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

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.

Champignons in sour cream and mustard marinade

Photo: nalodochnaya.rf
If desired, add a little basil or oregano.

You will need:
500 g champignons, 50 g sour cream, 2 tbsp.
olive oil, 1 tsp. mustard, spices. Preparation:

Mix all the ingredients for the marinade until smooth. Wash and dry the mushrooms, and then place them in a sealed bag.

Pour the marinade into the bag, mix everything well, close it and leave it in the refrigerator for at least 1-2 hours or overnight. Fry the champignons on the grill for about 12 minutes.

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.

Selection and preparation of ingredients

If we are talking about cooking only mushrooms over a fire, then you will need medium-sized strong champignons and a variety of spices for pre-marinating them.

If desired, you can supplement the future grill plate with other fire vegetables, the best option among which would be bell peppers, onions, zucchini, eggplants and other juicy fruits. Of course, all ingredients must be fresh and clean, so before cooking, they should be washed well.

Did you know? The name “champignon” is of French origin, since champignon means “mushroom” in translation from this language.
By the way, in France and the rest of Europe, their targeted cultivation began in the 18th century.

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.

Grilled creamy garlic champignons

Photo by @jamiegerig

Grilled mushrooms make a delicious vegetarian main dish or sandwich filling. Although mushrooms contain much less protein than meat, their earthy flavor and firm texture make them a pleasant alternative.

Some mushrooms are big enough to fill a hamburger bun! Pair them with your favorite toppings and seasonings and enjoy a meatless burger. Or offer delicious mushrooms to your friends as a side dish or snack.

Ingredients:

12 large champignons;
3 tbsp. l. butter;
3 tbsp. l. extra virgin olive oil;
1 tbsp. l. lemon juice;
3 cloves garlic (crush and mince);
black pepper.

How to cook

Cut the stems off the mushrooms and discard them. Wipe the caps with damp paper towels and quickly rinse them under cold running water. Wipe dry. Heat a covered grill over medium heat to 180 degrees.

Combine butter, olive oil, lemon juice, garlic and freshly ground black pepper in a small saucepan. Place the pan over medium heat (on the stove or grill) and cook until the mixture comes to a boil and the garlic is fragrant.

Remove the sauce from the heat and set aside. If some of the mushrooms are very large, cut them in half or cut them into thick strips. Place the mushrooms on a plate or tray and brush them generously with the melted butter and garlic mixture.

Grill the mushrooms, cap side down, for about 5 to 7 minutes or until lightly browned. Turn the mushrooms over and cook the mushroom caps about 5 to 7 minutes longer, or until they are tender and well browned with grill marks. Serve and enjoy!

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.

Rules and principles for cooking mushrooms over a fire

To make a mushroom dish not only tasty, healthy, but also safe for health, you must follow some recommendations:

It is recommended to use only purchased mushrooms grown under artificial conditions. This will guarantee the safety of the product. If you plan to fry mushrooms that will be collected in the forest, then they should be marinated before heat treatment.

Note! Never eat mushrooms that you are unsure about. There is a risk of poisoning, and in the worst case, death. The ecological situation in some regions completely excludes the possibility of eating mushrooms growing in the wild.

The mushroom marinade should contain vinegar or lemon juice. In addition to softening the fungus, acids help neutralize some harmful substances.
It is not recommended to cook mushrooms over high heat. This will result in a black crust on the surface and soggy pulp inside. The ideal option is to cook over coals when there are no obvious flames.

Preparing mushrooms

Before sending the “protein” product to the fire, you must:

Carefully sort through the mushrooms and check for worms and larvae.
Remove excess components in the form of blades of grass, debris, and leaves.
Rinse in salted water and dry.
Rinse the mushrooms again and let them dry naturally.

Before cooking, you must thoroughly clean the mushrooms.
The mushrooms should be approximately the same size, which will ensure they are evenly cooked. If there are large specimens, they should be cut into smaller pieces.

Preparing the marinade

The marinade is prepared in advance. The more spices included in its composition, the richer the resulting taste of the mushrooms themselves. For the base of the marinade use:

olive oil;
mayonnaise for baking;
high fat sour cream;
kefir;
soy sauce;
tomato juice.

The following spices will help enhance and emphasize the mushroom aroma:

thyme;
ground black pepper;
Bay leaf;
thyme;
dried garlic;
paprika;
basil;
dill;
nutmeg.

Mushrooms should be marinated in a sealed container, preferably in the refrigerator. To obtain a tasty dish, the soaking period is 3-4 hours. Freshly pickled mushrooms have a less pronounced taste and aroma.

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.

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.

Step-by-step recipe for cooking champignons on the grill with cheese

Baked champignons on the grill are a great appetizer for meat; this combination is often found at picnics. To make a mushroom appetizer more satisfying and interesting, add cheese to the champignons.

Cooking time: 50 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

Butter – 50 gr.
Champignons – 600 gr.
Cheese – 150 gr.
Salt – 10 gr.
Ground black pepper - to taste.

Cooking process:

1. Select large mushrooms, approximately the same size, wash them, dry them and cut out the stems.

2. Cut the butter and cheese into small cubes. Place a piece of butter and black pepper to taste in each cap.

3. Place the champignons on a well-heated grill. Fry the mushrooms for 2-3 minutes on each side.

4. Then place pieces of cheese on the mushrooms.

5. Keep the mushrooms on the grill until the cheese is soft, then transfer the mushrooms to a platter and serve.

Bon appetit!

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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

Ingredients:

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

A piquant marinade with lemon and mustard that will turn champignons into a delicious dish in half an hour. All that's left to do is fry it

Cooking method:

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.

This recipe for champignons on the 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.

Ingredients:

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

Cooking method:

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.

How to marinate champignons for barbecue with garlic?

If you are planning to gather with friends outdoors and want to surprise everyone, then an appetizer of stuffed champignons will help with this. To prepare the dish, you should choose large mushrooms so that the caps can be stuffed easily.

Prepare snacks as much as possible. After all, it is so tasty and aromatic that meat lovers will enjoy it with pleasure! Any hard cheese is suitable for stuffing. Mushrooms should be marinated before frying!

Ingredients:

Large champignons – 16 pieces;
Butter – 1 pack (200 grams);
Garlic – 5 cloves;
Provençal herbs – 1/3 teaspoon;
Hard cheese – 100 grams;
Olive oil – 2 tablespoons;
Salt - to taste.

How to marinate champignons for barbecue with garlic

Cooking method:

Grind the garlic with salt, mix with olive oil;
Wash the mushrooms and remove the stem, mix with garlic oil and leave for 10-15 minutes while preparing the filling;
Grate the cheese and mix with softened butter and herbs;
Stuff the mushroom caps with minced meat;
Cook the mushrooms on the grill for 7-10 minutes.

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.

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.

Ingredients:

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

Cooking method:

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.

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.

Cooking methods

There are two options for cooking mushrooms over a fire:

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.
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.

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.

Wine marinade for mushrooms on the grill

If you want to prepare a delicious mushroom appetizer on the grill, the champignon marinade is made using dry white wine. There is no need to skimp on this component. After all, it is the wine that will give the mushrooms a pleasant sourness.

The wine will also affect the aroma of the finished dish. This snack is ideal for romantic evenings and all those occasions when you want something special. Wine marinade is low in calories. It is suitable for those who monitor their own weight and count calories.

Ingredients:

Fresh champignons – 1 kg;
Dry white wine – 150 ml;
Olive oil – 2 ½ tablespoons;
Sugar and salt - a pinch;
Thyme - a couple of sprigs;
Mixture of peppers - to taste.

Wine marinade for mushrooms on the grill

Cooking method:

Wash and dry the mushrooms;
Mix wine with olive oil in a glass container, add sugar, salt, and a mixture of peppers;
Chop the thyme into small pieces. Add to marinade;
Pour the sauce over the mushrooms, mix well;
We keep the mixture for 40 minutes at room temperature.