Beef tongue mushroom stew (liver fistulin)

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 tangy, close to tomato and red meat. It's 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 melt-in-the-mouth 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!