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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2003
Ingredients
Wild Mushroom Gravy:
Method
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 facts <b>Per serving:</b> about
- Sodium 604 mg
- Protein 35 g
- Calories 400.0
- Total fat 23 g
- Cholesterol 79 mg
- Saturated fat 7 g
- Total carbohydrate 9 g
%RDI
- Iron 24.0
- Folate 12.0
- Calcium 2.0
- Vitamin C 2.0
