Wing Roast with Pan-fried Mushrooms

Wing Roast with Pan-fried Mushrooms
  • 8 servings
  • 0:20 Preparation
  • 1:30 Cooking
  • 1:50 Total Time


Add all
  • 5 lb
    (2 1/2 kg)

    wing roast, bone removed and tied on

  • Salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1

    garlic bulb, broken up into cloves

  • 2

    unpeeled onions, cut in eighths

  • 10

    bay leaves

  • 8

    of rosemary

  • 6 Tbsp.
    (90 mL)

    unsalted butter

  • 1 lb
    (454 g)

    button mushrooms, quartered


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 11/2 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.

Source: Chef Ian Perreault

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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