My second favorite ox tongue dish is Lengua in white mushroom sauce — a rich, creamy preparation also called lengua in white sauce. The name refers to the pale, velvety sauce rather than the mushroom variety. This dish pairs wonderfully with garlic bread or steamed rice.
I love how the butter, whipping cream, and mushrooms blend to create a luxurious, savory flavor. Equally important is a tender lengua — its texture makes or breaks the dish. When cooked properly, the lengua becomes melt-in-your-mouth and soaks up the creamy sauce.
We served this lengua in white mushroom sauce for New Year’s Eve in 2017 alongside other favorite dishes, and everyone in the family enjoyed it. The meal felt extra special with everyone gathered around the table.
If you’re curious about my top ox tongue recipe, my favorite is lengua estofado. But this white mushroom version is a close second — comforting, elegant, and crowd-pleasing.
Try this rich and creamy Lengua in White Mushroom Sauce recipe and let me know how it turns out.
Did you make this? If you snap a photo, please tag us on Instagram at @panlasangpinoy or use the hashtag #panlasangpinoy so we can see your creations!
Lengua in White Mushroom Sauce
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Ingredients
- 2 lbs. lengua ox tongue
- 3 cups beef broth or stock
- ¾ cups whipping cream
- 1 10.5 oz. can condensed cream of mushroom
- 1 cup sliced button mushrooms
- 1 large yellow onion chopped
- 5 cloves garlic crushed
- 6 cups water for boiling the ox tongue
- Salt and ground black pepper to taste
- 3 tablespoons cooking oil
Instructions
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Boil 6 cups of water in a pressure cooker. Add the ox tongue, cover, and pressure cook for 35 to 40 minutes or until tender.
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Remove the tongue and let it cool. Peel off the outer layer, then slice the lengua thinly.
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Heat the cooking oil in a pot over medium heat.
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Sauté the chopped onion and crushed garlic until translucent and fragrant.
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Add the sliced ox tongue and cook for about 2 minutes to coat with aromatics.
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Pour in the condensed cream of mushroom and beef broth. Stir, bring to a boil, then cover and simmer for 35 minutes.
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Add the sliced mushrooms and whipping cream. Continue to cook on low for about 40 minutes, until the liquid reduces by half and the sauce thickens.
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Season with salt and ground black pepper to taste.
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Transfer to a serving plate and serve hot.
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Share and enjoy!
Nutrition Information
