Pork Tongue with Oyster Mushrooms
Ingredients
- Ingredients
- 1 Pork tongue
- 1 onion
- 200 grams Celery
- 200 grams Parsnips
- 1 bay leaf
- 4 Juniper berries
- 1 tsp peppercorns
- Sauce
- 1 shallot
- 100 milliliters white wine
- 300 milliliters Beef broth
- 100 grams butter
- 1 Tbsp Crème fraiche
- ½ bunch Chives
- salt
- freshly ground pepper
- Mushrooms
- 200 grams Oyster mushrooms
- 2 Tbsps butter
Preparation steps
Rinse the tongue.
Peel the onion, celery and parsnip and coarsely chop. Place in a saucepan together, with the tongue and the spices, and fill with cold water. Bring to the boil, then lower heat and simmer gently for about 2 hours. Remove the tongue from the broth and rinse under cold running water, then place back into the broth and remove the pan from heat.
Peel the shallots, chop and boil with the white wine and the broth. Let simmer until reduced by half. Stir in the creme fraiche and the cold butter until fluffy. Do not allow to boil. Add the chopped chives and season with salt and pepper.
Clean the mushrooms and tear into bite-sized pieces. Sauté briefly in hot butter for about 1-2 minutes. Remove from heat and add a little salt.
Remove the meat from the broth, cut into thin slices and arrange on plates. Drizzle the sauce over the mushrooms, then pour the mushroom sauce over the plates. Serve immediately.
