The hepatic fistulina, nicknamed “ox tongue” for its characteristic shape, is a wild mushroom with firm and juicy flesh, ideal for replacing meat in a stew. In fact, when you cut it, a reddish liquid escapes… Lacking a cep during my walk in the forest, I found a magnificent and especially young one. This mushroom can be eaten raw, in tartare, but I chose to simmer it. Its taste is slightly acidic, close to tomato and red meat. It is easy to prepare (you still have to find it), and can appeal to both vegetarian cuisine lovers and those curious in search of new forest flavors. Slow cooking produces a melting texture and a broth flavored with herbs and vegetables. Served hot with rice, quinoa or steamed potatoes, this dish might please you. In addition to being tasty, it is rich in fiber and antioxidants. It's perfect for a fall or winter meal. Here's the step-by-step recipe for this beef tongue stew... mushroom version!
Ingredients
Preparation
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Clean the fistulin and cut it into thick strips.
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Slice the onions and garlic and cut the carrots into rounds.
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In a casserole dish, brown the onions in olive oil.
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Add the garlic, carrots and fistulin, then brown for a few minutes.
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Sprinkle with cornstarch (optional but makes for a creamier sauce), mix well to thicken the base.
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Stir in the tomatoes, broth and bouquet garni.
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Simmer over low heat for 20 to 30 minutes, until you obtain a smooth sauce.
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Adjust the seasoning and serve piping hot.
