Beef Tongue in Mushroom Sauce — Chilean Lengua con Salsa de Champiñones

Versión en Español

Beef tongue in mushroom sauce, or lengua de vacuno en salsa de champiñones, is beef tongue simmered for 2 to 3 hours with onion, carrots, celery, bay leaf, and peppercorns, peeled and sliced, then warmed in a creamy sauce of mushrooms, onion, garlic, white wine, cream, and mustard. It takes 30 minutes of preparation and 3 hours of cooking, and serves 6.

A dish of humble origins that has earned a place in gourmet cooking thanks to its tender texture and rich sauce.

How to Make Beef Tongue with Mushrooms?

The tongue is cooked until tender, peeled, and sliced, and a creamy sauce is made with mushrooms, wine, and seasonings. The softness of the tongue contrasts with the earthiness of the mushrooms.

Nutritional Information

Each serving of beef tongue in mushroom sauce contains approximately 350 kcal, 28 g of protein, 22 g of total fat (8 g of saturated fat), 120 mg of cholesterol, 10 g of carbohydrates, 3 g of sugars, and 700 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Beef Tongue in Mushroom Sauce Recipe

Preparation: 30 minutes
Cooking: 3 hours
Servings: 6

Ingredients

Tongue

• 1 beef tongue
• 2 liters (8½ cups) of water
• 1 whole onion
• 2 carrots
• 2 celery stalks
• 2 bay leaves
• Black peppercorns
• Salt to taste

Mushroom sauce

• 3 tablespoons of butter
• 300 g of mushrooms
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon of flour
• 200 ml (¾ cup + 1 tablespoon) of white wine
• 200 ml (¾ cup + 1 tablespoon) of heavy cream
• 1 teaspoon of mustard
• Chopped fresh parsley
• Fine salt
• Black pepper

Instructions

1. In a large pot, place the tongue with the water, onion, carrots, celery, bay leaves, and peppercorns. Simmer for 2 to 3 hours until tender when pierced with a fork. Remove, let cool slightly, and peel off the outer skin with a knife.

2. Cut the tongue into 1 cm slices. In a large skillet, melt the butter and brown the mushrooms until they release their water. Remove and set aside. In the same pan, sauté the onion and garlic until translucent, sprinkle in the flour, and cook 1 minute. Add the white wine and scrape the bottom of the pan.

3. Reduce by half. Stir in the cream, mustard, and reserved mushrooms and season with salt and pepper. Add the tongue slices and cook for 5 minutes over low heat so they absorb the flavors. Sprinkle with parsley and serve with mashed potatoes, rice, or steamed vegetables.

Additional Tips

Cook it a day ahead

Cook and peel the tongue the day before and chill it overnight for firm, even slices that hold together in the sauce.

Peel it warm

The skin comes off easily while the tongue is still warm.

Save the broth

The cooking liquid is a flavorful stock for soups or to loosen the sauce.

Frequently Asked Questions (FAQs)

1. Why does tongue need long, slow cooking?

It is a muscle with firm connective tissue. Long simmering with vegetables makes it completely tender and gives a stock you can use for soups or the sauce.

2. What is the white wine for?

It deglazes the pan, picking up the concentrated flavors of the butter, onion, and flour, and adds acidity that balances the mushrooms.

3. Why must the tongue be peeled?

It has a thick, rough outer skin that softens during cooking and peels off easily while warm. It is not pleasant to eat.

4. Can I use canned mushrooms?

Yes, though flavor and texture will be inferior. Skip browning them and add them, well drained, in the last step.

Benefits

Beef tongue provides high quality protein, B vitamins, zinc, and iron.

Did You Know?

In many cultures, beef tongue is considered a delicacy served on special occasions, and it remains a traditional dish in cuisines around the world.

Recommended

• Homemade Nogada Beef Tongue Recipe
• Tongue in Vinaigrette Recipe
• Homemade Beef Tongue Sandwich Recipe
• Chilean Mashed Potatoes Recipe