Mushroom and Tongue Salad
A hearty and delicious dish for a festive table. Beef tongue is used in the recipe, however, pork tongue can be used instead. Napa cabbage may be replaced with green lettuce (for example, Romaine). The specified ingredients will be enough for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- tongue
- onion 300 g
- carrot 150 g
- allspice berries 5-7
- mushrooms 300 g
- pickled cucumbers 150 g
- napa cabbage 300 g
- mayonnaise
- salt
- pepper
- vegetable oil
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 14
Cut carrots and 150 g of onion into large pieces.
Step 2 of 14
Place the rinsed tongue in a pot, cover with water and close with a lid. Bring to a boil and cook for 2 hours, skimming off the foam.
Step 3 of 14
Add carrots, onion, and allspice berries to the pot. Season with salt and pepper. Cook for 40–60 minutes (check readiness with a knife: it should enter easily).
Step 4 of 14
Cool the hot boiled tongue in cold water.
Step 5 of 14
Peel the skin off the tongue (starting with the thick part).
Step 6 of 14
Cut into strips (300 g will be required).
Step 7 of 14
Thinly slice 150 g of onion into strips.
Step 8 of 14
Clean and slice the mushrooms.
Step 9 of 14
Sauté the onion in vegetable oil.
Step 10 of 14
In another pan with vegetable oil, sauté the mushrooms until done.
Step 11 of 14
Cut cucumbers into strips.
Step 12 of 14
Shred the cabbage.
Step 13 of 14
Combine tongue, mushrooms, onion, cucumbers, and cabbage in one container. Season with salt, pepper, and mix.
Step 14 of 14
Add mayonnaise for dressing.
