Ribeye and Shimeji

Name: Ribeye and Shimeji
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 medium thick ribeye steaks; 100 grams shimeji mushrooms; 2 pieces of pumkin; 100 ml double thick cream; 50 ml white wine; 1/2 onion chopped; 2 green chillies halved; 1 clove garlic finely chopped; 1 tsp freshly chopped parsley; 1/2 stick butter; 1 tbsp extra virgin olive oil; 1 tsp freshly cracked pepper; 1 tsp course salt

ChrisBub @cook_2774487

Homemade decadence B-)

ChrisBub @cook_2774487

Homemade decadence B-)

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Ingredients

20 mins

2 servings

2 mediumthick ribeye steaks
100 gramsshimeji mushrooms
2pieces of pumkin
100 mldouble thick cream
50 mlwhite wine
1/2onion chopped
2green chillies halved
1 clovegarlic finely chopped
1 tspfreshly chopped parsley
1/2 stickbutter
1 tbspextra virgin olive oil
1 tspfreshly cracked pepper
1 tspcourse salt

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Steps

20 mins

1

Saute onion, chillies and garlic in butter and olive oil in a pan over medium heat.
2

Add shimeji mushrooms, some pepper and salt to taste, cook for a further 6 minutes.
3

Add double thick cream and parsley, simmer till preferred thickness is reached.
4

Season ribeye steaks with salt and pepper.
5

Grill steaks on a grill pan till done to preference.
6

Boil pumkin, season as desired once done.
7

Plate up and enjoy!