Beef Tongue and Mushrooms
Serves 4
30 mins prep
120 mins cook
150 mins total
This dish features beef tongue cooked until tender, served with sautéed mushrooms in a creamy butter lemon sauce. It highlights the unique flavors of beef tongue, a delicacy enjoyed in various cultures, and is paired with a velvety sauce that elevates the dish.
0 servings
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1: Boil beef tongue with celery, onion, bay leaf, salt and peppercorn until softened; it should take about 1.5-2 hours. 2: Let it cool a bit; peel and slice the tongue. 3: Wash, pat dry and slice mushrooms and sauté in olive oil, season with salt and pepper and finish with a tablespoon of butter; set aside. 4: Add olive oil and butter to the same pan and sauté tongue slices for about 1-2 minutes per side, season with salt and pepper; add garlic and broth; bring to a simmer and add the mushrooms back to the pan; add thyme. 5: Finish with chopped parsley, lemon juice and lemon slices and indulge!
