Champignons on the grill - marinade recipes and features of preparing mushroom kebab

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!

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

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.
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.
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.
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.
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.
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.
Between the champignons, you can put thinly sliced lard or bacon on the skewers - the kebabs will turn out even more juicy and rosy.
On average, the preparation time for such a dish is 15-25 minutes, depending on the size of the caps.
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.
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.
When strung on wooden skewers, the caps often crack. To prevent this from happening, you need to thread the mushrooms through the blunt end.
If you use wooden skewers, they need to be soaked for at least 2 hours in cold water - then they will not smolder.

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.

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.

Recipe 6: how to marinate mushrooms with kefir for barbecue

champignons - 300 gr.;
kefir or yogurt - 300 ml;
lemon juice - 1 tbsp. spoon.;
salt - 1 teaspoon;
garlic - 3 cloves;
grated ginger root - 1 teaspoon;
vegetable oil - 1 tbsp. spoon ;
hot pepper, ground black pepper, ground paprika, ground coriander - all 1/4 teaspoon.

To prepare shish kebab from champignons, the mushrooms must be very fresh and approximately the same size. If you cook champignons on the grill on skewers, then take large mushrooms; if in the oven on skewers, then take medium mushrooms.

Mushrooms must be washed well. If the mushrooms are very fresh, they can be pickled immediately, but if the mushrooms are several days old, they can be boiled in salted water for 5 minutes, then they will be more tender, but they will pickle and bake just as well. This time I have fresh mushrooms with brown caps, we call them “royal champignons”.

For the marinade, mix all the ingredients and mix the marinade with the mushrooms. The garlic must be passed through a press.

You should use thick kefir, or you can mix kefir with sour cream.

Cover the bowl with mushrooms with cling film and leave to marinate for 2 hours at room temperature, up to 24 hours in the refrigerator (it is most convenient to marinate overnight in the refrigerator). You can add your favorite spices to the marinade.

This time I bake the champignons on skewers in the oven. Wooden skewers should be soaked in water for 30 minutes. We string the pickled mushrooms onto skewers and place them on a baking sheet so that they are hanging. If the baking sheet is wide and the skewer does not lie on the edges, then you can place the skewer at an angle, as in the photo.

Bake the mushrooms in an oven preheated to 250°C for about 20 minutes until golden brown. If necessary, turn the kebabs over.

Cool the finished champignon kebabs and serve with sauce. Sour cream sauce with herbs and garlic is very suitable.

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:

Prepare the mushrooms - wash, if very dirty - peel.
Prepare the marinade. Pour soy sauce into a deep container, add chopped garlic.
Put a little mustard in there too.
Add dried spices.
Pour in the oil.
Stir the ingredients.
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.
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.

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:

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

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

Take a deep bowl and put 4 tbsp there. l. soy sauce.
Add 2 tbsp. l. lemon juice.
Pour 4 tbsp. l. vegetable oil.
Squeeze 2 garlic cloves.
Add 1 tsp. dry paprika.
Place 500 g of champignons in the marinade.
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:

Take 1 kg of champignons and place in a large vessel.
Chop 3 heads of garlic.
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.
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:

Take 300 g of fresh champignons and trim their stems.
Place mushrooms in a bowl or plastic bag.
Pass 1 garlic clove through a press.
Add 1 tsp. lemon juice.
Finely chop the dill.
Mix all ingredients of the dish.
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:

Melt 150 g butter in a saucepan.
Mix it with cream or full-fat sour cream (2 tbsp.).
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:

Stir in one container 3 tbsp. l. olive oil, 3 tbsp. l. soy sauce, 100 ml balsamic vinegar.
Crush 2 cloves of garlic into the same bowl.
Sprinkle the ingredients with any variety of crushed pepper. It can be ground red or capsicum.
Immerse the champignons in the dish.
Sprinkle ingredients with lemon juice.
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:

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

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

Mix 150 ml of dry white wine and 2.5 tbsp. l. olive oil in a glass container.
Add a pinch of sugar and salt, pepper seasoning.
Chop a couple of thyme sprigs and add to the mixture.
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:

Pour 150 ml of water and 50 ml of white wine vinegar into a saucepan.
Add 5-6 black peppercorns, 1-3 allspice and salt.
Place the pan on the fire and bring to a boil.
After boiling, add bay leaf.
Place the mushrooms into the pan.
Pour in olive or sunflower oil.
Mix mushrooms with marinade.
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:

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

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

Champignons in bacon, fried over charcoal (or grill) - fast, aromatic and tasty

You will need:

moderately large champignons – 1 kg;
striped bacon (not smoked or salted) - about 500 g;
salt – 1 tsp. without top;
soy sauce – 4-5 tbsp. l.;
mayonnaise (sour cream) – 2 tbsp. l.;
hops-suneli – 2-3 pinches;
black pepper – 1-2 pinches;
olive oil – 2-3 tbsp. l. (can be replaced with sunflower).

Simple recipe step by step:

Place the washed mushrooms in a bowl. Add salt, pepper, khmeli-suneli, soy sauce, butter, mayonnaise.
Mix everything with your hands, brushing each champignon with the mixture. Marinate for 1-2 hours. There is no need to leave it overnight, or even more so for a day.
One at a time, wrap the mushrooms in bacon and immediately place them on a skewer to hold the strips in place. Despite the apparent complexity, it is very simple and fast.
Having skewered all the mushrooms, place them on the grill and start frying. The cooking technology is similar to frying traditional shish kebab, the only difference being that it will take less time.

Ready mushroom kebab can be served with tomato sauce or a dressing of yogurt and fresh herbs.

Culinary secrets of cooking champignons over a fire

There are several tips that will help you prepare champignon kebab correctly:

To fry the champignons evenly on both sides, it is enough to spend half an hour cooking.
If you keep the mushrooms over the fire for too long, they will turn out dried out, as all the juice will leak out of them.
Champignons harmonize well with any marinades. The composition may include any components.
To marinate, keep the mushrooms in a cool place.

Champignons go well with various marinades.
Champignons can be deliciously baked on skewers or on a grill. They can be prepared with a side dish of vegetables, lard, bacon, cheese, and seasoned with tomato or sour cream sauce. Most often, the dish is marinated with compounds based on mayonnaise, mustard, and lemon juice. There are also more unusual marinades: currant, wine, Korean.

Do you have your own signature recipe for cooking champignons over a fire? Share it in the comments.

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 with potatoes on the grill

Photo: shashlikcentr.ru
A hearty side dish for any meat.

You will need:
300 g champignons, 700 g potatoes, 1 tbsp.
vegetable oil, 20 g of herbs, spices. Preparation:

The potatoes will not have time to bake so quickly, so boil them in advance until ready. But make sure that it remains dense and does not crumble.

Wash and peel the mushrooms, cut the potatoes into fairly thick pieces and marinate in oil with chopped herbs and spices for half an hour. Place the potatoes and champignons on skewers and cook on the grill for 15 minutes.

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.

Recipe 1: mushroom kebab on the grill with lard (with photo)

champignons – 0.5 kg
lard - 250 gr
vegetable oil - 1 tbsp.
wine vinegar - 0.5 tbsp.
pepper mixture, salt

For such kebabs, I only use champignon caps. This is done so that the lard and the mushroom fit tightly together. If you leave the mushroom stems, then such contact will definitely not happen. And there will be not a duet of champignons and lard, but a solo of each separately.

Mushrooms for barbecue do not need to be marinated at all. Just wash it well. But you can also experiment with marinades.

My favorite marinade for mushrooms is the classic one: vegetable oil, lemon juice, salt and pepper. This marinade, in my opinion, does not spoil the real taste of the mushrooms. But changes are also possible: for example, this time I marinated it in vegetable oil, a drop of wine vinegar, salt and a mixture of peppers. It was the wine vinegar that gave the marinade a brown tint. The main thing is not to overdo it with vinegar!

Mushrooms in the marinade can stand for 15-30 minutes or a day. Therefore, consider what is most convenient for you to do.

Now it’s a matter of technique: you just need to alternately string the champignon caps and pieces of lard. However, there are many options here too.

You can string them onto wooden skewers to fry these kebabs on the grill. There's a little trick here. First you need to soak the skewers in water, this will ensure that their shape is preserved over an open fire and they will not bake on their own. And one more thing: you should string fragile mushroom caps with the blunt end of a wooden skewer, in this case they will practically not crack.

Or you can use the classic version: string mushrooms and lard onto skewers. You need to choose thin skewers that will not crumble the mushrooms. Note that the pieces of lard should be only slightly larger than the mushrooms. There is no need to enlarge the pieces of lard too much, otherwise they will begin to burn on the fire.

Mushroom kebabs are fried very quickly. The main focus is on lard. When the lard becomes melted, heavy drops of rendered fat begin to drip from it, the kebab can be considered ready. If you like both lard and mushrooms to be a little fried, then keep these kebabs on the fire longer.

Don’t forget that the fire should be very small, and it’s even better to cook champignon shish kebab over coals. Still, remember to wrap the skewers frequently.

Mushroom caps are soaked in melted lard, resulting in an incredibly tasty picnic dish!!!

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.

Champignons with sour cream

The classic combination is sour cream and onions . Gentle and at the same time fragrant. We recommend caramelizing the onions first, that is, frying them until golden brown and keeping them on the stove for another 15–20 minutes until they become slightly sticky. This process will remove bitterness and excess pungency, the onion itself will turn out as if glazed .

You will need

500 g champignons
200 ml sour cream
2 medium-sized onions
1.5 tbsp. l. sunflower oil
salt, herbs and pepper to taste

This quick marinade will not keep you waiting: you can simply grease the mushrooms well with it when they are already placed on the skewers. Fry for 10–15 minutes over hot coals.

Marinade with sour cream for champignons baked on the grill - a very tasty recipe

For 1 kg of champignons you will need:

sour cream – 400 g;
garlic – 3 cloves;
turmeric – 0.5 tsp;
pepper, table salt;
dill and/or parsley - for serving.

How to make sour cream marinade - preparation process:

Squeeze the garlic through a press or grate it on a fine grater, add to the sour cream.
Add salt, pepper and turmeric there. Mix.
Coat washed and dried mushrooms with the resulting marinade. Transfer them to a container or bowl, cover and refrigerate. The duration of marinating is from 15 minutes to 2 hours.
In the meantime, light a fire in the grill and let the coals burn out completely. Place 5-6 mushrooms on each skewer and fry until brown on all sides.

Recipe 4: champignon kebab, blackcurrant marinade

champignons – 300 gr
black currant – 100 gr
liquid honey - 1 tbsp.
ground paprika - 2 tbsp.
salt - 1 tsp

Wash the blackcurrant berries, sort and beat in a blender (for 5 minutes).

Wash the mushrooms, trim the stem and place in a deep bowl. Coat the champignons on all sides with chopped currants.

Then add honey and mix.

Sprinkle with paprika and add salt if desired. Place in the refrigerator for at least 1 hour to marinate the mushrooms.

These mushrooms can be fried or stewed in a frying pan, baked in the oven or microwave, but I recommend making a flavorful mushroom kebab on the grill.

Light the coals. Thread mushrooms onto skewers. Fry the champignons on the grill over hot coals without fire for 15 minutes.

Baked champignons on the grill are ready.

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.

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.

How to marinate champignon mushrooms for barbecue

To be honest, I always take special pleasure in studying and looking for simple recipes when culinary masterpieces are obtained from ordinary products. And this recipe is one of them. I personally am pleased with the fact that it contains neither butter nor sour cream. It makes for an easy, delicious dish!

Recipe:

Champignons – 300g.
Soy sauce – 2 tbsp.
Garlic – 3 teeth.
Vinegar (6%) – 0.5 tsp.
Ground black pepper – 0.5 tsp.
Salt.

Combine the mushrooms and all the ingredients for the marinade and grate the garlic. Mix.

Marinate for 30 minutes. Thread the marinated champignons onto skewers.

Fry the kebabs in oil (the oil should cover the mushrooms) for 2 minutes on each side.

Pay attention to the cutting of the champignons! Before this, I only introduced you to those recipes where they are baked whole. Here they are chopped. And this allows them to soak up the marinade even better. Just don't make the pieces very thin!!! Therefore, the recipe can be used to cook shashlik over a fire.

How to marinate champignon mushrooms for barbecue. Author

Other preparation and filling options

If you think that this is the only way to cook mushrooms deliciously, then you are deeply mistaken. Just try making aromatic pizza with champignons or offer your family an original holiday salad with pineapples and champignons. I'm sure everyone will love these dishes and you'll be begged to make them again and again. In my collection of recipes there are many different recipes not only with champignons, but also with other mushrooms.

For the winter, I always prepare pickled mushrooms, and if you want a simple and satisfying meal, I make fried oyster mushrooms with onions.

I would be interested to know about your methods of marinating mushrooms for grilling. Share your recipes in the comments.