Lengua with Three-Mushroom Sauce

The key to great lengua is in its tenderness. The sauce is important too—this one is a medley of oyster, shiitake, and button mushrooms simmered with sage, cream, and chicken stock.

Serves 2  Prep Time 2 hours  Cooking Time 10 minutes

500 grams ox tongue (lengua)                             
2 tablespoons butter
1/2 white onion, chopped finely
1/2  teaspoon minced garlic
4 pieces rehydrated shiitake mushrooms, sliced into strips (reserve mushroom water)
1/3 cup halved button mushrooms
4 pieces oyster mushrooms, sliced                           
1 1/2  cups cream
1/4 cup chicken stock                                                   
3 tablespoons shiitake mushroom water                          
1/2  teaspoon liquid seasoning                                
1/8 teaspoon dried sage                                                  
2 tablespoons brandy                                                
salt and pepper

1  Soften ox tongue in a pot of boiling water until tender, about 2 1/2 hours or 35 to 40 minutes in a pressure cooker. Cool completely. Peel. Slice and set aside.

2  Melt butter in pan, sauté onion, garlic, and mushrooms.

3  Add cream, chicken stock, shiitake mushroom water, liquid seasoning, and sage. Simmer for 5 minutes. Add ox tongue and simmer for 5 minutes. Add brandy and simmer. Season with salt and pepper to taste. Serve.

Photography by At Maculangan | Recipe by Gino Gonzalez of Buenissimo Restaurant | Styling by Paulynn Chang Afable