Beef Roast Wshiitake Mushroom Gravy Recipes

SUNDAY POT ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
• Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
• Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
• To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

BEEF ROAST W/SHIITAKE MUSHROOM GRAVY

Steps:

• Soak shiitake mushrooms in boiling water for 30 minutes to plump. Strain through a sieve or colander reserving liquid. Pat mushrooms lightly to dry and slice. Set aside.
• Add oil and preheat frying pan. Brown your roast over med-high heat until all sides on roast are brown. Place into your crockpot.
• In same pan with oil and roast drippings saute your shallots and cook until soft. Add garlic, ginger, a pinch of salt and pepper and reserved plump mushrooms. Stir and cook 1 minute, then add fresh mushrooms and cook one more minute. Add your vodka and cook another minute. Finally add reserved mushroom soaking liquid and beef broth, bringing to a boil.
• Pour broth over roast in crockpot and cook on Low for 8 hours or High for 4-5 hours. Once roast is tender transfer to a plate and using a slotted spoon, remove solids from cooking liquid and arrange around roast. Cover with foil to keep warm.
• Almost done....in a pan over medium heat, bring cooking liquid (you get this from the crockpot) to a boil. Add soy sauce (careful here, soy sauce can be salty), oyster sauce and hoisin sauce. Bring to a boil and cook approx. 5 minutes to reduce and concentrate flavours. Stir in cornstarch mixture and cook a minute or two until it thickens. Serve gravy along side roast.

POT ROAST WITH SHIITAKE MUSHROOM GRAVY

Steps:

• 1. Place the dried mushrooms in boiling water and let soak for 30 minutes. Strain through a fine mesh strainer reserving the liquid. Squeeze the mushroom dry and slice. Set aside
• 2. Heat oil in a skillet and add the roast searing it on all sides. Transfer the roast to a slow cooker. Add the shallots to the skillet cook until softened. Add the garlic, ginger, salt, white pepper, the soaked mushrooms and the fresh mushrooms. Cook until browned. Add the wine and let cook until most has evaporated. Add the beef broth, reserved mushroom water and beef bouillon. Cook to mix well
• 3. Pour over the roast and cook on low for 8 to 10 hours. Remove roast from slow cooker and shred. Cover to keep warm.
• 4. Add the cooking liquid to a saucepan. Add the soy sauce, hoisin sauce, oyster sauce, and chili pepper. Bring to a boil. Mix the cornstarch with the water. Stir into the gravy to thicken. Mix the roast in with the gravy
• 5. Serve over rice noodles, egg noodles, rice or mashed potatoes. Garnish with scallions

ROAST BEEF WITH MUSHROOM GRAVY

Steps:

• First thing you want to do is season the beef with a little salt and pepper.
• Then melt 2 tablespoons of butter in a fry pan.
• Then sear the roast on all sides. You just want cook it for about 2 minutes on each side. Searing helps burn off a little the fat, but also helps with sealing in some the juices too.
• Remove the roast and put it into a roasting pan.
• Then without cleaning out the fry pan, add your mushrooms and onions.
• Sauté them in the drippings.
• Sauté them for about 2-3 minutes. Then pour them over the roast in the roasting pan.
• Time to mix the gravy, empty both jars of gravy into a bowl,
• Add the onion soup mix and the Italian dressing.
• Mix well.
• Once it mixed, pour the gravy over the roast, onions, and mushrooms.
• Cover the roasting pan with foil, and put the roast into a preheated oven of 300F.
• Let the roast cook in the oven for about 3- 31/2 hours.
• Take it out the oven let it rest for about 20 minutes, then put on a plate, you can put a little the gravy over it or strain out and put the gravy in a gravy boat. Then ENJOY!

ROAST PRIME RIBS OF BEEF WITH SHIITAKE PAN GRAVY

Steps:

• Let the rib roast stand at room temperature for 1 hour. In a small bowl knead together the rosemary, the salt, and 1/2 stick of the butter and rub the meat with the mixture. In a roasting pan roast the meat, ribs side down, in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 3/4 to 2 hours more, or until a meat thermometer inserted in a fleshy section registers to 130°F. for medium-rare. Forty-five minutes before the roast is done add the onion and the bell pepper to the pan. During the last 40 minutes of roasting, in a bowl let the shiitake mushrooms soak in the water for 30 minutes, squeeze out the excess liquid, and reserve the soaking liquid in bowl. Discard the stems and slice the caps thin. Strain the reserved liquid through a fine sieve into another bowl. Transfer the roast to a heated platter, discarding the strings, transfer the onion and the bell pepper to paper towels to drain, and reserve them for the shiitake pan gravy. Let the roast stand for 20 to 30 minutes before carving.
• In a heavy skillet sauté the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and sauté the mixture, stirring, for 1 minute. Add the broth and the reserved mushroom liquid and boil the liquid until it is reduced to about 2 1/2 cups. Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan, add the reserved onion and bell pepper and the Sherry, and sauté the mixture over moderately high heat, scraping up the brown bits, for 1 minute. Boil the Sherry mixture until it is reduced by half, strain it through the fine sieve into the mushroom mixture, and bring the mixture to a boil. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste, and transfer the gravy to a heated sauceboat.
• Serve the roast with the pan gravy.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

STOUT & SHIITAKE POT ROAST

Steps:

• In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan., In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.

EASY ROAST BEEF WITH MUSHROOM GRAVY

Steps:

• Whisk soup and tomato paste together in slow cooker; stir in mushrooms.
• Season meat with salt and pepper and nestle into slow cooker.
• Cover and cook until beef is tender and registers 120 to 125 degrees (for med-rare), 2-3 hours on LOW.
• Transfer roast to carving board, tent with foil, and let rest for 15 minutes.
• Using large spoon, skim excess fat from surface of gravy.
• Whisk in parsley and butter and season with salt and pepper to taste.
• Slice meat thin against grain; serve with gravy.