Lengua with Three-Mushroom Sauce

Tender ox tongue in a medley of oyster, shiitake, and button mushrooms simmered with sage, cream, and chicken stock.

November 2010 | By Gene Gonzalez
Lengua with Three-Mushroom Sauce
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Main Ingredient



Main Dishes

Preparation Time


Date Published

November 2010

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.  What to do with leftovers of this dish? Click LeftoverLengua Love:  3 Ways

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


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.

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

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.



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