There are dishes whose names make our stomach secrete violently! One of these dishes is mushroom kebabs cooked on the grill or grill, which are always greeted with shouts of “Hurray!” Picnics in the country or outdoors - and without dishes with a beautiful crust and the stunning aroma of a fire?
Mushrooms are a very popular and sought-after product with high nutritional properties and gastronomic qualities. In addition, in terms of protein content and energy value, it is quite comparable to meat dishes. Therefore, dishes made from them, and even on skewers, are not only dietary and healthy, but also very tasty!
The most popular mushrooms at picnics are champignons. They have a pleasant taste and delicate aroma. They can be eaten even raw, but more often they are still thermally processed. But porcini or boletus mushrooms, boletus on the grill or barbecue are especially chic and beautiful! Everyone will love this deliciousness!
Shish kebab “Dachny”
Ingredients
- — 500 g + -
- Mayonnaise - for marinating + -
- Pepper - to taste + -
- - taste + -
- - darling + -
- - taste + -
Preparation
Small mushrooms are not suitable for skewers (it is inconvenient to string), so it is better to take large and fresh ones.
- Wipe the champignons, put them in a pan, pepper, salt and add mayonnaise. The latter can be of any brand and consistency, but mushroom kebab tastes best if the sauce is liquid.
- We leave the champignons to marinate in a mixture of salt and pepper mayonnaise all night, but if you don’t have that much time, then a couple of hours will be enough.
- We fry the mushrooms on skewers, like a regular shish kebab, browning them on the grill. Serve with a sauce of mayonnaise, garlic and herbs.
Spicy mushrooms on skewers
Ingredients
- Olive oil - 4 tbsp. l. + -
- - 1 kg + -
- Soy sauce - 2 tbsp. l. + -
- Black pepper - 1 tsp. + -
- - 1 tsp. + -
- Khmeli-suneli - 1 tsp. + -
Preparation
This dish turns out to be very aromatic and spicy, and the cooking process is not at all complicated.
If you wish, you can take other seasonings and spices that you like best, but the main thing is that there are enough of them, otherwise the mushrooms on the grill will not be spicy enough.
- First wipe the mushrooms with a damp cloth or wash them carefully.
- Mix the marinade from olive oil, soy sauce, salt, seasonings and pepper. Pour it over the future kebab and leave for about 2 hours.
- Fry over hot coals or grill for 5 minutes.
Grilled mushrooms recipe with butter
Ingredients
- - 1 kg + -
- - taste + -
- — 100 g + -
- Pepper and spices - to taste + -
Preparation
The dish turns out very appetizing and rosy. It will decorate any country party or picnic. If you wish, you can cook the mushrooms on the grill rather than in the grill: the result will be approximately the same.
Mushroom shish kebab turns out to be very nutritious, but it can also be served as an additional dish with meat or salad.
- Wipe the mushrooms with a damp cloth or wash them in cold water.
- After this, sprinkle the champignons with salt and pepper, and put softened butter under the caps (it should have the consistency of a paste).
- Cook the mushrooms on the grill for 15 minutes until they are nicely browned.
Recipes with herbs and garlic
Ingredients
- — 600-700 g + -
- - 1 PC. + -
- Spicy herbs - to taste + -
- + -
Preparation
For this dish, it is recommended to take any herbs, but it is best to take several types, for example, chervil, dill, tarragon, cilantro, basil, parsley or others. With them, champignons on skewers turn out especially fragrant. It is very good to take many different types of herbs, but if this is not possible, then you should pay attention to basil and cilantro: they will add piquant notes to the dish better than dill. Grilled or barbecued mushrooms should be cooked for no more than 15 minutes, but it is better to marinate them for several hours.
- We clean the champignons from the films and pierce them in several places with a toothpick. Add oil, garlic, vinegar, water, chopped herbs, chopped tomato and salt to them. Leave for 2 hours.
- Thread the champignons onto a skewer and brown over the coals for 10 minutes, or a little more if they are very large in size.
Champignons should not be soaked in water, otherwise they will absorb liquid and lose their taste. Simply rinsing or wiping them is enough to remove dirt.
Undercooked or raw do not pose any danger and have a fairly pleasant taste, so there is no need to be afraid of removing kebabs from the grill too early.
A fragrant crust on food obtained over real fire and fresh air is an incomparable pleasure! Therefore, recipes for mushroom kebabs on the grill or barbecue simply must be present in your culinary arsenal!
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.
Meat eaters are looking forward to the barbecue season to enjoy the most tender meat, marinated and grilled over coals or grilled.
If you want to add a pleasant variety to your meat menu, you should learn how to marinate champignons for barbecue, which turns out no less tasty and healthy. Fragrant skewers with mushrooms are marinated many times faster than meat, and are easily fried, “overgrown” with a golden brown crust in a matter of minutes.
Subtleties of marinating champignons for kebabs
The taste and aroma of kebab depends on the quality of the mushrooms, the composition of the marinade and the nuances of cooking. Let's learn a few tricks for preparing high-quality raw materials and frying them.
- We buy only fresh, firm champignons for barbecue without any signs of spoilage or dryness.
- Medium or large mushrooms are ideal for skewers: small ones are difficult to string and burn quickly.
- We marinate the champignons for frying on charcoal or grilling immediately after purchase. If you bought mushrooms for cooking tomorrow or the day after tomorrow, sprinkle them with lemon juice, place them in a bag or cling film, and keep them in the refrigerator.
- For a richer taste, it’s good to add three crushed cloves of garlic or a little chopped herbs to marinades.
- If desired, replace the salt in the marinade with soy sauce.
- When stringing mushrooms onto skewers, carefully press them down, pierce the center of the hat and thread the skewer through the crack that appears.
- We do not use simple meat skewers for frying champignons: you will need special, thin ones. It is very convenient to fry mushrooms on the grill.
- Large specimens can be fried on the same skewer with meat, alternating them.
- We fry them over medium heat: over high heat they quickly burn and do not have time to bake.
- If desired, we prepare raw mushrooms, alternating with small tomatoes, onions, eggplant slices and other vegetables: it turns out even tastier.
Kebabs made from stuffed champignon caps, without legs, are very tasty. We fill the hats, for example, with the following mixture: grated cheese, pepper, salt, herbs and crushed garlic - everything to taste. Fry the delicacy on the grill over medium coals; no need to turn it over.
Intending to relax outside the city or in the courtyard of their own home, many want to fry a juicy, delicious kebab of meat, vegetables or mushrooms. Fans of spicy foods will love Chinese kebab, and those who can’t eat too much spicy food will enjoy the classic version with mayonnaise.
How to quickly marinate champignons for barbecue, recipe in mayonnaise
Ingredients
- Mayonnaise – 300-400 g;
- Champignons – 1 kg;
- A little salt;
- Ground black pepper.
We also prepare thin skewers or wooden skewers.
How to marinate and fry mushrooms over charcoal
Lovers of a delicate, mildly spicy mushroom taste will love the champignon skewers in a mayonnaise marinade. They turn out to be no less satisfying and tasty than meat ones, and are suitable for vegetarian nutrition. Let's prepare a mushroom delicacy according to a simple recipe:
- We sort through the mushrooms, cutting off spots and contaminated areas, and rinse them in several waters, placing them in a colander. Let the water drain.
- Dry the raw materials with paper towels and place in a container.
- Add mayonnaise, salt and pepper to taste and mix well.
- Close the container and leave for a couple of hours.
- Place the pickled champignons on skewers. First keep the skewers in water for 25 minutes.
- Fry the mushrooms over coals, turning regularly. Frying small specimens will take 15-20 minutes, large ones – up to half an hour.
We serve delicious kebabs with fresh salads, charcoal-grilled or grilled meat, or with your favorite sauce, such as garlic.
Tender shish kebab of champignons in Chinese style
Ingredients
- Champignons – 1 kg;
- Vinegar 6% - 1 tsp;
- Garlic cloves – 3 pcs.;
- Any mayonnaise – 2 tbsp;
- Soy sauce – 6 tbsp;
- Vegetable oil – 4 tbsp.
For greater spiciness, you need one teaspoon of any ready-made mustard, for decoration - a little chopped herbs.
How to marinate and fry mushroom kebabs
Shish kebab made from champignons marinated according to this recipe will appeal to lovers of spicy dishes. By the way, the marinade is also suitable for meat. Let's prepare a fragrant kebab according to simple instructions:
- We prepare the marinade from soy sauce, crushed garlic, oil, vinegar, mustard and mayonnaise.
- Clean, wash and dry the mushrooms.
- Place them in the marinade mixture, close and keep in the refrigerator for 2-3 hours.
- Remove the champignons from the marinade, place them on a wire rack or string them onto skewers, previously soaked in water, or skewers, and fry.
To fry kebabs on a grill it will take 15-20 minutes, on coals - 10-15 minutes: the larger the mushrooms, the longer they cook.
Sprinkle the food with chopped herbs and enjoy the taste!
Having learned how to marinate champignons for barbecue and fry them on coals or on a grill, you can always please your family and friends with a fragrant mushroom delicacy. For those who have at least once tried this dish, picnics with mushroom kebabs will become a tradition.
Step-by-step recipes for preparing delicious and aromatic champignons on the grill
2018-05-01 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
4 gr.
9 gr.
Carbohydrates
1 gr.104 kcal.
Option 1. Classic recipe for grilled champignons
When the picnic season begins, it's a real holiday for meat eaters. What could be tastier than marinated meat fried over charcoal? But what about those who don't eat meat? Mushrooms can replace it. There are many ways to cook simply incomparable champignons on the grill.
Ingredients
- kilogram of champignons;
- half stack lean oil;
- sea salt;
- lemon juice - 30 ml;
- a handful of finely chopped greens;
- freshly ground black pepper - 20 g.
Step-by-step recipe for champignons on the grill
Wipe fairly large champignons with a damp cloth. Trim the stems of the mushrooms. If you wish, you can remove the top film from the caps.
Place the mushrooms in a deep bowl. Pepper and season with vegetable oil. Squeeze the juice from the lemon and pour it over the champignons. Stir thoroughly and leave for half an hour.
Carefully thread the mushrooms onto skewers and fry over smoldering coals until golden brown.
Do not wash the champignons, otherwise they will absorb excess moisture and lose their flavor. You can add a ready-made mushroom spice mixture to the marinade.
Option 2. Quick recipe for champignons on the grill
As a rule, marinating mushrooms takes several hours, but when there is only half an hour left before the picnic, champignons on the grill can be cooked much faster.
Ingredients
- 600 g fresh champignons;
- 50 ml vegetable oil;
- 3 g medium-ground rock salt;
- 10 g dried garlic.
How to quickly cook champignons on the grill
Simply rinse whole and young mushrooms and dry them on a towel. If there are cracks on the champignon caps, they must be completely removed.
Place the prepared mushrooms in a plastic bag. Salt and season with dried garlic. Pour vegetable oil over everything. Gently stir the mushrooms so as not to damage their integrity. Tie the bag and leave for ten minutes.
Thread the marinated mushrooms onto skewers, leaving a small gap. Cook the champignons over smoldering coals until lightly browned.
To prepare champignons, you can use skewers, a wire rack or bamboo sticks, which are pre-soaked in cold water. Cook mushrooms on the grill for no longer than ten minutes, otherwise they will turn out dry.
Option 3. Grilled champignons with mayonnaise
Grilled champignons are a delicious light snack that can be prepared on a picnic. Marinade with mayonnaise will make the dish nutritious and juicy.
Ingredients
- one and a half kg of champignons;
- table salt - 3 g;
- two bay leaves;
- three cloves of garlic;
- rosemary - 5 g;
- mayonnaise - 200 g;
- allspice - 3 g;
- half a lemon.
How to cook
Take medium-sized champignons. Wipe them with a damp sponge. Trim the legs slightly.
Place the prepared mushrooms in a suitable container or bag. Season them with rosemary, salt, allspice. Place a bay leaf after tearing it into pieces.
Squeeze the juice of half a lemon directly into the mushrooms. Peel the garlic cloves, rinse and finely chop. Season everything with mayonnaise and mix thoroughly. Marinate the mushrooms for three hours. Then fry them on the grill, threading them onto skewers or placing them on the grill.
The cooking time for champignons depends on their size. The larger the mushrooms, the longer they need to be fried. Mayonnaise for the marinade should be thick and fatty.
Option 4. Grilled champignons in soy sauce
Champignons marinated in soy sauce on the grill will please even the most demanding gourmets. Mushrooms have an incredible aroma and an appetizing crust. A fragrant mixture of spices will add piquancy to the dish.
Ingredients
- freshly ground black pepper;
- soy sauce - 100 ml;
- hops-suneli - 5 g;
- olive oil - 100 ml.
Step by step recipe
Rinse and dry the mushrooms, placing them on a disposable towel. Trim the mushroom stems. If necessary, remove the top skin from the caps.
Place the mushrooms in a deep bowl. In a separate bowl, combine refined olive oil with soy sauce. Season the mixture with black pepper and suneli hops. Stir well.
Pour the spice mixture over the mushrooms and stir gently. Marinate the mushrooms for two hours, covered. Place a grate over the smoldering coals. Place the mushrooms on it and fry, periodically basting with marinade, for ten minutes.
In order for the mushrooms to cook evenly, they should be approximately the same size. Do not fry mushrooms over an open fire, otherwise they will burn quickly.
Option 5. Grilled champignons with melted cheese and raw smoked bacon
Stuffed champignons turn out incredibly tasty on the grill. To prepare the appetizer, take large mushrooms and separate the stems from the caps. The legs can later be used to prepare another dish or caviar.
Ingredients
- twelve large champignons;
- rock salt;
- twelve thin slices of uncooked smoked bacon;
- freshly ground black pepper;
- processed cheese - 300 g;
- clove of garlic;
- half a bunch of fresh herbs.
How to cook
Wipe the champignons with a damp cloth. Carefully remove the stems so as not to damage the caps.
Place the processed cheese in the freezer for a few minutes. This will make it easier to chop. Remove the packaging from the cheese and finely grate it. Rinse the greens, lightly dry and finely chop. Chop the peeled clove of garlic. Add the herbs and garlic to the cheese and stir thoroughly.
Fill the mushroom caps with the cheese mixture. Wrap each with a slice of raw smoked bacon so that it completely covers the cavity with the filling.
Place the pieces on skewers and place them over the smoldering coals. Fry until deliciously golden brown.
For the filling you can use processed cheese with the addition of mushrooms or bacon. The bacon strips should be wide enough to completely cover the openings of the cap.
Option 6. Grilled champignons with cheese
Stuffed champignons cooked on the grill can easily compete with meat kebabs and other snacks at a picnic.
Ingredients
- kilogram of large champignons;
- medium ground rock salt;
- 150 g butter;
- fresh herbs;
- 150 g hard cheese;
- spices.
Step by step recipe
Remove the butter from the refrigerator in advance. Grind the cheese into the smallest possible shavings. Combine soft butter with cheese and rub thoroughly.
Rinse the greens, shake off excess moisture and chop finely. Chop the peeled garlic. Add everything to the butter-cheese mixture. Season with pepper, spices and salt. Mix.
Wipe the mushrooms with a damp sponge. Carefully remove the legs. We fill the caps with the butter-cheese mixture and place them on the grill for cooking on the grill. Place it over smoldering coals and bake for about seven minutes until the cheese is melted and the mushrooms are browned.
Champignons can be prepared according to this recipe by wrapping each cap in foil. It will preserve the juiciness of the dish as much as possible. If desired, you can supplement the snack with vegetables.
Option 7. Grilled champignons in currant sauce
Champignons turn out especially tasty and aromatic if they are marinated in a sweet and sour sauce made from black currants and honey.
Ingredients
- 300 g fresh champignons;
- 10 g rock salt;
- 100 g black currants;
- 20 g ground paprika;
- 10 g liquid honey.
How to cook
We carefully sort the blackcurrant berries, removing stems and spoiled fruits. Place it in a sieve and rinse under running water. Dry slightly and place in a blender container. Blend until you obtain a puree-like mass.
Wipe the mushrooms with a damp sponge. We trim the stalk. Remove the thin skin from the caps. Grease each champignon on all sides with currant puree and place in a deep bowl.
Pour natural honey over the mushrooms, season with ground paprika, salt and mix gently. Cover with a lid and leave in the refrigerator for at least an hour.
We light the coals and wait for them to almost burn out. Thread the pickled mushrooms onto skewers. Place them over the coals and fry for a quarter of an hour, constantly turning them from side to side.
The marinade can be prepared from both black and red currants. If your honey is candied, melt it in a water bath.
Option 8. Grilled champignons with onions
Almost all mushroom dishes are prepared with onions. Grilling is no exception. The onions are marinated together with the champignons and then fried together.
Ingredients
- 300 g champignons;
- 5 g freshly ground black pepper;
- 20 small onions;
- 10 g sea salt;
- half a lemon;
- 20 ml vegetable oil.
Step by step recipe
We wipe each mushroom with a damp sponge and trim the stalks. Peel the onions and leave them whole.
Place the onions and champignons in a suitable container. Salt everything, pepper it and pour it with vegetable oil. Squeeze the juice from half a lemon here. Mix everything carefully, trying not to damage the integrity of the mushrooms. Marinate for at least an hour, preferably overnight.
Thread the pickled onions and champignons alternately onto skewers. Place them over hot coals and fry, regularly turning from side to side, for ten minutes. Place the prepared mushrooms and vegetables on a dish and serve with sauce or salad of fresh vegetables.
The onions and mushrooms should be approximately the same size. If the onion is large, you can cut it into thick rings.
Option 9. Grilled champignons in kefir marinade
Kefir marinade will make the mushrooms truly juicy and tasty. Lemon juice, spices and ginger root will help reveal the aroma of the champignons.
Ingredients
- 300 g fresh champignons;
- 2 g each of hot and black pepper, ground coriander and paprika;
- 300 ml kefir;
- 10 ml vegetable oil;
- 10 ml lemon juice;
- 5 g grated ginger root;
- 5 g rock salt;
- 3 cloves of garlic.
Step by step recipe
Wipe the champignons with a damp cloth. We trim the legs.
Combine all the ingredients for the marinade in a separate bowl and mix. Be sure to pass the garlic through a garlic press. Combine mushrooms with kefir marinade and mix. Marinate the mushrooms for at least two hours.
We string the mushrooms onto skewers and place them on the grill with burning coals. Fry for ten minutes, turning constantly. As soon as the champignons are covered with an appetizing crust, serve.
If the mushrooms were cut several days ago, it is advisable to boil them in salted water for five minutes. Use thick kefir for marinade. You can replace half with sour cream.
Few people know how to marinate champignons for barbecue so that after frying they retain all their flavor and remain juicy. After all, these mushrooms contain a lot of liquid, which quickly evaporates, as a result of which they become dry and somewhat resembling rubber.
To prevent this, several rules must be taken into account. Firstly, you need to fry the champignons on the grill quickly (long-term cooking on the grill will lead to a large loss of liquid), and secondly, you need to prepare the marinade correctly. Let's look at some of his best recipes that will help you not only eat deliciously, but also surprise your guests with tender and juicy champignon kebab.
The classic marinade for grilled champignons is prepared from simple ingredients that are accessible to everyone - mayonnaise, salt and pepper.
First you need to prepare the mushrooms themselves. They need to be thoroughly rinsed under running water and dried (no need for excess moisture). It is also advisable to peel them from the top skin on the cap, which contains many harmful microorganisms.
After the champignons are cleaned, they need to be placed in a small saucepan, pepper and salt, and then add mayonnaise to them. Don't overdo it with the latter, even if you think it's not enough. Salt will help the mushrooms release juice, resulting in enough marinade for them to marinate properly.
Cover the saucepan with a lid and place it in a cool place for 2-3 hours. Mushrooms should be stirred periodically. After which they can be strung on skewers or placed on a wire rack. Grill over coals for about 5-10 minutes.
If you cook mushroom kebabs in an air fryer, do not forget to place a deep baking tray at the bottom so that all the juice drains into it during frying. In this case, the cooking time for kebab is a little longer – 15-20 minutes.
Spicy marinade
This marinade gives the mushrooms a piquant and unusual taste. If you want to truly surprise your guests, then this is the one you should use. To prepare a spicy marinade, you will need:
- a few tablespoons of soy sauce;
- vegetable oil – 4 tbsp. (if you like to use olive oil during cooking, you can use it);
- a pinch of hop seasoning - suneli;
- salt and pepper to taste.
The marinating process is basically the same. First you need to thoroughly clean a kilogram of mushrooms, and then put them in a saucepan and mix with the ingredients described above. Marinating time is approximately 2-3 hours. Fry for no more than 5 minutes on open coals. If you marinate mushrooms for grilling, remember that they should be cooked a little longer - 10-15 minutes.
This kebab can be served with a hot sauce made from:
- a tablespoon of American mustard;
- hot red pepper (you need to use a small peppercorn, not a hybrid);
- a couple of tablespoons of grape vinegar;
- a few teaspoons of liquid honey;
- olive oil – 5 tbsp;
- Himalayan salt – 1 tsp.
Preparing the sauce couldn't be easier. You just need to combine all the ingredients in one bowl and that’s it, the hot pot is ready!
Chinese marinade
If you are a big fan of Chinese cuisine, you love everything spicy and unusual. Then you just need to try mushrooms that were marinated in Chinese marinade (by the way, it is also great for meat).
For one kilogram of fresh champignons you will need:
- teaspoon 6% vinegar;
- 5 tbsp. l. soy sauce;
- 50 ml oil (you can use both vegetable and olive oil);
- 2 tbsp. mayonnaise (preferably homemade);
- 4 cloves of garlic;
- 1 tsp. mustard.
Mushrooms should be cleaned of film and various contaminants, dried and placed in a saucepan. The garlic needs to be chopped or passed through a press, and then combined with the rest of the ingredients. Pour the prepared mixture over the champignons and leave them in a cool place for several hours. Fry on open coals for 10 minutes, on the grill for 20 minutes.
Korean marinade
This marinade gives the champignons an unusual spicy-sweet taste. To prepare it you will need:
- 4 tbsp. soy sauce;
- 4 tbsp. l. linseed oil;
- 1 tsp. ginger powder (you can take fresh ginger root and pass it through a press);
- 1 tsp. green ground pepper.
Take 1 kg of fresh and peeled champignons, mix with the ingredients described above and leave them in a cool place for 2-3 hours so that they marinate properly. After which they can be strung on skewers or skewers and placed on the coals or in a convection oven. Cooking time 5-10 minutes.
After the mushrooms are cooked, they should be served along with a special sauce called “Teriyanka”. The following ingredients are used to prepare it:
- 2 tbsp. l. natural bee honey (it is recommended to use liquid honey);
- 6 tbsp. l. soy sauce;
- 1 tbsp. freshly ground ginger;
- 6 tbsp. dry rice wine;
- a couple of cloves of garlic.
First, press the garlic through a press and mix it with other ingredients. Start heating the mixture on the stove, stirring it constantly. Once the honey has dissolved, the saucepan can be set aside. The sauce is served chilled.
