Creamy Lengua 👅 The best memories are always paired with good food. No matter the occasion, it’s never too late to start making memories with the people who matter most. This is my take a creamy mushroom lengua dish my father-in-law usually makes for special occasions. @Create with Cream INGREDIENTS Tongue and boiling liquid: - 1–1.5 lbs beef tongue - 1 whole white onion, quartered - 8-10 whole cloves garlic - 4–6 pcs dried shiitake mushrooms - 3–4 bay leaves - 1 tbsp whole black peppercorns - 1 sprig thyme - Beef stock, as needed Mushroom sauce: - Butter or oil, for frying - 1 whole white onion, aloced - 10–12 cloves garlic, sliced - 1 pack shimeji mushrooms, roughly sliced - 1 pack button mushrooms, sliced - 1 pack shiitake mushrooms, sliced - 1 tbsp tomato paste - ½ cup flour - Beef broth, as needed (from the boiling liquid) - 4 tbsp soy sauce - 1 tbsp Worcestershire sauce - 1 pack Nestlé All Purpose Cream - Salt and Pepper, to taste INSTRUCTIONS - Boil the whole ox tongue with all the ingredients under Tongue and boiling liquid in a pressure cooker for about 40 minutes. Let cool for about 1 hr and peel skin - slice tongue into desired thickness. Sear in oil or butter, then set aside. - For the gravy, sauté onions, garlic, and mushrooms in a pan. Add tomato paste and stir until well incorporated. - Add in flour m, then add the beef broth from earlier. Season with soy sauce, Worcestershire sauce, and Nestlé All Purpose Cream. - Pour the creamy mushroom gravy on top, serve and enjoy! #GottaCreateMemoriesToday #GottaBeNestléAllPurposeCream#NestléAllPurposeCream #asmr #cookingasmr - @jujumaoo