Beef Tongue and Mushrooms in a Creamy Butter Lemon Sauce

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 tbs of butter; set aside;
4. Add olive oil and butter to the same pan and sauté tongue slices for about 1-2 mins per side, season with salt and pepper; add garlic and broth; bring to simmer and add the mushrooms back to the pan; add thyme;
5. Finish with chopped parsley, lemon juice and lemon slices and indulge!