1 beef tongue approximately 1.5 kg
500 g yeast-free puff pastry
150 g champions
1 large onion
100 g butter
small bunch of parsley
1 tbsp. l. vegetable oil
1 tbsp. l. black peppercorns
freshly ground pepper mixture
1 egg yolk for brushing
STEP-BY-STEP COOKING RECIPE
Wash your tongue with a brush, place in a large saucepan, cover with boiling water so that it is covered by 2 fingers, bring to a boil over high heat, reduce heat to low and remove foam. Add peppercorns and salt, cook the tongue for 2 tsp.
Remove the finished tongue from the broth (the broth is no longer needed here) and immediately put it in ice water for 1-2 minutes. Take out and skin off. Dry your tongue and cool.
Make a not very deep longitudinal cut in the tongue from above. Then turn the knife about 60 ° inside the cut and make the cut, moving the knife slightly in a circle so that the tongue can be opened and stuffed.
Chop the onion finely for the filling. Clean the mushrooms with a cloth, remove the legs (they are not needed). Cut the hats into small slices. Chop the parsley. Heat a third of the butter in a frying pan, add the vegetable oil, put the onion, cook, stirring occasionally, over medium heat until golden brown, 10 minutes. Add mushrooms, cook until all the liquid has evaporated, another 10-12 minutes. Add parsley, salt and pepper mixture; stir, remove from heat and cool.
Stuff your tongue. Roll out the dough lightly and mold (if you have 2 layers) so that you get a rectangle, which will be 5-7 cm longer than the tongue and 2.5 times wider. Cut the remaining butter into thin petals. Spread the butter loosely over the dough and sprinkle generously with the pepper mixture. Lay down your tongue, wrap the dough and pinch.
Beat the yolk with a fork with 1 tbsp. l. water, grease the dough. Place the tongue in the dough on a baking sheet lined with parchment, bake in an oven preheated to 180 ° C until the dough is ready, 25-30 minutes