Lengua in Mushroom Sauce

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  • 5 lbs beef tongue, cleaned and thinly sliced (preferable tongue is less than 3 lbs so it’s easier to soften)
  • 3 – 9 oz cans whole button mushroom
  • 2 large onions, chopped
  • 2 – 30 oz campbell’s cream of mushroom (or 6 small cans)
  • 1 can evaporated milk
  • 2 pcs bay leaf
  • ¼ cup soy sauce
  • ½ cup butter
  • 10 cups water
  • fish sauce to season



Step 1

Rinse tongue to remove slime and scum.  Pressure cook for 25 minutes.  If using traditional method, in a pot, boil tongue in water until outer skin cracks and peels off. (This step should also soften the meat, add more time if tongue is still tough) After pressure cooking or boiling, rinse tongue in cool water.  Peel off outer skin and rinse.

Step 2

Slice tongue crosswise, approx ¼ inch thin.

Step 3

Combine sliced tongue, whole button mushroom, water, onion, bay leaf soy sauce and butter.  Bring to a boil and let it simmer for 5 minutes.

Step 4

Add evaporated milk and stir.  Add cream of mushroom while stirring until it is dissolved well. Bring to a boil for another 5 minutes.

Step 5

Season with fish sauce.

Step 6

Serve with mashed potatoes and veggies or steamed rice.


(Optional:  if sauce is too thin, add cornstarch dissolved in water to thicken sauce.)

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Recipe Comments

  1. posted by Michelle on June 1, 2013

    The family loves this dish. Thanks for sharing.

  2. posted by thhrhwssn on December 10, 2015

    Lengua in Mushroom Sauce | Pinoy Town Hall
    thhrhwssn http://www.g6phwfwr437l1ch9pfr46100obg59480s.org/

  3. posted by alexander wang bag studs on December 10, 2015


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