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Porcini mushroom powder adds an earthy, robust flavor to the dry rub used in this roast beef recipe. The roast is sliced, topped with a Marsala-mushroom sauce, and served with a chunky mash of root vegetables for a filling dinner the whole family will enjoy.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Trim fat from beef. Combine mushroom powder, 1 teaspoon kosher salt, the rosemary, and 1/2 teaspoon ground pepper in a small bowl. Sprinkle the herb mixture evenly over all sides of the meat; rub in with your fingers.

  • Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the center of the roast. If using eye of round roast, roast, uncovered, for 1 1 1/2 to 1 3/4 hours or until the thermometer registers 135 degrees F (it is not recommended to roast an eye of round roast past medium-rare doneness). If using beef tenderloin roast, increase the oven temperature to 425 degrees F. Roast, uncovered, for 35 to 45 minutes or until thermometer registers 135 degrees F (medium-rare) or 45 to 50 minutes or until the thermometer registers 150 degrees F (medium).

  • Meanwhile, prepare vegetable puree: Cook potatoes and rutabaga in a large covered saucepan in enough boiling water to cover about 20 minutes or until the vegetables are tender; drain.

  • Mash the potatoes and rutabaga with a potato masher or beat with an electric mixer on low speed. Add butter, the remaining 1/4 teaspoon each of kosher salt and ground pepper. Gradually beat in enough milk to make the mixture light and fluffy. Cover and keep warm.

  • Cover the meat with foil and let stand for 15 minutes before slicing.

  • Meanwhile, prepare sauce: Coat a medium skillet with cooking spray; heat the skillet over medium heat. Add shallot. Cook for 3 to 5 minutes or until tender, stirring occasionally. If desired, add Marsala wine; cook, uncovered, over medium heat for 3 to 5 minutes or until the wine is nearly evaporated. Add beef broth and crushed mushrooms. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Combine half-and-half and cornstarch in a small bowl until smooth. Add to the mushroom sauce. Cook and stir until slightly thick and bubbly; cook and stir for 2 minutes more. Cover and keep warm.

  • Thinly slice the meat to serve. Spoon sauce over the meat. Serve with the reserved vegetable puree, stirring the spinach into the puree just before serving.


Note: Find porcini mushroom powder in specialty food markets. Or, to make your own, place dried porcini mushrooms in a small food processor or spice grinder. Process or grind to a fine powder.

Nutrition Facts

186 calories; protein 30.9g; carbohydrates 4.9g; dietary fiber 0.6g; sugars 1.6g; fat 4.2g; saturated fat 1.4g; cholesterol 75.6mg; vitamin a iu 8.8IU; vitamin c 2.5mg; folate 18.2mcg; calcium 39.3mg; iron 3.3mg; magnesium 40.3mg; potassium 707.1mg; sodium 408mg.