The hepatic fistulina, nicknamed "beef tongue" for its distinctive shape, is a wild mushroom with firm, juicy flesh, ideal for replacing meat in a stew. In fact, when you cut it, a reddish liquid oozes out… Since I didn't find any porcini mushrooms during my walk in the forest, I found a magnificent, and above all, young one. This mushroom can be eaten raw, as a tartare, but I chose to simmer it. Its flavor is slightly tangy, reminiscent of tomato and red meat. It's easy to prepare (if you can find it), and can appeal to both vegetarians and those curious to discover new forest flavors. Slow cooking results in a meltingly tender texture and a broth infused with herbs and vegetables. Served hot with rice, quinoa, or steamed potatoes, this dish might be just what you're looking for. Besides being delicious, it's rich in fiber and antioxidants. It's perfect for an autumn or winter meal. Here is the step-by-step recipe for this beef tongue stew… mushroom version!
Ingredients
Preparation
-
Clean the fistulina and cut it into thick strips.
-
Finely chop the onions and garlic, and slice the carrots into rounds.
-
In a casserole dish, sauté the onions in olive oil.
-
Add the garlic, carrots and fistulinum, then brown for a few minutes.
-
Sprinkle with cornflour (optional but makes for a smoother sauce), mix well to thicken the base.
-
Stir in the tomatoes, stock and bouquet garni.
-
Simmer over low heat for 20 to 30 minutes, until you obtain a smooth sauce.
-
Adjust the seasoning and serve piping hot.
