Mushroom stew with sauce

Delicious tongue recipe with mushrooms and sauce: a refined combination, perfect for special occasions or a Sunday lunch. This recipe brings together simple ingredients but with a complex taste that will impress anyone who sits at your table. Over time, preparing tongue has been considered a sign of hospitality and refinement, and today I will show you how to give it a modern twist.

Preparation time: 30 minutes
Cooking time: 90 minutes
Total time: 120 minutes
Servings: 4

Ingredients
For the tongue:
- 500 g pork tongue
- 1 carrot
- 1 parsley root
- 1 onion
- 1 potato
- salt (1 teaspoon)

For the mushroom filling:
- 300 g mushrooms (fresh or canned)
- 1 bunch of green onions
- 1 teaspoon mushroom flavor concentrate
- fresh dill
- green parsley
- pepper (to taste)
- 50 ml oil

For decoration (the mushrooms):
- 4-5 tomatoes of different sizes
- ½ raw cucumber
- ½ red bell pepper
- a few leaves of green lettuce (we also use boiled vegetables from the tongue)

For the sauce:
- 1 egg yolk
- 2 teaspoons mustard
- juice from ½ lemon
- salt and pepper (to taste)
- 100 ml oil
- 150 ml sour cream

Step-by-Step Instructions

Step 1: Preparing the tongue
1. Start by placing the pork tongue in a large pot, adding 3 liters of water and a teaspoon of salt. Add the cleaned carrot, parsley root, onion, and potato. These vegetables will add flavor and enrich the broth.
2. Bring the water to a boil and let it simmer for about 90 minutes. The tongue is ready when it can be easily peeled.

Step 2: Preparing the mushroom filling
3. While the tongue is boiling, prepare the mushroom filling. Finely chop the green onions and mushrooms.
4. In a pan, add the oil and, when hot, add the green onions and mushrooms. Season with salt, pepper, and mushroom flavor concentrate. Let it sauté over medium heat until the mushrooms release their juice and become tender.
5. Finally, add the chopped dill and parsley. Mix well and remove the pan from the heat.

Step 3: Preparing the decoration
6. When the tongue is cooked, remove it from the pot and let it cool slightly, then peel it. Cut a part of it into small cubes and add it to the mushroom filling.
7. Prepare the tomatoes for decoration: cut them in half and scoop out a bit to create a space for the filling. Use sliced or cubed cucumber and red pepper to decorate the platter.

Step 4: Preparing the sauce
8. In a small bowl, whisk the yolk with the mustard and a pinch of salt. Gradually add the oil, continuously mixing to emulsify the sauce. Pour in the lemon juice and sour cream, mixing well to achieve a creamy sauce. Taste and adjust with salt and pepper.

Step 5: Assembling the platter
9. On a large platter, place the green lettuce leaves. Fill each half tomato with the mushroom filling and chopped tongue. Arrange them nicely alongside the slices of tongue.
10. Decorate with slices of cucumber and bell pepper, and place the bowl of prepared sauce in the center of the platter.

Useful Tips
- Choosing the tongue: Make sure to use fresh pork tongue for better taste. Check for any unpleasant odor.
- Mushrooms: You can use fresh or canned champignon mushrooms, but fresh ones provide a more intense flavor.
- Vegetarian option: If you want a meat-free version, you can use tofu or vegetables for the filling.
- Serving: This dish pairs wonderfully with a fresh green salad and a glass of dry white wine.

Nutritional Benefits
Pork tongue is a rich source of protein and contains essential vitamins, such as B12, which is important for the health of the nervous system. Mushrooms are an excellent choice for adding fiber and nutrients, contributing to a healthy diet.

Frequently Asked Questions
- Can I use other types of meat? Yes, you can use beef or chicken to adapt the recipe to your preferences.
- How can I store leftovers? You can store the tongue and filling in the refrigerator, covered, for 2-3 days. Reheat in the oven or pan before serving.
- What drinks pair well? A dry white wine or a fruit aperitif will perfectly complement this dish, enhancing the delicate flavors.

I invite you to try this tongue recipe with mushrooms and sauce and enjoy a delicious dish that will bring a touch of elegance to your table! Enjoy your meal!

 Ingredients: For the boiled meat: 500 g pork tongue, 1 carrot, 1 parsley root, 1 onion, 1 potato. For the mushroom filling: 300 g mushrooms, 1 bunch of green onions, 1 teaspoon mushroom flavor concentrate, dill, green parsley, pepper, 50 ml oil. For decoration (the mushrooms): 4-5 tomatoes of different sizes, 1/2 raw cucumber, 1/2 red bell pepper, a few leaves of green lettuce (we also use the vegetables we boiled for the meat). For the sauce: 1 egg yolk, 2 teaspoons mustard, juice from 1/2 lemon, salt, pepper, 100 ml oil, 150 ml sour cream.