Feather steak with buna-shimeji mushrooms

Boil some nice waxy potatoes and bash the 1cm thick feather steak with a mallet until half the thickness. Fry the steak one minute each side in olive oil and butter, remove from the pan and cover. Throw in the mushrooms with a chopped garlic clove and sautée for two minutes. Sprinkle with parsley to finish.