Porcini Rib Eye Roast with Wild Mushroom Gravy

Author: Canadian Living

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

Ingredients

  • 2 pkg dried porcini mushroom
  • 2 pkg morel mushroom
  • 2 pkg mixed mushrooms
  • 4 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 1 rib eye premium oven roast
Wild Mushroom Gravy:
  • 2 tablespoons vegetable oil
  • 2 cups diced fresh shiitake mushroom
  • 2 cups diced fresh oyster mushroom
  • 1 small onion finely chopped
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups beef stock
  • 1 cup dry white wine
  • 1/3 cup all-purpose flour

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
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Porcini Rib Eye Roast with Wild Mushroom Gravy