Champignons on the grill: recipes, how to cook on skewers, how long to fry on coals

Grilled champignons are considered an incredibly aromatic and tasty appetizer; the recipe for a marinade for mushrooms is quite simple. Therefore, you don’t need to be an experienced chef to prepare this delicacy. The dish will appeal not only to vegetarians and fasting people, everyone who tried it once will repeat it again and again!

Before cooking, champignons must be marinated. For this purpose, laconic and multicomponent mixtures are used. Depending on the size, fry the mushrooms on skewers or on a grill for 5 to 15 minutes. To prepare mushroom kebab, it is better to take fresh white or royal champignons.

General cooking procedure

The general algorithm for cooking champignons on the grill is easy to remember.

It consists of several steps:

Washed mushrooms must be kept in the marinade. This will make their flesh tender and juicy. Such mushroom kebab will not turn out dry and tasteless, but on the contrary, it will acquire a rich taste, aroma and juiciness.
When making a marinade, you should rely only on your own taste preferences. For lovers of simple formulations, a mixture of oil and spices is suitable, while sophisticated gourmets can create multi-component options with the addition of a wide variety of ingredients.
On the grill, champignons are cooked both using a grill and by placing them on skewers. You can leave them as is or wrap them in food foil. If we are talking about home cooking in the oven, then it will be more convenient to use skewers made of wood. They penetrate the mushroom pulp more easily without breaking it.

The baking time for champignons on coals depends on their size. Small specimens need 5 minutes, and large specimens will need 15 minutes.

BBQ champignons

Photo by @southerngracediner

Ingredients:

0.5 kg of mushrooms;
1/4 cup olive oil;
1/2 cup soy sauce;
2 cloves garlic, minced;
1/4 cup mustard;
2 tbsp. l. balsamic vinegar;
1 tsp. black pepper;
1/2 tsp. crushed red pepper;
1 tbsp. l. your favorite BBQ sauce (optional)

Clean the mushrooms with a damp cloth, but do not cut them into slices. Remove the stem only if you plan to cook hamburgers with mushrooms. Place all ingredients, including mushrooms, in a container and stir together. Let them marinate for at least an hour, preferably overnight.

Keep in mind that mushrooms contain a lot of water and will shrink significantly during cooking. Grill them directly on the grill unless they fall through when they shrink to 1/2 their current size.

If the mushrooms are small, place them on skewers. It's best to use wooden ones, but be sure to soak them in water overnight so they're less likely to catch fire on the grill.

Grill the mushrooms for five minutes, then turn and continue grilling for another five minutes. Repeat the procedure if necessary. During the process, baste the mushrooms with the remaining marinade. Serve hot.

Recipe variations:

Add a teaspoon of spices to the marinade, such as oregano, paprika, thyme or ginger. If your diet allows, add a teaspoon of sugar and 1/2 cup of melted butter to the marinade.

You can also add two teaspoons of your favorite salad dressing to the marinade. Make a vegetable kebab by adding pieces of red pepper, zucchini, zucchini or onion to the skewer between the mushrooms.

Food How to cook grilled vegetables in a fun and new way (so that it turns out cooler than kebab)

You can also use pieces of meat or tofu. However, do not forget that meat takes much longer to cook than mushrooms.

Author: Maria Minaeva

Classic recipe

The simplest version of marinating sauce that anyone can prepare. The base ingredient of the entire composition is vegetable oil (it is best to take refined oil).

Ingredients:

champignons – 1000 g;
lemon juice – 15 ml;
sunflower or olive oil – 100 ml;
ground black pepper – 5 g;
salt, fresh herbs - to taste.

Cooking method:

Wash the mushrooms and dry them on paper napkins. If you come across large specimens, you will have to cut off the caps from the legs.
Add the sour juice to the oil, add salt and spices, and mix everything thoroughly.
Pour the resulting mixture over the mushrooms and leave for half an hour.

Champignons prepared in this way can be immediately fried over coals from the fire.

Cooking champignons on the grill, stuffed with cheese and ham, wrapped in foil

Compound:

champignons (regular or royal) – 500 g;
cheese (hard, semi-hard or curd) – 100-120 g;
ham or bacon – 100-150 g;
butter – 30 g;
vegetable oil – 1 tbsp. l.;
cream – 2 tbsp. l.;
garlic – 1 clove (large);
Black pepper, salt, herbs.

Preparation procedure:

Carefully unscrew the stems of the champignons and chop them finely, setting the caps aside for now.
Fry the chopped legs in a frying pan in a mixture of vegetable and butter.
Grind the cheese (it turns out very tasty with mozzarella and suluguni, but you can use another variety) and ham, chop the herbs. Mix with fried legs.
Add cream to the filling, season with pepper, salt, and stir.
Stuff mushroom caps, wrap in aluminum foil and place on grill grate. Cook for 15-20 minutes.

The mushrooms themselves will turn out soft, with a slight smoky aroma, and the filling will be viscous and aromatic. You can use other types of “minced meat” for the caps.

Khmeli-suneli and soy sauce

This recipe uses the popular spice khmeli-suneli, but it is quite acceptable to replace it with another. Aromatic Provençal or Italian herbs are suitable.

Ingredients:

champignons – 1000 g;
soy sauce – 65 ml;
hops-suneli – 5 g;
olive oil – 85 ml;
ground black pepper, salt to taste.

Cooking method:

Wash the champignons and dry them on towels or napkins.
Add soy sauce to the oil, add spices and salt. Mix everything properly.
Pour the resulting liquid over the mushrooms, making sure that no edge remains dry. Marinate for 120 minutes.

The champignons are fried over coals, turning over from time to time and pouring over the marinade. Cooking time will be no more than 10 minutes

Shish kebab of chicken and champignon caps with potatoes – juicy and crispy

Required ingredients:

chicken (boneless leg, wings, etc.) - 1 kg;
champignons (fresh or frozen) – 1 kg;
potatoes (small) – 1 kg;
cherry tomatoes – 400-500 g;
kefir – 500 ml;
vegetable oil – 2 tbsp. l.;
Provençal or Caucasian herbs – 1 tsp;
garlic – 2-3 medium cloves;
salt, freshly ground pepper - to taste.

How to make - detailed recipe:

The first stage is preparation. Trim the chicken from fat and veins, wash and dry. Cut into “kebab” size pieces, but no larger than champignons. Wash the potatoes and cook until half cooked. Young potatoes do not need to be peeled. If necessary, defrost the mushrooms, rinse and dry.
Mix kefir at room temperature with oil, salt and spices (chop the garlic in any convenient way).
Marinate champignons and pieces of chicken in a kefir-garlic mixture. Marinating time is individual, approximately 1-2 hours.
Thread chicken, potatoes, champignons and tomatoes in any order onto pre-soaked wooden skewers or metal skewers.
All that remains is to bake on the grill. You need to make sure that the coals smolder lightly. If the fire flares up intensely, extinguish it with the remaining marinade. You can also cook this delicious dish on a grill, especially if you are frying wings - it’s more convenient.

Currant marinade

An unusual combination of mushrooms and berries can pleasantly surprise the most experienced gourmets. In the summer, when blackcurrants ripen, you should definitely try making a marinade from them.

Ingredients:

champignons – 300 g;
liquid honey – 20 ml;
black currant – 100 g;
ground paprika – 10 g;
salt - to taste.

Cooking method:

After thoroughly washing the berries and removing the crushed ones, pour them into the blender bowl. Beat for about 4 minutes until it turns into a paste.
Wash the mushrooms well and cut off the lower part of the stems. Place the champignons into a deep plate.
Place the ground berries into the same bowl and stir until the mushrooms are completely coated with juice.
Melt honey if necessary and pour into mushrooms. Mix everything again.
Add paprika, just a little salt and any other spices. Place in the refrigerator to marinate for 1 hour.

All that remains is to carefully thread each mushroom onto a skewer and send it to fry over the coals. It takes 15 minutes to prepare.

Champignon kebab

We marinate champignons in different ways. In addition to the classic ingredients in the form of sour cream and cream, you can use a number of other components: soy sauce, vegetables, mayonnaise, and so on. In this block we will look at less popular, but no less tasty recipes on how to marinate champignons for barbecue. Let's move on to step-by-step instructions.

How to cook champignons on the grill

But let's start with the simplest cooking method in this article. Here we will not use sauces or prepare any special marinade. On the contrary, let's prepare mushrooms with a minimum amount of ingredients. By the way, this recipe takes the least amount of time to prepare out of all the others. Let's look at how to make a simple mushroom kebab on the grill.

Ingredients

champignons – 2 kg;
sunflower oil – 100 ml;
paprika – 21 g;
salt - to taste.

How to marinate champignons for barbecue

In a deep bowl, mix sunflower oil, paprika and salt.
Mix the ingredients thoroughly with a fork or spoon.
The marinade is ready!

Cooking steps

In a separate container, mix mushrooms and prepared marinade.
Light the grill and prepare the coals for cooking mushroom kebabs.
Place the mushrooms on skewers and cook over medium heat until the juice first appears, then cook for another 5 minutes (do not forget to turn over periodically).
The champignon kebab on the grill is ready, bon appetit!

Champignon mushrooms baked on the grill or in the oven in a marinade of mustard and garlic mayonnaise

Barbecue with champignons turns out very tasty and appetizing if you use mayonnaise, mustard and garlic. By the way, don’t forget to soak the mushrooms before marinating. Since soaked champignons turn out much tastier, they are easier to work with and in this way you remove dust and dirt from the surface. Now let's find out how to cook delicious kebab on the grill from pickled champignons.

Ingredients

champignons – 1000 g;
mayonnaise – 4 large spoons;
garlic – 1-2 cloves;
mustard – 2 small spoons;
salt and pepper - to taste.

Cooking method

Clean, rinse and dry the mushrooms as usual.
Combine mayonnaise, chopped garlic, mustard and mix thoroughly.
Salt and pepper the future marinade, mix thoroughly again.
Mix the marinade with mushrooms; all champignons should be coated in mayonnaise-mustard sauce.
Cover with a plate or towel and place in the refrigerator to marinate for one hour.
Light the grill and prepare the coals for cooking mushroom kebabs.
Place the mushrooms on skewers and cook over medium heat until the juice first appears, then cook for another 5 minutes (do not forget to turn over periodically).
The champignon kebab on the grill is ready, bon appetit!

Shish kebab of mushrooms, fresh champignons, and vegetables: eggplant, pepper, tomatoes

You can also cook vegetables on skewers along with mushrooms. In fact, you can make any combination to your liking. However, the most preferred options are eggplants, peppers and tomatoes. It is this combination that we will use in preparing this dish. Let's find out how to cook mushroom kebab with vegetables on the grill.

Grocery list

champignons – 2 kg;
sunflower oil – 100 ml;
paprika – 21 g;
salt - to taste;
eggplant – 1 piece;
bell pepper – 2 pcs;
tomatoes – 2 pcs.

Cooking technique

In a deep bowl, mix sunflower oil, paprika and salt.
Mix the ingredients thoroughly with a fork or spoon.
In a separate container, mix mushrooms and prepared marinade.
Wash the vegetables thoroughly under running water and dry.
Thickly cut the eggplants and tomatoes into round pieces.
Remove the internal seeds and membranes from the pepper, then cut into large pieces (they should hold securely on the skewer).
Light the grill and prepare the coals for cooking mushroom kebabs.
Place the mushrooms and vegetables on skewers and cook over medium heat until the juice first appears, then hold for another 5 minutes (do not forget to turn over periodically).
The champignon kebab on the grill is ready, bon appetit!

Cooking champignons on the grill stuffed with cheese and ham, wrapped in foil

This recipe is noticeably different from preparing all other types of mushroom kebabs. First of all, it is worth noting that in this case you will not be able to use skewers - you will need a grill. You can use any seasonings and spices in this recipe, for example, add juice from half a lemon. Now let's find out how to cook stuffed champignons on the grill.

Compound

champignons – 2 kg;
sunflower oil – 100 ml;
paprika – 21 g;
salt - to taste;
cheese – 100 g;
ham – 100 g;

Cooking procedure

Wash and dry the mushrooms thoroughly, do not forget to soak them first.
Carefully separate the caps from the stems of the champignons, it is important not to break the caps.
Finely chop the legs and set aside for now.
In a deep bowl, mix sunflower oil, paprika and salt.
Mix the ingredients thoroughly with a fork or spoon.
In a separate container, mix mushrooms and prepared marinade.
Grate the cheese on a medium grater, chop the ham as finely as possible.
Mix chopped mushroom legs, cheese and ham.
Stuff the champignon caps with the mixture of ingredients.
Apply foil to the mesh, place the stuffed mushrooms inside and cover the top with foil.
Light the grill and prepare the coals for cooking mushroom kebabs.
Cook the pickled mushrooms for 10-15 minutes, remember to carefully turn over.
The champignon kebab on the grill is ready, bon appetit!

Shish kebab of chicken and champignon caps with potatoes is juicy and crispy

The last recipe from this article is the most difficult to prepare. Indeed, in this case a large number of different ingredients are used. However, in terms of taste, this option is one of the best in this article. However, chicken kebab with mushrooms also has the highest calorie content. If this doesn’t scare you, let’s find out how to cook a delicious chicken kebab with mushrooms and potatoes with your own hands.

Ingredients needed

chicken fillet – 700 g;
sweet pepper – 1 piece;
champignons – 150 g;
onions – 1 piece;
soy sauce – 100 ml;
potato starch – 1 small spoon;
garlic - a few cloves;
olive oil - a couple of large spoons.

How to make - detailed recipe

Rinse and dry the chicken fillet and champignons (of course, this should be done in different containers).
Cut the meat into medium-sized cubes, crush the garlic using a press or grate it.
In a separate deep container, mix garlic, soy sauce and starch, mix the ingredients thoroughly.
Pour the prepared marinade over the chicken fillet and leave in the kitchen for at least one hour.
10 minutes before the end of the measured time, turn on the oven so that it warms up to 180 degrees Celsius.
Wash, peel and chop the mushrooms, do the same with the peppers, and the onions must be peeled and cut into half rings.
Place chicken, mushrooms and vegetables on wooden skewers one by one.
Place the skewers with the ingredients on a baking sheet so that the kebab components do not touch the bottom.
Grease the future kebab with olive oil (it is advisable to use a brush, otherwise just pour it on).
Bake in the oven at 180 degrees for 30 minutes (turn over once during cooking).
Chicken kebab with champignons is ready in the oven, bon appetit!

Mayonnaise marinade

Fried champignons marinated in mayonnaise are very tasty and appetizing. Thanks to garlic and seasonings, the prepared dish acquires a magical smell.

Ingredients:

champignons – 1000 g;
mayonnaise – 200 g;
lemon juice – 15 ml;
garlic cloves – 3 pcs.;
salt, mushroom seasoning - to taste.

Cooking method:

Place clean, dried mushrooms in a container with high walls.
Pass the spicy vegetable through a masher and grind with salt and seasoning.
Combine mayonnaise with lemon juice, add spicy mixture.
Transfer the resulting sauce to the mushrooms, stir gently so as not to break the fragile pulp of the champignons. Leave for 2 to 6 hours.

To fry well-marinated mushrooms, 5–7 minutes is enough

It is better if the champignons for frying are medium in size. They will bake faster and more evenly.

Shish kebab of mushrooms (fresh champignons) and vegetables (eggplant, peppers, tomatoes)

Grocery list:

champignons (store-bought or wild mushrooms – whatever you have) – 500 g;
eggplants – 1 pc. (medium size);
bell red pepper – 1 pc.;
tomatoes – 3-4 pcs. (small);
garlic – 1-2 cloves (to taste);
odorless oil – 100 ml;
seasoning for mushrooms (a mixture of Italian, Armenian spices or whatever you like);
salt – 0.75-1 tsp.

Cooking technique:

This recipe does not require a complex marinade, so the taste of the kebab remains as natural as possible. Cut the eggplant into slices 1.5-2 cm thick, sprinkle with salt and set aside for now.
Cut the pepper into squares, and the tomatoes into 2-4 parts.
Wash the champignons and trim the stems.
Mix chopped garlic, salt, some spices and oil in one bowl. Mix and marinate vegetables (including eggplants, washed from salt) and mushrooms in this mixture.
After about 4-6 hours, thread the kebab onto skewers and fry over hot coals on the grill for 15 minutes, turning the dish over as it frys.

Sprinkle the fried kebabs with chopped herbs and sweet onion rings.

Champignons on skewers

You can make a delicious mushroom kebab both in your home kitchen, in the oven, and in the fresh air. The fragrant smoke and fussing around the fire will work up an appetite, and by that time the ruddy champignons on the skewers will arrive. Marinated in soy sauce, they will cook very quickly.

Ingredients:

champignons – 500 g;
lemon juice – 35 ml;
soy sauce – 50 ml;
dried oregano – 5 g;
black pepper, salt - to taste.

Cooking method:

Rinse the champignons well. Dry.
Place the mushrooms in a deep bowl and pour generously with soy sauce. Add lemon juice there.
Pepper the marinade and add a little salt. Do not lose sight of the fact that the sauce itself is already salted, otherwise you can overdo it.
After thoroughly mixing the contents of the bowl, leave it for 20 to 30 minutes.
Carefully place the champignons on the skewers so that the tender flesh does not break.
Mushrooms must be cooked at medium heat; this will take from 7 to 15 minutes. Exactly how long to fry the champignons depends on their size.

Ready-made champignons are good both as an independent dish, served with spicy herbs, and as a side dish for beef or chicken.

If you plan to use skewers instead of skewers, they must first be dipped in water. Otherwise, the wood may start to burn.

Champignon mushrooms, baked on the grill or in the oven, in a marinade of mayonnaise, mustard and garlic

Ingredients:

medium-sized champignons – 20-25 pcs.;
mayonnaise (can be replaced with sour cream) – 4 tbsp. l.;
fresh garlic – 2-3 cloves;
mustard (ready sauce) – 2-3 tsp;
salt (fine or medium) – 0.5 tsp;
ground paprika, black pepper - a pinch.

Cooking method:

For the marinade, place mayonnaise, pressed or chopped garlic, mustard, salt, pepper and paprika in one bowl. Mix until almost homogeneous consistency.
Place thoroughly washed and dried mushrooms into a deep bowl and pour marinade over them. Recommended marinating time is from 30 minutes to 2 hours. If you keep it in the marinade longer, the champignons will become too soft and the slices will lose a lot of liquid.
Place on skewers/skewers or cook on a grill/grill over smoldering coals, turning frequently. You can also bake these kebabs in the oven at 180-200 degrees for 20-25 minutes.

The appetizer turns out very aromatic and juicy.

Champignons in sour cream

For those who have already tried stewed and fried champignons, we can recommend another delicious option: grilled mushrooms marinated in sour cream.

Ingredients:

champignons – 1000 g;
soy sauce – 60 ml;
fat sour cream – 150 ml;
Provençal herbs – 10 g;
garlic cloves – 4 pcs.;
pepper, salt, fresh dill - to taste.

It's a rare gourmet who doesn't like the combination of aromatic mushrooms and sour cream.

Cooking method:

Remove sand and soil from mushrooms. Wash and wait until they dry. If peeled champignons are preferred, you can remove the skin from the caps.
Place the thick sour cream in a deep bowl, add salt and spices there. If desired, in addition to black pepper, you can add a little hot red pepper.
Rinse the dill with water and chop finely with a knife. Along with the sauce, add it to the sour cream.
Use a crusher to turn the garlic into a pulp, which is also added to the marinade. Mix the ingredients thoroughly.
Place mushrooms in the resulting sauce and marinate for about 30–40 minutes.
When the champignons are soaked, it’s time to place them on the grill or put them on skewers.

All you have to do is be patient and wait until the mushrooms are browned on all sides and you can finally enjoy their extraordinary taste.

Incredibly tasty champignons with sour cream on the grill

Any cook can bake champignons on the grill. This simple dish is often chosen for picnics and outdoor gatherings. Mushrooms turn out very tasty if you marinate them in sour cream.

Cooking time: 40 min.

Cooking time: 20 min.

Servings: 2.

Ingredients:

Champignons – 10 pcs.
Sour cream – 2 tbsp.
Tomato paste – 1 tbsp.
Salt – 1 tsp.

Cooking process:

1. Wash the champignons and pat dry with paper napkins.

2. Place the mushrooms in a bowl, add sour cream, tomato paste and salt, stir.

3. Make sure that the marinade is evenly distributed over the mushrooms, also go under the caps.

4. Then thread the champignons onto skewers and bake them over hot coals.

5. The mushrooms should be well browned on all sides. They can be served warm or chilled.

Bon appetit!

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Champignons in bacon on the grill

Fried bacon is not only delicious, but also nutritious. And if it is paired with tender champignons on a plate, the result will be such a delicious meal that it will be difficult to tear yourself away from it.

How to marinate mushrooms for barbecue

Ingredients:

champignons – 12 pcs.;
bacon slices – 12 pcs.;
balsamic vinegar – 5 ml;
olive oil – 15 ml;
sesame oil – 5 ml;
pepper, salt, basil, oregano - to taste.

Cooking method:

Pour olive and sesame oils over the mushrooms, freed from contaminants, and add vinegar.
Add salt and spices to the liquid part of the marinade. Leave the mushrooms to soak for 2-3 hours.
Wrap each mushroom in a strip of bacon and carefully place on a skewer.

Champignons fried until crispy in bacon, served with sour cream, green onions, dill.

If your household has a barbecue grill, you can place the bacon-wrapped mushrooms on it, fasten it securely, and place it on the grill. This will make it easier to turn the dish over when cooking.

Champignons marinated in oil, cooked over a fire

To make the champignons juicy and crispy, you can marinate them in olive oil, adding salt and seasonings.

Ingredients:

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

Preparation:

Preparing the mushrooms. Add butter, Italian herbs, thyme, lemon juice, salt and pepper to them. Stir and let marinate for two hours
Thread onto skewers or place on a wire rack.
Fry over medium heat for 10 minutes

Mushrooms in wine sauce

The highlight of this recipe is not only the wine marinade, but also the fact that one of the ingredients is onion. It not only goes well with champignons, but also gives the dish an indescribable smell of fried food.

Ingredients:

champignons – 400 g;
red wine – 200 ml;
vegetable oil – 50 ml;
onion – 350 g;
sugar – 15 g;
apple cider vinegar – 20 ml;
spices, salt - to taste.

Cooking method:

Cut the peeled onion into rings and place tightly on the bottom of the bowl.
Clean the mushrooms (for this dish it is better to take small ones) from films and debris, and add them to the onion rings.
Add sugar and salt to the wine, pour the products previously placed in a bowl.
Cover the mushrooms with a lid and leave to marinate for 3-4 hours. It's not scary if they stay longer.
Place the prepared champignons on skewers mixed with onion slices.
Cook over moderate heat, turning occasionally and sprinkling with vinegar diluted with water.

Vinegar in the recipe can be replaced with lemon juice, which should also be diluted.

Light kebab of champignons, zucchini, tomatoes and onions, marinated in olive oil

What we will cook from (components for 4 servings):

champignon mushrooms – 4-8 pcs.;
zucchini – 0.5 pcs.;
eggplant – 0.5 pcs.;
onion – 1 head;
bell pepper – 1 pc. (optional);
cherry tomatoes – 4-8 pcs.;
lemon juice (can be replaced with balsamic vinegar) – 1 tbsp. l.;
olive oil – 4 tbsp. l.;
salt, pepper - to taste.

How to fry - we tell you step by step:

Cut mushrooms, eggplant, peppers and onions into large pieces.
Chop the zucchini into slices and leave the tomatoes whole or cut in half.
Place in random order on skewers made of wood or metal.
Mix olive oil, lemon juice, pepper and salt.
Pour the resulting dressing over the kebabs and marinate at room temperature for half an hour.
Fry on the grill until lightly browned.

The dish turns out to be quite filling, but at the same time contains a small amount of calories. It is quite suitable for PP and dietary nutrition.

Champignons with lard

Lovers of hearty food will definitely be interested in a recipe that combines the lightness of mushrooms and the nutritional value of lard. Such kebab can no longer be called dietary, but the title “the most appetizing food cooked over a fire” cannot be taken away from it.

Ingredients:

champignons – 500 g;
vegetable oil – 15 ml;
lard – 250 g;
wine vinegar – 5 ml;
mixture of peppers, salt - to taste.

Cooking method:

Wash the champignons and separate the stems. This is necessary so that the products on the skewers fit together as tightly as possible.
Mix oil, vinegar and spices in a bowl, place mushroom caps on the bottom of the container and stir.
After 20–30 minutes, when the champignons have marinated, it’s time to thread them onto skewers. Be sure to place thin slices of lard between the caps, pressing them tightly against the mushrooms. This will help the fat, which begins to melt during frying, to saturate the mushroom pulp.
Cook mushroom kebabs over medium heat, turning frequently. When the mushrooms are browned and fat drips from the lard, the dish can be considered ready.

There is no need to take slices of lard that are too large in size, otherwise they may start to burn when the mushrooms are not yet ready. It’s good if the pieces are approximately equal in size to the caps

Let's figure out how to properly cook champignons on the grill. Features of frying mushroom kebabs

The first rule: mushrooms must be approximately the same size. If this condition is not observed, the champignons may fall off the skewer and will not be cooked evenly. In this case, you need to string the mushrooms slightly diagonally. Like any meat, champignons must be cooked over medium heat after almost all the heat has burned out. There is no need to fry for too long: as soon as the mushrooms give juice, they need to be kept for 5 minutes, after which they can be removed from the grill.

Marinating on coals

According to this recipe, mushrooms can not only be fried, but also marinated directly in the open air. This will not require much time.

Ingredients:

champignons – 1000 g;
mayonnaise – 100 g;
soy sauce – 100 ml;
allspice - to taste.

Cooking method:

Wash the champignons and dry with napkins. Pour thickly with soy sauce.
Place mayonnaise and pepper in a container. Mix thoroughly, being careful not to break the mushrooms.
Then, when the mushrooms are properly marinated (this will take about 20 minutes), place them on the barbecue grill and place them over the heat from the fire.
Fry for about 15 minutes until golden brown.

It is important to ensure that the heat is kept at a medium level. Too high a temperature will dry out the mushrooms, making the dish tasteless.

Preparing mushrooms for roasting on the grill

We chose the mushrooms, brought them home, now it’s time to prepare them for making a delicious dish on the grill. Champignons are an excellent product for a busy housewife because very little time is spent preparing them for further use.

All cleaning of champignons comes down to updating the cut by removing the edge of the stem, brushing off any adhering dirt, if any, and rinsing under running water.

Important: champignons absorb moisture very quickly, so they should not be soaked. It is also not advisable to wash it by immersing it in a container of water.

With mushrooms collected in the forest, there will be a little more work. It is recommended to peel the skin from the cap, as well as trim its thin edges and clean the lamellar layer under the cap. But this is not a strict rule.

After washing, be sure to dry the mushrooms with a paper towel. There is no need to wipe each champignon individually. Simply lay them out in a single layer on a towel and leave until they are completely dry.

To fry champignons on the grill, you do not need to pre-cook them. And if you are going to use them in another way, boil them in salted water for 10 minutes.

Marinade for champignons

The taste of the finished dish of champignons fried on the grill largely depends on what kind of marinade was used for their preparation. The most popular formulations are based on soy sauce, olive oil or mayonnaise. They often also include vinegar or lemon juice, garlic, ground black pepper or paprika, and dried herbs. There are quite a lot of recipes for sauces in which to marinate mushrooms, so almost every gourmet can find an option that suits his gastronomic preferences.

Marinade with olive oil and soy sauce . Pour 4 tablespoons of olive oil into a bowl. It can be replaced with any other vegetable oil, but then it must be refined. Add 2 tablespoons of soy sauce to the oil. Mix liquid products with a whisk. Add a tablespoon of complex seasoning intended for mushrooms. If you don’t have such a seasoning, you can replace it with suneli hops. Whisk the resulting mixture and use as directed. Keep the mushrooms in the marinade prepared according to this recipe for 2-3 hours.

Mayonnaise marinade with soy sauce . Place 4 tablespoons of mayonnaise in a bowl, combine it with 2 tablespoons of soy sauce. Whisk. Add some ground black pepper according to your taste. Mix the sauce well. All that remains is to put the mushrooms in the marinade and mix with your hands so that the sauce covers them all. After 60-90 minutes you can start preparing the snack.

Marinade with mayonnaise and lemon juice . Place 100 ml of mayonnaise in a bowl, pour a tablespoon of lemon juice into it. Add a large pinch of salt and the same amount of ground black pepper. Peel a couple of cloves of garlic and crush them with a special press. Add chopped garlic to other ingredients. Mix the sauce thoroughly and use to marinate mushrooms. They will be ready to fry in an hour.

Chinese marinade . Pour 100 ml of soy sauce into a bowl, add 2 tablespoons of sour cream or mayonnaise and a tablespoon of 6 percent vinegar (rice, apple, grape). Whisk the ingredients until the mixture reaches a uniform consistency. Add 4 cloves of garlic, passing them through a press, a teaspoon of table mustard, and 40 ml of refined vegetable oil, after grinding these ingredients together. Marinate the champignons in Chinese sauce for 30-60 minutes.

Korean marinade . Mix soy sauce and refined vegetable oil, taking them in equal quantities. For 160-200 ml of the finished mixture, take a teaspoon of ginger powder and ground green pepper. Whisk the ingredients. Marinate the mushrooms in the prepared sauce, leaving them in it for 2-3 hours.