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Lunch

Lunch recipes that take midday meals out of the box and into the realm of adventure. Find lunch recipes made with Real Food Ingredients that are both savoury and satisfying.

Mushrooms with lamb ribeye recipe

June 14, 2022 by Magali Mutombo

mushrooms in sauce pan with lamb ribeye on plate

Mushrooms with lamb ribeye is the perfect recipe to give you joy after a long and busy day. I crave it whenever I want something light and nutritious. This recipe is a wonderful combination, and really easy to make. If you don’t already enjoy mushrooms, you surely will after you try this dish.

Given the simple ingredients, (ribeye, mushrooms, olive oil, garlic, etc), the result is a surprisingly big flavor. It’s a great recipe for a weekday dinner, or a nice side dish for any occasion.

I love pairing with lamb ribeye because it gives a more inspired flavor. I prefer using lamb ribeye because they are tender and full of flavors. But if you don’t have them, then you can use any kind of meat you like. However, I recommend that you use well-seasoned meat with good flavor. Same goes for the mushrooms. Serve this dish with plain white rice or pasta. 

cooked mushrooms in sauce pan on stove

What are the different types of mushrooms?

There are two main groups of mushrooms, morels and buttons. They can be differentiated by the appearance of their gills and stem. Morels are smaller with a yellow-brown cap. Gills are whitish with a yellow stem, whereas in button mushrooms the gill is white and the stem is dark green. You may also see them called “black mushrooms” or “volvarie”, but those names have less to do with color and more to do with flavor.

Are all mushrooms edible?

mushrooms being cooked in sauce pan

Just as with vegetables, it is possible to have an allergic reaction to mushrooms. Some of the most dangerous mushrooms are the ones that look like harmless types. In general, if you are not sure about a mushroom’s edibility, it’s best to avoid eating it.

What are mushrooms’ health benefits?

The use of morels has been documented in cookbooks since the 1700’s. For those who care about their health, they offer great benefits because they are low in calories and are high in fiber and minerals. Also, they promote a healthy heart and lower blood pressure.

Mushrooms are a great source of potassium and trace minerals and vitamins, which are all essential for overall health. Some studies have shown that mushrooms can be beneficial to the immune system and help lower blood pressure. They contain selenium, an important antioxidant that protects your body from free radicals. Also, mushrooms have been linked to weight loss by improving the BMI and belly circumference. You can read more about it here.

Moreover, many women take folic acid or folate supplements during pregnancy to boost fetal health. Mushrooms are a great source of folate.

Where can I find mushrooms?

You can find mushrooms at your local grocery store. The more popular ones are cremini mushrooms (which is a type of button mushroom) which are usually sold year round.

Morels are the easiest to find in grocery stores in the fall. There are also a variety of dry mushrooms at the grocery store that can be used for this recipe. 

How to make mushrooms and lamb ribeye?

mushrooms, shallots, parsley, butter, oil, peppers in small bowls

For this recipe, I would like to point out two ingredients that I believe are cornerstones-white wine and chicken stock. The bites of mushroom and white wine together, is heavenly. The alcohol in the wine will evaporate so this dish is suitable for children. 

The chicken stock brings out the flavor of the mushrooms. Try to use good quality stock, so you can have the best from this dish. Vegetable or beef stock would also do the trick.

I also add garlic, salt and pepper for more flavors and some fresh parsley for more colors on the dish. Also, I prefer using shallots instead of onions since they are sweeter than regular onions and are less intense.

For the lamb ribeye, I suggest marinating hours before the cooking time. That way you will only need 30 min to have your lunch or dinner ready. Here is a quick tip: when cooking marinate your proteins in advance to shorten cooking time.  

If you are not accustomed to eating lamb ribeye with bones, then cut them off. There are some people who don’t like eating them, so they will appreciate it if they are removed before serving.

Tips for making lamb ribeye:

The meat can be well-seared in a pan before placing it in the oven. If the meat is dry, use a moisture source such as water or stock to add more flavors. You can baste your meat with chicken stock and then cover it in an airtight container.

If you want sauce for your mushrooms, you can always add some butter and chicken stock.

Recipes you might also enjoy:

African beignets (puff puff) with mango sauce

Chickpeas salad with pickled onions recipe

Sorrel (Ngayi ngayi) salad recipe

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cooked mushrooms in sauce pan on stove

Mushrooms with lamb ribeye recipe

  • Author: Magali Mutombo
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1h 0 min
  • Yield: 4
  • Category: lunch, dinner
  • Method: cooking
  • Cuisine: World
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Description

A great recipe for any occasion. The wine elevates this dish to new height!

 


Ingredients

3 shallots

¾ cup white wine

½ cup of chicken stock or water

2 cups of mushrooms

¼ stick of butter

2 cloves of garlic minced

2 Tbsp of parsley

Salt & pepper to taste

Olive oil

Spices for lamb chops:

4 lamb chops

1 Tbsp Mustard

1 tsp Thyme

½ tsp Garlic powder

½ tsp Black pepper

Pinch of nutmeg

½ tsp Salt

A drizzle of oil

 


Instructions

In a medium bowl, mix all the spices with your lamb chops.

Let them marinate for at least 30 min in the fridge.

For the mushrooms:

On medium high heat with a drizzle of oil in a medium pan, cook our mushrooms until the water has evaporated.

Add half of the butter. Stir while the butter is melting.

Add your shallots and continue to mix with your wooden spoon for 3-4 min.

Add garlic. Keep stirring for 2 min.

Deglaze the pan with wine. Stir.

Add a drizzle of lemon juice.

Add the rest of the butter then stir.

Add parsley, pinch of salt and pepper. Stir.

Add a little bit of water or chicken stock. Let the sauce thicken a little bit for 2 min.

Turn off the stove and set aside.

Preheat oven at 375 F.

Get the meats out of the fridge.

Put your meat on an oven tray with cooling rack.

In the oven to 10 min on each side.

 

Better to serve it warm.

 


Keywords: mushroom, lamb

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Filed Under: Dinner, Lunch, Recipes Tagged With: lamb, mushroom

Croquettes with sweet potatoes and cassava

May 10, 2022 by Magali Mutombo

croquettes with sweet potatoes and cassava in white bowl

Have you ever heard of croquettes? They are small balls that are soft on the inside and crunchy on the outside. You can make them using any type of starch like potatoes, yams, cassava, sweet potatoes, etc. What I particularly like about them is that they have an element of surprise when you take that first bite to determine whether you want to keep eating or not, because nothing from the outside suggests what is in it.

[Read more…] about Croquettes with sweet potatoes and cassava

Filed Under: Appetizers, Dinner, Lunch, Recipes, Side dish Tagged With: cassava, croquettes, sweet potatoes

Poached fish with okra recipe

March 11, 2022 by Magali Mutombo

poached fish with okra on a plate next to mashed plantains

I have been wanting to share with you this poached fish with okra recipe for months now, and I am so glad that the day is finally here! Months ago, I ate a delicious okra soup at a friend’s house. I was definitely inspired by it to make this recipe.

This recipe is so light, healthy and well balanced that your palette is delighted at each spoon. 

[Read more…] about Poached fish with okra recipe

Filed Under: Dinner, Lunch, Recipes Tagged With: broth, fish, okra

Poulet Mayo recipe (chicken with mayonnaise) from Congo

February 22, 2022 by Magali Mutombo

chicken with mayonnaise in a blue bowl with plantains

 Today, we are going to talk a poulet mayo recipe that is close to my heart.

If you don’t have time to cook, you can always find Poulet Mayo (chicken with mayonnaise) on every street in Congo-Kinshasa. Every family has their own recipe, but the basic cooking method is always the same.

I am not sure of its origin but poulet mayo recipe (chicken with mayonnaise) has grown in popularity within the last five years in Kinshasa.  

[Read more…] about Poulet Mayo recipe (chicken with mayonnaise) from Congo

Filed Under: Dinner, Lunch, Recipes Tagged With: chicken, mayonnaise, plantains

Eggplants(aubergines) with fish recipe

February 10, 2021 by Magali Mutombo

eggplant with fish on white plate

Eggplants (aubergine) is not a vegetable that you see or hear enough about. However, you will be surprised how decadent an eggplants (aubergines) with fish recipe can be. The layers of flavours that you can in this one dish is just astonishing. Before we get into that let’s first talk about eggplants.

[Read more…] about Eggplants(aubergines) with fish recipe

Filed Under: Dinner, Lunch, Recipes

Roasted beef in red wine with pears recipe

December 17, 2020 by Magali Mutombo

slices of roasted beed in red wine with pears on a white platter

The holidays are right around the corner and this roasted beef in red wine with pears recipe is auspicious to the occasion. It’s a slow roast recipe that would require time to marinate and cook. The marinate has seasonal ingredients that go very well with rice, potatoes, vegetables or fruits. I personally love using pears during the holidays.

[Read more…] about Roasted beef in red wine with pears recipe

Filed Under: Dinner, Lunch, Recipes

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Hi! I’m Magali. I have been trying many recipes that are simple with different cooking styles. I am excited to share it with you!

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