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