Mushroom Pot Roast Recipe (Mushroom Pot Roast)
This mushroom pot roast recipe is slow-cooked on the stove with a sauce flavored with onion and garlic, deepened with ketchup and dry sherry. Thanks to the sauce bound with flour, its consistency is improved; You can easily serve it with rice or mashed potatoes. Below are the ingredients and how-to steps.
Ingredients
1. Ingredients
2. 1/4 teaspoon marjoram
Step-by-Step Method
Prepare the mushrooms
Clean the mushrooms and chop them coarsely. Boil 8 cups of water in a pot, gently boil the mushrooms for 3–5 minutes; Strain and drain the water thoroughly.
Flour the mushrooms and color them
Gently mix the drained mushrooms with 1/4 cup of flour. Heat the olive oil in a large pot, add the mushrooms and sauté, turning occasionally, until lightly browned. Add a little more oil if necessary.
Soften the onion
Put the onions in the same pot. Roast over medium heat for 6–8 minutes until the edges become transparent and soft.
Mix the sauce
Add 2 cups water, ketchup, dry sherry, garlic, dry mustard, marjoram, rosemary, thyme and bay leaf. Mix by removing the pieces that stick to the bottom with a spoon.
Thicken and cook
Add the 3-4 tablespoons of flour you reserved for the sauce, slowly sprinkling it; Stir constantly to avoid lumps. When it comes to boiling, reduce the heat and cook on low heat for 60-75 minutes with the lid half closed. Stir occasionally so that the base does not stick.
Serve
Remove the bay leaf. If the sauce is too thick, add a little hot water and turn it on; If it is too liquid, boil it with the lid open for a few minutes. Serve hot.