Greetings! Previously, we prepared a traditional spring dish - shish kebab. It was made from pork, chicken, and lamb. But it can also be made from non-meat products, for example from champignons. It turns out very tasty and satisfying. Sometimes such mushrooms are served as a side dish for meat, and sometimes separately. Of course, their big advantage is the speed of preparation. It takes a maximum of 60 minutes for the porous champignon pulp to soak. But usually 10-15 is enough.
Of course, everywhere there are nuances, without which the kebab may not work.
So, the mushrooms should be fresh, large and not open, like an umbrella.
They are also advised to keep them in water for 30 minutes before marinating, then they will be juicier.
You can cook them over charcoal on the grill or in the oven.
Of course, the main highlight, which greatly affects the taste of mushrooms, is the marinade. It is this that gives the fresh taste of champignons a tang, sourness and aroma. So let's start looking at them.
Champignon skewers on the grill: marinades in soy sauce
I want to start with a selection of delicious marinades based on soy sauce. All of them are equally suitable both for cooking on the grill and for baking in the oven on skewers or an electric barbecue.
Recipe with mayonnaise and soy sauce
For those who like richer foods, I suggest making a sauce with the addition of mayonnaise.
To do this, let's take:
- fresh champignons – 350 g,
- soy sauce – 1 tbsp,
- a pinch of ground black pepper,
- 3 tbsp. mayonnaise.
Let's start combining all the aromatic ingredients. In a bowl, mix the sauce, mayonnaise and ground black pepper.
By moving the spoon intensively, we achieve a homogeneous consistency of this mass.
Next we go to wash our mushrooms.
If you have large caps, they may not be cooked enough or may not have time to soak in the sauce. Therefore, I advise you to cut them into two or three parts.
Next we take a plastic bag. If you see that it is too thin, then it is better to take two things and insert one into the other. So that it doesn't break. Pour the marinade into it and add the mushrooms.
Tie the neck so that the sauce does not leak out and stir. Without untying, let it soak for an hour.
Next, we go outside and light the coals.
When they have already turned gray, we string the champignons onto skewers and bake them over heat until golden.
A simple recipe with garlic and mineral water
Garlic is an affordable and healthy ingredient that adds spice and flavor to any dish. Mushrooms are no exception here.
Let's take:
- 1 kg mushrooms,
- 3 large heads of garlic,
- 1.5 liters of any mineral water,
- 250 ml salted soy sauce.
Of course, first we quickly prepare the products. We wash the mushrooms. We peel the garlic and crush it into a paste.
Combine the aromatic mass with mushrooms. Pour in the soy sauce.
Pour mineral water so that the mixture completely covers the food. Leave for an hour, maybe longer.
Then the pulp will be juicier and richer.
Next, we go into the yard and light the coals.
Or string them onto skewers for the oven.
Delicious marinade with sour cream
For those who do not eat mayonnaise, I offer an alternative. Let's make a mixture based on sour cream.
Let's take:
- 1 kg champignons,
- 150 ml fat sour cream,
- 5 tbsp. soy sauce,
- 3 cloves of garlic,
- bunch of dill,
- spices - Provençal herbs, black and red pepper.
Mix all the ingredients for the marinade in a separate container.
Place the washed and dried champignons into a saucepan. Pour in the marinade and mix so that each mushroom is coated with sour cream. Let them sit so that the spices open up and saturate the pulp.
Leave for 30-50 minutes. Next we thread the champignons onto skewers.
And cook on coals for 10-15 minutes until golden brown.
Selection and preparation of ingredients
The first step before preparing this mushroom appetizer is the correct choice of products. The champignons must be whole, without dark or rotten spots, cracks, and the fresh mushroom must be elastic.
Important! For mushroom kebab, it is advisable to choose medium-sized fruiting bodies in question; small specimens will be very fried and dry, but large specimens can be cut in half. In any case, the fruiting bodies should be approximately the same size so that they can cook equally.
The duration of the procedure for washing fruit bodies depends on the degree of contamination of the product. Mushrooms without obvious contamination can be washed with running water and lightly wiped with paper napkins, but heavily soiled champignons should be thoroughly washed. Fruit bodies with a high degree of contamination must be cleaned - cut off the thin top layer of the mushroom with a sharp knife.
The most delicious and simple marinade
Now the simplest, but no less delicious recipe. You need to take vegetable oil and various spices.
For 10 champignons we take:
- a pinch of salt
- a pinch of black pepper,
- 50 g odorless sunflower oil.
If desired, add paprika, lemon, herbs and other spices.
Place the washed mushrooms in a plastic bag. We add flavor to them with salt and pepper. Pour oil inside and tie the bag tightly. Mix gently and leave to marinate for 30 minutes.
And then we string them onto skewers or place them on a wire rack. We distribute the skewers on the coals. It is advisable to turn them over every minute or two.
Blackcurrant marinade for champignons
You can marinate champignons in marinades prepared according to various recipes. We invite gourmets to try a blackcurrant-based marinade. It is she who has a unique aroma and sweet and sour taste. A berry-based marinade will make the kebab delicious. The dark red color of the fruit will color the mushrooms and make the dish unique and attractive. You can add a spoonful of honey to this marinade, which will also enrich the taste of the kebab.
You will need:
- fresh champignons – 500 g;
- black currant berries – 300 g;
- spoon of honey;
- sunflower oil – 40 g;
- salt to taste.
Step-by-step instruction:
- Wash the mushrooms with cold water and dry them in air or with paper towels.
- Prepare the marinade: pour black currant berries into a bowl, add a tablespoon of honey and add 2 tablespoons of vegetable oil, salt (to taste), mix everything with a blender until smooth.
- We taste the marinade, add the ingredients if necessary, and put it in a cup or plastic bag.
- Pour champignons into the marinade.
- In a cup, carefully mix the mushrooms with your hands or a wooden spatula.
- If we marinate mushrooms in a bag, tie the bag and shake it so that the contents are evenly mixed.
- During marinating, repeat the procedure several times.
- Thread the mushrooms onto skewers or skewers and fry over burnt coals.
Shish kebab in blackcurrant marinade will surprise even the most picky guests with its aroma and taste. It goes well with a glass of dry red Cabernet wine, the aroma of which includes notes of black currant and will go well with the taste of barbecue.
Champignon skewers with mayonnaise and garlic
Of course, you can do without soy sauce and replace it with salt. We’ll also use mayonnaise as a base and add flavor with salt and garlic.
Proportions:
- 400 g champignons,
- salt pepper,
- 5 cloves of garlic,
- a little dill,
- mayonnaise – 2 tbsp.
As usual, first wash and dry the mushrooms. Then put them in a deep pan. Wash and finely chop the greens. Let's put this aromatic mixture in a saucepan.
Add salt and pepper there. Squeeze the garlic through a press. Pour mayonnaise over all ingredients and mix.
Leave to marinate for 15 minutes.
Bake in the oven or on the grill.
Marinade for champignons made from soy sauce with lemon and oregano
Soy sauce itself is good as a marinade if you are planning to cook champignon skewers on the grill or in the oven. It is quite salty, has a recognizable pleasant taste, and perfectly marinates everything from meat to mushrooms. In the previous recipe we mixed soy sauce with sour cream and it turned out delicious, believe me. And this time we will add fresh lemon juice and oregano to the sauce. This herb goes very well with mushrooms, as well as with vegetables; it has a rather delicate taste, suitable so as not to overpower the own taste of the mushrooms.
You will need:
- champignons - 0.5 kg,
- soy sauce - 50 ml,
- juice of half a lemon.
- dried oregano - 1.5 teaspoons.
- black pepper to taste.
- salt to taste.
Preparation:
It doesn’t take much time to make champignon shish kebab according to this recipe. Place clean champignons in a bowl. pour over soy sauce. Sprinkle with oregano and pepper. Lightly salt it, but keep in mind that soy sauce is already salty. Mix everything and leave to marinate for 20 minutes.
After 20-30 minutes you can put the mushrooms on skewers. Do this slowly and carefully. mushrooms have a nasty habit of breaking in half during the process.
If you cook in the oven. then it’s better to take thin wooden skewers. That's not how they break mushrooms. Place the skewers themselves in a frying pan or baking dish. so that in the oven the mushrooms appear to be hanging.
Fry the champignons for 7 to 15 minutes over the coals, depending on their size and the temperature of the coals.
To determine the readiness of mushrooms, you can remove one mushroom and taste. Ready mushrooms are very easily removed from a metal skewer. True, you can’t say the same about wooden skewers; mushrooms stick better on them.
Ready-made champignon shish kebab can be a delicious side dish for meat shish kebab or an independent dish.
Champignon skewers in the oven on skewers
I also liked the idea of adding lemon juice. It adds a pleasant sourness to the finished soft mushroom pulp.
Let's take:
- 300 g champignons,
- soy sauce - 2 tbsp. spoons,
- vegetable oil - 2 tbsp. spoons,
- dill - 1 bunch,
- lemon juice - 2 teaspoons,
- sweet paprika - 0.5 teaspoons,
- garlic - 1 clove.
Finely chop the greens and squeeze the garlic into it.
Place the washed and dried champignons into a plastic bag.
We send garlic, sauce, oil and paprika there. Squeeze lemon juice. We tie the bag tightly and start shaking it a little so that the marinade is distributed over the mushrooms.
Leave the ingredients for 15 minutes.
Open the mushrooms and place each piece on skewers. Preheat the oven to 230 degrees. Place the skewers over a baking sheet.
Bake in a hot oven for 12-15 minutes.
Marinated mushrooms with lemon
In winter or in bad weather, when it is impossible to go out into nature, champignon kebab can be prepared at home in the oven.
A marinade based on fresh squeezed lemon juice is a universal and classic marinade for all products. To prepare a marinade with lemon juice, sunflower oil can be replaced with olive oil - these two components are very good in taste and together create a subtle aroma. You can grate a little lemon zest into the marinade using a fine-hole grater, which will give the dish an additional citrus flavor.
You will need:
- medium-sized champignons – 700 g;
- olive oil – 50 g;
- medium sized lemon;
- black pepper, sweet paprika, dill, clove of garlic to taste.
Step-by-step instruction:
- We wash the champignons, trim the stems if necessary and let them dry on a towel.
- Place the champignons in a plastic bag, sprinkle spices and chopped herbs evenly on top.
- Squeeze the juice from the lemon onto the mushrooms, grate a little zest (for flavor) and season with olive oil.
- We tie the bag and carefully turn it over several times so that the mushrooms do not crumble.
- Marinate the champignons for 20 - 30 minutes, turning the bag of mushrooms several times during this time.
- Thread the mushrooms onto pre-soaked skewers and wrap the ends of the skewers in foil.
- Place the skewers on a barbecue grill or grill and place in the oven.
- Bake the champignons for 10 minutes at 180°C until golden brown.
Watch this video on YouTube
The kebab is served hot, topped with sour cream or cream, which will add a creamy taste and make the dish more satisfying.
Marinade for mushroom shish kebab with sour cream
Another very affordable recipe. The ingredients for it can be found in any home.
Let's take:
- 350 g mushrooms,
- a pinch of salt,
- 2 tbsp. sour cream,
- dill.
The mushrooms have already been prepared, washed and dried on a piece of paper towel.
Separately, mix sour cream with salt and finely chopped herbs.
Let's coat all the legs and caps and leave them for 5-15 minutes.
Then fry on both sides over gray coals for 5 minutes on each side.
Canapes of marinated champignons with cucumber on skewers (with photo)
Many housewives enjoy pickled champignons on skewers - a very simple and incredibly tasty appetizer.
Ingredients:
- a jar of whole pickled champignons;
- fresh cucumber;
- 100 g chicken fillet;
- one bell pepper.
To prepare the appetizer, follow the recipe with step-by-step photos of canapés with marinated champignons on skewers:
1. Cut the chicken fillet into small pieces , lightly fry in a frying pan in vegetable oil until golden brown. Add salt, pepper and any other spices to your taste.
2. Cut the cucumber into thin slices, cut the pepper into cubes.
3. Drain the liquid from the jar of champignons , dry the mushrooms by blotting them with a paper towel.
4. Alternately string pickled champignon , pepper cubes, chicken fillet and cucumber slices into pieces.
5. Decorate canapes with pickled mushrooms with herbs and serve with tomato sauce.
A simple and delicious recipe for baked champignons with cheese and minced meat
Mushrooms go well with minced meat and cheese. The appetizer turns out to be satisfying, dill and coriander highlight the taste of the champignons, and the golden cheese crust gives the dish an appetizing look.
Cooking time: 50 minutes.
Cooking time: 20 minutes.
Servings – 6.
Ingredients:
- Fresh large champignons – 6 pcs.
- Minced meat – 250 gr.
- Onion – 1 pc.
- Garlic – 2 cloves.
- Hard cheese – 50-60 gr.
- Dill – 2 sprigs.
- Ground coriander – 2 pinches.
- Ground black pepper – 2 pinches.
- Sweet paprika - to taste.
- Salt - to taste.
- Vegetable oil – 3 tbsp.
Cooking process:
1. Rinse the mushrooms and dry them with a paper towel, remove the stems and remove the films from the caps.
2. Cut the onion into small cubes, chop the garlic.
3. Mix the minced meat with onion and garlic, season with salt, coriander, black pepper and chopped dill.
4. Fill the mushroom caps with minced meat and place in a mold greased with vegetable oil.
5. Grate the cheese on a coarse grater and sprinkle with champignons.
6. Cook mushrooms in the oven at 190-200 degrees for 30 minutes.
7. You can serve champignons with minced meat and cheese as a hot or cold appetizer, garnished with herbs. Enjoy!
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Canapes with champignons, olives and ham
Required ingredients:
- hard cheese;
- ham;
- pitted green olives;
- small marinated champignons.
Follow this recipe for canapés on skewers with champignons:
1. Cut the ham and cheese into even , equal-sized cubes.
2. Drain the liquid from the jars of olives and champignons. Dry these components further with a paper towel.
3. Thread all canapé ingredients onto multi-colored skewers in the following order: cheese, olive, champignon, ham.
4. Place the finished canapes on a plate on top of the lettuce leaves.
Step-by-step recipe for stuffed champignons with chicken
Chicken with mushrooms, fried onions and cheese is an ideal appetizer for a holiday table or a light snack for dinner. Baked champignons with chicken under a cheese crust are prepared quickly, and the recipe is suitable even for an inexperienced housewife.
Cooking time: 30 minutes.
Cooking time: 10 minutes.
Servings – 8.
Ingredients:
- Champignons – 600 gr.
- Chicken breast – 300 gr.
- Hard cheese – 150 gr.
- Onions – 1 pc.
- Salt – 1/4 tsp.
- Vegetable oil – 3 tbsp.
- Ground black pepper - to taste.
Cooking process:
1. Rinse the mushrooms under running water, carefully remove the stems, cut them into small cubes.
2. Peel the caps from the film, place them on a baking sheet covered with parchment, add salt and pepper.
3. Cut the onion into small cubes. In a frying pan, fry the champignon legs and onions in vegetable oil until golden brown.
4. Finely chop the chicken fillet, add to the pan with the onions and mushrooms, cook over high heat for 2-3 minutes, add salt and black pepper to taste.
5. Place the prepared filling on the champignon caps and sprinkle with grated cheese on top.
6. Bake stuffed mushrooms for 20 minutes at 200 degrees. Serve the champignons hot. Bon appetit!
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