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Salad with tongue and mushrooms

Salad with Tongue and Mushrooms

Absolutely delicious, quick to throw together, light, and perfect for a holiday table! This salad with tongue and button mushrooms will dress up any celebration. You can layer it or toss it together, and dress it with mayonnaise or yogurt. It's a great appetizer to go with any drinks, and the flavor is wonderful!

Anna

Recipe author

Composition / ingredients

Servings:

Beef tongue

250

Button mushrooms

200

Pickled cucumbers

Onion

Mayonnaise

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 5 g

Fats 46 % 6 g

Carbohydrates 15 % 2 g

81 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make a salad with tongue and mushrooms? Gather the listed ingredients. Cook the beef tongue ahead of time — a slow cooker is very handy for this, and it cooks faster than usual. You can use either pickled or fresh button mushrooms, or swap them for any other mushrooms. And instead of beef tongue, you can use pork tongue.
Step 2:

Clean the mushrooms of any dirt, rinse them under running water, and cut them up however you like. Peel the onion and slice it as well. Sauté the chopped mushrooms with the onion in a skillet with oil, stirring, until done. Let them cool, then transfer them to a deep bowl. Drain off any excess liquid.
Step 3:

Cut the pickled cucumbers into strips or cubes and add them to the bowl with the sautéed mushrooms and onion.
Step 4:

Cut the cold beef tongue into strips or cubes and add it to the bowl with the other prepared ingredients.
Step 5:

Dress the salad with mayonnaise and season it with salt and pepper to taste. Stir to combine. You can use any mayonnaise, store-bought or homemade.
Step 6:

Stir the salad and you can serve it right away, or chill it in the refrigerator before serving. Garnish with fresh herbs.

You can pick whichever tongue-cooking method suits you HERE.
To keep your eyes from stinging while you slice onions, rinse the onion and the knife with cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Spread the washed and trimmed mushrooms out on a kitchen towel so it absorbs the excess moisture. Leave them for 15–20 minutes until all the moisture soaks into the cloth. It's important to dry the mushrooms well, or they'll soak up water and turn watery.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. Look for some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in whatever proportion you like — this will cut down the dish's calorie count.