Champignons are mushrooms that cannot be poisoned. They are completely free of poison, and distinguishing them from other types of mushrooms is not difficult. The mushroom also has a high calorie content, so you can quickly get enough of it. Many people include them in their daily diet. The second name this mushroom bears is “forest meat.”
Before we talk about which ones are for this or that dish, let's talk about where they grow and how to choose the right ones. We will also consider the question of their beneficial and harmful properties.
What types of champignons are there and what is the best way to collect them?
There are three types of champignons. The common champignon begins to grow in the wild from the first days of summer and ends in late autumn. And if you grow them in artificial conditions, you can harvest them all year round. This mushroom loves fertilized places. Therefore, it is worth looking for it where animals graze.
Forest champignons begin to grow only in mid-summer. They can be collected in the same way as ordinary ones, before frost begins. They grow in forests, which is where they get their name.
The earliest type of champignon is considered to be field champignon. Unlike the others, you can start collecting it as early as May. The harvest ends in the same way as in the case of other mushrooms. They grow, respectively, in the fields.
False champignon
Despite the fact that the mushroom itself is not dangerous, you need to be careful when going in search of it. The fact is that an inexperienced mushroom picker can easily confuse a young champignon with a toadstool, which is deadly poisonous. Therefore, if you decide to go looking for mushrooms, but you have absolutely no experience, it is better to consult a specialist for advice.
Useful properties of champignons
The benefits of these mushrooms are undeniable. For comparison, porcini mushroom belongs to the first degree of usefulness, and oyster mushrooms - to the fourth. Champignons, in turn, belong to the second degree of usefulness.
In addition to the fact that this is a very tasty mushroom, it has benefits for the whole body. Many nutritionists claim that with the help of this mushroom you can fight cholesterol levels in the blood. It also contains a large amount of protein, which is easily absorbed by the body.
It is worth noting that the protein level in champignons is an order of magnitude higher than in meat or eggs.
They also contain beneficial amino acids, vitamins, phosphorus and many other substances necessary for the human body. Thanks to calcium, which is included in their composition, metabolic processes improve. Vitamin B2 improves the condition of the mucous membranes and helps calm the nervous system.
Champignons contain no less calcium and phosphorus than fish.
The main advantage of these mushrooms is the content of folic acid, which is absent in almost all vegetables and fruits.
In addition, mushrooms contain microelements that help improve memory and are responsible for human mental activity. These mushrooms are also excellent antioxidants and help remove heavy metals and toxins from the body. Dried champignons are excellent at fighting stomach ailments. Many nutritionists recommend consuming them during fasting, as they can perfectly replace meat, but do not pollute the body.
How can champignons harm the body?
Contraindicated for children. They contain chitin, which is practically not processed by the child’s body. Chitin interferes with the absorption of other beneficial substances that are present in mushrooms. Another significant disadvantage is that champignons absorb various substances from the atmosphere. Accordingly, when they are consumed, they all enter the body. Therefore, contrary to beliefs that they can be eaten raw and unwashed, it is advisable to treat them with warm water, and even better to clean them.
Having become a little more familiar with this common mushroom, we can begin to consider the question of how to pickle champignons for various dishes. It is important to remember that the marinade and sauce with which they will be served play a big role.
How to marinate champignons for frying in a pan?
Before you start cooking champignons, they need to be properly processed. Go through them well. Mushrooms should be light, without spots and not bruised. Next, they should be washed in at least three waters. The main thing is not to overdo it so as not to wash away the aroma. Then they need to be dried. To do this, you can place it on a paper towel to drain the water. Now separate the stems from the cap and cut into neat slices.
Most likely, there is no housewife who does not know at least one recipe for how to pickle champignons.
Let's consider one of them.
For half a kilogram of mushrooms we will need:
- 3 tbsp. l. soy sauce;
- 1 tsp. lemon juice;
- 3 tbsp. l. dry white wine;
- olive oil (for frying);
- 1 piece each onions, carrots, bell peppers, tomatoes.
We also take a couple of cloves of garlic, herbs, salt and pepper.
We cut the carrots into strips, the tomatoes into cubes, and the onions and peppers into half rings.
Heat a frying pan and pour in olive oil. We send onions. When it is fried until golden brown, add the rest of the vegetables and simmer under the lid for about 5 minutes. Separately mix soy sauce, wine, lemon juice, finely chopped herbs, salt and pepper. Mix everything. Pour the marinade over the sliced mushrooms for 30 minutes. After the vegetables are stewed, add mushrooms to them. Cook the dish for about 20 minutes over low heat. Don't forget to stir so it doesn't burn.
At the end, add grated garlic. After this, open the lid and fry the mushrooms for about 6 minutes.
These mushrooms can be eaten with or without a side dish.
How to marinate champignons for grilling?
There are a large number of recipes for cooking mushrooms on the grill. Here is one of them - mushrooms on skewers on a wire rack.
For half a kilogram of large mushrooms, take three tomatoes, 200 g of mayonnaise, salt and ground pepper to taste.
We wash and peel the mushrooms; no need to chop them. Marinate in mayonnaise, salt and pepper for about 4 hours. Then we string them onto skewers, place them on the grill and place them on the grill.
A simple recipe for mushrooms on the grill
If you have vegetables, barbecue and mushrooms, but can’t buy meat, don’t despair, now let’s look at a simple and tasty recipe for how to marinate champignons for barbecue, limited to a minimum set of products.
We take the vegetables that you have. You can use tomatoes, zucchini or eggplant, and onions. Cut the vegetables and mushrooms into equal rings to ensure even cooking. Place everything in a container and fill with marinade. To prepare it, we need 100 ml of soy sauce, two cloves of garlic, finely chopped dill, chili pepper and ground black pepper. Grind all ingredients in a blender. That's it - the marinade is ready. After 20 minutes, place the vegetables on the grill. After the mushrooms have acquired a golden crust, place them on a plate on all sides and serve as an independent dish.
Champignon kebab
With the onset of spring, barbecue season begins. Everyone associates this with juicy meat or tasty fish. We offer you several options for how to marinate champignon mushrooms for barbecue.
For the simplest recipe we will need mushrooms, mayonnaise, salt, pepper, rosemary, and a pinch of dried basil. It is best to choose large champignons, as they will have to be threaded onto skewers.
We marinate them in the same way as for frying on the grill. It is better to choose thinner skewers so that the mushroom does not fall apart. The heat should be lower so that the food does not burn. You can serve shish kebab with different sauces.
Champignon shashlik “Aromatic herbs”
Let's consider the second option on how to marinate champignons for barbecue.
For 700 g of large champignons, take 2 tomatoes, a couple of cloves of garlic, 50 g each of vegetable oil and water, 1 tsp. vinegar, a bunch of herbs (dill, cilantro, basil), salt, pepper to taste.
Place the prepared mushrooms in a saucepan. Add finely chopped tomatoes, garlic and herbs to them. Fill it all with water, oil and vinegar.
Mix the ingredients thoroughly and marinate for at least 2 hours.
After this, fry the shish kebab for no more than 15 minutes over hot coals.
Marinade for champignons over the fire
The marinade is prepared for 12 large mushrooms. So, mix 50 ml of olive oil, a pinch of rosemary, salt and a couple of cloves of garlic. Marinate mushrooms for no more than 20 minutes.
If you want to pamper your loved ones, then we will offer you another option on how to marinate champignons for the fire. Prepare the marinade for 600 g of mushrooms. Place the prepared champignons in a saucepan. To them add 45 ml of soy sauce, 15 g of lemon juice, a pinch of paprika, finely chopped dill and grated garlic. Cover the pan with a lid and shake well. Leave to marinate for 15 minutes. After this, place the mushrooms on the grill and fry over the fire until cooked.
After reading the article, now you know how to pickle champignons so that they turn out not only tasty and juicy, but also healthy.
Grilled champignons are an appetizing and very tasty dish. There are many recipes for marinades. This dish can be served to all guests, especially if they are vegetarians. This dish is perfect for a picnic. It is filling and nutritious, but it does not contain as many calories as regular meat. No one will remain indifferent if they try this product on charcoal once.
How to cook mushrooms on the grill
Everyone can cook champignons on the grill, the marinade recipe for which is very simple. Naturally, it is necessary to follow the recommendations and preparation rules:
- It is necessary to marinate the mushrooms before baking them. This is necessary so that during heat treatment all the juices are preserved inside.
- The marinade can consist of many components, as well as ordinary ones (kitchen salt, pepper mixture and vegetable oil).
- This dish is prepared on a grill or on skewers.
- Depending on the size, the mushrooms are baked for 5 to 15 minutes.
Classic recipe
The classic recipe for champignon shish kebab on the grill does not require many ingredients. In addition, it is prepared quite quickly and simply, and tastes amazing.
To avoid interrupting the taste of the main component, you should not overuse spices.
The required products are:
- Champignons - 1 kg.
- Lemon juice - 1 tbsp. l.
- Kitchen salt and pepper mixture.
- Unscented sunflower oil - 100 ml.
- Greens - 1 medium bunch.
According to this marinade recipe, preparing champignons on the grill is very simple. The following manipulations should be performed:
- The mushrooms must be rinsed, cleaned if necessary and dried a little.
- When the excess moisture has drained, you need to place the main ingredient in a marinating container, add salt and pepper to taste, and then add citrus juice and vegetable oil, as well as washed chopped herbs. Mix well and let marinate for 30 minutes.
- After the time has passed, the mushrooms should be strung on a skewer or placed on a barbecue grill and fried over smoldering coals.
Marinade with mayonnaise
By making a marinade from mayonnaise, you can get very appetizing and rosy mushrooms. To make the taste more rich, you need to add a little pressed garlic and mushroom seasoning to the preparation. The product should be medium in size. The dish includes the following components:
- Fresh mushrooms - 1 kg.
- Lemon juice - 1 tbsp. l.
- Garlic cloves - 2 pcs.
- Kitchen salt and pepper mixture - at the discretion of the cook.
- Mayonnaise sauce and mushroom seasoning.
In vegetable oil
In order to make aromatic and tasty champignon mushrooms on the grill, the marinade can be prepared from olive oil, adding a small amount of thyme and Italian herbs. And lemon juice will make the preparation more pronounced in taste.
Products for marinade are:
The product is marinated according to this recipe quite quickly and simply:
- Wash and dry the mushrooms. Place in a container and add dry spices, as well as oil and lemon juice. Stir thoroughly.
- Let the workpiece brew for 2 hours and you can carefully thread it onto a skewer.
- Cooking is done over smoldering coals for 10 minutes.
With cheese filling
The favorite of any picnic can be champignons cooked over a fire and stuffed with cheese. This dish tastes amazing and is very easy and quick to prepare. For cooking, you should choose only large specimens, since small ones will simply fall through the grill and are inconvenient to stuff. The dish includes the following set of products:
- Large champignons - 1 kg.
- Hard varieties of cheese - 150 g.
- Butter - 100 g.
- Spices and herbs, as well as ground pepper and kitchen salt.
Preparing the dish is quite simple. To do this you need:
- Clean the mushrooms from dirt, rinse well, dry a little and cut off the stems.
- Grate the cheese on a large grater.
- Heat high-quality butter to room temperature.
- Combine cheese and butter. You can add pressed garlic, dry herbs, chopped herbs and other seasonings if you wish and taste.
- Mix everything well and pack the filling into mushroom caps.
- Place the caps with the filling facing up on the grill and cook over smoldering coals for 10 minutes (the cheese needs to melt).
Baking in foil
Mushroom kebab can be decorated in any way you like. The main thing is to have imagination. In this recipe, the mushrooms should be baked in foil. Thanks to it, the mushrooms will remain as juicy and extremely tasty as possible. The filling for the hats can be whatever the owner wishes: vegetables, cheese, sausage, minced meat and other products.
Summer is a time of fun and relaxation. In the summer everyone goes outdoors. Friends and relatives just can’t wait to go on a picnic and try fried mushrooms straight from the fire.
Some people simply do not know how to cook dishes on the grill, but now this is not a problem at all, because now every housewife and owner learns how to cook delicious and juicy champignons on the grill.
The following TOP 4 marinade recipes are intended specifically for champignons, because the ingredients in them will give the mushrooms a delicate or, conversely, spicy sensation. Let's first look at marinade recipes, and then move on to the process of frying champignons over charcoal.
We would like to immediately note that all these recipes with photos are very simple and even a “teapot” in cooking can prepare the dish!
Recipe No. 1: the most common traditional marinade - even a child can prepare it!
To prepare this marinade, you will need the simplest ingredients that everyone has in their kitchen:
- Homemade sour cream or mayonnaise (if not, you can buy it at the market or make it yourself);
- Spices (any);
- Fresh champignons;
Calorie content: 320 kcal.
So, how to marinate champignons for frying on the grill according to this recipe? First, rinse the fresh mushrooms under running water and dry them so that there is no excess water and moisture.
To protect your health, peel the champignons. Usually only the cap lends itself to this, under the top layer of which the largest number of harmful microbes multiply.
Next, put them in a pan and start marinating. To do this, add salt and pepper to the mushrooms and season it all with mayonnaise. The main secret to preparing a classic marinade is adding mayonnaise in moderation.
Even if it seems to you that there is not enough, do not add too much - let it be little, but so as not to overdo it. Salt and pepper are the spices that will add juiciness to the marinade.
Close the pan and leave for a couple of hours in a dark and not very warm place (just below room temperature). Stir the mushrooms so that the mayonnaise does not simply dry out between the mushrooms. When 2 hours have passed, the champignons can be threaded onto skewers.
If you have an air fryer and decide to fry mushrooms on it, then place a deep baking sheet on its bottom so that excess juice goes there, but then the cooking time for mushroom kebab will increase to about 20 minutes.
Recipe No. 2: spicy
Fried champignons with this marinade on the grill are perfect for people who love spicy sensations. A spicy marinade is a real culinary art. It will give the champignons an unusual and spicy aftertaste. Surprise your friends with it!
Run to the store this very minute and buy:
- 1-2 tablespoons of soy vinegar (optional);
- 4 tablespoons vegetable or olive oil;
- A pinch of sunela (special hop spice);
- Salt and pepper to taste.
Cooking time: 2.5 hours.
Calorie content: 432 kcal.
Cooking mushrooms with this marinade is no different from the previous one. Peel the mushrooms and mix in a saucepan with the above list of spices. The marinating process lasts about 3 hours, after which you can fry the champignons for no more than five minutes on the grill.
To give the mushrooms a more piquant taste, you can prepare additional sauce. To do this, take:
All of the above ingredients must be mixed in a separate bowl and pour the sauce over the fried champignons.
Recipe No. 3: Chinese
This recipe is dedicated to lovers of Chinese spicy cuisine. If you want to cook one kilogram of delicious pickled mushrooms on the grill, then take:
- 1 tsp. 6% table vinegar;
- 5 tablespoons of soy sauce;
- 50 ml vegetable or olive oil;
- 2 tablespoons of mayonnaise;
- 4 cloves of garlic;
- 1 teaspoon mustard.
Cooking time: 3 hours.
Calorie content: 450 kcal.
Clean the champignons, dry them and place them in a large saucepan. Press the garlic under pressure and add to the mushrooms. Mix the remaining ingredients and place this mixture in the pan. Fry the champignons on the grill for 10 minutes. In an air fryer, the time will last up to 20 minutes.
Custard pancakes made with kefir turn out delicate and delicate, try our recipes.
Quick recipes for pie in a slow cooker with jam. Read our selection of recipes.
Take note of the recipes for cookies with mayonnaise without margarine.
Recipe No. 4: the most interesting and delicious marinade - creamy
The creamy marinade is the most delicate among all the others. Your friends will 100% love it. And now you will find out how to cook it! First you need to prepare:
- 150 grams of butter;
- 2 tablespoons of cream (can be replaced with high-fat sour cream);
- Salt and pepper to taste.
Cooking time: 2.5 hours.
Calorie content: 642 kcal.
With mushrooms, carry out the same shenanigans that we talked about earlier: clean, wash, dry, put in a pan.
Let's start preparing the marinade. Melt the butter in a saucepan and combine it with the cream. Add this mixture to the mushrooms and leave for 2.5 hours.
Sprinkle with salt or pepper. These mushrooms can be cooked on an air fryer for 10 minutes, and on grill coals - only 5. Cooking this marinade is the fastest on the grill than the others.
So we’ve looked at 4 types of incredibly tasty marinades, and now we’ll discuss the most important thing - the process of frying champignons over charcoal!
Cooking champignons on the grill is very simple and quick
In order to cook champignons on the grill, you need:
- Fresh peeled champignons;
- One of the above marinades;
- Salt, pepper to taste;
- Special sauce, which is described above in the second recipe (can be used in all types of marinades).
Cooking time: 5-20 minutes.
Calorie content: approximately 450 kcal (depending on the marinade).
The recipe for cooking champignons on the grill is absolutely simple, now you will see for yourself. First, place all the mushrooms loosely in a wide saucepan. Next, add the marinade and mix thoroughly so that all the juices are mixed proportionally with the champignons.
Leave the mushrooms with the lid closed for several hours so that everything is soaked, but you need to open the pan and check periodically - if the mushrooms have a golden and pleasant color, it means they have been marinated.
Cook the champignons on the open coals of the grill for 5 minutes. After this, you can serve the kebabs on the table with various sauces.
- Buy only coals from good, burnt wood;
- It is advisable to cook mushrooms on the grill, because it is faster and the taste of smoke adds an extraordinary aroma to the dish;
- Always buy all products for marinade and the mushrooms themselves only fresh, because these ingredients are very prone to spoil quickly;
- Do everything strictly according to the recipes - any amateur activity is not supported;
- Don’t forget to turn the skewers with champignons on the grill (advice for those who are working with the grill for the first time and have never fried anything on it!).
We wish you delicious mushroom kebabs and a great holiday!
Salute, friends! The long-awaited warm season has arrived and summer is almost here, which means barbecue season is already in full swing! So today we will cook this appetizer on coals, but not traditionally from meat, but from mushrooms. Having tried this side dish once, now not a single picnic is complete without this dish, tender and juicy in taste, just soak it in different marinades!
Therefore, if you don’t yet know how to marinate champignons for frying on the grill, I recommend reading this collection of recipes for mushroom kebab. The appetizer is prepared very quickly, you just need to take into account the time for soaking in the sauce and it turns out very tasty, it flies off the table faster than the meat! And if you add vegetables to the mushrooms on a skewer, you’ll get a separate, independent dish! Believe me, the aroma alone drives you crazy, not to mention the taste...
How to cook champignons on the grill with mayonnaise
It turns out to be a very tasty snack, and the aroma is simply magical! If you are going on a picnic and will be roasting meat over a fire, I highly recommend preparing champignons - this is a killer dish, and lovers of this product will be indescribably delighted!
Required ingredients:
- Champignons - 350 gr.
- Mayonnaise (homemade) - 2 tbsp. lie
- Soy sauce - 1 tbsp. lie
- Salt - 0.5 tsp.
- Ground black pepper - to taste
Cooking process:
1. Mushrooms need medium size. First we need to clean them well from the soil and rinse them, then place them on a kitchen towel to dry them from moisture.
2. Now let's start preparing the marinade. Add a tablespoon of soy sauce, half a teaspoon of salt, ground black pepper to taste and 2 tablespoons of homemade mayonnaise to the bowl, mix everything carefully.
3. Now I’ll reveal a little trick. We will marinate our future appetizer in a plastic bag - it’s very convenient, quick and not troublesome, since you don’t need to dirty additional dishes and hands, and then wash everything. Place the sauce in a bag.
4. Next we send the champignons, tie the bag and shake it well and turn it over so that all the “white comrades” are dipped in the marinade, then leave for 1 hour without untying the plastic bag.
5. After time, string it onto skewers and send it to the coals. Turn over to the other side every 2 minutes, when the mushrooms slide easily over the skewer, the appetizer is ready!
If you have a large company, I advise you to increase the amount of ingredients several times, since this dish is eaten faster than meat!
Bon appetit!
Spicy marinade with soy sauce
Our next version of the marinade is without mayonnaise with the addition of soy sauce; the finished snack also turns out great, juicy and aromatic. The smell is crazy and I'm not exaggerating!
Preparation:
1. Clean the champignons and rinse thoroughly, dry them on a paper towel to remove moisture. Transfer to a deep container in which we will marinate.
2. Now we need to add 2 tbsp. spoons of vegetable oil.
Vegetable oil can be safely replaced with olive oil.
3. Then add 1-1.5 tbsp. spoons of soy sauce, sprinkle with 2 teaspoons of mushroom seasoning and mix. If desired, you can sprinkle a little black pepper. The seasoning can also be replaced based on your taste preferences, for example, hops - suneli. I don't add salt because soy sauce is salty.
4. Stir so that each mushroom is in the marinade and set aside for at least 1 hour so that our champignons are properly soaked.
5. As soon as the fire has burned out and is ready for frying, carefully thread each mushroom onto a skewer and send it to fry, turning it over from time to time.
6. Cooking time usually takes 10-20 minutes. We check the readiness with a skewer and if the vegetarian kebab is ready, it will be soft and slide easily on the skewer. Remove from the coals and treat the company to a delicious snack!
A simple recipe with lard
And now I will share with you a real delicacy - mushrooms over a fire with lard, it’s something incredible. Lard lovers will appreciate this recipe...
Ingredients:
- Champignons - 500 gr.
- Lard - 250 gr.
- Vegetable oil - 1 tbsp. spoon
- Wine vinegar - 1 teaspoon
- Salt - to taste
- Mixed peppers - to taste
Cooking technology:
1. To prepare this dish, you only need caps so that the mushroom and lard fit tightly to each other. And if there are legs, then each ingredient will be on the skewer separately, and we should not allow this.
2. To be honest, you don’t have to marinate the mushrooms at all, just season them with salt and pepper and you’ll be delicious, but I still often experiment. I really like the classic combination of wine vinegar, vegetable oil, salt and pepper, that’s all the ingredients, and the taste of the finished snack is simply amazing! After the mushrooms have been marinated, we leave them for 20-30 minutes, although if they sit overnight nothing bad will happen.
3. Then we need to alternately thread the caps and lard onto skewers. Please note that the lard should be slightly larger than the mushroom cap; if the piece is much larger, it will start to burn on the fire.
Important! You can cook the dish on skewers, but they must first be soaked in water so that they do not change shape during cooking and do not burn.
This kind of kebab is prepared very quickly, but you need to focus on the lard; as soon as it becomes squishy and melted fat begins to drip, the appetizer is ready! And yes, do not forget to periodically turn the skewers. If you are a fan of fried foods, then just keep the mushrooms on the coals a little longer.
Voila! The highlight of the program, or rather the picnic, is ready...
Spicy kebab with aromatic herbs
This dish is a real find for our family, we love mushrooms very much, and when cooked over coals they are simply indescribably tasty, juicy and very aromatic, tender and juicy!
Ingredients:
- Champignons – 1 kg
- Olive oil - 6 tbsp. spoons
- Provençal herbs (dry) - 2 tbsp. spoons
- Garlic - 2 cloves
- Lemon pepper - 0.5 teaspoon
- Salt - 1 teaspoon (without top)
Cooking technology:
1. Wash the mushrooms, peel the caps and dry them.
2. Let's move on to marinating. Add Provencal herbs, salt, lemon pepper, pressed garlic to the champignons, you can also sprinkle a little with a mixture of peppers. Then carefully mix so that all the “highlights of the program” are covered with the marinade and are not damaged.
3. Cover with cling film and leave for at least an hour so that everything is thoroughly soaked.
4. Now it’s time to string it on skewers and send it to the fire, which should be exactly the same as for meat.
5. It’s difficult to say the exact frying time, since it all depends on the size of the caps and the temperature of the coals, but approximately up to 15 minutes, the main thing is to make sure that nothing burns, but only browns.
That's it, our dish is ready, simple and delicious!
All that remains is to sprinkle with chopped herbs and treat the family!
Chinese marinade with vinegar
In fact, this is a simple recipe despite the name, but the list of ingredients is a little wider than in previous versions of this snack.
Required Products:
- Fresh mushrooms (champignons) - 1 kg.
- Vinegar 6% - 1 teaspoon
- Mayonnaise - 2 tbsp. spoons
- Mustard - 1 teaspoon
- Vegetable oil (refined) - 50 ml.
- Soy sauce - 5 tbsp. spoons
- Garlic - 3-4 cloves
Preparation:
1. Prepare the mushrooms, I won’t stop here; the recipes have already been mentioned above.
2. Add refined oil, soy sauce to a deep bowl, and pass garlic, mustard, and mayonnaise through a garlic press. Mix all ingredients until smooth.
If desired, mustard can be replaced with grain mustard.
3. Add the prepared marinade to the champignons and mix well so that all the caps are in the sauce and leave for 1 hour.
4. Now all that remains is to fry the mushrooms on the grill, although this recipe is perfect for the oven or air fryer.
Bon appetit!
Cooking a side dish on the fire with cheese and bacon
I would like to offer an interesting recipe for a side dish that a friend of mine shared with me. The appetizer is very interesting, pay attention to it, it can be prepared not only at a picnic, but also served on a festive table. Everyone will be delighted with the treat!
Ingredients:
- Champignons (medium size) - 10 pcs.
- Bacon - 10 slices
- Cream cheese - 10 teaspoons
Cooking process:
1. To prepare this dish we need large mushrooms, you’ll find out why a little later. We rinse them under running water and give them time to dry. We separate the legs and put them aside, we only need the caps.
If possible, peel the caps, as this is where the greatest concentration of microorganisms (microbes) is located.
2. Now we need to fill each mushroom with 1 teaspoon of cheese. If you don't have cream at home, grate hard cheese.
3. Then place each stuffed cap on a strip of bacon and wrap it, securing it with a toothpick. It turns out to be a mushroom in bacon.
Important! To prevent toothpicks from burning, keep them in water for a while.
4. Using this method, you need to wrap each champignon.
5. Pre-ignite the coals and wait for them to burn out. To prepare this dish, we will need a barbecue grill; if you don’t have one at hand, you can place a regular grill on the grill. Now place the bacon-wrapped pieces on the grill.
6. Fry the mushroom caps on each side for up to 10 minutes, until the bacon is browned.
That's all! A great appetizer is ready! Treat your guests, they will be delighted, and get ready to hear a lot of culinary compliments!
Video on how to cook shish kebab from champignons and vegetables on the grill
A great, simple dish that cooks quickly and tastes magical. The main secret of cooking is fresh young vegetables. An appetizing kebab can serve as a side dish or served as a separate dish, then don’t forget to add pickled onions.
I suggest you watch how to cook champignons over a fire with tomatoes, eggplants, zucchini and corn in the video, where the author shows in detail. It takes only a few minutes.
Well, the vegetable traffic light looks very tasty and appetizing, doesn’t it?
That's all for me!
Step 1: Prepare the champignons.
Sort the champignons, cut off the earthy parts of the legs and remove the dark spots. Place the mushrooms in a colander and rinse them thoroughly with running water several times. Then hang the champignons and wait for the excess liquid to drain.Dry the peeled and washed mushrooms thoroughly with disposable paper towels, wiping off any drops of moisture. And if the champignons are very large in size, then you can cut them into halves, but this is not at all necessary, although it will reduce the frying time in the future.
Step 2: Marinate the champignons.
Place the prepared champignons in a container that can be closed with a tight lid or in a plastic bag. Add mayonnaise, it is better that it is not too thick. Salt and pepper the mushrooms to taste. Close the lid or tie the bag and shake everything several times to distribute the marinade, it should envelop the mushrooms. Leave them like this for at least 1 hour, or better yet, at night.
Step 3: Fry the champignon kebab.
Place the champignons marinated in mayonnaise on wooden skewers or metal skewers. Attention: wooden skewers must be kept in clean water for 20-30 minutes, before you plant the mushrooms on them.
You need to fry shish kebab from champignons marinated in mayonnaise in almost the same way as meat shish kebab. That is, over hot coals, turning over all the time and making sure it doesn’t burn. Cooking time depends on the size of the mushrooms; small ones will be ready within 15 minutes, large ones can fry and 30-40 minutes.
Step 4: Serve the champignon kebab.
Remove the fried mushrooms from the skewers and serve the champignon skewers along with grilled zucchini or, for example, or with. Mushrooms prepared according to this recipe are also great as an appetizer for charcoal-grilled meat. But the most important thing in this dish is the cheerful company with which you will share the freshly prepared champignon kebab, because food becomes many times tastier if you eat it in a good mood and a conducive atmosphere.
Bon appetit!
If the champignons are large, they can be strung on one skewer with pieces of meat and fried like a regular kebab, but small mushrooms can burn.
Champignons marinated in mayonnaise can also be baked in the oven or fried in a grill pan, after threading the mushrooms onto wooden skewers soaked in water.
To taste, you can add a couple of cloves of garlic or a little chopped fresh herbs to the mayonnaise marinade.
Instead of salt in the mayonnaise marinade for mushrooms, you can use soy sauce.
