Language with mushrooms

Tongue with mushrooms in creamy sauce

Let's start with a fairly simple recipe - a language withmushrooms, baked with creamy sauce. The products require a minimum, the process of preparation does not take away too much energy from you (which you can not say, alas, about the time, because the language has been brewed long enough). So, to prepare this dish, we should take:

• 
  beef or pork tongue - 500 g
• 
  fresh champignons - 300 g
• 
  liquid cream - 200 ml
• 
  onions (medium) - 2 pcs.
• 
  oil for frying (preferably olive) - 3-4 tbsp. l.
• 
  freshly ground black pepper, salt, spices - to taste

The tongue is boiled until cooked in salted water (you can also add any suitable spices), then cleanse from the skin. Purified boiled tongue is cut into pieces with a thickness of about half a centimeter.

Champignons mine, cut into halves orquarters. Onions are cleaned and cut into strips. We heat the oil in a frying pan, put the onions and fry them to transparency, then add the mushrooms and fry mushrooms with onion for 3-4 minutes.

We take the refractory form for baking, evenlayer lay out on the bottom pieces of boiled tongue. A little salt and pepper. The second layer evenly distribute the fried champignons with onions, again salt and pepper. Fill all the cream and cover the form with foil.

Bake for 15 minutes in the oven,preheated to 180 degrees. Then remove the foil and bake for another 5 minutes to lightly brown the dish. We serve baked tongue with champignons to the table, until it has not cooled down yet. You can serve anything you like with a garnish, including simply a vegetable salad.

Tongue with mushrooms with sour cream and nuts sauce

A very tasty and satisfying dish from the tenderbeef tongue baked with champignons under a cheese-sour cream cap with a thin taste of almonds. It can be served to the table both hot and cold. To prepare the dish, we take:

• 
  1 beef tongue weighing about a kilogram
• 
  500 g of champignons
• 
  200 g sour cream
• 
  150 g hard cheese
• 
  50 g of almonds
• 
  2 onions
• 
  1 carrot
• 
  3 cloves of garlic
• 
  black pepper (ground and peas), bay leaf, spices (of your choice), salt - to taste
• 
  cooking oil for frying

My tongue, put it in a saucepan, pour water. Add black peppercorns, bay leaf, salt to taste. Cook on medium heat for three hours, pouring hot water as it boils. After three hours, turn off the fire, leave the tongue in a saucepan until it cools down completely, and then clean it from the skin.

Onions and carrots are cleaned, chopped onions, and carrotsrub it on a large grater. Fry the onions in a small amount of vegetable oil until golden, add grated carrots and fry for another three minutes, stirring. We add large chopped mushrooms and fry until ready, at the end of cooking, salt and pepper to taste.

We cut the tongue into slices and even layerlay out on the bottom of the dishes for baking. On top, lay a layer of fried mushrooms with onions and carrots and sprinkle with spices (oregano, basil, marjoram, thyme, etc.).

Fry the almonds in a dry frying pan, givecool and grind. Garlic cloves are passed through the press. Mix sour cream with almonds, garlic and grated cheese, spread evenly on the mushrooms. We put in the oven, heated up to 180 degrees, and bake for about 50 minutes (until the cheese-sour cream does not acquire a slight golden hue).

Bon Appetit!