Due to its gastronomic qualities and nutritional properties, mushrooms are very popular.
In terms of protein, they completely replace meat, so they are often cooked during fasting.
Cooked champignons on the grill is not only a healthy diet dish, but also very tasty.
Champignon marinade on the grill - the basic principles of preparation
We are used to the fact that on the grill they mainly cook meat and vegetables. However, try to cook mushrooms on the grill. Believe me, it is incredibly tasty. Mushroom shashlik prepared on the grill is aromatic and juicy.
If you fry the champignons without first pickling them, you get a fairly fresh dish. The main secret of a delicious mushroom kebab is marinade. It is he who makes ordinary mushrooms a real delicacy.
Marinade for mushrooms on the grill can be prepared on the basis of sour cream, soy sauce, mayonnaise, lemon juice, etc. There are a lot of recipes, and you can choose from this abundance exactly the one that will be to your taste.
When preparing the marinade, pay special attention to vegetable oil. Thanks to it, a film forms on the surface of the mushrooms, which will protect the mushrooms from drying out. For marinade, it is better to use olive or other refined oil. Spices and herbs are added to the marinade to emphasize and enrich the taste of mushrooms.
To prepare on the grill, young medium-sized mushrooms are taken. They are washed and cleaned thoroughly. Spread whole in a bowl and fill with marinade. Mix gently and marinate. Remember that champignon is a fragile product, so mix it very carefully. Mushrooms marinate fast enough, enough hours.
Then the mushrooms are strung on skewers and cooked on the grill. It is worth noting that for skewers of mushrooms it is better to use thin skewers. Mushrooms served with sauces.
Recipe 1. Tomato marinade
Ingredients
drinking water - half a glass;
a pinch of salt;
a kilogram of large champignons;
table vinegar - 5 ml;
refined sunflower oil - half a glass;
large tomato;
garlic - three cloves;
fresh herbs of parsley, basil, dill and cilantro.
Cooking method
1. Peel the garlic cloves. Grind it with a garlic squeezer. Sort a bunch of herbs, rinse and finely chop. Rinse the tomato, wipe with a napkin and crumble it into small pieces. Put the garlic, herbs and chopped tomato in a deep bowl and mix. Pour vinegar diluted with water, salt and mix. Only now add vegetable oil and mix again.
2. Wash the mushrooms and dry slightly. Pierce each with skewers so that they are better marinated.
3. Put the mushrooms in a deep bowl, pour the marinade and mix very carefully so as not to damage the integrity of the mushrooms. Marinate mushrooms for two hours.
4. String pickled champignons on a skewer. Cook on the grill, constantly turning over, until browning.
Recipe 2. Marinade for mushrooms on the grill with soy sauce
Ingredients
green ground pepper - 5 g;
linseed oil - 80 ml;
ginger powder - 5 g;
soy sauce - 80 ml;
champignons - a kilogram.
Cooking method
1. Wash the mushrooms, peel off the top film and leave to dry.
2. In a separate bowl, combine soy sauce with linseed oil. Add spices and mix.
3. Put the mushrooms in a deep bowl, pour them with marinade and leave for two hours.
4. Place the pickled mushrooms on a wire rack and place it on the grill. Cook, constantly turning, for about 20 minutes.
5. Mushrooms cooked on the grill, serve with Teriyaki sauce.
Teriyaki sauce
Ingredients
two cloves of garlic;
soy sauce - 120 ml;
grated fresh ginger - 25 g;
liquid honey - 50 g;
dry rice wine - 120 ml.
Cooking method
1. In a small enameled saucepan, combine all the ingredients of the sauce and mix.
2. Put the dishes with the sauce on a slow fire and heat it until the honey is completely dissolved.
3. Cool the sauce completely and pour into the gravy boat. Serve with mushrooms on the grill.
Recipe 3. Wine champignon marinade
Ingredients
olive oil - 75 ml;
white wine - 100 ml;
salt - 3 g;
thyme - three branches;
sugar - 3 g;
ground pepper mixture - 5 g;
fresh champignons - half a kilogram.
Cooking method
1. Remove from the branches of thyme all the leaves. Finely chop them with a knife.
2. Put the chopped greens into a deep bowl, add sugar and salt, pour in the oil. Rub everything with a spoon, pepper and pour the wine. Mix everything thoroughly.
3. Do not remove the skin from the champignons. We clean them from dirt and wipe them with a damp towel. Mushrooms are not recommended to be washed, as they absorb a lot of moisture.
4. Transfer the mushrooms into a suitable dish and pour the wine marinade. Stir so that the aromatic liquid covers all the mushrooms evenly. We do this very carefully so as not to damage the integrity of the mushrooms. Pickle champignons for an hour.
5. Cook the mushrooms on the grill, laying them on the wire rack, or strung on a skewer. We send mushrooms to the grill and fry, constantly turning, until golden brown.
Recipe 4. Marinade for mushrooms on the barbecue "Juicy"
Ingredients
lemon basil;
three large tomatoes;
ground pepper mixture;
mayonnaise - 200 g;
salt - 5 g;
champignons - a kilogram.
Cooking method
1. Wipe the champignons with a damp towel, transfer to a deep bowl and leave the mushrooms to dry slightly.
2. My tomatoes, wipe with a napkin and cut into circles three centimeters thick.
3. Put the mayonnaise in a bowl, season it with a mixture of peppers and salt.
4. We transfer the mushrooms into an enameled container, add chopped tomatoes to them and fill everything with marinade. Mix everything carefully, taking care not to damage the mushrooms. Pickle the mushrooms for 20 minutes.
5. We put mushrooms on skewers, alternating them with tomatoes. Fry mushrooms on the grill until golden brown. Mushroom skewers served with "Hot" sauce.
Hot sauce
Ingredients
Himalayan salt - 5 g;
olive oil - 100 ml;
dark honey - 10 g;
American mustard - 25 g;
hot pepper pod;
grape vinegar - 50 ml.
Cooking method
1. In an enameled stewpan we combine olive oil with dark honey. Mix thoroughly, salt, add grape vinegar and American mustard. Once again we mix everything.
2. The pod of hot pepper, cut the tail and carefully remove the seeds. Finely crumble it and add it to the sauce. Grind thoroughly and pour into the sauce boat. Serve with champignons cooked on the grill.
Recipe 5. Marinade for grilled champignons in foil
Ingredients
salt;
400 ml sour cream;
turmeric - 3 g;
three cloves of garlic;
black pepper;
fresh greens;
a kilogram of medium sized mushrooms.
Cooking method
1. Rinse mushrooms under the tap, pat them with a waffle towel to get rid of excess moisture.
2. Peel the garlic, pass them through the press. Rinse greens, dry and finely crush.
3. Combine the garlic with herbs, season with salt, turmeric and pepper. Rub the mixture thoroughly with a spoon and add sour cream. Stir again.
4. Cut long pieces of foil. Dip the champignons in the marinade and put on skewers. Put the skewers on the foil and wrap tightly. Leave the mushrooms to marinate for an hour.
5. After the allotted time, place the pickle with pickled mushrooms on the grill and cook for 20 minutes, constantly turning over so that they bake evenly. Then remove from heat, open the foil and serve.
Recipe 6. Marinade for mushrooms "Gentle"
Ingredients
parsley greens;
sour cream - 300 ml;
black pepper - 10 g;
onions - three large heads;
salt - 10 g;
champignons - a kilogram.
Cooking method
1. Wipe the champignons with a damp waffle towel, put in a bowl and leave to dry.
2. Peel the onions, rinse and cut into large enough rings three centimeters thick.
3. Put the sour cream in a bowl, season it with pepper and salt. Mix well.
4. Put the mushrooms in a deep plastic dish, add the onion rings and cover with the marinade. Mix gently so that it is evenly distributed on all the mushrooms. Do this very carefully so as not to disrupt the integrity of the mushrooms. Pickle champignons for five hours.
5. String champignons on skewers, alternating them with onion rings. Place on a barbecue with hot coals and cook, constantly turning over, for half an hour.
6. Remove the mushrooms from the skewers on a plate, decorate with chopped herbs and serve with "Tomato" sauce.
"Tomato sauce
Ingredients
fresh parsley;
sour cream - 80 ml;
salt - 5 g;
tomato paste - 30 g.
Cooking method
1. Rinse a bunch of fresh parsley, dry thoroughly and chop finely.
2. Combine sour cream in a glass bowl with tomato paste and mix with a wooden spatula until smooth.
3. Salt the resulting mixture, and add the chopped parsley.
Recipe 7. Marinade for mushrooms on the grill "Ginger"
Ingredients
250 g mayonnaise;
fine salt;
3 g ground paprika;
5 g of zira;
3 g ground ginger;
500 g large champignons.
Cooking method
1. Put mayonnaise in a deep bowl. Add ground ginger, zira and ground paprika to it. Salt and mix thoroughly.
2. Remove a thin film from the champignon caps. Wipe each mushroom thoroughly with a damp towel. If you still decide to wash them, do not hold them under running water for a long time so that they do not have time to absorb excess moisture.
3. Dip each champignon in a marinade and put in an enameled bowl. Cover and let marinate for 20 minutes.
4. Fry the mushrooms by stringing them on skewers or laying them on a wire rack.
Recipe 8. Marinade for champignons with lemon juice
Ingredients
sea salt - 10 g;
lemon;
pink pepper - 5 g;
olive oil - 10 ml;
fresh herbs of thyme, parsley, marjoram and rosemary;
garlic - three cloves.
Cooking method
1. Rinse the mushrooms to get rid of dirt and sand. Put the mushrooms on a towel and pat dry.
2. Peel the garlic cloves and chop it with a garlic squeezer.
3. Rinse the greens, shake off excess moisture and chop finely.
4. Wash the lemon and wipe with a cloth. Remove the zest from it with the smallest grater. Squeeze the juice out of the pulp.
5. In a deep bowl, combine olive oil with lemon juice, herbs, salt, garlic and pepper. Shuffle.
6. Pour the mushrooms with the resulting marinade and refrigerate for four hours.
7. Fry the pickled mushrooms on the grill, put on a serving plate and decorate with sprigs of greenery.
Champignon marinade on the grill - tricks and tips
Do not use small mushrooms to prepare this dish.
Too large champignons cut in half.
When stringing champignons, you can alternate them with pickled vegetables: mugs of carrots, onion rings or cherry tomatoes.
Serve kebabs on the grill with garlic, tomato or sour cream sauce.
It is advisable to wipe the mushrooms with a damp cloth, and not wash, as they absorb moisture very quickly.
You can fry mushrooms on the grill on the grill, or by stringing them on skewers.
