Tongue rolls with mushrooms and walnuts
6 servings
30 minutes
Tongue rolls with mushrooms and walnuts are an elegant dish of European cuisine that combines the tenderness of veal tongue, the aroma of forest mushrooms, and the sophistication of walnuts. The origins of this recipe delve into gastronomic tradition, where tongue is valued for its texture and rich flavor. Nuts add a light crunchiness while mushrooms provide a rich, earthy note. The dish can be served as an appetizer at festive dinners or as a standalone treat accompanied by a glass of white wine. The creamy sour cream sauce during baking gives the rolls softness and juiciness, turning them into a true delight for gourmets. The exquisite taste and delicate consistency make the rolls an ideal choice for those who appreciate refinement and originality in cooking.
1
Wash the tongue well and place it in salted water. After that, bring to a boil, skim off the foam, add salt and pepper. Cook for 3-4 hours on low heat. Then place the tongue in cold water, peel off the skin, and slice it into thin pieces.
- Beef tongue: 400 g
- Salt: to taste
2
Wash the onion, peel it, cut it into small cubes, and fry it in a non-stick pan greased with a drop of oil. Also wash the mushrooms, dry them, slice them thinly, and add them to the onion. Fry until golden and until all the liquid evaporates. Season with salt and pepper.
- Onion: 1 piece
- Champignons: 150 g
- Salt: to taste
3
Wash, clean, and crush the garlic separately using a garlic press, then mix it with the chopped nuts and sautéed mushrooms with onions.
- Garlic: 3 cloves
- Walnuts: 2 tablespoons
4
After that, spread the obtained mass on pieces of the tongue, roll into small rolls, place on a baking sheet, and pour with sour cream.
- Beef tongue: 400 g
- Sour cream: 100 g
5
After that, place it in a preheated oven at 180 degrees for 10 minutes.
6
Place the rolls on a plate, garnish with walnuts, and serve.
- Walnuts: 2 tablespoons