Ox Tongue With Mushroom Butter Sauce Lengua Con Champignon Recipes

OX TONGUE WITH MUSHROOM BUTTER SAUCE (LENGUA CON CHAMPIGNON)

Steps:

• Rub tongue w/ salt& vinegar.
• Rinse& boil 5 minutes.
• Scrape white coating on surface.
• Marinate in lemon juice& soy sauce for 1 hour.
• Brown in olive oil& butter.
• Set aside.
• In the same pan, saute garlic, onions,& tomatoes.
• Put back the tongue and blend the rest of the ingredients.
• Pour into large saucepan, bring to a boil, then lower heat, simmer for 3 hours or until tongue is tender.
• Strain sauce, set aside.
• Slice tongue& arrange on a platter.
• Prepare mushroom-butter sauce.
• For Mushroom Butter Sauce: Melt butter in skillet.
• Blend in flour.
• Add the mushrooms& strained sauce.
• Cook until bubbly.
• Water may be added if sauce is too thick.
• Pour over sliced meat& serve.

MUSHROOM SAUCE (SAUCE AUX CHAMPIGNONS)

Steps:

• Prepare the mushrooms and set aside.
• Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.
• Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.