Tongue with milk mushrooms

Name: Tongue with milk mushrooms
Total time: 3 h
Yield: 4
Ingredients: Beef tongue 1 kg; Carrot 1 piece; Onion 1 head; Grated cheese 3 tablespoon; Milk-cap mushrooms 5 piece; Vinegar 1 tablespoon; Soy sauce 1 tablespoon; Sugar 1 teaspoon; Parsley 0 to taste; Dill 0 to taste; Ground black pepper 0 to taste; Salt 0 to taste

4 servings

180 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

465.6

kcal

37.7g

grams

31.8g

grams

8g

grams

Ingredients

4servings

Beef tongue

1

kg

Carrot

1

pc

Onion

1

head

Grated cheese

3

tbsp

Milk-cap mushrooms

5

pc

Vinegar

1

tbsp

Soy sauce

1

tbsp

Sugar

1

tsp

to taste

to taste

to taste

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:
1. Milk-cap 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:
1. Beef tongue: 1 kg
2. Carrot: 1 piece
3. Onion: 1 head

3
For the marinade, mix vinegar, soy sauce, sugar, and pepper.
Required ingredients:
1. Vinegar: 1 tablespoon
2. Soy sauce: 1 tablespoon
3. Sugar: 1 teaspoon
4. 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:
1. 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:
1. Milk-cap mushrooms: 5 piece
2. Beef tongue: 1 kg
3. Grated cheese: 3 tablespoons
4. Parsley: to taste
5. Dill: to taste

Tongue with milk mushrooms

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