Tongue with milk mushrooms

4 servings

180 minutes

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

Energy value per serving

• Calories: 465.6
• Proteins: 37.7g
• Fats: 31.8g
• Carbohydrates: 8g

Ingredients

• Beef tongue: 1 kg
• Carrot: 1 pc
• Onion: 1 head
• Grated cheese: 3 tbsp
• Milk mushrooms: 5 pc
• Vinegar: 1 tbsp
• Soy sauce: 1 tbsp
• Sugar: 1 tsp
• Parsley: to taste
• Dill: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash and clean the mushrooms, fill with cold water and soak for 2-3 days, changing the water three times a day.

   Required ingredients:

   • Milk mushrooms: 5 piece

2. Soak the tongue in cold water and boil until cooked. Add chopped onion and carrot to the broth 15 minutes before it's done.

   Required ingredients:

   • Beef tongue: 1 kg
   • Carrot: 1 piece
   • Onion: 1 head

3. For the marinade, mix vinegar, soy sauce, sugar, and pepper.

   Required ingredients:

   • Vinegar: 1 tablespoon
   • Soy sauce: 1 tablespoon
   • Sugar: 1 teaspoon
   • Ground black pepper:  to taste

4. Slice the prepared fish, place it on a plate, and pour marinade over it. Refrigerate for at least 3 hours.

   Required ingredients:

   • Beef tongue: 1 kg

5. Slice the mushrooms, lay the tongue on a baking sheet, place the mushrooms on top, sprinkle with cheese and bake in an oven preheated to 200 degrees for 10 minutes. Sprinkle with chopped greens when serving.

   Required ingredients:

   • Milk mushrooms: 5 piece
   • Beef tongue: 1 kg
   • Grated cheese: 3 tablespoons
   • Parsley:  to taste
   • Dill:  to taste