Beef Tongue and Mushrooms

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!