Porcini Rib Eye Roast with Wild Mushroom Gravy

Dried mushrooms that you grind yourself double as a rub for the roast and a flavoring 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 flavorful; 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.


2 pkg (each 14 g) dried porcini, morel or mixed mushrooms

4 cloves garlic, minced

2 tbsp vegetable oil

3/4 tsp each salt and pepper

1 rib eye premium oven roast (3 lb/1.5 kg)

Wild Mushroom Gravy:

2 tbsp vegetable oil

2 cups each diced fresh shiitake and oyster mushrooms (or 4 cups/1 L diced white mushrooms)

1 small onion, finely chopped

2 tsp) chopped fresh rosemary (or 1/2 tsp dried)

1/4 tsp each salt and pepper

2-1/2 cups beef stock

1 cup) dry white wine

1/3 cup all-purpose flour


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.