Lengua in White Mushroom Sauce is a classic Filipino dish with a unique blend of flavors and textures. The ox tongue is the star of this dish, butterfly cut and slows cooked until tender. The white button mushrooms provide a full-bodied earthiness, while the onions and garlic add a brightness that balances the richness of the ox tongue.
Each bite contains intense flavor from all the components, creating an experience you won’t forget. Lengua in White Mushroom Sauce pairs well with steamed rice for a complete meal.
Lengua in White Mushroom Sauce can be served both warm or cold, so this Filipino delicacy can offer something for everyone at any gathering!
- Preparation time: 20 minutes
- Cooking time: 2 hours
- Servings: 6
Ingredients:
- 2 lb. lengua ox tongue
- 3 cups beef broth
- ¾ cup whipping cream
- 1 (10.5 oz) can of condensed cream of mushroom
- 1 cup button mushrooms, sliced
- 1 yellow onion, large, chopped
- 5 garlic cloves, crushed
- 6 cups water
- Salt & ground black pepper, as needed
- 3 tbsp cooking oil
- (option) 1 can of pineapple chunks for taste
Directions:
- Pour 6 cups of water into your pressure cooker and add the ox tongue. Cover and pressure cook within 35 to 40 minutes until tender.
- Remove the ox tongue and let it cool. Peel off the outer layer of your ox tongue and slice it into thin pieces.
- Heat the oil in your skillet and sauté onion and garlic until fragrant. Add the sliced ox tongue and cook within 2 minutes.
- Pour the cream of mushroom plus beef broth and stir well. Let it boil, cover and simmer within 35 minutes. If you decide to have pineapples in it, pour the chunks for taste.
- Add the sliced mushrooms plus whipping cream and cook for 40 minutes over low heat until the liquid lessens to half and thickens. Season with salt plus ground black as needed. Serve!
Nutrition:
- Calories: 202
- Carbs: 3g
- Fat: 15g
- Protein: 13g
