Beef Tongue and Mushrooms | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Beef Tongue and Mushrooms
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: Beef Fat; Stahlbush Island Farms Yellow Onion, Diced; Frontier Organic Bay Leaf; Maldon Salt; Bee Spices Peppercorn Black, Organic; Clover Stornetta Butter; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Organic Minced Garlic; Ocean's Halo Broth, No Fish; Herbs Thyme; Simply Organic Parsley; Organic Lemon; Fronteir Organics Organic White Button Mushrooms; Clover Stornetta Butter; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic

Print recipe

Beef Tongue and Mushrooms

Serves 430 mins prep120 mins cook

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

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tsp olive oil

beef

onion

bay leaf

tsp salt

black peppercorn

tsp butter

garlic clove

cup broth

thyme

parsley

lemon

Fronteir Organics Organic White Button Mushrooms

oz white mushrooms

tsp butter

salt

black pepper

Shop Recipe

Instructions

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!

View original recipe