Grilled champignons on a grill and skewers: marinade recipes, snacks

Posted on Jul 9th, 2022,

by Chief Milkman

Categories:

Second courses
For the holiday

When relaxing in nature, everyone mostly cooks meat on the grill - pork, lamb, chicken and even beef. This is a barbecue classic. But let's dilute this holiday of taste for the meat-eater and fry a delicious mushroom kebab? First, we will select the best champignons, wash and marinate them in mayonnaise, soy sauce or oil with the addition of garlic and other favorite spices. And then we’ll thread it onto skewers or place it on the grill and send it to the grill. Together with champignons, you can marinate and fry vegetables or the same meat. They can be combined with other types of forest or “domestic” mushrooms - such a kebab will look very impressive, and the taste of the dish will not disappoint expectations. The champignons do not fry over coals for very long; cooking from the very beginning until serving will take about an hour (with short marinating). Join us, it will be delicious!

How to fry champignons on coals: culinary secrets

Frying champignons over coals is not a difficult task; even an inexperienced cook can do it. To help him, we provide some culinary tips.

You can cook any champignons on the grill, as long as they are fresh. Only large specimens are fried on skewers - small mushrooms will simply fall apart when you try to thread them onto a wide blade. You can cook both large and medium-sized mushrooms on a wire rack or wooden skewers. Small specimens can only be cooked on a grill with small mesh, otherwise they will fall onto the coals.
It is up to the cook to decide whether to remove the top layer from the champignon caps. This task is labor-intensive, and it makes sense to perform it only when the champignons are truly large. But even in this case, this procedure can be abandoned. But you definitely need to wash and dry the mushrooms with a napkin. Moreover, you need to act quickly so that the champignons do not have time to absorb a lot of liquid. Also, the ends of mushroom stems are often cut off if they have already darkened.
The champignons are fried and baked whole on the grill, but the legs are not always required to be preserved. If mushroom stems are not used to prepare an appetizer, you can make soup from them. We assure you that the broth from them turns out rich and tasty.
How long to fry champignons on coals depends on the size of the mushrooms. The maximum cooking time for champignons on the grill is 15 minutes, the minimum is 5 minutes. To determine the readiness of a snack, pay attention to its appearance and smell. If the champignons are already browned on all sides and exude a seductive aroma, they can be removed from the skewers or grill and served.
When cooking over charcoal, champignons must be turned over to ensure even cooking and to prevent them from burning.

To give champignon appetizers even brighter and richer organoleptic qualities, they are often marinated before frying on the grill. However, you can cook these mushrooms on the grill without marinade, pouring the sauce over them immediately before serving. You can also omit the marinade when the appetizer contains products that can give the champignons a more expressive taste (lard, bacon, cheese).

We also invite you to learn how to cook eggplants on the grill, as well as how to fry zucchini over coals.

How to prepare mushrooms for frying

Photo by @jonathanbonchak

Many people say that you should not wash mushrooms in water. Cookbooks often suggest just a light dusting to remove any dirt or debris. But the truth is that most restaurants, even the fanciest ones, wash mushrooms to clean them.

Food How to wash vegetables and fruits: a step-by-step guide

You can, of course, peel each mushroom if you have a lot of free time, but the water won't harm the mushrooms if you rinse them right before cooking. Cut off the dry end of the leg. You can remove the entire stem if you want to grill just the cap. But if you want to make a shish kebab of champignons on the grill, then leave the stem alone - it will help the mushroom stay on the skewer.

Tips on how to properly marinate champignons for grilling

Even a child can marinate champignons for frying on the grill, if only you decide to entrust him with this important task. However, to achieve the best result when marinating mushrooms, it is worth considering several nuances.

Do not pickle mushrooms (and other foods) in aluminum containers. It instantly oxidizes, supplying foods with harmful substances and at the same time giving them a metallic taste that even the biggest fans of culinary experiments do not like. It is best to use enamel or glass containers, or in extreme cases, plastic containers.
Don't cook too much marinade. If you place the mushrooms in a bag and pour the sauce over them, it will cover them well, even if there is not enough of it. You can also coat the mushrooms with marinade using a pastry brush. Mixing the products with your hands also gives a good effect.
How long to marinate the champignons depends on the specific recipe. Marinades containing vinegar, lemon juice or mayonnaise are considered fast. There is no need to keep champignons in them for more than an hour; usually even 30 minutes is enough. In formulations based on soy sauce, olive oil, and sour cream, it is advisable to keep the mushrooms longer: from 2 to 3 hours.

Below you will find marinade recipes for grilled champignons, which are considered the most successful.

Oily with spices

Another version of the marinade that even the most unsophisticated beginner can prepare.

Ingredients:

champignons – 500 g;
olive oil – 75 ml;
seasoning for mushroom dishes – 7 g.

Cooking method:

Wash the mushrooms thoroughly and put them in a clean bag.
Mix the oil with the seasoning and pour it over the mushrooms.
Tie the bag tightly and leave for 30 minutes.
Fry the mushrooms on the grill for 15–20 minutes.

It is not necessary to look for seasoning specifically for mushroom dishes. Spices for meat or grilled dishes enhance the taste of champignons just as well.

Recipes for popular marinades for champignons

It is known that for each product there are suitable and inappropriate herbs, spices, and sauces. This also applies to mushrooms. It is believed that fatty formulations based on vegetable or butter, sour cream or mayonnaise are more suitable for marinating them. Soy sauce and garlic would be a good addition. As for spices, you can use almost all types of pepper, the complex seasoning khmeli-suneli. It would be a good idea to include Provençal or Italian dried herbs in the marinade intended for champignons.

You can make a marinade for champignons based on your taste, or use ready-made solutions.

Classic marinade for mushrooms with vegetable oil and lemon juice

For a kilogram of champignons you will need half a glass of refined vegetable oil, a large lemon, a tablespoon of Italian or Provençal herbs (dried). Juice is squeezed out of a lemon cut in half and mixed with oil and aromatic herbs. Salt and a mixture of peppers are added to taste.

Olive oil marinade with soy sauce

For a kilogram of mushrooms, take 5 tablespoons of soy sauce and olive oil and mix. Add black pepper and suneli hops to taste. All that remains is to whisk so that the marinade becomes homogeneous, and you can marinate the mushrooms.

Mayonnaise marinade with garlic

For a kilogram of the main product, take a small pack of mayonnaise (150-200 ml), mix it with two cloves of garlic, passed through a press, a tablespoon of lime or lemon juice, and dry seasoning for mushrooms. Beat the resulting mass with a whisk (until it becomes homogeneous). Prepared mushrooms are immersed in mayonnaise-garlic sauce and mixed with your hands. After 1.5-2 hours they can be cooked on the grill.

Sour cream and garlic marinade

A pack of sour cream (0.25 l) is enough to marinate 1.5-2 kg of champignons. You will need half as much soy sauce. These components must be placed in a bowl and mixed. The head of garlic is divided into cloves, which are then peeled, crushed with a press and added to the prepared liquid mixture. All that remains is to add salt, pepper, Provençal mixture (to taste) and mix well.

To obtain a rich taste, it is recommended to keep champignons in sour cream sauce for 2-3 hours, putting the bowl with them in the refrigerator or at least placing it in the shade.

Wine marinade for mushroom kebabs

Mix a glass of wine (0.25 ml), vegetable oil (60 ml), apple cider vinegar (20 ml), sugar (10 g). Cut a couple of onions into rings, remember. Combine 0.5 kg of prepared mushrooms with onions, salt and pepper them. Pour in the prepared liquid mixture. Place in a cool place for 30-60 minutes.

This version of the marinade cannot be called economical, but the result justifies the money spent.

Chinese mushroom marinade with mustard

Refined vegetable oil and soy sauce are taken in equal quantities (100 ml per 1 kg of mushrooms) and mixed. Pour a tablespoon of 6 percent vinegar into the resulting composition, add a teaspoon of mustard powder and 5 garlic cloves crushed in a press. The products are mixed well. The marinade is poured into a bag with mushrooms. After a couple of minutes they start frying them on the grill.

Creamy marinade for champignons

A small packet of heavy cream (0.2 l) is poured into a bowl and whipped. Combine with softened butter, beat the products together. Add salt and pepper. Coat the mushrooms with creamy sauce. Wait at least an hour, then fry the mushrooms on the grill.

Unusual currant marinade

Take 300-400 g of currants (black or red), chop them with a blender or simply knead and squeeze. Pour a large spoonful of ground paprika into the currant juice and pour in the same amount of melted honey. After stirring, add salt to taste. Immerse mushrooms (1 kg) in currant juice and leave for 3 hours.

Knowing the recipes for a marinade suitable for champignons, you can quickly and tasty prepare shish kebab or barbecue from them. But we still invite you to familiarize yourself with several popular snack options made from these mushrooms cooked over charcoal. The recipes below are worth checking out.

Recipe with cheese

A delicate combination that guests will probably not resist - mushrooms and cheese.

champignons – 1000 g;
hard cheese – 150 g;
butter – 150 g;
salt, spices - to taste.

Separate the stems from the caps of washed and dried mushrooms.
Grate the cheese using a fine mesh grater.
Combine the butter (it must be obtained in advance) with the cheese mass.
Add salt, favorite seasoning, herbs to the ingredients.
Finely chop the mushroom stems with a knife and add to the rest of the ingredients.
Stuff the champignon caps with the resulting mass.
Place the mushrooms on the grill and fry over the coals for about 7 minutes.

Cooking champignons over a fire is not at all difficult, the main thing is to stick to the recipe and make sure that the heat is moderate. When kept in the marinade, the mushrooms fry quickly and remain very juicy.

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

Classic champignon shish kebab recipe (without mayonnaise)

What do you need:

large champignons – 1 kg;
purified sunflower oil (or extra virgin olive oil) – 100 ml;
lemon juice – 20 ml;
ground black pepper – 5 g;
salt – 10 g;
fresh herbs (basil or parsley) – 50 g.

How to cook:

Rinse the mushrooms and dry them with paper towels. Shorten the stems of the champignons so that they do not protrude from under the caps too much.
Place the mushrooms in a tight plastic bag.
Pour oil and lemon juice into the bag, add salt and pepper.
Shake the bag to mix the ingredients.
After about an hour or an hour and a half, remove the mushrooms from the bag and thread them onto skewers. When piercing mushrooms, hold their caps in your palm, then the risk of destroying them with an awkward movement will be lower.
Place the mushroom skewers over the grill. Fry the mushrooms, turning the skewers every 2 minutes, for 12-15 minutes. If the heat from the coals is high, it is possible that the appetizer will be cooked even earlier.

Carefully remove the browned mushrooms from the skewers onto a plate with a fork. Wash and pat the basil or parsley with a napkin. Chop the greens with a knife, sprinkle them on the appetizer and invite picnic participants to take a sample.

Cooking tips

As in any business, cooking champignons has its own little tricks:

If the mushrooms you come across are dark and watery, it means they are far from being fresh. It's better to choose something else;
For frying, medium-sized mushrooms with a closed cap are best suited;
It is not advisable to keep champignons in the marinade for too long. Half an hour is enough;
It is possible to fry champignons over a fire either using a barbecue grill or by threading them onto skewers;
Too much heat will dry out the mushrooms or even cause them to burn. Therefore, it is important to maintain medium heat, remembering to turn the mushrooms often.

A simple recipe for shish kebab from champignons in mayonnaise

What do you need:

champignons – 1 kg;
mayonnaise – 0.2-0.25 l;
soy sauce – 50 ml;
seasoning for mushrooms - to taste.

How to cook:

Wash the mushrooms and dry. Cut off the bottom of the legs if you see that it has darkened.
Place mayonnaise in a bowl, mix it with mushroom seasoning and soy sauce.
Add mushrooms to mayonnaise sauce and mix with your hands.
Cover the bowl with cling film. Place it in the shade.
Place the wooden skewers in a bucket filled with clean water. Soak them for about 20 minutes.
Thread the mushrooms onto prepared skewers.
Place the workpiece on the grill. Fry the mushroom skewers for 10-15 minutes, remembering to turn over, until the champignons are browned on all sides and begin to emit a tempting smell.

After removing the mushrooms from the skewers, serve them as a side dish for the kebab or separately. They are most delicious hot, but even when cooled they retain good organoleptic qualities.

Vitamins

Vitamins	Quantity	Norm
Vitamin A	2 mcg	900 mcg
beta carotene	0.01 mg	5 mg
Vitamin B1	0.1 mg	1.5 mg
Vitamin B2	0.45 mg	1.8 mg
Vitamin B5	2.1 mg	5 mg
Vitamin B6	0.05 mg	2 mg
Vitamin B9	30 mcg	400 mcg
Vitamin C	7 mg	90 mg
Vitamin E	0.1 mg	15 mg
Vitamin PP	5.6 mg	20 mg

Champignons in a spicy marinade, fried on the grill

What do you need:

champignons (medium size) – 0.5 kg;
olive oil – 120 ml;
grape vinegar (6 percent) – 20 ml;
hot red pepper – 1 pc.;
soy sauce or salt - to taste.

How to cook:

Prepare the champignons by washing and drying them.
Remove seeds and membranes from the pepper. Chop the pepper pulp as finely as possible.
In a small bowl, combine oil, vinegar, soy sauce and crushed pepper.
Divide the prepared sauce into two parts.
Marinate the mushrooms in half the sauce.
After an hour, place the mushrooms between the grates of the barbecue. Secure the grilles by sliding the ring on the handle towards them so that they do not open.
Place the grill with mushrooms on the grill. Roast them for 10 minutes, turning the grill every 60-90 seconds.

Place the mushrooms on a plate, pour over the remaining sauce, and serve. Spicy lovers will like these champignons.

Mushrooms with vegetables

Although champignons themselves are very nutritious, adding vegetables to them “in tandem” will bring additional benefits. The result is a juicy and low-fat kebab.

champignons – 700 g;
bell pepper – 2 pcs.;
onions – 2 pcs.;
young zucchini – 2 pcs.;
cherry tomatoes – 300 g;
pepper, salt - to taste.

Wash the mushrooms well and dry on paper towels.
Rinse young zucchini under the tap and cut into slices.
Peel the onions and chop into rings.
Wash the pepper, remove the seeds and cut the pulp into small slices.
If you want to soften the vegetables a little, you can soak them in a mixture of oil and spices for half an hour. The recipe for this marinade is described above.
Alternately with mushrooms, thread the vegetables onto skewers and place over the fire.

This delicious dish is prepared surprisingly quickly: 15 minutes are enough for the champignons to fry properly.

Korean style champignons on the grill

What do you need:

champignons – 0.5 kg;
soy sauce – 60 ml;
vegetable oil – 60 ml;
honey – 20 ml;
ginger powder – 20 g;
garlic powder – 5 g;
rice wine (can be replaced with grape wine) – 60 ml.

How to cook:

Prepare the mushrooms.
Melt the honey.
Mix all liquid ingredients. Add garlic powder and ground ginger to them. Mix well.
Pour half of the resulting sauce to serve the dish. Marinate the champignons in the remaining mixture.
After an hour, place the mushrooms on the grill (or grill grid) and fry until tender.

Serve the dish with any sauce that was set aside during cooking. The sauce can be offered separately or poured over cooked mushrooms.

With lemon and mustard

champignons – 500 g;
lemon juice – 15 ml;
mustard – 10 g;
honey – 10 g;
salt - to taste.

Mix mustard with lemon juice. If it is too spicy, you can take a little less than indicated in the recipe.
If the honey has thickened, melt it and add to the rest of the ingredients.
Salt the marinade to taste.
Place the mushrooms in the container and mix thoroughly so that the mixture covers their entire surface. Marinate for half an hour.

Delicious recipe!
How to fry pollock fish video This recipe for champignons over a fire involves the same steps as described above. Mushrooms are also placed on the grill and fried until tender over low heat.

Champignons baked on the grill in foil (without marinade)

What do you need:

champignons – 0.5 kg;
butter - a pack;
fresh herbs – 50 g;
garlic - head;
Italian herbs - a bag;
salt, pepper - to your taste.

How to cook:

Wash the mushrooms and let them dry. Carefully separate the stems, being careful not to damage the caps.
Finely chop the legs and place in a separate plate.
Finely chop the greens.
Place softened butter in a clean bowl, add fresh and dried herbs, pepper, and salt.
Crush the peeled garlic cloves with a special tool. Place the garlic in a bowl with the oil.
Stir the contents of the bowl, pour the mushroom stems into it, stir again.
Fill the caps with the cream mixture.
Pack the mushrooms in foil (one at a time).
Place the shiny packages on the grid above the grill. Bake for 10 minutes.

When the foil has cooled, remove the champignons baked on the grill and serve. This appetizer turns out tender and juicy, it literally melts in your mouth.

Spicy with garlic

The garlic spice perfectly complements the taste of fried mushrooms, and the aroma of this dish is simply fantastic.

champignons – 500 g;
sunflower oil – 50 ml;
garlic cloves – 3 pcs.;
salt, spices - to taste.

Peel the garlic and chop with a crush or knife.
Mix vegetable pulp with oil (preferably unrefined, aromatic).
Add pepper, salt, dried herbs.

Marinate the mushrooms in the mixture for at least 20 minutes, then fry over the coals of the fire.

A simple recipe for champignons in sour cream, fried on the grill

What do you need:

champignons – 1 kg;
sour cream – 120 ml;
soy sauce – 100 ml;
table mustard – 10 ml;
apple cider vinegar – 10 ml;
salt, pepper, herbs - to your taste.

How to cook:

Mix mustard with a large spoon of sour cream, then with the remaining sour cream.
Add vinegar and soy sauce. Shake with a whisk.
Add prepared mushrooms to the sauce. Stir gently.
Refrigerate for 2-3 hours.
Place the mushrooms on the grill and brown for 10-15 minutes.

The delicate and at the same time piquant taste of champignons made according to the given recipe will not leave any gourmet indifferent. Supporters of healthy eating should also like this recipe.

Mayonnaise marinade

The simplest and yet delicious marinade can be made from mayonnaise and a small amount of spices.

champignons – 500 g;
mayonnaise – 50 ml;
vegetable oil – 35 ml;
salt, ground pepper - to taste.

Immerse the mushrooms in warm water and let them stand for 2-3 minutes. This will allow the debris and soil to separate. Over time, each fungus is thoroughly washed.
If the champignons are large, it is advisable to separate the stems from the caps (the easiest way is to break them off by hand). Medium-sized mushrooms can be left as is.
Add Mayo. Its fat content does not matter.
Salt the marinade. It is better to add pepper if it is freshly ground.
Pour in sunflower oil. Those who love its aroma can be advised to add unrefined.
Stir the mushrooms with the marinade until they are completely covered. Leave for half an hour.
Place the mushrooms on the grill and roast for about 20 minutes, turning occasionally.

Ready mushrooms are served with fresh herbs, sour cream or garlic sauce. In addition to pepper, you can add other favorite seasonings to the champignons. Oregano, basil, rosemary, dill, thyme, parsley will do.

Champignon shashlik with lard

What do you need:

champignons – 0.5 kg;
lard – 0.25 kg;
salt, a mixture of peppers, dried herbs - to your taste;
lemon juice - to taste.

How to cook:

Remove the stems from pre-washed and dried champignons so that later the caps fit more tightly around each other, squeezing pieces of fat. It will melt, soaking the mushrooms in fat.
Cut the lard into thin slices about the size of mushroom caps.
Sprinkle the champignon caps with lemon juice, sprinkle them with salt and seasonings.
Thread the prepared products onto skewers or pre-soaked wooden skewers, alternating mushroom caps and pieces of lard.
Grill skewers over coals for 10 minutes.

Despite the fact that the champignons according to this recipe are prepared without preliminary marinating, they turn out juicy and aromatic, since during the cooking process they are well saturated with fat rendered from lard.

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

Champignons in bacon on skewers

What do you need:

large champignons – 10-12 pcs.;
bacon - 10-12 slices;
olive oil – 40 ml;
balsamic vinegar – 20 ml;
salt, pepper, dried oregano and basil - a teaspoon each.

How to cook:

Cut off the stems of the champignons so that they do not protrude from the caps.
Mix the oil with vinegar, basil, oregano, salt and pepper.
Using a pastry brush, coat the mushrooms with the spicy sauce.
Wrap the mushrooms in strips of bacon and thread them onto skewers, thereby preventing the bacon from coming off.
Fry the mushrooms for 12-15 minutes, turning the skewers every 2 minutes.

This snack option made from champignons fried on the grill is considered one of the best. There is a high probability that this simple dish will disappear from the table faster than kebab.

How to choose delicious and fresh champignons

Before cooking mushrooms, you need to choose them correctly. Few people go to the forest to look for champignons, because this mushroom can be grown at home. Let's consider the criteria for choosing champignons when purchasing:

Color. For high-quality fresh champignons, it should be pure white or slightly brown, uniform. If there are dark spots or inclusions on the cap, the mushroom is stale.
Structure. A good mushroom is quite dense and elastic. If the champignons are soft, this indicates the beginning of rotting.
Integrity. The mushroom should not crumble. Also, a fresh champignon should have an intact film between the cap and the stem.
Smell. Fresh mushrooms give off a pleasant mushroom aroma. If the champignons smell damp, they were collected a long time ago and were stored incorrectly.

By choosing high-quality, fresh champignons, you can store them at home in the refrigerator for up to five days. But it’s better to use them right away.

Advice: if you choose mushrooms for cooking on the grill, give preference to large specimens.

Champignons stuffed with lard, baked in foil

What do you need:

champignons – 0.5 kg;
lard (salted) – 150 g;
garlic – 3-4 cloves;
salt, pepper mixture - to taste.

How to cook:

Separate the mushroom stems from the caps. Sprinkle the caps on all sides with salt and pepper.
Chop the mushroom stems and lard as finely as possible or grind them using a blender.
Crush the garlic, mix it with lard and mushroom stems.
Fill the mushroom caps with the mixture. Wrap them in foil.
Bake the stuffed mushrooms on the grill for 10 minutes.

This recipe can be used to cook champignons at home. When baking mushrooms in the oven, you can do without foil. It will take 5-10 minutes more time.

Creamy

The combination of the delicate taste of cream and the appetizing aroma of fried mushrooms makes this version of the marinade a win-win: it will make the dish incredibly tasty.

champignons – 500 g;
butter – 150 g;
cream – 50 ml;
table salt, spices - to taste.

Wash the mushrooms and place them on napkins to dry.
Place the butter in a saucepan and melt over low heat.
Pour the cream into the same container and mix thoroughly.
Pour the marinade over the mushrooms and leave for about 60 minutes.
Salt the champignons, sprinkle with seasonings and thread onto skewers. Send to roast over the fire.

Since the mushrooms are marinated according to this recipe for a long time, they have time to become soft and tender. Frying will take no more than 10 minutes.

Mushrooms marinated in currant marinade

The unusual combination of mushrooms and currant flavor will not leave even the most sophisticated mushroom lover indifferent.

Ingredients:

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

Cooking method:

Wash the berries, remove any debris, place in a bowl and blend with an immersion blender, turning them into a homogeneous puree.
Prepare the mushrooms, add currant puree to them and mix.
Dissolve the honey in a water bath or in the microwave and add it to the mushrooms.
Add paprika, salt and mix again. Leave in the refrigerator for one hour to marinate.
Place on the grill and bake over coals until done.

Mushrooms in wine sauce on skewers

The highlight of this recipe is, of course, the wine, but not only the onions, which add an indescribable aroma to the dish.

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 onion into rings of medium thickness and place it on the bottom of the bowl.
Mushrooms, it is better to take small ones, place them on top of the onions.
Mix the wine with sugar, vinegar, oil, salt, spices and pour this marinade over the onions and champignons.
Cover with a lid and let marinate for four hours, longer if possible, this is not so important.
Place the finished champignons on skewers and fry over coals until tender, sprinkling with marinade.

If you don't like vinegar, you can replace it with lemon juice.

A few more recipes for grilled champignons can be found by clicking on the link

This article, of course, does not contain all the ways to marinate champignons for preparing them for a picnic, and it would be nice to hear how you marinate them and what your secrets are for preparing them. In the article I wanted to show that there are no barriers to experimentation.