Puree the parsley, wasabi, olive oil and lime juice in a blender and refrigerate.

Add the mushroom slices and rice. Deglaze with broth / mushroom water and soy sauce. Let it boil down and season with salt and pepper. Let it simmer, stirring constantly, until it is already thick.

For the mushroom sauce, cut some of the mushrooms very small and sauté with small onions. Deglaze with cream and allow to thicken. Season with soy sauce, salt and pepper.

Drizzle the Brussels sprouts with olive oil on a tray and bake in the oven at 180 ° top / bottom heat. Fry the remaining mushrooms in olive oil, separated by type, then season with salt and pepper.

Fry the roast beef slices without adding any fat over medium heat, medium or medium rare, as desired.

To serve, “pile up” the risotto on plates and garnish with the fried mushrooms. Slice the steaks and arrange on the plate with the Brussels sprouts. Serve with the mushroom sauce and the chimichurri.