Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes + 2 hours for marinating 2 entrecotes INGREDIENTS 300gr. each about 4 medium mushrooms 200gr. 50 grams of mushrooms. butter 2-3 sprigs of thyme salt and pepper For the marinade of 4 tablespoons oil 4 bay leaves 8 peppercorns pink ------------------------ - United PROCEDURE oil pepper and bay leaves chopped.
Pour half 'of this mixture on the bottom of a plate and lean over the two entrecotes. Season with the remaining oil flavored. Cover with plastic wrap and marinate in a cool a couple of hours turning once. Clean the mushrooms well and chop, leaving the entire 4 caps of mushrooms. Melt the butter and brown the chopped mushrooms until 'will be wilted.
Shake it with a sprig of thyme. Add salt and pepper. In the same pan cook the caps of mushrooms on both sides for 5 minutes. Add salt. Drain meat from marinade and grill on the hot plate on both sides. Add salt, pepper and sliced not too thick. Spread it on the plates. Season with the filtered marinade and accompanied with the chapels filled with cream and chopped mushrooms. 
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Pour half 'of this mixture on the bottom of a plate and lean over the two entrecotes. Season with the remaining oil flavored. Cover with plastic wrap and marinate in a cool a couple of hours turning once. Clean the mushrooms well and chop, leaving the entire 4 caps of mushrooms. Melt the butter and brown the chopped mushrooms until 'will be wilted.
Shake it with a sprig of thyme. Add salt and pepper. In the same pan cook the caps of mushrooms on both sides for 5 minutes. Add salt. Drain meat from marinade and grill on the hot plate on both sides. Add salt, pepper and sliced not too thick. Spread it on the plates. Season with the filtered marinade and accompanied with the chapels filled with cream and chopped mushrooms.
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