Grilled champignons: 10 of the easiest and most delicious recipes

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.

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

1. It is best to bake over smoldering coals champignons with medium-sized caps - they are easy to put on wooden or metal skewers and are convenient to eat. It will also take a little time to fry them.
2. Mushrooms, like a sponge, absorb flavors and aromas. Therefore, it is advisable to marinate them before cooking. The base of the marinade is most often mayonnaise or sour cream, soy sauce, vegetable (olive or refined sunflower) oil, and live beer. Champignons go well with various spices - garlic, dill, ground black pepper, coriander, mustard, herbes de Provence, etc.
3. Before marinating, you need to prepare the mushrooms - cut off the contaminated tip of the stem and wash the cap. It is better to avoid prolonged washing so that the mushrooms do not absorb a lot of moisture. If the skin is too dirty, you can gently scrub it off with the hard side of a sponge.
4. Usually, champignons are cooked whole on the grill, with the stem slightly shortened. But if the mushrooms are large, you can cut them in half or even into 4 parts. When grilling or grilling, you can separate the stems from the caps.
5. When preparing shish kebab from champignons on the grill, you can place it on long wooden sticks (skewers), ordinary skewers, and place it on the grill.
6. Before placing mushrooms on the grill, you need to make sure that the coals are well burned - they have become completely gray. The shish kebab should be cooked, turning as it browns.
7. Between the champignons, you can put thinly sliced ​​lard or bacon on the skewers - the kebabs will turn out even more juicy and rosy.
8. On average, the preparation time for such a dish is 15-25 minutes, depending on the size of the caps.
9. Mushrooms go well with chicken and other meats, and many vegetables (eggplant, zucchini, onions, sweet peppers, tomatoes). Therefore, these products can be safely combined in one dish.
10. It is advisable to fry mushrooms of approximately the same size over an open fire so that they reach the same temperature at the same time.
11. When strung on wooden skewers, the caps often crack. To prevent this from happening, you need to thread the mushrooms through the blunt end.
12. If you use wooden skewers, they need to be soaked for at least 2 hours in cold water - then they will not smolder.

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:

1. 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.
2. Add the sour juice to the oil, add salt and spices, and mix everything thoroughly.
3. 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:

1. Carefully unscrew the stems of the champignons and chop them finely, setting the caps aside for now.
2. Fry the chopped legs in a frying pan in a mixture of vegetable and butter.
3. 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.
4. Add cream to the filling, season with pepper, salt, and stir.
5. 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:

1. Wash the champignons and dry them on towels or napkins.
2. Add soy sauce to the oil, add spices and salt. Mix everything properly.
3. 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:

1. 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.
2. Mix kefir at room temperature with oil, salt and spices (chop the garlic in any convenient way).
3. Marinate champignons and pieces of chicken in a kefir-garlic mixture. Marinating time is individual, approximately 1-2 hours.
4. Thread chicken, potatoes, champignons and tomatoes in any order onto pre-soaked wooden skewers or metal skewers.
5. 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:

1. 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.
2. Wash the mushrooms well and cut off the lower part of the stems. Place the champignons into a deep plate.
3. Place the ground berries into the same bowl and stir until the mushrooms are completely coated with juice.
4. Melt honey if necessary and pour into mushrooms. Mix everything again.
5. 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.

Popular options for marinades for champignons

The taste of the future dish largely depends on the marinade, which means that special attention needs to be paid to this stage.

The simplest marinade for mushrooms using vegetable oil and lemon juice

A marinade based on vegetable oil is a classic option suitable for cooking champignons.

Olive, sunflower, corn or grape oil goes well with grilled mushrooms.

Mushrooms marinated in olive oil get the best taste:

1. Pour 4 tbsp into the vessel. l. vegetable oil.
2. Add 1 tbsp. l. lemon juice
3. Add 1/2 tbsp. l. black pepper
4. Chop the greens.
5. Salt the mixture.

Marinade in vegetable oil and lemon juice will enrich the taste of champignons before heat treatment.
Pour 1 kg of champignons with the marinade mixture and leave for half an hour.

Marinade with mayonnaise and garlic

A light and tasty marinade of mayonnaise and garlic will soak the mushrooms and give them a soft, delicate, piquant taste. Champignons prepared in this way have a rich taste and are not much inferior to meat kebab:

1. Place 2 tbsp in a bowl. l. mayonnaise.
2. Add 1 tsp. lemon juice.
3. Crush 1 clove of garlic there.
4. Sprinkle with chopped herbs.
5. To ensure that the marinade mixture penetrates deep into the pulp, make punctures in the caps with a fork.
6. Place the champignons in the mayonnaise-garlic mixture.
7. Mix the mushrooms thoroughly so that they are completely covered with the marinade.
8. Place in the refrigerator for 15 minutes.

Marinade with mayonnaise and garlic is a delicious version of marinating sauce that anyone can prepare.
If desired, you can marinate mushrooms in this sauce for several hours.

Soy marinade

A marinade based on soy sauce will give the champignons a special unique taste and color the dish in a copper shade. Mushroom kebab in soy marinade turns out appetizing and has a bright and memorable taste:

1. Take a deep bowl and put 4 tbsp there. l. soy sauce.
2. Add 2 tbsp. l. lemon juice.
3. Pour 4 tbsp. l. vegetable oil.
4. Squeeze 2 garlic cloves.
5. Add 1 tsp. dry paprika.
6. Place 500 g of champignons in the marinade.
7. Stir all the ingredients together with the mushrooms until they are well saturated with the mixture.

To grill mushrooms on the grill, you can prepare a soy marinade.
Do not touch the mushrooms for an hour until they are marinated.

Unusual soy-garlic marinade

An exotic marinade recipe with the addition of sparkling water. Shish kebab soaked in this mixture has interesting taste qualities. Lovers of everything unusual will like it. For additional piquancy, you should add seasonings to the mushrooms:

1. Take 1 kg of champignons and place in a large vessel.
2. Chop 3 heads of garlic.
3. Add 250 ml of soy sauce and seasoning to suit your taste. For spices, you can take black peppercorns, dry paprika powder, squeezed lemon juice, and salt.
4. Fill the contents of the container with 1.5 liters of mineral water.

The unusual soy-garlic marinade turns out aromatic and very tasty.
Wait 3 hours for the mixture to marinate.

Sour cream marinade

Mushrooms marinated in sour cream turn out tender and satisfying. This is one of the traditional options for preparing champignons. Each mushroom is dipped in sour cream individually:

1. Take 300 g of fresh champignons and trim their stems.
2. Place mushrooms in a bowl or plastic bag.
3. Pass 1 garlic clove through a press.
4. Add 1 tsp. lemon juice.
5. Finely chop the dill.
6. Mix all ingredients of the dish.
7. Make sure that each mushroom is coated with sour cream marinade on all sides.

The simplest and at the same time delicious marinade can be made using sour cream.
Marinate mushrooms for 10-15 minutes.

Marinade for the most tender champignons on the grill

Champignons under a creamy marinade turn out to be incredibly tender in taste. This excellent dish will delight guests and household members with its pleasant creamy consistency and extraordinary aroma. The ingredients are taken per 1 kg of mushrooms:

1. Melt 150 g butter in a saucepan.
2. Mix it with cream or full-fat sour cream (2 tbsp.).
3. Sprinkle the champignons with chopped allspice or salt.

Marinade for champignons on the grill - a seasoning that will give the dish an original taste.
To marinate the mushrooms, you should keep them in the sour cream and cream mixture for an hour.

Olive oil marinade with soy sauce

The combination of soy sauce and olive oil will appeal to lovers of aromatic, savory dishes. It makes juicy champignons even more satisfying and gives them spicy notes:

1. Stir in one container 3 tbsp. l. olive oil, 3 tbsp. l. soy sauce, 100 ml balsamic vinegar.
2. Crush 2 cloves of garlic into the same bowl.
3. Sprinkle the ingredients with any variety of crushed pepper. It can be ground red or capsicum.
4. Immerse the champignons in the dish.
5. Sprinkle ingredients with lemon juice.
6. To prevent the meat from becoming too dry, do not salt it.

An olive oil and soy sauce marinade combines harmonious spices for vibrant flavor.
It is best to marinate the mixture in the refrigerator for several hours.

Chinese marinade for mushrooms

Champignons in Chinese marinade are a typical example of Asian cuisine. It has an original and spicy taste. The mixture is prepared according to a simple recipe from ordinary ingredients that are on hand in any kitchen. Portions of ingredients are taken per 1 kg of mushrooms:

1. Take 4 medium cloves of garlic and finely chop them in a bowl. They can also be crushed by passing them through a press.
2. Pour 1 tsp. 6% vinegar.
3. Put 5 tbsp. l. soy sauce.
4. Add 2 tbsp. l. mayonnaise and 2 tbsp. l. mustard.

Chinese marinade - a universal recipe for mushroom sauce
Place the champignons in the prepared mixture and leave in the refrigerator for several hours.

Unusual currant marinade

Black or red currants, which have a tart, sour taste, harmonize perfectly with delicious fried champignons. This is a slightly exotic and original recipe for mushroom marinade:

1. Take 300-400 g of currants and mix them in a mixer (they can also be crushed with a spoon).
2. Squeeze the juice from chopped currants into a bowl.
3. Add one large spoonful of ground paprika to the same bowl.
4. Melt a large spoonful of honey and pour it into the rest of the ingredients.
5. Sprinkle the marinade with salt and stir all ingredients.

The unusual currant marinade has a delicious, unique taste.
Dip the mushrooms into the resulting mixture.

Wine marinade for mushroom kebabs

A marinade made from dry white wine will add exquisite taste. This ingredient will add a pleasant sourness to the natural taste of mushrooms. This slightly unusual dish is suitable for special occasions - for example, for a romantic evening:

1. Mix 150 ml of dry white wine and 2.5 tbsp. l. olive oil in a glass container.
2. Add a pinch of sugar and salt, pepper seasoning.
3. Chop a couple of thyme sprigs and add to the mixture.
4. Pour the sauce over the mushrooms and stir.

Wine marinade for mushroom shish kebab will give familiar food a new flavor.
Keep at room temperature for 40 minutes.

Wine vinegar for pickling mushrooms

The taste of the kebab is perfectly enhanced by wine vinegar. Mushrooms marinated in this way can be eaten after 5 days:

1. Pour 150 ml of water and 50 ml of white wine vinegar into a saucepan.
2. Add 5-6 black peppercorns, 1-3 allspice and salt.
3. Place the pan on the fire and bring to a boil.
4. After boiling, add bay leaf.
5. Place the mushrooms into the pan.
6. Pour in olive or sunflower oil.
7. Mix mushrooms with marinade.
8. Cook for 1.5-2 minutes, maintaining medium heat.

Wine vinegar for pickling champignons will give the mushrooms a more delicate consistency.
Add chopped garlic, dill and a sprig of rosemary.

Korean marinade

Champignon kebab doused with Korean marinade tastes best as a cold appetizer. This dish is successfully combined with various seasonings that affect the spiciness of the mushrooms:

1. Combine in one bowl 50 ml of vegetable oil, 3 tbsp. l. apple cider vinegar, 2 tbsp. l. soy sauce.
2. Finely chop parsley and 4 cloves of garlic into the same container.
3. Add 6 pcs. black pepper and 3 pcs. allspice.
4. Fry 1.5 tsp. sesame seeds.
5. Pour marinade over 400 g of champignons.

Korean marinade - tasty and aromatic brine
Place the bowl in the refrigerator overnight to marinate.

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:

1. Place clean, dried mushrooms in a container with high walls.
2. Pass the spicy vegetable through a masher and grind with salt and seasoning.
3. Combine mayonnaise with lemon juice, add spicy mixture.
4. 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:

1. 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.
2. Cut the pepper into squares, and the tomatoes into 2-4 parts.
3. Wash the champignons and trim the stems.
4. 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.
5. 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:

1. Rinse the champignons well. Dry.
2. Place the mushrooms in a deep bowl and pour generously with soy sauce. Add lemon juice there.
3. 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.
4. After thoroughly mixing the contents of the bowl, leave it for 20 to 30 minutes.
5. Carefully place the champignons on the skewers so that the tender flesh does not break.
6. 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:

1. For the marinade, place mayonnaise, pressed or chopped garlic, mustard, salt, pepper and paprika in one bowl. Mix until almost homogeneous consistency.

2. 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.

3. 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:

1. 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.
2. 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.
3. Rinse the dill with water and chop finely with a knife. Along with the sauce, add it to the sour cream.
4. Use a crusher to turn the garlic into a pulp, which is also added to the marinade. Mix the ingredients thoroughly.
5. Place mushrooms in the resulting sauce and marinate for about 30–40 minutes.
6. 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:

1. Pour olive and sesame oils over the mushrooms, freed from contaminants, and add vinegar.
2. Add salt and spices to the liquid part of the marinade. Leave the mushrooms to soak for 2-3 hours.
3. 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.

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:

1. Cut mushrooms, eggplant, peppers and onions into large pieces.
2. Chop the zucchini into slices and leave the tomatoes whole or cut in half.
3. Place in random order on skewers made of wood or metal.
4. Mix olive oil, lemon juice, pepper and salt.
5. Pour the resulting dressing over the kebabs and marinate at room temperature for half an hour.
6. 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.

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:

1. Cut the peeled onion into rings and place tightly on the bottom of the bowl.
2. Clean the mushrooms (for this dish it is better to take small ones) from films and debris, and add them to the onion rings.
3. Add sugar and salt to the wine, pour the products previously placed in a bowl.
4. Cover the mushrooms with a lid and leave to marinate for 3-4 hours. It's not scary if they stay longer.
5. Place the prepared champignons on skewers mixed with onion slices.
6. 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.

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

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:

1. Wash the champignons and separate the stems. This is necessary so that the products on the skewers fit together as tightly as possible.
2. Mix oil, vinegar and spices in a bowl, place mushroom caps on the bottom of the container and stir.
3. 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.
4. 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

Recipe for champignons marinated in soy sauce - fry on a grill or skewers

Required:

• champignons – 500 g;
• soy sauce – 100 ml;
• garlic – 2 cloves;
• mustard (optional) – 1-1.5 tsp;
• deodorized oil – 1 tbsp. l.;
• pepper mixture - a pinch.

Cooking steps with photos:

1. Prepare the mushrooms - wash, if very dirty - peel.

2. Prepare the marinade. Pour soy sauce into a deep container, add chopped garlic.

3. Put a little mustard in there too.

4. Add dried spices.

5. Pour in the oil.

6. Stir the ingredients.

7. It is convenient to marinate champignons in a bag. Fold the mushrooms and pour the marinade on top. Tie the end and shake the bag several times to distribute the marinating mixture as evenly as possible. Leave at room temperature for 30-60 minutes.

8. Place the pickled mushrooms on skewers or metal skewers and fry on the grill.

Determine readiness by softness by cutting one of the outermost mushrooms.

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:

1. Wash the champignons and dry with napkins. Pour thickly with soy sauce.
2. Place mayonnaise and pepper in a container. Mix thoroughly, being careful not to break the mushrooms.
3. 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.
4. 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.

How to marinate or season mushrooms for grilling

Photo by @leo_benji_jolie_bulldogs

There are three main ways to deal with mushrooms before grilling:

• sprinkle them with seasonings;
• rub with oil;
• marinate.

You can marinate the mushrooms in advance - about a day or so in advance. We will share marinade recipes for champignons below. Mushrooms may dry out a little while grilling due to some water loss while on the grill.

An oil-based marinade will help lock in moisture. If you decide not to marinate the mushrooms, you can season them directly on the grill. Mix a little olive oil, garlic, salt and other seasonings and baste the mushrooms as they cook.

If you are grilling mushrooms as a side dish, season them with the same spices as the main dish. This will add additional flavors that will turn the food into a great duo.

Cooking methods

There are two options for cooking mushrooms over a fire:

1. On skewers - the mushrooms are quite easy to string, turn over and remove well. The disadvantages of the method include the impossibility of uniform frying and the need for constant monitoring.
2. On the grill grate – the mushrooms are tightly fixed, evenly fried and conveniently turned over. The grate leaves characteristic stripes that make the dish more attractive.

Regardless of the choice of cooking method, an important condition is the use of smoldering coals. This will allow the mushrooms to fry as much as possible, while maintaining a golden brown crust on the outside and juiciness on the inside.

Sour cream marinade recipe

Champignons are a low-calorie product. Only 27 kcal per 100 grams of product. Despite their low calorie content, they are filling; it’s not for nothing that they are called “forest meat.” These mushrooms contain vegetable protein, and they contain almost no less calcium and phosphorus than fish. If you cook them over coals, with smoke, they can easily compete with meat kebabs. And the sour cream marinade will add tenderness and creamy flavor to the mushrooms.

To prepare we will need:

• Champignons – 1 kg.
• Mixture of Italian herbs – 0.5 teaspoon
• Sour cream – 250 gr.
• Pepper – 0.3 teaspoon
• Salt – 0.5 teaspoon

1. For cooking, take fresh, young mushrooms. Wash, salt, pepper, add seasonings.

2. Pour sour cream and mix with mushrooms, marinate for 2 hours.

3. Thread the mushrooms onto skewers.

4. Fry for 20 minutes, do not forget to turn over.

We eat juicy mushrooms. Bon appetit!

Vitamins

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:

1. Separate the mushroom stems from the caps. Sprinkle the caps on all sides with salt and pepper.
2. Chop the mushroom stems and lard as finely as possible or grind them using a blender.
3. Crush the garlic, mix it with lard and mushroom stems.
4. Fill the mushroom caps with the mixture. Wrap them in foil.
5. 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.

Description of preparation:

Since champignons go well with onions, you can make a kebab with it.
To do this, peel the onion and cut into thick rings. Onions can be marinated with mushrooms, or simply sprinkle them with vinegar and thread them onto a skewer, alternating with mushrooms. Eating such mushrooms is very tasty with boiled potatoes or pita bread. And if you also fried meat kebab, then mushrooms will complement it perfectly. Purpose: Outdoors / Inexpensive / Quickly Main ingredient: Vegetables / Garlic / Mushrooms / Champignons Dish: Hot dishes / Shish kebab Diet: Vegetarian food