On the grill you can not only fry meat shish kebab, but also bake delicious and aromatic champignons. This delicacy can be served with a classic shish kebab or as a surprise for those who fast or eat only vegetarian food. To fry delicious champignons on the grill, you can choose the marinade recipe at your discretion. We propose to consider several of them.

Classic recipe for cooking champignons on the grill

Before sending the champignons to the grill, they need to be marinated so that all the mushroom juices do not evaporate during the frying process. The marinade can be very simple or multi-component with the addition of exquisite herbs and spices. A simple and quick marinade recipe involves the use of mayonnaise, which is found in every housewife's refrigerator.

• 225 ml mayonnaise;
• two cloves of garlic;
• spoon of lemon juice;
• 0.5 spoon of salt;
• any spices for mushrooms.

Cooking method:

1. We clean the mushrooms from all dirt and sand and put them in any container.
2. Add salt, pepper, any spices for mushrooms to the mayonnaise, also add pressed cloves of garlic and pour in a spoonful of citrus juice.
3. We send the resulting mixture to the champignons, stir and give them time to marinate (at least two hours).
4. Fry the pickled mushrooms on the grill for 5-7 minutes.

Marinade with soy sauce

For the marinade, you can use soy sauce, which will give the mushrooms juiciness and a beautiful color. For piquancy, you can add suneli hops, and for aroma - a mixture of aromatic herbs.

Ingredients (for 1 kg of champignons):

• 75 ml soy seasoning;
• 75 ml olive oil;
• a spoonful of khmeli-suneli;
• black pepper (ground).

Cooking method:

1. First of all, rinse the barbecue ingredient with the base and dry thoroughly.
2. Pour soybeans, olive oil into a bowl, add black pepper and suneli hops, stir.
3. Place mushrooms in the marinade and let sit for two hours.
4. Fry the mushroom skewers on the grill for ten minutes, sprinkling them with soy sauce from time to time.

Mushrooms with sour cream

Champignon kebab will definitely appeal to those who adhere to proper nutrition, because they are low in calories, but at the same time nutritious. To make the mushrooms tender in taste, you should marinate them in sour cream, and add a few cloves of garlic for piquancy.

Ingredients:

• 1 g mushrooms;
• 425 ml sour cream;
• three cloves of garlic;
• a couple of grams of turmeric;
• pepper, salt, fresh herbs.

Cooking method:

1. Wash the mushrooms in clean water and dry.
2. Pour finely chopped herbs and garlic through a press into a bowl, pour in the fermented milk product, season the marinade with salt, pepper and turmeric.
3. Place the mushrooms in the marinade, mix gently and place in a cool place for two hours.
4. Fry the champignons over charcoal until beautifully golden brown.

Marinate in wine vinegar

We offer another interesting version of a marinade based on wine vinegar. The champignons have an unusual taste and will definitely appeal to all fans of delicious food.

Ingredients:

• ½ kg of champignons;
• 17 ml wine bite;
• 35 ml oil (vegetable);
• three garlic cloves;
• 0.5 spoons of cumin, turmeric and coriander.

Cooking method:

1. We put the mushrooms, cleaned of dirt, into a bowl, add all the spices, chopped cloves of the spicy vegetable, and also pour in some oil and wine vinegar.
2. Mix the ingredients carefully and marinate for two hours.
3. Fry the mushrooms on the grill for no more than ten minutes. To make the mushrooms crispy, but at the same time juicy, it is important that the heat from the coals is not too strong.

Marinade with lemon juice

Lemon juice is often used to marinate shashlik meat, but now we will add it to the marinade for champignons.

Ingredients (for 0.5 kg of champignons):

• lemon;
• 15 ml olive oil;
• 12 g salt (preferably sea salt);
• 6 g Peruvian pepper (pink);
• two cloves of garlic;

Cooking method:

1. When rinsing the mushrooms, wash off all the particles of dirt and sand, lay the champignons on a towel and dry.
2. Using a garlic press, chop the garlic, finely chop the herbs, remove the zest from the lemon and squeeze out the juice. From greens you can take rosemary, parsley, marjoram and thyme.
3. Pour all the herbs, salt, Peruvian pepper, zest into a bowl, pour in citrus juice and olive oil.
4. Pour the resulting marinade over the mushrooms and keep them in the cold for about four hours.
5. After the time has passed, the pickled champignons can be taken to the grill for further frying.

1. Small mushrooms are not suitable for grilling over charcoal, but it is better to cut mushrooms that are too large in half.
2. Many chefs advise not to wash mushrooms, but simply wipe them with a napkin soaked in water, since they have the ability to quickly absorb moisture.
3. Along with the main ingredient, you can marinate onion rings, carrot slices or cherry fruits. Then thread the ingredients onto skewers one at a time and fry over coals.
4. You can fry mushrooms either on skewers or on a grill.
5. Ready-made champignon kebab is best served with garlic, sour cream or tomato sauce.

If it’s time to get ready for a picnic or your favorite dacha, fresh vegetable salads, snacks, but you want something else tasty, then I’ll give you an absolutely winning idea. A shish kebab made from champignons fried on the grill will become a bomb on your table. And it won’t just be mushrooms strung on skewers and fried to a crisp, we will marinate them, add spices and make them into a full-fledged, aromatic and amazingly tasty dish.

And if it’s not the season or the weather doesn’t allow you to get out into the fresh air, then don’t be upset, according to any of the recipes I described, you can cook champignon kebab in the oven on skewers or a wire rack. It’s good if you have an oven with grill or convection, but you can cook this delicious dish even without them.

I don’t know about you, but just thinking about these delicious mushrooms makes my mouth water. I'm a big fan of mushrooms, and baked and fried they just drive me crazy. Champignons are the easiest choice for such a kebab, but I think you can also try it with some varieties of wild mushrooms. But more on that another time. Today, champignons will rightfully reign on our table.

Now let's get down to this completely uncomplicated dish that is so easy to prepare and so delicious to eat.

How to marinate shish kebab mushrooms in mayonnaise - the simplest champignon kebab

This recipe is universal and these mushrooms will turn out delicious both on the grill and in the oven. The only big difference will be that on the grill you will have a more golden brown crust on the mushrooms and a unique smoky smell. The deliciousness is incredible. The whole secret is this. that before frying, the mushrooms should stand in the marinade and marinate. This will make them more juicy and tender and will not dry out over the fire.

You will need:

• champignons - 0.5 kg,
• mayonnaise - 3 tablespoons,
• garlic - 3-4 cloves,
• fresh dill - half a bunch,
• black pepper and salt to taste.

Preparation:

1. Use large or medium-sized champignons for barbecue. Mushrooms that are too small do not fit well on skewers. Small ones are suitable if you cook at home in the oven on skewers. The skewers are thin and the mushrooms will pierce easily.

Wash the champignons; if they are not fresh and white, but a little stale, then you can peel off the top skin from the cap.

2. Place mayonnaise in a separate plate. Then squeeze the garlic into it through a press. You can chop it very finely with a knife or grate it on a fine grater.

3. Chop the dill without stems with a knife and also add to the bowl with mayonnaise. You can add a little black pepper.

4. Place the washed champignons in a bowl or saucepan, which you can cover with a lid and leave the mushrooms to marinate for a while. Lightly salt the mushrooms, but keep in mind that the mayonnaise itself is already quite salty.

5. Add mayonnaise sauce to the mushrooms and mix everything so that each mushroom is covered with the sauce. Cover the container with a lid and leave the mushrooms to marinate for at least half an hour. This marinade will take a maximum of an hour, but if you have more time (for example, you took mushrooms on the road), then it’s okay. The mushrooms will turn out delicious in any case.

6. Before frying, thread the mushrooms onto skewers or skewers. It is best to pierce in the very middle so that it is the same on all sides. Place the champignons on the grill and fry for about 10-15 minutes, depending on the size of the mushrooms and the hotness of the coals. Don’t forget to turn over to the other side as the mushrooms brown. In the oven, champignons should be baked at 200 degrees.

As soon as the mushrooms are browned on all sides, the champignon kebab is ready. Serve with or instead of meat; fresh vegetables and herbs can be a side dish. It will be just as delicious with.

Champignons marinated in sour cream and soy sauce

Many people know and love such a wonderful dish as. Champignons are just one of these mushrooms and go perfectly with sour cream. But you don’t have to stew or fry them in sour cream; you can marinate them and turn them into a delicious mushroom kebab.

You will need:

• champignons - 1 kg,
• fat sour cream - 150 ml,
• soy sauce - 4 tablespoons,
• garlic - 3-4 cloves,
• dill - bunch,
• Provençal herbs - 2 teaspoons,
• salt and pepper to taste.

Preparation:

1. Wash and dry the mushrooms before marinating them. It is not necessary to remove the skin from the caps. do it as you are used to eating champignons.

2. Place sour cream on a plate and add Provençal herbs, salt and a little pepper. You can use both black and red pepper.

3. Chop the dill into smaller pieces and also add to the sour cream. Pour in 4 tablespoons of soy sauce. Place grated cloves of garlic there. Mix everything thoroughly into a homogeneous sour cream sauce.

4. Add the sauce to the saucepan or bowl with the mushrooms and stir. Then cover and set aside for a while so that the mushrooms marinate in sour cream sauce.

5. Marinate the mushrooms for at least half an hour. More is better. The longer the mushrooms sit in the marinade, the tastier they will turn out.

6. Thread the champignons onto the skewer carefully so that they do not fall apart. Then place on the grill and fry, turning over as soon as one side is browned.

The aroma will be simply fabulous. Be careful, shish kebab made from champignons may cause your neighbors to suddenly come and visit you. It's impossible to resist. Bon appetit!

Marinade for champignons made from soy sauce with lemon and oregano

Soy sauce itself is good as a marinade if you are planning to cook champignon skewers on the grill or in the oven. It is quite salty, has a recognizable pleasant taste, and perfectly marinates everything from meat to mushrooms. In the previous recipe we mixed soy sauce with sour cream and it turned out delicious, believe me. And this time we will add fresh lemon juice and oregano to the sauce. This herb goes very well with mushrooms, as well as with vegetables; it has a rather delicate taste, suitable so as not to overpower the own taste of the mushrooms.

You will need:

• champignons - 0.5 kg,
• soy sauce - 50 ml,
• juice of half a lemon.
• dried oregano - 1.5 teaspoons.
• black pepper to taste.
• salt to taste.

Preparation:

It doesn’t take much time to make champignon shish kebab according to this recipe. Place clean champignons in a bowl. pour over soy sauce. Sprinkle with oregano and pepper. Lightly salt it, but keep in mind that soy sauce is already salty. Mix everything and leave to marinate for 20 minutes.

After 20-30 minutes you can put the mushrooms on skewers. Do this slowly and carefully. mushrooms have a nasty habit of breaking in half during the process.

If you cook in the oven. then it’s better to take thin wooden skewers. That's not how they break mushrooms. Place the skewers themselves in a frying pan or baking dish. so that in the oven the mushrooms appear to be hanging.

Fry the champignons for 7 to 15 minutes over the coals, depending on their size and the temperature of the coals.

To determine the readiness of mushrooms, you can remove one mushroom and taste. Ready mushrooms are very easily removed from a metal skewer. True, you can’t say the same about wooden skewers; mushrooms stick better on them.

Ready-made champignon shish kebab can be a delicious side dish for meat shish kebab or an independent dish.

Champignons marinated with fresh basil and suneli hops

Delicious champignon kebab does not have to be marinated exclusively for cooking on the grill. Mushrooms can also be fried on a wire rack in the oven. You can use the grill on the stove or in the microwave. There are also electric kebabs and air grills. A lot of different equipment. Of course, there will be no smell of coals and a fire, but the excellent taste will not go away. Champignons marinated in aromatic herbs can be prepared for any home holiday and your guests will simply be delighted.

This simple recipe will differ mostly in the taste of the marinade itself, which will slightly affect the mushrooms, but their own taste will still remain the brightest.

You will need:

• champignons - 1 kg,
• mayonnaise - 200 gr,
• lemon juice - 2 teaspoons,
• garlic - 5-7 cloves,
• fresh basil - 50 g,
• hops-suneli - 0.5 teaspoon,
• salt and pepper to taste.

Preparation:

If you are going to cook champignon skewers on skewers, then leave the mushrooms whole. To cook on the grill, mushrooms that are too large can be cut in half, but I do not recommend doing this, because very tasty juice will leak out of the mushrooms, which is better to keep inside.

In a separate plate, mix mayonnaise with spices. Squeeze the juice from the lemon. Grate the garlic with a fine grater or pass it through a special garlic press, the main thing is that it is fine and releases more juice.

All you need from fresh basil are the leaves. They need to be cut very finely with a knife. Pour the basil into a plate with mayonnaise and stir in the sauce.

To simplify the process of mixing mushrooms with sauce, you can use a strong plastic bag. It must be clean and intact, without holes.

Place the mushrooms in a bag and add the sauce on top. Then tie the bag tightly and mix the contents with your hands. This will keep the dishes clean and the sauce will be distributed evenly over the mushrooms.

In this form, leave the mushrooms to marinate for about an hour. You can also marinate more, but there won’t be much difference in taste.

After the champignons have been marinated, they can be placed on skewers or placed on a wire rack.

Since cooking time depends on many factors, it is best to keep an eye on the mushrooms. The champignons need to be browned on all sides. As soon as the juice begins to actively release and the mushrooms are browned, they are ready. You don't need high heat on the grill; leave the champignons on medium heat. Make the oven temperature no more than 220 degrees.

Sprinkle the finished champignon skewers with fresh herbs and serve hot, they are much tastier than cooled ones. Bon appetit!

Shish kebab of champignons in bacon

And for dessert, one of my favorite picnic dishes is mushrooms. Champignon skewers in bacon. It already sounds delicious, but it tastes simply fabulous.

These champignons are very easy to prepare. If desired, you can marinate mushrooms according to any of the recipes described above. And before putting it on the grill, wrap it in a strip of bacon. You need good smoked bacon, then the aroma and taste of mushrooms will be simply amazing.

To prevent the bacon from falling off the mushroom, skewer the mushrooms so that the bacon is also pierced on both sides. If you fry on grates, this problem will not arise, but a grate that closes on both sides is best. It will be easy to turn the mushrooms over so that they brown on all sides. Readiness is determined by the mushrooms.

Enjoy your delicious picnics and relaxation at the dacha!

The May Day holidays for many of us are a feeling of celebration, a period of picnics, aromatic barbecue in nature and relaxation with loved ones, friends and family. So let's spend these holidays fun and good. We will serve delicious, aromatic and healthy dishes with a hint of smoke. Many people cook champignons on the grill, but most often the recipe for pickling mushrooms consists of preparing a mayonnaise-based marinade. I am already tired of repeating and proving that mayonnaise is the final product, a cold sauce and is used for food in its original form. It is better not to use it for pizza or for making marinades. This is not healthy and burns when baked. Let's cook not only tasty, but also healthy food. Champignons are a rewarding product and practically do not require long-term marinating. Especially for readers of the site Good Recipes, today we will prepare shish kebab from champignons without mayonnaise, based on soy sauce, vegetable oil and spices.

What can I say about the taste? Never mind. This is a mega delicious champignon kebab. It is very juicy and aromatic. Of course, it needs to be served hot, straight from the grill to the table. As the mushroom kebab cools, it loses its charm, but still remains delicious. This mushroom dish will be approved by vegetarians and people who adhere to a healthy lifestyle. Stop cooking mushrooms in mayonnaise! Save the mayonnaise for salads or use it as a sauce.

Number of servings - 6
Cooking time - 30 minutes
Cuisine: European

how to marinate champignons for barbecue without mayonnaise

Ingredients:

• champignons - 500 g,
• soy sauce 2-3 tbsp. spoons,
• spices for grilled vegetables - to taste,
• garlic - 2 cloves,
• vegetable oil - 3 tbsp. spoons.

Cooking process:

To prepare mushroom kebabs on the grill, take the following products: fresh champignons, garlic, soy sauce, spices for grilled vegetables, vegetable oil.

Mushrooms for making kebabs should be taken the freshest, those whose cap has not moved away from the stem. These mushrooms are firm and juicy. Otherwise, they will wither and wrinkle on the grill. So, rinse the mushrooms under running water. Hard-to-reach dirt can be removed with a vegetable peeling brush. There is no need to remove the film on the cap from fresh champignons, because it contains the aroma of the mushroom. Rinse under running water, but do not soak them in water for long. They quickly gain moisture, which is not beneficial. Trim the mushroom stems so that they are even and neat.

Place the prepared champignons in a bowl or plastic container. There is no need to marinate the mushrooms for a long time before skewering them. It will be enough to marinate them for 30 minutes before cooking, and they will have time to marinate.

Pour in a couple of tablespoons of soy sauce. Add vegetable oil. I use extra virgin olive oil, but you can even use sunflower oil. It doesn't really matter.

Squeeze the garlic through a press (or chop it finely with a knife), add spices to the grilled vegetables. You can use the spices that are available to you and that you like best. I no longer added salt to the marinade, since soy sauce contains enough salt, but I did add ground black pepper.

Mix all ingredients in a bowl. Cover the bowl or container with a lid and take it with you on the road for a picnic. Marinated mushrooms will look like this.

Prepare the skewers. You need to take a thin skewer with a small blade. This will allow you to carefully thread the mushrooms onto the skewer without tearing it in two. If you don't have metal skewers, but have bamboo skewers, you can use them. In advance, 30 minutes before, soak the bamboo sticks completely in water. The sticks will be saturated with water and will not burn on the grill. We string mushrooms on them, but I advise you to wrap the edges of these sticks with foil.

Before you start stringing the skewers, shake the mushrooms in the bowl so that they are immersed in the marinade again. Light a fire on the grill. Throw in some wood and let it burn. You cannot cook mushroom shish kebab over high heat. The fire should burn well, and then cook on the smoldering coals.

Place the mushroom skewers on the grill and fry them on the grill for 3-4 minutes on each side. As you fry, turn the skewer so that the heat cooks the mushrooms on all sides. Champignon is a rather juicy mushroom. When frying on the grill, juice will be released and will drip onto the coals. Don't worry that the mushrooms will be dry. They have enough juice and marinade. There is no need to baste the kebabs with the remaining marinade.

After 10 minutes, remove the champignon skewers from the grill.

Mushrooms can be served on skewers or removed from a skewer and placed on a plate. Be sure to serve hot. When cooled, the dish is also tasty, but loses its charm. Sprinkle the finished champignons on the grill with chopped herbs and serve.

Grilled champignons are a tasty, appetizing dish that you can enjoy at a picnic along with traditional shish kebab or treat vegetarians and fasting people as an appetizer. Having tried the delicacy once, you will want to repeat a similar meal again and again.

How to cook champignons on the grill?

Having a suitable recipe and the right recommendations that will help you achieve the desired result, anyone can cook champignon mushrooms on the grill.

1. Before baking, mushrooms must be marinated in order to seal the juices inside and prevent them from completely evaporating during heat treatment.
2. The marinade can be simple from vegetable oil, salt and pepper, or multi-component and sophisticated, including various spices and flavorings.
3. cook on skewers or place mushrooms, if their size allows, on a wire rack.
4. Bake the champignons on the grill for 5 to 15 minutes, depending on the size.

How to marinate champignons for barbecue?

The classic one, often used on the grill, can be prepared on the basis of refined vegetable oil with a variety of additives. You should not overuse spicy and savory substances, so as not to interrupt the delicate natural taste and delicate aroma of the original product. The amount of marinade components is indicated for 1 kg of mushrooms.

Ingredients:

• vegetable oil – 100 ml;
• lemon juice – 1 tbsp. spoon;
• ground black pepper – 1 tbsp. spoon;
• chopped greens – 1 handful;
• salt.

Preparation

1. The champignons are rinsed, allowed to drain and, if necessary, cleaned.
2. Add some salt to the mushroom mass, pepper, season with a mixture of vegetable oil and lemon juice and mix carefully.
3. After 30 minutes, the champignons are fried on the grill over smoldering coals.

Grilled champignons - recipe for marinade with mayonnaise

Grilled champignons with mayonnaise, the recipe for which you will learn below, turn out to be as rosy and appetizing as possible. For a richer taste, you can add mushroom seasoning and a little peeled and squeezed garlic to the marinade. Medium-sized mushrooms will be especially tasty and juicy.

Ingredients:

• champignons – 1 kg;
• mayonnaise – 200 g;
• salt – ½ teaspoon;
• garlic – 1-2 cloves;
• lemon juice – 1 tbsp. spoon;
• pepper, seasoning for mushrooms.

Preparation

1. The champignons are prepared, removed from contamination and placed in a bowl.
2. Mayonnaise is mixed with salt, ground black pepper, seasonings, squeezed garlic, and lemon juice.
3. Season the resulting mixture with the mushroom mass and mix gently.
4. Allow the mushrooms to soak for two to six hours.
5. Fry the champignons in mayonnaise on the grill for 5-7 minutes.

Grilled champignons - recipe with soy sauce

Champignons in soy sauce on the grill will not leave even the most discerning gourmets indifferent. The mushrooms are incredibly juicy, have a pleasant ruddy color and an amazing aroma. The aromatic mixture of dry herbs hops-suneli will give the appetizer a special piquancy, which, if desired, can be replaced with a mix of Italian or Provençal herbs.

Ingredients:

• champignons – 1 kg;
• soy sauce – 4 tbsp. spoons;
• olive oil – 4 tbsp. spoons;
• hops-suneli – 1 teaspoon;
• ground black pepper.

Preparation

1. Rinse the mushrooms and dry thoroughly.
2. Mix refined vegetable oil, soy sauce, suneli hops and ground black pepper in a large bowl.
3. Add champignons to the spicy mixture, mix gently and leave for 2 hours.
4. Fry the mushrooms over coals for 10 minutes, periodically basting with marinade.

Champignons in bacon on the grill

Grilled champignons, the recipe for which will be described below, are juicy due to the use of bacon slices, which are used to wrap the mushrooms before frying. In addition, the product is soaked in rendered pork fat, making it rich and nutritious. Crispy bacon will add a special charm to the appetizer.

Ingredients:

• large champignons – 12 pcs.;
• thin strips of bacon – 12 pcs.;
• olive oil – 1 tbsp. spoon;
• balsamic vinegar, sesame oil, oregano and basil - 1 teaspoon each;
• salt pepper.

Preparation

1. Prepared mushrooms are flavored with two types of oil, vinegar, herbs, salt, pepper, mixed and left for 3 hours.
2. Wrap each marinated mushroom in a strip of bacon and thread it onto a skewer.
3. Fry the champignons with bacon on the grill until they are golden brown on all sides.

Stuffed champignon mushrooms on the grill

They turn out incredibly tasty on the grill. In this case, to prepare the appetizer, it is necessary to select large specimens and separate the stems from the caps. The latter can be used to decorate mushroom caviar or any other dish, and the caps will need to be stuffed.

Ingredients:

• large champignons – 12 pcs.;
• slices of raw smoked bacon – 12 pcs.;
• processed cheese – 300 g;
• greens – 0.5 bunch;
• garlic (optional) – 1 clove;
• salt pepper.

Preparation

1. The cheese is mixed with chopped herbs, adding chopped garlic if desired.
2. The prepared mushroom caps are filled with the resulting mixture and wrapped in bacon so that it tightly covers the cavity with the cheese.
3. Thread the pieces onto a skewer and bake over coals until golden brown.

Champignons on the fire on the grill

Champignons on a grill grill are cooked almost the same way as on skewers. However, in this case it is necessary to choose large specimens that, even after being reduced in volume after heat treatment, will not fall into the existing holes. The marinade can be anything or, as in this case, mayonnaise and soy sauce.

Ingredients:

• large champignons – 1 kg;
• soy sauce – 100 ml;
• mayonnaise – 100 g;
• salt pepper.

Preparation

1. The champignons are mixed with mayonnaise, soy sauce, salt, ground black pepper and left for at least 2 hours.
2. Place the marinated product on the grill and fry over coals for about 10 minutes, turning over.

To make fried champignons on the grill juicy and delight you with a surprisingly piquant taste, they can be marinated in good quality aromatic olive oil, adding a little fragrant Italian herbs and a pinch of thyme. And lemon juice will highlight the taste and make it more pronounced.

Ingredients:

• champignons – 1 kg;
• olive oil – 100 ml;
• Italian herbs – 1 teaspoon;
• thyme – 2 sprigs;
• large lemon – 1 pc.;
• salt pepper.

Preparation

1. Prepared mushrooms are mixed with olive oil, lemon juice, seasoned with Italian herbs, thyme, salt, pepper and left for a couple of hours, after which they are threaded onto skewers.
2. Cook shish kebab from champignons on the grill over coals for 10 minutes.

Champignons with cheese on the grill

Those made from cheese can become a picnic favorite, leaving behind the notorious meat kebabs and other snacks. The dish is prepared quickly and turns out surprisingly tasty. It is necessary to select large mushrooms, clean them of dirt and get rid of the stems, which in this case will not be needed.

Ingredients:

• large champignons – 1 kg;
• butter – 150 g;
• cheese – 150 g;
• salt, pepper, herbs, spices.

Preparation

1. Soft butter is mixed with cheese shavings, adding aromatic herbs, spices, chopped herbs or garlic if desired.
2. Fill the mushroom caps with the resulting mixture, place them on the grill and bake for 7-10 minutes over smoldering coals until the cheese is melted and golden brown.

Champignons in foil on the grill

Champignon mushroom kebab can be decorated in the most unexpected way. So, for example, in this case, mushroom specimens are baked in portions in foil bags, which preserves the juiciness of the snack as much as possible. If desired, the dish can be supplemented with vegetables or other seasonings and spices can be used.

Always a table decoration, be it a casual meal or a holiday party. And in order for the food to have a special taste, you need to pay attention to marinating the products, which can act as one of the stages of preparation or be directly the technological process itself. This article describes how to marinate mushrooms before broiling them on skewers. There are also several canning recipes for a quick snack and for long-term storage (for the winter).

It’s very easy to purchase mushrooms that look good in appearance these days, since champignons are available on store shelves all year round. If self-grown ones are used for preparing dishes, their shelf life before cooking should be minimal.

Regardless of the presence, according to the recipe, of certain ingredients in the dish, it is necessary to carry out the following work before marinating the champignons:

Sort through the mushrooms, discarding spoiled ones (for example, those covered with dark spots, having a slimy wet surface, flabby stems that separate from the caps);

Remove the top hard film from mature specimens;

Young champignons, in which the white leg seems to merge with the cap, do not need to be peeled;

Use limp, too large, not quite fresh mushrooms only for frying in crushed form.

Principles of cooking shish kebab from champignons

The smell of fried mushrooms over an open fire cannot be compared with anything, because all the taste characteristics are only enhanced by this cooking method. To preserve all the delicacy of their aroma, you need to put into practice some secrets of how to marinate champignons for barbecue. What should you also pay attention to when pre-preparing mushrooms and cooking them?

1. Size. Take mushrooms of medium size and the same shape, preferably young ones so that the stem is covered by the cap.
2. Composition of the marinade. The most commonly used main ingredient is mayonnaise. Season it generously with spices and salt.
3. Duration of marinating. The time for “soaking” the mushrooms is from 1.5 to 4-5 hours.
4. Baking devices. Use thin skewers or skewers to prevent the mushrooms from breaking when pierced.
5. Combination with other products. There are many options for alternating on skewers - vegetables, fish, poultry, meat, lard.
6. Temperature conditions. Use medium heat to cook the mushrooms while still being juicy.
7. Cooking duration. The time depends on the size of the mushrooms and ranges from 10 to 20-25 minutes.
8. Innings. Boiled potatoes and a salad of fresh vegetables and herbs are ideal as a side dish.

How to marinate champignons for barbecue: ratio of products

For a small company (5-7 people), buy about 600-700 grams of mushrooms. It is best to take champignons with a cap with a diameter of 5 to 8 cm. There is no need to peel them; it will be enough to wash them thoroughly and place them in a colander to drain the water. For the marinade, mix 150-200 g of mayonnaise, 1.5 tsp. coarse table salt, 1/3 tsp. ground black pepper and a few pinches of one or two dry aromatic seasonings (oregano, basil, dill, parsley, paprika). The combination and volume of additional ingredients depend on taste preferences. Then mix the mushrooms and spicy mixture in a deep bowl, leave to soak at room temperature for about 2 hours, stirring occasionally. For longer marinating, you need to place the dishes with food in a cool place. Thread the mushrooms onto skewers, skewers, or place in a oven. Bake the kebab on smoky coals at below-average heat. Turn occasionally to ensure even cooking.

Preparing a cold quick snack

Now let's look at how to marinate champignons to get a canned dish that can be served on the table in literally 2-3 days.

Products:

0.5 kg of mushrooms;

- ½ cup vegetable oil;

- ½ cup of wine or apple cider vinegar;

1 table. l. Sahara;

1 tsp. l. coarse table salt;

1 tsp. l. ready mustard;

2 tsp. l. dry seasonings

Description of the process of how to pickle champignons for the winter:

1. Pre-boil the mushrooms for 20-25 minutes, cool and cut into small pieces.
2. Mix all ingredients and boil.
3. Add mushrooms and simmer for 15 minutes.
4. Pour into a glass jar and roll up the lid.
5. After infusing for 2-3 days in the refrigerator, the snack is ready.

Canning Ingredients

How to deliciously marinate champignons? Use the following set of products:

Medium-sized mushrooms - 1 kg;

Salt - 1 table. l.;

Sugar - 2 table full. l.;

Citric acid (powder) - ½ tsp;

Fresh garlic - 5-6 medium cloves;

Black pepper (whole peas) - 8-10 pcs.;

Dry bay leaf - 3-4 pcs.;

9% vinegar - 150 ml.

Description of technology

And now about how to pickle champignons in detail.

1. Wash the mushrooms and cut them lengthwise, including the stems.
2. Fill them with water with dissolved citric acid (about 2.5 l).
3. Bring to a boil, skim off the foam.
4. Add salt and sugar and cook over low heat for about 1.5 hours.
5. Add bay leaf, pepper, garlic and simmer for another 15 minutes.
6. Pour in the vinegar and, adding a little heat, cook for another 10 minutes.
7. Pour into sterile jars, roll up, turn over, wrap. Once cooled, store in a cool place.
8. Serve with chopped fresh onions.

Bon appetit!