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Savory Mushroom Roast Recipe

There are few dishes as classic as a roast. I’m reminded of my childhood in southeast Texas, the house swirling with the smell of veggies, spices and mouth watering meat. The carrots in my mom’s pot roast were always my favorite. Growing up, you couldn’t convince me there was a better way to eat carrots. (You’d still be hard pressed decades later.)


This version of the classic pot roast kicks up the flavor with the addition of savory oyster mushrooms. You can use either fresh or dried oyster mushrooms. They’ll both add a rich umami flavor. Feel free to even add some of our Umami Seasoning Blend in addition to your mushrooms - we won’t stop you!


When using our Dryad Grove Dried Mushrooms, you can just throw them straight into the pot, and they will rehydrate in the stock this recipe will create. Follow the steps below to recreate our version of this classic recipe.


Ingredients

2 lb roast

1.5 lb baby potatoes

5 large carrots (cut into chunks)

5 celery sticks (cut into chunks)

3 small to medium onions (cut into quarters)

2 medium tomatoes (cut into quarters)

2 cups chopped cabbage

¾ oz or 1 bag of Dryad Grove Dried Mushrooms (of your choice)

2 sprigs of rosemary (1 tbsp dried)

2 sprigs of sage (1 tbsp dried)

3 sprigs of thyme (2 tsp dried)

¼ cup of butter

2 tbsp extra virgin olive oil

3 cups red wine of your choice

2 cups water

½ cup of flour





  1. Put your roast in a ziplock or vacuum sealable bag with olive oil, rosemary, sage and thyme. Seal bag properly. Marinate in refrigerator for at least 24 hours.

  2. Next day, remove bag from refrigerator and set aside. Prep your vegetables by cutting them into bite size pieces. If using fresh mushrooms, tear into 1 inch chunks (or however thick you want your pieces).

  3. Melt butter in skillet on medium high heat. When butter starts to brown, place roast in skillet. Brown the roast on each side, turning the roast every few minutes to seal in juices. Remove the roast and turn off heat. Place the roast in slow cooker (instant pot, either will work).

  4. Deglaze your pan with red wine for 30 to 60 seconds, then pour over the roast. This creates the start of a nice stock for your roast.

  5. Add onions, cabbage, celery, tomatoes and mushrooms to slow cooker. Add your water. Slow cook with lid on for 3-4 hours.

  6. Remove lid, add carrots and potatoes. If using instant pot, turn on pressure cook. Replace lid with vent closed and pressure cook for 30 minutes. Turn off and allow natural release of pressure. If using slow cooker, continue cooking for another 2-3 hours or until potatoes and carrots are tender.

  7. When finished cooking, remove roast and set aside. Strain the vegetables and set aside.

  8. Using a sauce pan, begin gravy by adding the stock you just strained and flour. Whisk together until smooth. Turn heat on to medium, continue stirring gravy until it thickens. Remove from heat.

  9. Slice pot roast, and serve with vegetables. Pour gravy on top and enjoy!



If you are looking for fresh oyster mushrooms for this recipe or one of your own, there are multiple places around Tarrant and Parker county where you can find us. We participate in multiple farmers markets every week, and we are currently in one store, The Table, located in Fort Worth. Come out and see us; we love meeting fellow mushroom lovers!


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