Wing Roast with Pan-fried Mushrooms
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 1x 5-lb. (1 x 2.5 kg) wing roast, bone removed and tied on
- Salt and pepper to taste
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 1 garlic bulb, broken up into cloves
- 2 unpeeled onions, cut in eighths
- 10 Irresistibles bay leaves*
- 8 sprigs of rosemary
- 6 Tbsp. (90 mL) unsalted butter*
- 1 lb. (454 g) button mushrooms, quartered
Preparation
Preheat oven to 375°F (190°C).
Place the roast in a heavy casserole. Season. Drizzle oil over the fat.
Add unpeeled garlic cloves, wedges of onion, bay leaves and sprigs of rosemary.
Cover the roast with half the butter.
Roast for 1½ hours. Roast until a meat thermometer inserted in the centre of the roast registers 150°F (65°C) for medium-rare.
Tent roast with foil and let stand 20 minutes before slicing.
Heat a skillet over medium-high heat. Melt remaining butter in hot skillet and fry mushrooms. Season. Serve with thin slices of roast and pan juices.
Suggestion
Bones make for greater flavour, but they also make carving more difficult. Ask the butcher to remove the bone and tie it back on. When the roast is done, remove string and bone.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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