Ribeye and Shimeji

• 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

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!

ribeye steaks, mushrooms, pumkin, cream, white wine, onion, green chillies, garlic, parsley, butter, extra virgin olive oil, pepper, salt

Taken from cookpad.com/us/recipes/364667-ribeye-and-shimeji (may not work)