetable oil
  • 2 cups 2cupsdiced fresh shiitake mushroomshiitake mushrooms
  • 2 cups 2cupsdiced fresh oyster mushroomoyster mushrooms
  • 1 1diced small onion, finely chopped
  • 2 tsp 2tspchopped fresh rosemary
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2-1/2 cups 2-1/2cupsbeef stock
  • 1 cup 1cupdry white wine
  • 1/3 cup 1/3cupall-purpose flour
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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.

Nutritional Information Per serving: about

cal 400 pro 35g total fat 23g sat. fat 7g
carb 9g fibre 1g chol 79mg sodium 604mg

% RDI:

calcium 2 iron 24 vit C 2 folate 12
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