Tongue – you can use beef or pork tongue
Beef broth – reserved from pre-cooking the lengua
Mushrooms – canned or fresh button mushrooms
Butter – you can substitute canola oil, but butter adds flavor
Cream of mushroom soup – reconstitute with the reserved broth or milk for extra creaminess

procedure

 
Tongue is an easy and versatile ingredient, but it does require considerable time to cook. It should feel soft to touch and tender enough to pierce with a knife with little or no resistance.
Allow 3 to 4 hours for a reasonable 3-pound size or approximately 50 to 60 minutes per pound. You can also use Instant Pot to cut down the time involved, and it usually takes about 60 minutes of pressure cooking.
Allow the cooked tongue to cool to touch and peel before it’s completely cooled. The skin is easier to pull off while still warm. If the tongue is cold, a vegetable peeler is the best tool to shave off the skin cleanly and without a lot of waste.
While it’s easier to peel while slightly warm, it’s easier to cut into neater slices when chilled. After peeling, refrigerate for about 1 to 2 hours until completely cooled.
For a richer sauce, decrease the broth to 1 ½ cups, add table cream (Nestle’s all-purpose cream) during the last 5 minutes of cook time, and simmer until heated.