Which kind words, of course, then woke Salmon up (if only briefly)…
Steak with shitake mushrooms and peas
…suffice to say that a full and frank exchange occurred in the morning.
To be honest, this recipe does involve more than a wee bit of garlic. Not for everyone, then, but if you’re a garlic lover – go for it!
Ingredients: steak(s) of your choice (the Rowes favour a tender fillet or juicy rib-eye), 150g fresh shitake mushrooms, 2 large cloves of garlic grated, 20g butter, 10g dried porcini mushrooms (soaked in water, squeezed and finely chopped), ½ glass of white wine, a can of peas (drained), a small bunch of flat-leaf parsley finely chopped, 2 tbsp Greek yoghurt, seasonings.
Clean and slice the shitake mushrooms. Put the butter in a frying pan with the garlic and fry gently for a minute or two. Add the chopped porcini, the parsley, then the shitake and keep frying. Add the white wine, mix and let the alcohol evaporate. Add the peas, stir and cook for a few more minutes until well combined. Just before serving, add the yoghurt and mix well.
Meanwhile heat a griddle-pan until it is sizzling hot, put a few drops of olive oil on the steak(s) – not in the pan – and place the steak on the sizzling griddle. Cook to your liking – we recommend medium rare – then set aside to rest, covered in foil, for a minute or two.
When ready to serve slice the meat in 1cm strips and plate with a side of mushrooms and peas.
Oh, and for the sake of domestic harmony, maybe consider the sofa-bed in the living room.