Mushroom roast is a delicious meat dish enriched by the intense flavor of mixed mushrooms. The meat is slow-cooked in the oven with mushrooms and chopped herbs, creating a succulent dish rich in flavor.
Season and pepper the roast as you would for a roast beef
Brown it with plenty of oil and a few knobs of butter
Once well browned, add a few glasses of wine
Let it infuse well; after 20-30 minutes add mushrooms in abundance, three good handfuls are enough, along with seasonings, salt, and chili
Continue to cook slowly now, adding more wine or water if necessary, keeping the pot covered
After another 30-40 minutes you can turn it off
Remove the meat and strain the sauce; adjust accordingly if it becomes too thick or too runny
The meat should be sliced cold, so it's best to cook it in the morning to serve in the evening
Serve in very thin slices cold, drizzled with warmed sauce
If the sauce is too strong in flavor
Oven
Frying Pan
Cutting Board
Italy
