Lengua In Mushroom Wine Sauce Recipes

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

MUSHROOMS IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.

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.

LENGUA IN MUSHROOM WINE SAUCE

Steps:

• Preparing the tongue: Bring a large pot of water to boil. Add tongue, 2 tsp salt, 2 large onions and 2 tblspn of soy sauce to boiling water. Bring back to boil, then simmer on lowest heat for 3 hours. Stock should reduce to half. Remove the tongue and set aside to cool. Set aside stock to cool. Prepare the garlic and mushrooms. Once the tongue has cooled, peel the cover out carefully so not to ruin the tongue. Slice any way you want to and set aside. In a medium size pot place olive oil in the pot until you cover the whole pot . Not too much. Then sauté the garlic and mushrooms on medium heat until you can see the mushrooms have reduced in size. Lower the heat and place the tongue all around the pot. Place the liquid you set aside to cover over the tongue. Place 1 cup Merlot into the pot and simmer for 1 hr. Constantly check the liquid so that it does not dry out. After about an hour, you will see the liquid has reduced. Stop the boil and removed the tongue and set aside. Here is the most important part of your recipe and the secret to a good sauce. Once you have removed the tongue you will have the mushroom and wine already incorporated into the sauce. To bring body to the sauce, add the stick of butter, sweet paprika, salt and pepper to spike it and another cup of Merlot. Stir the sauce slowly for about 15mins. By this time you can check the thickness and taste of your wine mushroom sauce. Once the sauce is done, place the tongue onto the sauce and heat very slowly. Enjoy and eat to your heart's content!