This dish is a vegetarian version of Lengua. Since I am on a diet, I often crave for meat dishes famous here in the Philippines. It is very challenging for me to satisfy my cravings, that is why I replace meat with mushroom, vegetables, tofu or fish. What is good with this dish is that I did not use oil, instead, I simmer the ingredients with water.
Lengua, from its name, is an ox tongue stew. I used King Oyster mushroom to replace the ox tongue. If you are interested in cooking it, please read the recipe below:
Ingredients:
6pcs King Oyster mushroom (sliced)
1 large carrot (cubed)
2 large potato (cubed)
1 large white onion (sliced)
6 cloves garlic (chopped)
1 ½ cup Soy Sauce
2pcs Bay leaf or Laurel Leaf
5pcs whole peppercorn
1 can Evaporated milk
1 can Campbell’s cream of mushroom
Procedure:
In a saucepan put 1 cup of water, garlic, onion, peppercorn, bay leaf, carrots and potatoes then bring it to boil.
Check if the vegetables are half cooked before adding the cream of mushroom, evaporated milk, soy sauce and mushroom. Stir continuously until mushroom and vegetables are properly cooked and the sauce is already thick.
Serve with rice.
The Lengua of Mangan restaurant was cooked perfectly. It is tender and soft to bite. The lengua still has a very distinct beef flavor. The creamy mushroom sauce did not overwhelm the taste of lengua, but it enhances more of the beefy flavor. The onions were cooked perfectly to add sweetness to the dish.
Gae Rivada 