Ribeye and Shimeji Recipe

Name: Ribeye and Shimeji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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!

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium thick ribeye steaks, 100 grams shimeji mushrooms, 2 pieces of pumkin, 100 ml double thick cream, and more.

Yes, Ribeye and Shimeji falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribeye and Shimeji

How did you like this recipe?

Frequently Asked Questions