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Jul 31, 2011
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Lengua with Three-Mushroom Sauce

By: Gene Gonzalez


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

Serves
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.

 

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

 




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  • Guest 3 months ago Report Abuse
       
    can i add some cheese and bake it into the oven?
  • ara_6567 Aug 02 2011 @ 02:04pm Report Abuse
       
    wow! yummy
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