The Happy Home Cook: Lengua con Champignon and Mushroom-Butter Sauce

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Lengua con Champignon (Source; Macy Katrica Zayco at

Lengua con Champignon (Source; Macy Katrica Zayco at


1 ox tongue
2 tablespoons calamansi juice
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup butter
5 cloves garlic, minced
2 medium onions, chopped
1/2 cup fresh tomatoes, chopped
2 tablespoons soy cauce
Salt to taste
1 pice bay leaf
1/4 cup white wine

Enough broth or water to cover tongue

Rub tongue with salt and vinegar. Rinse and boil 5 minutes. Scrape white coating on surface.
Marinate in calamansi juice and soy sauce for 1 hour.
Brown in olive oil and butter. Set aside.
In the same pan, saute garlic, onions and 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 and arrange on a platter.
Prepare mushroom-butter sauce.

Mushroom-Butter Sauce

1/2 cup butter
1/2 cup mushrooms, sliced
1/4 cup all-purpose flour

Strained sauce from tongue

Melt butter in skillet. Blend in flour.
Add the mushrooms and strained sauce.
Cook until bubbly. Water may be added if sauce is too thick.
Pour over sliced tongue and serve. 

Lengua con Champignon (Source: limestone photos at

Lengua con Champignon (Source: limestone photos at

First published in "Let's Cook with Nora"


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