Tongue salad with mushrooms
0
773
Kitchen
European
Calorie content
90.7 kcal
Portions
6 port.
Cooking time
85 minutes
Proteins *
5.1 gr.
Fats *
7.3 gr.
Carbohydrates*
5.3 gr.
Salad with tongue and champignons is another option for a festive table dish. An excellent combination of boiled tongue with fried mushrooms, fresh arugula and cherry tomatoes. We diversified the dressing a little - it's not just mayonnaise, but a sauce based on it, we supplemented it with aromatic olive oil, sourness of lemon juice and a spicy note of mustard.
Ingredients
Cooking process
We wash the beef tongue under water, put it in a saucepan, bring to a boil, drain the water, rinse the tongue and fill it with cold water. Add salt and bay leaves. Boil the tongue until tender. The main thing is not to digest it, otherwise it will be tough. In the meantime, let's get to the other ingredients. Fill the quail eggs with water and boil for 3-5 minutes. Then we clean it from the shell. We clean the mushrooms, rinse and chop finely. Put in a preheated pan with vegetable oil and fry until golden brown.
