The mushrooms got a quick rinse in water to get off the outer dirt off, then I lopped off the inedible stems of the shitakes. Some people say you should never rinse mushrooms, but I'm cooking them to draw off their natural water, so it never bothers me if they absorb a few extra splashes. It's all going to run off as steam, anyway. Although, Alton Brown one did an interesting test where he weighted raw mushrooms, rinsed them,and reweighed them. The result was they absorbed an insignificant quantity of extra water. Plus rinsing is much quicker than brushing each one off.
Digressions aside, the beef was hanging out with a paste of garlic, thyme, red wine vinegar, and
Reading up on it later, you don't see many recipes for roast eye of round. Most people use it as a little pot roast. I now know why. It wasn't bad, it just had a bit of a spongy texture. What most surprised me is that it was an extremely light colored roast - almost like pink veal. Beyond these ruminations, the mushrooms were a delicious topping for the roast, and much healthier than a rich blue cheese sauce. They still had a deep, earthy flavor, which complimented the beef, and everything came together very quickly. Definitely something I'd do again, but with another cut of meat. I did notice the grocery store sells vac-packed beef cheeks!
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