Tongue dishes with mushrooms. Recipe for tongue with mushrooms in creamy sauce

Beef tongue - tasty, tender and nutritious - is rightfully considered a delicacy. You can make a lot of delicious dishes from it, not limiting yourself to the banal boiled tongue and aspic. The Land of Soviets offers to cook tongue with mushrooms

Tongue with mushrooms in creamy sauce

Let's start with a fairly simple recipe - tongue with mushrooms, baked in creamy sauce. A minimum of ingredients is required, the cooking process will not take too much effort from you (which, alas, cannot be said about time, because the tongue takes a long time to cook). So, to prepare this dish, we should take:

beef or pork tongue - 500 g
fresh champignons – 300 g
liquid cream - 200 ml
onions (medium) - 2 pcs.
oil for frying (preferably olive) - 3-4 tbsp. l.
freshly ground black pepper, salt, spices - to taste

Boil the tongue until tender in salted water (you can also add any suitable spices), then peel it. Cut the peeled boiled tongue into pieces about half a centimeter thick.

Wash the champignons and cut them into halves or quarters. Peel the onion and cut into strips. Heat the oil in a frying pan, add the onion and fry until transparent, then add the champignons and fry the mushrooms and onions for 3-4 minutes.

Take a fireproof baking dish and spread pieces of boiled tongue along the bottom in an even layer. Add a little salt and pepper. In a second layer, evenly distribute the fried champignons with onions, again add salt and pepper. Fill everything with cream and cover the pan with foil.

Bake for 15 minutes in an oven preheated to 180 degrees. Then remove the foil and bake for another 5 minutes until the dish is slightly browned. Serve the baked tongue with champignons to the table while it has not yet cooled down. You can serve anything as a side dish, including just a vegetable salad.

Tongue with mushrooms in sour cream and nut sauce

A very tasty and satisfying dish of tender beef tongue, baked with champignons under a cheese and sour cream cap with a subtle almond flavor. It can be served either hot or cold. To prepare the dish we will take:

1 beef tongue weighing about a kilogram
500 g champignons
200 g sour cream
150 g hard cheese
50 g almonds
2 onions
1 carrot
3 cloves garlic
black pepper (ground and ground), bay leaf, spices (of your choice), salt - to taste
vegetable oil for frying

Wash your tongue, put it in a saucepan, fill it with water. Add black peppercorns, bay leaf, and salt to taste. Cook over medium heat for three hours, adding hot water as it boils. After three hours, turn off the heat, leave the tongue in the pan until it cools completely, and then peel off the skin.

We clean the onions and carrots, finely chop the onions, and grate the carrots on a coarse grater. Fry the onion in a small amount of vegetable oil until golden brown, add the grated carrots and fry for another three minutes, stirring. Add coarsely chopped champignons and fry until tender; at the end of cooking, add salt and pepper to taste.

Cut the tongue into slices and place it in an even layer on the bottom of the baking dish. Place a layer of fried mushrooms with onions and carrots on top and sprinkle with spices (oregano, basil, marjoram, thyme, etc. are suitable).

Fry the almonds in a dry frying pan, let cool and chop. Pass the garlic cloves through a press. Mix sour cream with almonds, garlic and grated cheese, spread evenly over the mushrooms. Place in the oven, preheated to 180 degrees, and bake for about 50 minutes (until the cheese and sour cream crust acquires a light golden hue).

Bon appetit!

Beef tongue has always been popular among gourmets. Not a single feast would be complete without this product. There are many ways to prepare this delicacy, but the most delicious dish is beef tongue. There are several cooking methods for this dish, each of which has its own nuances. Tongue with mushrooms in creamy sauce is a fairly simple dish that even a novice housewife can easily prepare. If all recommendations are followed, the end result will be tasty, tender and nutritious meat. All beef tongue appetizers are usually served at the holiday table. This is due to the fact that the product itself is quite expensive. Therefore, it is prepared in order to please and surprise guests. You can use it to make aspic, sandwiches, salads, but the most delicious tongue is with mushroom gravy. This dish is prepared on special occasions, such as a wedding or anniversary. Many restaurants offer a similar snack in their assortment. Meanwhile, it can be easily prepared at home. Let's look at how to properly make tongue with mushrooms and surprise guests with unusual food.

Creamy Mushroom Recipe

This Creamy Mushroom recipe is a joy to make. The caramelized onions add a subtle sweetness to the mushrooms, while the sour cream adds the desired richness.

You can use almost any mushroom for this recipe, and I'm sure it would be equally good when paired with pasta.

Ingredients for cooking:

1 pound fresh mushrooms of your choice. I usually use champignons.
1/3 cup sour cream
1 small onion
2.5 oz. unleavened oil
1/2 tsp. salt
1/8 tsp. black pepper

Step-by-step cooking plan:

Cut fresh mushrooms into quarters and cut into smaller slices. Slice a small onion into crescent-shaped slices. Place 2.5 ounces of unsalted butter in a medium saucepan and melt over medium heat.
Fry the onion until translucent or lightly golden brown. At this point, increase the heat to medium-high, add the mushrooms to the pan, add 1/2 teaspoon salt, 1/8 teaspoon black pepper and sauté until the moisture leaves the mushrooms and the mushrooms are lightly golden. You will notice a pleasant sizzle coming from underneath the mushrooms. Try not to overcook them.
Add 1/3 cup sour cream, mix everything, reduce heat to low and close the lid. Cook for another 5-10 minutes. Enjoy!
That's almost all. If you feel like adding a little more seasoning, give it a try. Experimenting and adapting in the kitchen is the path to success in your own culinary journey!

Fried mushrooms in sour cream

This creamy mushroom dish is great on toast or with roast chicken.

Creamy and comforting, roasted mushrooms are my favorite on a piece of toasted rye bread and with dinner.

Put them on a burger, a piece of meatloaf or fried chicken, serve it warm with salad greens and it's delicious.

Ingredients for cooking:

1 tablespoon butter
1 shallot, peeled and finely chopped
1 lb (454 g) mushrooms (I chose shiitake, button and cremini mushrooms, but you can always substitute your favorites)
1 tablespoon finely chopped parsley
2 tablespoons sour cream

Step-by-step cooking plan:

Step 1 In a large skillet over medium heat, melt butter and sauté diced shallots until golden brown and beginning to caramelize, 5 to 7 minutes.

Step 2 Wash the mushrooms, trim and discard the stems, then cut the mushroom caps into thick slices. Add the sliced mushrooms to the pan and continue to cook until softened and lightly browned, about 10 minutes more.

Step 3 Add the chopped parsley and sour cream and continue stirring over the heat for another 2 minutes or so until everything forms a nice creamy film. Remove from heat and serve.

Garlic mushrooms on toast

Cup mushrooms are mushrooms that have just begun to open around the stems, so you can see their brown gills. They are great for flavoring casseroles, soups and pies. They can be stuffed, baked or grilled.

Ingredients for cooking:

20 g butter
1 tablespoon olive oil
400 g cups mushrooms, stems trimmed, thick slices
2 cloves garlic, minced
1/4 cup sour cream
1 tablespoon water
1 tablespoon chopped fresh garlic
4 thick slices toasted white bread

Step-by-step cooking plan:

Step 1 Heat the butter and oil in a large nonstick skillet over high heat until sizzling. Add mushrooms. Cook, stirring, 5 minutes or until tender. Add garlic. Cook for 1 more minute until fragrant.

Step 2 Add sour cream and water. Stir until heated through. Sprinkle with garlic. Serve on hot buttered toast.

Chicken in sour cream, mushrooms and spinach

A simple, delicious dish made with just nine ingredients (including salt and pepper). Total cooking time for this sour cream chicken, mushroom and spinach dish: 20 minutes.

The secret to the recipe? The freshest ingredients and lots of butter. How much sauce and how thick you want it to be is up to you. I recommend making the sauce a little thicker if you want to serve the pasta dish so that the sauce coats the noodles.

If your sauce is creamy, add something acidic and the result is a complex flavor that will leave you awestruck. And if there is no sour cream, add a little lemon juice. Sour cream simply adds dimension to many dishes that would traditionally use regular plain cream.

Ingredients for cooking:

6 chicken fillets with a total weight of about 400 grams
salt
black pepper
250 g champignons
1 onion
250 g spinach
2 cloves garlic
½ cup sour cream
¼ cup oil

Step-by-step cooking plan:

Pat chicken dry with paper towels, cut into thin strips, and toss with a teaspoon of salt and a quarter teaspoon of pepper.
Cut the mushrooms in half, quarters or slices, depending on their size.
Peel the onion and cut into thin slices.
Wash the spinach, drain and chop coarsely.
Peel the garlic, grate it and add it with sour cream.
Set the heat to medium and melt the butter in a heavy-bottomed frying pan.
Place the chicken strips in the hot oil and let the undersides brown slightly before stirring. Fry for a few minutes.
Add mushrooms to chicken. Add some salt and pepper. Cook, stirring, until the mushrooms are browned.
Add onion slices. Continue cooking, stirring, for another minute.
Add the spinach, add a little salt and pepper and cook until the mixture is almost dry.
Pour in sour cream and stir. When the sauce boils, turn off the heat.
Taste the sauce and add more salt and pepper if necessary before serving.

Chef's Notes

If you don't have sour cream, simply add a teaspoon of lemon or lime juice to the cream.
If this recipe used single cream. For a thicker sauce, use whipping cream. .
Oil burns quickly. If the pan is too thin, the oil may burn before the chicken and mushrooms are done. You can't compensate by lowering the temperature to prevent scorching because low-heat cooking will result in steam rather than browning.

Mushroom sauce: recipes with photos

A fragrant, mild-tasting, creamy sauce with mushrooms (we will look at the photo in the article) is perfect for oven-baked vegetables, fish and other wide variety of dishes. It literally melts, covering the side dish, and gives the dish a special wonderful aroma! The proposed recipes for creamy mushroom sauces are prepared quite quickly and are served both cold and hot.

Standard recipe for creamy mushroom sauce

This recipe for mushrooms in a creamy sauce is universal, because it can be used with pasta, poultry, bread, or based on it you can prepare many varieties of mixtures with mushrooms.

To prepare the creamy mushroom sauce we will need:

butter – 30 g;
garlic – 1 clove;
champignons – 300 g;
sherry – 150 ml;
cream (35%) – 120 ml;
corn starch - 1 tsp.

Sherry is a fairly famous fortified wine originally from Spain.

The process of making mushroom sauce

Preparing the mushrooms.
Champignons usually do not require washing. They are simply cleaned gently with a damp brush or with a paper towel slightly moistened with water. Cut the prepared mushrooms into pieces lengthwise. But if we are going to use the sauce with small products (small meatballs, potato balls), then the mushrooms should be cut into small cubes.
Peel the garlic and cut into thin strips.
Melt the butter in a large, heavy-bottomed skillet over medium-high heat. The butter should be unsalted. Fry the garlic in a frying pan until a slight aroma appears.
Place the champignons in the pan and fry, stirring as you go, until they release all the liquid and acquire a golden hue.
Pour in the sherry and wait for the mushrooms to caramelize (they will develop a glossy brown crust).
Pour in 35% fat cream, stir and heat the mushroom sauce for a couple of minutes.
At this time, let's deal with starch.
Mix it with 1 tsp. cooled boiled water until a suspension forms. If you try to pour starch directly into the creamy sauce, lumps will appear. Set the heat to low, pour in the diluted starch mixture, whisking the resulting sauce thoroughly with a whisk so that the suspension does not curdle. Our mushroom sauce will be ready as soon as it becomes thick.

Other options for making creamy mushroom sauce

The advantage of champignons is that they can be found or purchased at any time of the year. The most common varieties of mushroom sauce are made by using this type of mushroom.

When choosing champignons, you should pay attention to their color (there should be no spots), and the aroma should be pleasant. Champignons come in different sizes (both small and quite large) and colors (white, cream or caramel brown).

Mushrooms with a darker color have a distinct taste and smell.

https://www.youtube.com/watch?v=IuBG6MkvKhQ

Any mushrooms are suitable for the sauce: fresh, dried or frozen white mushrooms, which have a characteristic taste and aroma of nuts, and even boletus and boletus. If you use dried mushrooms, you first need to soak them in boiling water, then squeeze out the excess water and chop them.

First place the frozen mushrooms in any bowl, previously lined with a paper napkin or towel, and put them in the refrigerator for about half an hour. As the mushrooms thaw, excess moisture will be absorbed into the towel. Chanterelles are perfect for sauce.

But you can experiment and try to use more exotic mushrooms.

If you want the mushroom sauce to be not too greasy, you can use meat or mushroom broth instead of cream, and replace the butter with olive oil. Sherry can be replaced with regular dry white wine, as well as cognac or whiskey. For those who are against alcohol, the sauce can be prepared using juice (from apples, pineapples or oranges).

Creamy chanterelle sauce recipe

To prepare mushrooms in creamy sauce we will need:

chanterelles – 350 g;

cream 30% - 300 ml;

leek – 1-1.5 stalks;

shallots – 2 pcs.;

garlic – 2 cloves;

butter – 75 g;

mixture of peppers - to taste;

sea salt – 1 tsp.

The process of cooking mushrooms in sauce in a frying pan:

We prepare the mushrooms, sorting them from leaves and forest needles, and cutting them into arbitrary pieces.
Chop both types of onions as finely as possible, fry the vegetables a little in pre-melted butter, add the chopped chanterelles and fry the resulting mixture until half cooked.
Add the cream to the pan and mix everything.
Pour water into it, salt, pepper with a mixture of peppers and season with finely chopped garlic. Simmer the sauce over low heat for about 10 minutes.
Transfer the creamy sauce with mushrooms to a blender, grind until smooth, if necessary, you can add a small amount of water. The sauce is ready, you can heat it slightly and serve.

How to diversify the standard creamy mushroom sauce?

As we have already said, cream and mushroom sauce goes well with almost any dish. It is combined with a variety of products, so the recipe can be changed by adding new ingredients or changing those present. The most popular variations of mushroom recipes in sauce:

Cream can be replaced with full-fat sour cream. Thanks to this method of preparation, the sauce turns out to be interesting and unusual in taste. It is often used as a seasoning for baked meat or fish.

Chopped herbs are added to the sauce for any taste or seasoned with spices. If you taste the food spicier, you can add hot pepper or much more garlic to the mixture.

Add cheese. Both hard grated cheese and processed cheese crushed in any way are suitable for this. The cheese is added to the sauce at about the point of boiling and stirred until completely dissolved. Mushroom sauce with cheese is usually used for baking.

Add a little lemon juice, which will give the sauce a zest in the form of a slight sourness.

When using creamy mushroom sauce as a dressing for pasta or vegetables, you can add small pieces of meat, poultry or fish.

Chicken sauce

Let's take a closer look at the recipe with a photo of mushrooms in a creamy sauce with the addition of poultry. This sauce includes an ingredient such as chicken. In addition to the previously mentioned components, we take about 200 g of chicken fillet.

Prepare as follows:

Cook the chicken until fully cooked, cool and finely chop across the grain.
We add the chicken to the sauce at the same time as the mushrooms, along with the cooking onions and simmer (it is better to use a small amount of chicken broth in which the meat was cooked instead of water).
Then we follow all the same recipe steps that were described earlier.

Chicken meat can be replaced with any poultry, other type of meat, or even minced meat and fish. This sauce goes especially well with pasta or potatoes.

Tips for making creamy mushroom sauce

The sauce made from cream and mushrooms has an exquisite taste and aroma, and its recipe, at first glance, is quite simple even for inexperienced housewives. However, before you start cooking, it is advisable to consider some tips that will help make the dish a culinary masterpiece.

Choosing mushrooms. It is necessary to select fresh mushrooms that are not spoiled or wormy. The caps are better suited for the sauce, but the legs are more suitable for some other recipe.

Blanks. You can simply soak salted mushrooms before using them, but not only soak dried mushrooms overnight in cold water, but also cook them for about half an hour before cooking. In order for the preparation of sauce with preparations to be successful (some mushrooms may not be sufficiently saturated with water and remain dry and hard), you can grind the boiled mushrooms before frying.

Do not oversaturate the dish with spices. Sometimes, due to the desire to make the sauce unusual, too much seasoning is added, and then its taste interrupts the taste of the creamy mushroom sauce itself. It is enough to use only 2-3 components.

It is necessary to add onions. Once cooked, the onion pieces become almost invisible, but they perfectly enhance the flavor of the mushrooms.

Conclusion

As we can see, there are a great many ways to prepare creamy sauce with mushrooms, and you can fully express your imagination in the kitchen. But even when there is no desire to come up with your own special recipe, you can always use ready-made options for preparing an exquisite and aromatic mushroom sauce.

Source: https://labuda.blog/911810

Slow-cooked chicken with mushrooms and sour cream

Ingredients for cooking:

1 onion, peeled and finely chopped
125 g smoked salad with bacon
2 tablespoons olive oil
30 g butter
Sprig of thyme or bay leaf
Cut 3 or 4 chicken fillets (depending on size) into two-centimeter cubes.
250 g mushrooms, sliced (champignons are best)
150 ml chicken broth
200 ml (1 can) sour cream
Salt and pepper

Step-by-step cooking plan:

Fry the onion, bacon and thyme in oil over low heat for 10 minutes. I always like to use a lid to seal in all the flavor.
Add the chicken and mushrooms and continue to cook over medium heat for another 12 minutes, stirring occasionally.
Add broth and cook uncovered for another five minutes.
Add sour cream, bring to a boil, remove thyme. Season with salt and pepper to taste and serve with basmati rice.

Pots on the table!

Rabbit meat with mushrooms in sour cream sauce in a pot is exactly what you can serve on a holiday, or you can cook it for your dear family on weekdays to remind them that you love them. A pound of medium-sized chopped rabbit is either soaked overnight in plain water, or marinated for two hours in any composition (lemon or tomato juice, soy sauce, honey, etc.). 200 grams of frozen porcini mushrooms are boiled twice and finely crumbled. Three garlic cloves are cut into slices, an onion is cut into quarters of rings, two medium carrots are rubbed. The rabbit meat is distributed among the pots, salted, boletus mushrooms are placed on it, and vegetables are placed on top. Half a liter of sour cream is diluted with the same volume of water, each pot is topped up by three quarters and placed in the oven for 40 minutes (depending on the size of the container - maybe for an hour).

Spread with sour cream and onions

This Sour Cream and Onion Mushroom Dip is as versatile as it gets. You can use it as a recession. I love a generous amount of this on my crispy toast in the morning. But at the same time, it goes well with chips, French fries and vegetable sticks as a snack. This is my little pleasure.

Let me tell you, you can also use this sour cream and onion as a dressing for a roasted vegetable salad. Think potatoes and carrots...you'll taste GREAT!

To make this mushroom sauce, you will need real onions, mushrooms, sour cream, salad cream, and chopped green onions as the main ingredients.

For mushrooms, I sometimes use fresh, but sometimes I also use canned mushrooms, which taste amazing. I will say that you can use just about any mushroom you want. Just make sure you dry out most of their water content when frying. Otherwise, they will release the water later, and this is just a big no-no.

You can easily make this wonderful sour cream, onion and mushroom sauce in just 15 minutes! It's super fast, easy and so enjoyable. This makes it ideal when you have a house party and don't have much time to prepare food.

If you want to use this mushroom sauce for breakfast, you can make it ahead as it will keep in an airtight container in the refrigerator for about five days.

Ingredients for cooking:

1 teaspoon vegetable oil
100 g chopped onion
100 g chopped champignons
1 pinch of salt
150 g sour cream
100 g salad cream
¼ cup chopped green onions

Step-by-step cooking plan:

Heat the oil in a frying pan over medium heat and fry the onion until translucent.
Add champignons and salt. When everything is ready, remove from heat and let cool.
In a bowl, mix the fried onions and mushrooms with the remaining ingredients with a spoon.
Spread on toast or serve as a dip. Store leftovers in an airtight container in the refrigerator.

Note:

This sour cream, onion and mushroom sauce can be stored in the refrigerator for about 5 days.

Mushrooms in sour cream

Ingredients for preparing mushrooms with sour cream for 4 servings:

450 g fresh champignons
2 tablespoons butter
1 small yellow onion, chopped
2 cloves garlic, minced
kosher salt and black pepper to taste
juice of 1/2 lemon
2 tbsp dry sherry
1 tablespoon fresh chopped dill or 1 teaspoon dried dill
1/2 cup sour cream
1 tsp smoked paprika

Method for preparing mushrooms in sour cream:

These mushrooms are drenched in sour cream and sherry and can be used on their own or as a sauce for meats and other vegetables. Wipe the mushrooms with a damp cloth, then trim off any tough stems and slice. In a large skillet, heat the oil until foaming. Add the onion, garlic and mushrooms and sauté quickly, shaking the pan frequently. Season with salt and pepper, then add the lemon juice and cook for a few more minutes. Pour in the sherry, add the dill and cook until the liquid is almost completely dissolved. Stir in sour cream, mix well and bring to a boil, without letting it boil. Remove from heat and pour into a serving dish, then sprinkle with pepper.

Recipe for tongue with mushrooms in creamy sauce

Tongue with mushrooms in creamy sauce is a fairly simple dish that even a novice housewife can easily prepare. If all recommendations are followed, the end result will be tasty, tender and nutritious meat. All beef tongue appetizers are usually served at the holiday table. This is due to the fact that the product itself is quite expensive.

Therefore, it is prepared in order to please and surprise guests. You can use it to make aspic, sandwiches, salads, but the most delicious tongue is with mushroom gravy. This dish is prepared on special occasions, such as a wedding or anniversary. Many restaurants offer a similar snack in their assortment. Meanwhile, it can be easily prepared at home.

Let's look at how to properly make tongue with mushrooms and surprise guests with unusual food.

Recipe for tongue in sour cream and nut sauce

No less interesting is the recipe for beef tongue with sour cream, nut sauce and mushrooms.

The principle of preparing this dish is similar to that described above. The highlight of this recipe is the sour cream and nut sauce. In this case, the tongue is served not only hot, but also cold.

To prepare the dish, you need to take the following ingredients: beef tongue (for the recipe to be followed exactly, the weight of the offal must be 1 kilogram), champignons - 500 grams, hard cheese - 150 grams, almonds - 50 grams, medium-sized onions - 2 pieces and 200 grams of sour cream, medium carrots and one or two cloves of garlic.

Everything else is simple. The tongue is placed in a pan and cooked until tender. When cooking, you can add spices to taste. The same should be said about salt. It will take about three hours for the meat to cook completely. After this, the product must cool completely. Then the skin is removed.

The peeled onion is finely chopped, and the carrots are grated on a coarse grater. Then the vegetables are fried until golden brown in sunflower oil for about three minutes. Chopped champignons are added to the vegetable mixture; it is best if they are cut into large pieces. All this is further fried over low heat.

Add pepper and salt 1 minute before cooking.

Next, the tongue is carefully cut into small slices and placed in a layer on the bottom of the dish in which the dish will be baked. A second layer is placed on top, consisting of fried mushrooms and onions with carrots. Then everything is sprinkled with spices. Oregano, basil, marjoram, and thyme are best suited for this recipe. The choice of seasonings depends on individual preferences.

Almonds also require appropriate processing. It is fried in a dry frying pan and allowed to cool. Next, grind thoroughly. Garlic cloves are either finely chopped or passed through a press. Then the sour cream is mixed with almonds, garlic and grated hard cheese.

This mixture will be the third layer of the dish, which is folded over the mushrooms. Then the form is placed in the oven, the temperature of which should be 180 degrees. The baking process takes 50 minutes.

During this time, the cheese and sour cream crust should acquire a pleasant golden hue.

Now the dish is ready and can be served to guests. It is equally tasty both cold and hot. You can serve it with a wide variety of side dishes, including everyone’s favorite potatoes, rice, and salads.

Source: https://MoyGrib.ru/recipes/main-dishes/yazyk-s-gribami.html

Casserole with sour cream from potatoes and mushrooms

There is no end to our love for baked potatoes. Everyone always loves potato casserole. We also love the creamy and subtle flavor of sour cream, and since it goes so well with potatoes, we thought we'd try making some cozy and cozy country-style potato bakes. We may not even have to tell you this, but this sour creamy potato and mushroom casserole is more than worthy of your love.

For variety, we cut the potatoes in half. This gives the dish a richer, yet delicate taste. You'll want to boil these potatoes for a bit until they're tender so they're cooked through in the oven.

Sour cream is the main ingredient in the sauce here. Just dilute some sour cream with a little olive oil and mix it with garlic, cheese, salt and pepper. We used mild cheddar cheese because we didn't want it to overpower that special flavor of the sour cream. But you can use any good processed cheese you like best: Swiss, mozzarella, Gruyère, even Gouda.

The sour cream sauce is tangy and creamy against the tender potatoes, and the folded mushrooms add a nice earthiness and richer meaty flavor to the dish. Since sour cream is a little thicker than the traditional cream used in these baked goods, we pour a little chicken broth on top. It adds flavor and ensures that the potatoes have enough liquid to cook completely.

Once it's baked a bit, sprinkle a little more cheese on top - because a little more cheese never hurts - and let it get melty and golden brown. And there you have it, a hot and comforting potato dish that's creamy, earthy and a little cheesy.

Ingredients for cooking:

2 pounds small potatoes, peeled and halved
250g cremini mushrooms, thinly sliced
1 1/2 cups soft shredded cheddar cheese
1/2 cup sour cream
1/4 cup chicken or vegetable broth
2 tablespoons olive oil
1 clove garlic, minced
Oil for lubricating dishes
Kosher salt and freshly ground pepper to taste

Method for preparing the casserole:

Preheat oven to 400°F and generously butter an 8x12-inch baking pan. Set aside.
Place the potatoes in a large saucepan and cover with cold salted water.
Bring to a boil and cook for 8 minutes.
Meanwhile, in a large bowl, whisk together sour cream, olive oil, garlic, 1/2 cup cheese and season with salt and pepper. Drain the potatoes and add to this bowl along with the mushrooms. Toss to coat.
Pour the potato mixture into the prepared baking dish and drizzle with the broth. Bake until potatoes are tender, 20 to 30 minutes. Sprinkle with remaining cheese and bake until cheese is melted and golden brown, 10 to 15 minutes more. Wait 5 minutes before serving. Enjoy!

Tongue in creamy sauce with mushrooms recipe

pork or beef tongue – 500 gr.
2 medium onions
300 gr. fresh champignons (you can also use canned ones)
3-4 tbsp. olive oil
200 ml. liquid cream
salt
freshly ground pepper

Step-by-step cooking recipe

I had pork tongues.

The tongues must first be boiled until tender in salted water with the addition of your favorite spices and peeled after cooking.

Cut the boiled tongues into pucks approximately 5-7 mm thick.

Wipe the mushrooms with a damp cloth and, if necessary, halve or quarter them.

Peel the onion and cut into strips.

Heat olive oil in a frying pan and first fry the onion in it until transparent, then add the mushrooms and fry everything together for 3-4 minutes.

Place the tongue washers in the first layer in a fireproof dish, lightly salt and pepper the layer, then place the fried mushrooms and onions in the second layer and also add salt and pepper to taste.

Pour cream over everything, cover the pan with foil, place in an oven preheated to 180°C and bake for 15 minutes under foil, then remove the foil and let it brown slightly for another 5 minutes.

The finished dish should be served hot with any side dish or vegetable salad.

Therefore, it is prepared in order to please and surprise guests. You can use it to make aspic, sandwiches, salads, but the most delicious tongue is with mushroom gravy. This dish is prepared on special occasions, such as a wedding or anniversary. Many restaurants offer a similar snack in their assortment. Meanwhile, it can be easily prepared at home.

Let's look at how to properly make tongue with mushrooms and surprise guests with unusual food.

Dish with creamy mushroom sauce

Any tongue dish begins with the offal being thoroughly washed and then boiled until fully cooked in salted water. Many housewives strongly advise adding spices to the water. After the cooked tongue has cooled, the skin is carefully removed from it. Then the product is cut into small pieces about half a centimeter thick.

Next comes the turn of the mushrooms. If you are not an avid mushroom picker, then champignons will be the most accessible. They can be purchased at any store. The mushrooms must be washed thoroughly, as they may have sand on them, which will then grate unpleasantly on the teeth in the finished dish.

Then the onion is cut into strips. In order for the onion to turn golden, it must be fried in a well-heated frying pan in a sufficient amount of sunflower oil.

This means that you don't need too much oil, otherwise the onions will be too oily - if there is not enough oil, the contents of the pan will begin to burn. When the onion reaches the desired condition, chopped champignons are added to it.

Then the whole thing is fried for four minutes. Next, the dish continues to be prepared in a baking dish.

Place the tongue at the bottom of the container, add a little salt and pepper. This is followed by a second layer of onions and mushrooms. It also needs a little salt and pepper. After this, the entire contents of the mold are filled with cream and covered with foil on top. The tongue should be baked in the oven at 180 degrees for 15 minutes.

At the final stage, 5 minutes before the tongue needs to be removed from the oven, the foil is removed from the pan. This is done so that the top layer of the dish turns out rosy. The food itself is served hot along with any side dish. Most often, boiled potatoes or crumbly rice serve as this.

You can also use a vegetable mixture for a side dish.

Recipe for tongue in sour cream and nut sauce

No less interesting is the recipe for beef tongue with sour cream, nut sauce and mushrooms.

The principle of preparing this dish is similar to that described above. The highlight of this recipe is the sour cream and nut sauce. In this case, the tongue is served not only hot, but also cold.

The peeled onion is finely chopped, and the carrots are grated on a coarse grater. Then the vegetables are fried until golden brown in sunflower oil for about three minutes. Chopped champignons are added to the vegetable mixture; it is best if they are cut into large pieces. All this is further fried over low heat.

Add pepper and salt 1 minute before cooking.

During this time, the cheese and sour cream crust should acquire a pleasant golden hue.

I don't know a person who doesn't love language. This dish literally and figuratively “swallows your tongue.” It's easy to do and your guests will be happy. It can be served as a hot appetizer or main course.

Ingredients for “Tongue in creamy mushroom sauce with cheese”:

Language

Sauce for 4 servings (400 g of tongue)

Number of servings: 4

Recipe for “Tongue in creamy mushroom sauce with cheese”:

Wash your tongue thoroughly, fill it with water, add salt, bay leaf and a mixture of peppercorns, bring to a boil and cook for about 2 hours. I have a large beef tongue, about 1.2 kg. Next, drain the broth and remove the skin under cold running water. Let the tongue cool completely. Then it becomes dense and cuts well evenly.

We cut the tongue into circles about 1 cm thick; I used a slicer for convenience. Take a baking dish convenient for baking, grease it with oil, and put your tongue in it. You can serve portions in disposable aluminum molds.

I used a third (400 g) of boiled tongue. All calculations in the ingredients are based on this quantity.

Prepare the sauce. We take any mushrooms according to availability and taste. I have frozen champignons.

We cut the mushrooms into slices.

Fry the mushrooms in a frying pan in vegetable oil for about 5 minutes. Add finely chopped garlic and onion.

Fry for another 2 minutes.

Add salt and mustard, mix.

Pour dry white wine and cream and stir.

The sauce thickens almost instantly. Remove the sauce from the heat.

Place the sauce on top of the tongue.

Take hard cheese. I chose “Smetankovy” from the Belebeevsky Dairy Plant. This cheese goes very well with this dish, thanks to its sour cream taste. Grate the cheese on a coarse grater.

Sprinkle the tongue with the sauce on top with grated cheese. Place in an oven preheated to 200 degrees. Bake until the cheese crust is brown for 20-30 minutes depending on your oven.

Serve the dish immediately hot, as a hot appetizer or main course. All the best to you in the new year!

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Light mushroom burgan

Vegetarian mushroom burgan is as rich and delicious as its meaty cousin stroganoff. This is an inexpensive and simple recipe.

Ingredients for the recipe for 4 servings:

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g mushrooms, peeled and chopped ½ teaspoon English mustard 1 tsp. paprika 250 ml vegetable broth made from broth 200 g rice 200 ml sour cream 1 lemon, cut into six slices salt and freshly ground black pepper

Method for preparing the casserole:

Heat a frying pan over medium heat and add oil. When hot, add the onion with a pinch of salt and gently fry for 5-7 minutes or until softened.

Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for 5 to 6 minutes or until the mushrooms are soft and golden brown.

Add mustard and pepper and stir well to coat. Add broth, stirring as you pour. Simmer gently for 5 minutes while you cook the rice.

Cook rice according to package directions in a separate pan until done.

When the rice is ready, remove the mushrooms from the heat, add sour cream and the juice of two lemon wedges and stir everything together. Taste and add salt and pepper if necessary. Serve beef stroganoff with rice and remaining lemon wedges.

Bon appetit!

Video recipe: Incredibly Delicious Mushrooms in Sour Cream.

Read the latest, most interesting and delicious “Mushroom Recipes”.

Tongue in mushroom sauce. Recipe for tongue with mushrooms in creamy sauce. Tongue with mushrooms in creamy sauce

Quote from the post : Beef tongue with creamy garlic sauce….

Bon appetit!

Tongue with mushrooms in creamy sauce

Let's start with a fairly simple recipe - tongue with mushrooms, baked in cream sauce. A minimum of ingredients is required, the cooking process will not take too much effort from you (which, alas, cannot be said about time, because the tongue takes a long time to cook). So, to prepare this dish, we should take:

beef or pork tongue – 500 g

fresh champignons – 300 g

liquid cream – 200 ml

onions (medium) – 2 pcs.

oil for frying (preferably olive) – 3-4 tbsp. l.

freshly ground black pepper, salt, spices - to taste

Boil the tongue until tender in salted water (you can also add any suitable spices), then peel it. Cut the peeled boiled tongue into pieces about half a centimeter thick.