Beef Tongue and Mushrooms in a Creamy Butter Lemon Sauce | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Beef Tongue and Mushrooms in a Creamy Butter Lemon Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8
Ingredients: Premier Mushrooms, Sliced White; Lemon; Curly Parsley; Organic Thyme Bunch; Christopher Ranch Organic Black Garlic; Ciuti Extra Virgin Olive Oil; Miyoko's Creamery Butter, Cultured Vegan, Hint of Sea Salt, European Style; Simply Organic Black Peppercorns; Diamond Crystal Salt Co Salt Flakes, Kosher; Kings Bay Leaf; Yellow Onion; Stemple Creek Ranch Beef Bavette

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Beef Tongue and Mushrooms in a Creamy Butter Lemon Sauce

Serves 830 mins prep35 mins cook

Beef Tongue and Mushrooms in a Creamy Butter Lemon Sauce- I may lose some of you on this one but Beef tongue is one of my most favorite meals and when I found it at local farm in Maine

0 servings

What you need

extra-virgin olive oil

oz mushroom mix

lemon

parsley

thyme

garlic

Miyoko's Creamery Butter, Cultured Vegan, Hint of Sea Salt, European Style

unsalted butter

black peppercorn

salt

dried bay leaves

yellow onion

beef

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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 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!

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