1 garlic clove (press)
1/2 c. prepared mustard
2 tbsp. soy sauce
2 tbsp. salad oil
1/2 tsp. cracked pepper
1/4 tsp. ground ginger
1 (4 lb.) beef rib-eye roast

HERBED MUSHROOMS:

2 lbs. mushrooms
4 tbsp. hot butter
1/2 tsp. salt
1/4 tsp. thyme leaves
1/8 tsp. pepper

Herbed Mushrooms: In 5 quart bowl, mix all ingredients and cook over medium heat until tender.

In small bowl, press garlic. Stir in mustard and next 4 ingredients. Place roast on rack in open roasting pan. Brush half of mustard mixture over top of roast. Insert meat thermometer into center of roast. Roast in 350 degree oven until meat thermometer reaches 140 degrees for rare (about 20 minutes per pound), or until desired doneness. About 10 minutes before roast is done, brush roast with remaining mustard mixture. Serve with Herb Mushrooms.