Shish kebab from champignon mushrooms recipes. How much to fry mushrooms on the grill

03.03.2022

Simple recipes for every day, we cook simply, tasty and with pleasure!

Grilled champignon shish kebab is a very healthy diet dish, you must try it!

Continuing the theme of a picnic, I want to tell you how to marinate champignons for barbecue so that it is tasty, healthy and very fast. By the way, champignons can replace meat in terms of protein content, the main secret of a delicious mushroom skewers is marinade. It is he who makes mushrooms a real delicacy! See below for a recipe on how to cook champignon skewers on the grill ...

INGREDIENTS

For the marinade, we need (based on 1 kg of raw mushrooms):

soy sauce 100 gr.;
vegetable oil suitable for frying 1 tsp;
juice of half a lemon;
spices: a mixture of peppers, coriander, a mixture of spices (Garam Masala, Curry is good, but others can be used to taste) 1 tsp, or to taste.

COOKING

Let's prepare the mushrooms. They need to be washed and cleaned quickly. It is not worth soaking them or keeping them under water for a long time, because they absorb moisture very strongly. If the mushrooms are large, then it is better to cut them in half. Leave small mushrooms whole.
We are preparing the marinade. Mix soy sauce with spices, add a little vegetable oil.
Mushrooms are placed in a deep bowl, sprinkled with lemon juice and then poured with marinade. Mix well, coating each mushroom with sauce.
We shift the mushrooms into a bag, pour the marinade there, tie it tightly and shake it. After 20-30 minutes, you can fry mushroom skewers.
We spread the mushrooms on the wire rack in one layer, or strung on a skewer. Fry until golden brown. Serve with vegetables and fresh herbs.

PS. And if the weather is not flying, and you had to stay at home, then according to the same recipe you can cook champignons on the grill, or in an electric barbecue.

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Watch the video below with another recipe for cooking mushrooms on the grill.

Shish kebab of champignons

When the summer time comes, I want to cook more goodies on the fire. Zucchini, eggplant, mushrooms, meat, fish, etc. are used. And today I wanted to make a barbecue of champignon mushrooms on the grill with soy sauce, lemon juice and butter, without mayonnaise, I present a simple recipe step by step. It turned out well, very tasty, juicy and tender. Since we had guests, one mushroom kebab was not enough, there were also wings on the grill, very tasty, and pork kebabs. But the mushrooms came to the court with a bang, they were killed even earlier than meat dishes.

Cook more fried mushrooms with sour cream - it's very tasty!

Champignon mushrooms
Lemon juice
Olive oil
dried basil
ground pepper

I do not write how much to take, everything is up to you. I had 0.5 kg of mushrooms, it took a couple of tablespoons of soy sauce, the same amount of lemon juice, pepper to your liking, a little basil.

So, prepare the mushrooms - rinse, remove the films, marinate in the proposed sauce. You can, of course, use mayonnaise - but why? It burns at the stake, becomes a carcinogen, we have not used it for dishes that are cooked at high temperatures for a long time. This mushroom kebab marinade is the most excellent, you can even without soy sauce, only then add a little salt.

So, the marinade is ready, place the mushrooms in it, and leave it for an hour or two. Shake occasionally so that all the mushrooms in the sauce are soaked.

Then we string the mushrooms on skewers. There are also nuances here - you can just string it like that, you can cut off the legs and place them more tightly on skewers, and use the legs for soup. You can place circles of tomatoes, zucchini or eggplant between them - it will be very tasty.

So, mushrooms are strung on skewers, and baked on a fire. Now another nuance - with the remaining marinade, you can grease the mushrooms several times with a brush - it will be even tastier.

That's it, our champignon kebabs are ready, serve, it's delicious! They can be sprinkled with herbs, garlic, red pepper - for an amateur, in general.

How to fry mushroom skewers on the grill?

Cooking time: 40 min
Servings: 4
Dish type: hotter
Kitchen: Russian
Complexity: The average

In this article you will find a detailed step-by-step recipe with photos on how to cook champignon skewers on the grill. It will turn out very tasty!

Mushrooms are always valued for their "forest" taste, but greenhouse champignons also have the opportunity to get closer to the ideal.

Having been in fragrant mangal smoke, champignons become unrecognizable.

"Smoked" hats are covered with a mesh cobweb of patterns, the pulp retains the taste of the absorbed marinade. Hot baked champignons look great on dried bread toasts.

How to cook mushroom skewers on the grill

champignons - 1 kg .;
vinegar 9% - 3 tbsp. l.;
onions - 1-2 pcs.;
bay leaf - 3 pcs.;
dry mix of spices (red pepper, garlic, basil) - 1 tbsp. l.;
soy sauce - 2 tbsp. l.;
salt - 1 tsp

COOKING SEQUENCE

Large onions are cut into rings, the slices are folded into a deep bowl. Washed champignons are also sent to the bowl. The dishes should be of such a size that the poured mushrooms fill it almost to the brim. This method of pickling does not involve pre-boiling the marinade. Mushrooms and onions are sprinkled with salt and dry spices. Place bay leaves in a bowl. Mushrooms are poured with soy sauce and vinegar. Soak the mushrooms in cold water. You need to take enough liquid so that all the hats disappear under water. Of course, champignons will “emerge”, so a flat plate with a small load is placed on top of the mushrooms or the dishes are covered with culinary film. Mushrooms pickle better under the film. A bowl of champignons is placed in the refrigerator overnight. Mushrooms are strung on skewers, alternating with onion rings. Mushrooms are baked on the grill for 25 minutes. Periodically, mushrooms are poured with marinade.
Ready mushrooms wrinkle slightly, acquire a beige-coffee color. Roasting on the grill does not lead to drying of mushrooms. Mushroom pulp will be very juicy. Mushrooms and onions are laid out on a plate, sprinkled with fresh dill. When tasting, you can be sure that cold pickling has a great effect on mushrooms. The vinegar-soy taste is distinctly expressed, the presence of bay leaves and red pepper is felt. Cooled champignon skewers do not need to be reheated.

Cold mushrooms are cut into large pieces and put in salads.

Mushroom skewers - original recipes

During picnics, the main dish is barbecue! Of course, we associate barbecue with juicy, hot meat (pork, beef, veal). Well, in extreme cases, with fish - soaked and cooked on a skewer or grill. We offer you original recipes - champignon shish kebab.

However, there are a great many ingredients from which you can make a delicious and unusual barbecue. An example of one of the ingredients is the well-known champignons.

And so how to make delicious, juicy skewers of champignons? The marinade is very important for champignon skewers. Variants of recipes for shish kebabs from champignons and sauces for them.

Recipe 1.

Shish kebab from champignons “Juicy”

Option 1 On skewers

Ingredients

200 g mayonnaise
black pepper

Cooking

Option 1 On skewers

So, champignons should be of medium size, young, so that the cap is closed. They should be thoroughly washed, cleaned and put in a saucepan. In the same container, salt and pepper the champignons to taste, and add mayonnaise (we recommend choosing a lighter 30% mayonnaise so that it is more liquid). Marinate champignons for at least 4 hours (preparation in the evening is ideal).

The kebab is ready to be grilled on charcoal. But make sure that the heat is weaker, otherwise the mushrooms will not have time to fry, but only burn. Use thin skewers for baiting. You can serve juicy champignon skewers with various sauces.

Sauce “Garlic”

thick mayonnaise
greenery
2-3 garlic cloves
black pepper

Add chopped garlic and herbs to mayonnaise. Pepper and mix all ingredients. The sauce is ready for our mushrooms.

Sauce “Spicy”

5 tbsp olive oil
1/2 tbsp mustard
2 tbsp balsamic vinegar
3 cloves of garlic (through the garlic press)
2 tsp Sahara
1/2 tsp salt

Take a bowl and add all the ingredients one by one. Beat everything with a whisk for 2-3 minutes. The sauce is ready for our mushrooms.

Option 2 on skewers in a wire rack

Ingredients

500-700 g champignons (large ones are better)
2-3 large tomatoes
200 g mayonnaise
black pepper

Rinse and clean the mushrooms well. Marinate mushrooms in a deep container with salt, pepper and mayonnaise. After at least 4 hours, string the mushrooms on skewers. And grill on charcoal.

Cut the tomatoes into slices 0.5 cm thick. Put in a saucepan from under the mushrooms. Stir, put on a wire rack and fry over medium heat.

Serve mushrooms with tomatoes with lettuce and herbs.

Recipe 2.

Shish kebab from champignons "With fragrant herbs"

Ingredients

500-700 g large champignons
1 bunch of aromatic herbs (cilantro, basil, dill, chervil, etc.)
1-2 large tomatoes
50 g vegetable oil
4 garlic cloves
50 g water
1 tsp vinegar
salt, pepper to taste

Cooking

Wash the mushrooms thoroughly, peel them from the films and pierce them with a toothpick in several places. Add chopped garlic, finely chopped tomatoes and aromatic herbs to the mushrooms. Pour the future mushroom skewers with vegetable oil, vinegar and water, add salt. Mix all the ingredients and leave the mushroom skewers to marinate for 2 hours, stirring occasionally.

Recipe 3.

Mushroom skewers “Assorted”

Mushrooms can be picked up of one type or prepared assorted. Vegetables are also an addition to the barbecue.

Ingredients

mushrooms - 500 -700 g
tomatoes (not large) - 300 g
sweet pepper (colorful) - 2 pcs.
zucchini - 2 pcs.
eggplant - 2 pcs.
onion - 2 pcs.
lemon - 1 pc.
olive oil - 20-50 g
salt, pepper to taste

Cooking

Depending on the size of the mushrooms, you should: leave the small ones whole, cut the medium ones in half, and the large ones into 4 parts. Cut eggplant and zucchini into circles.

Peel and cut the pepper into slices, and the onion into rings. Carefully put everything in a saucepan, salt and pepper. Then drizzle with lemon juice and oil. Mix mushrooms with vegetables and leave to marinate for half an hour or more.

Thread mushrooms onto skewers, alternating with vegetables. The heat on the coals should be taken into account, so that the barbecue does not burn out.

Serve shish kebab of mushrooms and vegetables on lettuce leaves with herbs.

How to fry champignons on the grill

Do you have champignons, barbecue, vegetables and you do not know how to cook a delicious dish? Try the simplest and most affordable option - cooking vegetarian barbecue from vegetables and mushrooms on the grill.

It remains only to put the prepared skewers on the fire, and when a golden crust appears on the vegetables, the yummy is removed and served as an independent dish or as a side dish.

Ready kebabs with vegetables and mushrooms

Mushrooms are cooked on the grill according to different recipes and everyone chooses the most acceptable way for themselves. Even if you have nothing else besides mushrooms, you can still cook a delicious dish.

Fresh champignons are salted, greased on all sides with vegetable oil and laid out on a wire rack. Mushrooms need to be fried over moderate heat.

The taste of mushrooms is excellent, and you can surprise your friends and family with culinary skills. Mushrooms baked on the grill have a delicate taste with a smoky aroma.

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Shashlik of champignons on coals

Photo reports

Ingredients

Vegetable oil - 1 tbsp.

Italian herbs - 1 tsp

Fine salt - 1 tsp

Black ground pepper - 0.5 tsp

62 kcal
20 minutes.

Cooking process

When buying champignons for charcoal cooking, choose large mushrooms, but not quite giant ones.

It is important that they are the same size, so the mushrooms will cook evenly and it will be convenient to string them on skewers.

Garlic is used granulated (or sublimated). You can take fresh garlic, but then the taste of the finished dish will be sharper.

A very significant role is played by such a spice as oregano, which is part of Italian herbs. Therefore, in the absence of Italian or Provence herbs, be sure to take at least ground oregano separately. This fragrant herb practically forms the taste of ready-made champignons.

Campfire champignons are a delicious dish that is often cooked at a picnic in the forest. Shish kebab from these mushrooms turns out to be very tasty, and you can cook it according to many recipes. There are two ways to cook champignons on a fire - on a grill and on skewers. To make the dish tasty and fragrant, the mushrooms should first be marinated.
Also, in the process of choosing products and preparing a dish, the following recommendations should be considered:

To fry champignons on a fire, choose medium-sized mushrooms with a closed hat.
Do not use dark and watery mushrooms for cooking, their appearance indicates a stale condition.
For stringing champignons, use thin skewers; a wire rack is also suitable for cooking.
During cooking, make sure that a weak heat emanates from the fire, otherwise the mushrooms will not fry, but will quickly burn out.
It is desirable to marinate champignons for their preparation on a fire at least half an hour, but it is possible earlier.
It is impossible to fry mushrooms for a long time on a fire, they are cooked very quickly, otherwise the valuable liquid will be lost, which makes this dish juicy, tasty and fragrant.

If you are going on a picnic, you can choose the appropriate marinade for cooking mushroom kebab from the recipes below.

Required products:

champignons - 1 kg;
linseed oil - 4 tablespoons;
4 tbsp. l. soy sauce;
1 tsp ginger powder and ground green pepper.

To cook champignons in soy marinade on a fire, follow this recipe:

Wash the mushrooms, remove the film, dry with a paper towel.

Combine linseed oil, soy sauce and spices in one container.

Pour the prepared mushrooms with this marinade, leave them to marinate for three hours.

Put the pickled champignons on the grill, put on well-hot coals and fry for 20 minutes.

Cooking champignons with mayonnaise on a fire

To cook a dish on a fire you will need:

fresh mushrooms - 1 kg;
3 large tomatoes;
mayonnaise - 200 g;
salt - 1 tsp;
lemon basil;
a mixture of peppers to taste.

The process of cooking champignons with mayonnaise on a fire looks like this:

Wash the mushrooms under running water, put them on a clean towel to dry.
Wash the tomatoes too, cut into slices about 3 cm thick.
Prepare the marinade. To do this, mix mayonnaise, salt and a mixture of peppers in one bowl.
Put the mushrooms and tomato circles in a plastic container, pour the prepared marinade on top, mix everything gently. Leave to marinate for 20 minutes.
Take thin skewers and put mushrooms and tomatoes on them, alternating them through one.
Roast pickled vegetables for 15 minutes.
Sprinkle lemon basil over the bonfire dish.

Chinese champignon recipe

Champignon mushrooms cooked on a fire according to this recipe will appeal to those who love spicy Chinese cuisine.

To cook delicious mushrooms on the grill in an amount of 1 kg, take the following marinade ingredients:

table vinegar 6% - 1 tsp;
soy sauce - 5 tbsp. l.;
olive oil - 50 ml;
mayonnaise - 2 tbsp. l.;
mustard - 1 tsp;
4 cloves of garlic.

Prepare mushroom skewers according to this recipe:

Peel the mushrooms, rinse under water, dry on a towel.
Add the garlic passed through the press to the mushrooms, mix thoroughly.
In a separate container, mix all the other components of the marinade and add to the mushrooms.
Marinate for 30 minutes, grill for 15 minutes.

How to marinate champignons in a creamy marinade for frying on a fire

To prepare champignons fried at the stake in a creamy marinade, prepare the following ingredients:

150 g butter;
2 tbsp. l. cream;
salt pepper.

Use this recipe on how to marinate champignons for roasting on a fire in a creamy marinade:

Prepare the mushrooms - clean, wash and dry.
Place the butter in a saucepan, place on the stove and melt.
Add cream to the butter, mix, pour the mushrooms with this mixture and leave for 2.5 hours, stir occasionally.
Sprinkle with pepper and salt, string on skewers and cook on the grill for 10 minutes.

How to fry champignons with vegetables on a fire

Going on a picnic, you can cook vegetables on a fire according to this recipe.

You will need these ingredients:

0.7 kg of fresh champignons;
300 g cherry tomatoes;
bell pepper - 2 pcs.;
zucchini - 2 pcs.;
two bulbs;
olive oil for dressing;
lemon;
salt pepper.

Cooking:

Pat the washed and peeled mushrooms dry with a paper towel to remove moisture.
Rinse the zucchini under running water, cut into small rings.
Peel the onion and cut into rings.
Cut the peeled bell pepper into thin slices.
Place all vegetables in a deep bowl, pour olive oil and lemon juice, salt and pepper. Soak in this marinade for half an hour and proceed to alternately stringing pickled vegetables and mushrooms onto a skewer.
Cooking time for vegetables on a campfire is approximately 15 minutes, there is no need to fry them longer.

How to marinate champignons in olive oil for frying on a fire

When using this recipe, champignons will turn out to be more juicy and satisfying.

This is achieved by wrapping the mushrooms in bacon slices before roasting over a campfire. Mushrooms wrapped in fried and crispy bacon have a special taste and aroma.

Few people know how to pickle champignons for barbecue so that after frying they retain all their taste and remain juicy. After all, these mushrooms contain a lot of liquid, which evaporates quickly, as a result of which they become dry and somewhat reminiscent of rubber.

To prevent this, several rules must be observed. Firstly, you need to fry champignons on the grill quickly (long cooking on the grill will lead to a large loss of liquid), and secondly, you need to properly prepare the marinade. Consider some of his best recipes that will help you not only have a delicious meal, but also surprise your guests with tender and juicy champignon skewers.

The classic mushroom marinade on the grill is prepared from simple and affordable ingredients for everyone - mayonnaise, salt and pepper.

First you need to prepare the mushrooms themselves. They must be thoroughly rinsed under running water and dried (excess moisture is useless). It is also desirable to clean them from the upper skin on the hat, on which there are many harmful microorganisms.

After the champignons are peeled, they need to be put in a small saucepan, pepper and salt, and then add mayonnaise to them. Do not overdo it with the latter, even if it seems to you that it is not enough. Salt will help release the juice from the mushrooms, as a result of which the marinade will be enough for them to marinate properly.

Cover the saucepan with a lid and put it in a cool place for 2-3 hours. Mushrooms should be stirred occasionally. After that, they can be strung on skewers or laid out on a wire rack. Grill over charcoal for about 5-10 minutes.

If you are cooking mushroom skewers in an air grill, then do not forget to put a deep baking sheet on its bottom so that all the juice flows into it during frying. In this case, the cooking time for the barbecue is a little longer - 15-20 minutes.

Spicy marinade

This marinade gives the mushrooms a piquant and unusual taste. If you want to really surprise your guests, then you should use it. To prepare a spicy marinade, you will need:

a few tablespoons of soy sauce;
vegetable oil - 4 tbsp. (if you like to use olive oil during cooking, you can take it);
a pinch of hop seasoning - suneli;
salt, pepper to taste.

The pickling process is basically the same. First you need to thoroughly clean a kilogram of mushrooms, and then put them in a saucepan and mix with the ingredients described above. Marinating time is approximately 2-3 hours. Fry should be no more than 5 minutes on open coals. If you are pickling mushrooms for grilling, then remember that they should be cooked a little longer - 10-15 minutes.
You can serve such a kebab with a hot sauce, which is prepared from:

a tablespoon of American mustard;
hot red pepper (you need to use a small peppercorn, not its hybrid);
a couple of tablespoons of grape vinegar;
a few teaspoons of liquid honey;
olive oil - 5 tablespoons;
Himalayan salt - 1 tsp

The sauce is easy to prepare. You just need to combine all the ingredients in one bowl and everything, burning is ready!

Chinese marinade

If you are a big fan of Chinese food, love everything spicy and unusual. Then you just need to try mushrooms marinated in Chinese marinade (by the way, it is also great for meat).

For one kilogram of fresh champignons you will need:

a teaspoon of 6% vinegar;
5 st. l. soy sauce;
50 ml of oil (you can use both vegetable and olive);
2 tbsp mayonnaise (preferably homemade);
4 cloves of garlic;
1 tsp mustard.

Mushrooms should be cleaned of film and various contaminants, dried and put in a saucepan. Garlic must be crushed or passed through a press, and then combined with the rest of the ingredients. Pour the resulting mass over the champignons and set them aside for several hours in a cool place. Roast on open coals for 10 minutes, on the grill - 20 minutes.

Korean marinade

This marinade gives mushrooms an unusual spicy-sweet taste. To prepare it, you will need:

4 tbsp soy sauce;
4 tbsp. l. linseed oil;
1 tsp ginger powder (you can take a fresh ginger root and pass it through a press);
1 tsp green ground pepper.

Take 1 kg of fresh and peeled champignons, mix with the ingredients described above and set them aside for 2-3 hours in a cool place so that they marinate properly. After that, they are mono strung on skewers or skewers and sent to coals or to an air grill. Cooking time 5-10 minutes.

After the mushrooms are cooked, they should be served to the table along with a special sauce called "Terianka". For its preparation, the following ingredients are used:

2 tbsp. l. natural bee honey (it is recommended to use liquid honey);
6 art. l. soy sauce;
1 tbsp freshly ground ginger;
6 tbsp dry rice wine;
a couple of cloves of garlic.

First, press the garlic through a press and mix it with the other ingredients. Start heating the resulting mixture on the stove, stirring it constantly. As soon as the honey dissolves, the saucepan can be set aside. The sauce is served chilled.

It is not difficult to cook a lot of delicious and unusual dishes from mushrooms. One of the most interesting of them is champignons on the grill. Roasted at the stake, they will be an excellent substitute for more fatty meat and fish dishes. There are a lot of options for preparing mushroom barbecue, in addition, you can experiment by creating your own author's 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 a 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 be based only on your own taste preferences. Lovers of simple compositions will suit a mixture of oil and spices, while sophisticated gourmets can create multi-component options with the addition of a wide variety of components.
On the grill, champignons are cooked both using a grill and by putting them on skewers. You can leave them as is or wrap them in food foil. When it comes to home cooking in the oven, it will be more convenient to use skewers made of wood. They enter the pulp of the mushroom more easily without breaking it.

The time of roasting champignons on coals depends on their size. Small specimens need 5 minutes, and large ones need 15 minutes.

Classic recipe

The simplest version of marinating sauce, which everyone can cook. The basic ingredient of the entire composition is vegetable oil (it is best to take refined).

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:

Wash mushrooms, dry on paper napkins. In the case when large specimens come across, you will have to cut off the hats from the legs.
Add sour juice to oil, pour salt and spices there, mix everything thoroughly.
Pour the mushrooms with the resulting composition and leave for half an hour.

Mushrooms prepared in this way can be immediately fried on coals from a fire.

Suneli hops and soy sauce

The popular spice hops-suneli appears in this recipe, but it is quite acceptable to replace it with another one. Aromatic Provencal or Italian herbs are suitable.

Ingredients:

champignons - 1000 g;
soy sauce - 65 ml;
hops-suneli - 5 g;
olive oil - 85 ml;
ground black pepper, salt - to taste.

Cooking method:

Wash mushrooms, dry on towels or napkins.
Add soy sauce to the oil, add spices and salt. Mix everything properly.
Pour the mushrooms with the resulting liquid, making sure that not a single edge remains dry. Marinate 120 minutes.

Mushrooms are fried over coals, turning over from time to time and pouring marinade over them. Cooking time will be no more than 10 minutes

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 to make a marinade out of them.

Ingredients:

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

Cooking method:

Rinse the berries thoroughly and remove the crushed ones, pour them into the blender bowl. Beat for about 4 minutes, until it turns into a mush.
Wash the mushrooms well, cut off the lower part of the legs. Pour the mushrooms into a deep bowl.
Send the grated berries to the same bowl, mix so that the mushrooms are completely smeared with juice.
Melt the honey, if necessary, and pour over the mushrooms. Mix it all up again.
Add paprika, quite a bit of salt and any other spices. Send to the refrigerator to marinate for 1 hour.

It remains only to carefully string each mushroom onto a skewer and send it to roast over coals. It takes 15 minutes to prepare.

Mayonnaise marinade

Fried champignons marinated in mayonnaise are very tasty and appetizing. Thanks to garlic and spices, the cooked dish acquires a magical smell.

Ingredients:

champignons - 1000 g;
mayonnaise - 200 g;
lemon juice - 15 ml;
garlic cloves - 3 pcs.;
salt, seasoning for mushrooms - to taste.

Cooking method:

Place clean, dried mushrooms in a container with high walls.
Pass the spicy vegetable through a crush, grind with salt and seasoning.
Combine mayonnaise with lemon juice, add spicy mixture.
Transfer the resulting sauce to the mushrooms, mix gently so as not to break the fragile pulp of the mushrooms. Leave for 2 to 6 hours.

In order to fry well-marinated mushrooms, 5-7 minutes are enough

It is better if the champignons for cooking on a brazier are medium in size. They bake faster and more evenly.

Champignons on skewers

You can make a delicious mushroom kebab both in the home kitchen, in the oven, and in the fresh air. Fragrant smoke and fuss with a fire will catch up with an appetite, and by that time ruddy champignons on skewers will arrive in time. Marinated in soy sauce, they 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:

Wash mushrooms well. Dry.
Put the mushrooms in a deep bowl and pour generously with soy sauce. Add lemon juice in there.
Pepper the marinade and season with a little salt. You should not lose sight of the fact that the sauce itself is already salted, otherwise you can overdo it.
After thoroughly mixing the contents of the bowl, it is left for a period of 20 to 30 minutes.
Carefully put the mushrooms on skewers so that the tender flesh does not break.
It is necessary to cook mushrooms at an average heat temperature, in time it will take from 7 to 15 minutes. How much to fry 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, then they must first be dipped in water. Otherwise, the wood may start to burn.

Champignons in sour cream

For those who have already tried stewed and fried champignons, we can recommend another appetizing option: grilled mushrooms marinated in sour cream.

Ingredients:

champignons - 1000 g;
soy sauce - 60 ml;
fat sour cream - 150 ml;
provencal herbs - 10 g;
garlic cloves - 4 pcs.;
pepper, salt, fresh dill - to taste.

A rare gourmet does not like the combination of fragrant mushrooms with sour cream

Cooking method:

Remove sand and earth from mushrooms. Wash and wait until they dry. If peeled champignons are preferable, you can remove the skin from the caps.
Send thick sour cream into a deep bowl, pour salt and spices there. If desired, in addition to black pepper, you can add a little hot red.
Rinse dill greens with water, finely chop with a knife. Together with the sauce, send it to sour cream.
Turn the garlic with a crush into a gruel, which is also transferred to the marinade. Thoroughly mix the components.
Place the mushrooms in the resulting sauce and marinate for about 30-40 minutes.
When the champignons are soaked, it's time to put them on a wire rack or put them on skewers.

It remains to be patient and wait until the mushrooms are browned on all sides and you can finally enjoy their extraordinary taste.

Fried bacon differs not only in taste, but also in nutrition. And if tender champignons make a couple of him on a plate, you will get such an overeating that it will be difficult to tear yourself away from it.

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:

Pour the mushrooms freed from pollution with olive and sesame oils, add vinegar.
Send salt and spices to the liquid part of the marinade. Leave the mushrooms to soak for 2-3 hours.
Wrap each mushroom with a strip of bacon, carefully put on a skewer.

Crispy fried champignons in bacon are served with sour cream, green onions, dill.

If the farm has a barbecue grill, you can put the mushrooms wrapped in bacon on it, securely fasten it and send it to the roaster. This will make it easier to flip the dish while cooking.

Mushrooms in wine sauce

The highlight of this recipe is not only in the wine marinade, but also in the fact that one of the components is onions. It not only goes well with mushrooms, 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:

Cut the peeled onion into rings and put them tightly on the bottom of the bowl.
Mushrooms (for this dish it is better to take small ones), clean from films and debris, send to onion rings.
Add sugar and salt to the wine, pour the products previously folded into a bowl.
Cover the mushrooms with a lid and leave to marinate for 3-4 hours. Don't worry if they stay longer.
Ready champignons chop on skewers mixed with onion slices.
Cook over moderate heat, turning occasionally and drizzling with vinegar diluted with water.

Vinegar in the recipe can be replaced with lemon juice, which should also be diluted.

Champignons with lard

Fans of hearty food will definitely be interested in a recipe that combines the lightness of mushrooms and the nutritional value of lard. Such a barbecue can no longer be called dietary, but the title of “the most appetizing food cooked on a fire” cannot be taken away from it.

Ingredients:

champignons - 500 g;
vegetable oil - 15 ml;
lard - 250 g;
wine vinegar - 5 ml;
a mixture of peppers, salt - to taste.

Cooking method:

Wash the mushrooms, separate the legs. This is necessary so that the products on the skewers fit as tightly as possible to each other.
In a bowl, mix oil, vinegar and spices, put mushroom caps on the bottom of the container and mix.
After 20-30 minutes, when the mushrooms are marinated, it's time to string them on skewers. Be sure to lay thin slices of lard between the caps, pressing them tightly against the mushrooms. This will help the fat, which begins to melt during frying, soak the mushroom pulp.
Cook mushroom skewers over medium heat, turning frequently. When the mushrooms are reddened, and fat drips from the fat, the dish can be considered ready.

It is not necessary to take slices of fat that are too large in size, otherwise they may start to burn when the mushrooms are not yet ready. It is good if the pieces are approximately equal in size to the hats.

Marinating on charcoal

Mushrooms according to this recipe can not only be fried, but also pickled right in the open air. This will not require any special time.

Ingredients:

champignons - 1000 g;
mayonnaise - 100 g;
soy sauce - 100 ml;
allspice - to taste.

Cooking method:

Wash mushrooms, dry with napkins. Drizzle with soy sauce.
Put mayonnaise, pepper in a container. Mix thoroughly, being careful not to break the mushrooms.
Then, when the champignons are properly marinated (it will take about 20 minutes), place them on the barbecue grill and put them over the heat from the fire.
Fry for about 15 minutes until golden brown appears.

It is important to ensure that the heat is kept at an average level. Too high a temperature will dry out the mushrooms, making the dish tasteless.

Mushrooms baked in foil

For this, you definitely need one that allows you to cook without piercing the "cocoon" of foil with a skewer.

Ingredients:

champignons - 500 g;
butter - 200 g;
garlic cloves - 4 pcs.;
Italian herbs - 5 g;
salt - to taste.

The most juice-saturated champignons on coals can be obtained by cooking them in food foil

Cooking method:

Wash and dry the mushrooms. Cut out the legs (it's easier to wrap the mushrooms with foil), they will come in handy for other dishes.
Cut food foil into wide strips. Lay a mushroom on each of them so that it resembles a cup in appearance, that is, “upside down”.
Salt the inside of the champignon, sprinkle lightly with pepper (optional), add your favorite spices.
Peel the garlic and finely chop with a knife. Add a little to each mushroom.
And also put a small piece of butter in the middle of the mushrooms. Lovers of fresh spicy herbs can add herbs, after chopping it.
Carefully seal the foil, place the mushrooms on the wire rack. The baking time will be 10 minutes.

Mushrooms are brought to the table directly in foil, slightly turning its edges and placing mushrooms on a plate. Due to the fact that they do not have to marinate, all cooking will take a matter of minutes.

To cook champignons on the grill, you will need to marinate them properly. This can be done using lemon juice, olive oil and other ingredients. Soft mushrooms toasted on coals will gather at the table all the household members who will definitely appreciate the efforts of the home cook.

Mushroom skewers can be cooked on the grill, on a fire, or simply at home in the oven. We have collected the most interesting recipes for you!

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

For such kebabs, I take only mushroom caps. This is done so that the fat and the mushroom fit snugly against each other. If you leave the mushroom legs, then such contact will definitely not work. And there will be not a duet of champignons and lard, but a solo of each separately.

Mushrooms for barbecue can not be marinated at all. Just a good wash is enough. But you can also experiment with marinades.

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

Mushrooms in the marinade can stand for 15-30 minutes or a day. So figure out what works best for you.

And now it's a matter of technique: you just need to alternately string mushroom caps and pieces of lard. However, there are many options here as well.

Can be strung on wooden skewers to fry such skewers on the grill. There is a little trick here. First you need to soak the skewers in water, this will ensure the safety of their shape on an open fire, they will not bake on their own. And one more thing: stringing fragile mushroom caps is worth the blunt end of a wooden skewer, in which case they will practically not crack.

And you can use the classic version: string mushrooms and lard on skewers. Skewers should be chosen thin, which will not crumble the mushrooms. Note that the pieces of lard should only be slightly larger than the mushrooms. It is not necessary to enlarge the pieces of fat too much, then they will begin to burn on fire.

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

Do not forget that the fire should be very small, and it is even better to cook mushroom skewers on coals. And still do not forget to wrap the skewers often.

Mushroom caps are soaked in melted fat, it turns out an unrealistically tasty picnic dish!!!

Recipe 2: pickled champignons for barbecue (photo)

Homemade sour cream or mayonnaise (if not, you can buy it on the market or make it yourself);
Spices (any);
Fresh mushrooms.

First, rinse fresh mushrooms under running water and dry them so that there is no excess water and moisture.

To protect our health, peel the mushrooms from the skin. Usually only a cap lends itself to this, under the top layer of which the largest number of harmful microbes breeds.

Then put them in a saucepan and start marinating. To do this, add salt and pepper to the mushrooms and season it all with mayonnaise. The main secret of making a classic marinade is adding mayonnaise in moderation.

Even if it seems to you that it is not enough, do not add too much - let it be small, but so as not to overdo it. Salt and pepper are the spices that will add juiciness to the marinade.

Close the pan and leave for a couple of hours in a dark and not very warm place (just below room temperature). Stir the mushrooms so that the mayonnaise does not simply dry out between the mushrooms. When 2 hours have passed, champignons can be strung on skewers. Now you know how to pickle champignons for barbecue.

If you have an air grill and you decide to fry mushrooms on it, then put a deep baking sheet on its bottom so that excess juice goes there, but then the cooking time for mushroom kebab will increase to about 20 minutes.

Recipe 3: champignon mushroom skewers in the oven (step by step photos)

Mushrooms (medium size) - 300 g
Vegetable oil - 2 tbsp. l.
Soy sauce - 2 tbsp. l.
Dill (to taste)
Lemon juice - 1 tsp
Sweet paprika - 0.5 tsp
Garlic (optional) - 1 tooth

Mushrooms wipe and put in a bag. Measure the paprika, finely chopped dill (I used frozen) and minced garlic (I have dry), and add them to the mushrooms.

Pour vegetable oil and soy sauce into the bag, add lemon juice.

Tie up the bag and shake it well, leave the mushrooms to marinate for 10-15 minutes.

Then thread the mushrooms onto skewers and place them on the dish.

Put in an oven preheated to 200-230 ° and bake for 12-15 minutes.

The mushrooms are juicy and tasty. Serve immediately!

Recipe 4: mushroom skewers, blackcurrant marinade

champignons - 300 gr
blackcurrant - 100 gr
liquid honey - 1 tbsp.
ground paprika - 2 tbsp.
salt - 1 tbsp

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

Wash the mushrooms, cut the stalk and place in a deep bowl. Coat the mushrooms on all sides with chopped currants.

Then add honey and mix.

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

Such mushrooms can be fried or stewed in a pan, baked in the oven or microwave, but I recommend making fragrant mushroom skewers on the grill.

Fire up the coals. Thread mushrooms onto skewers. Fry the mushrooms on the grill, on hot coals without fire, for 15 minutes.

Grilled champignons are ready.

Recipe 5: Pickled Mushrooms for Skewers with Lemon

champignons - 300 gr
onion - 20 pcs
lemon - ½ piece
vegetable oil - 2 tbsp.
edible salt - 1 tbsp.
ground black pepper - 1 tsp

Mushrooms and onions for barbecue should be about the same size. We will need somewhere around 300 g of the first and about 20 pieces of the second.

We leave the mushrooms whole, and cut the peeled onions in half if desired.

We combine the products in one bowl, pour 1 tbsp. l. salt and 1 tsp. black pepper, pour 2 tbsp. l. vegetable oil and juice from half a lemon. We mix everything. If desired, you can add a mixture of herbs to the marinade, but we will not do this.

We marinate mushrooms for barbecue for at least an hour, or all night.

Marinated champignons and onions are alternately strung on skewers and sent to the grill to fry on hot coals. This will take 10-15 minutes. Turn the skewers from time to time to evenly fry the food.

Mushrooms should become softer and browned.

After that, we shift the simple but tasty shish kebab of champignons and onions to a portioned dish and serve with fresh vegetables.

Recipe 6: how to pickle mushrooms with kefir for barbecue

champignons - 300 gr.;
kefir or yogurt - 300 ml;
lemon juice - 1 tbsp. a spoon.;
salt - 1 teaspoon;
garlic - 3 cloves;
grated ginger root - 1 teaspoon;
vegetable oil - 1 tbsp. a spoon;
hot pepper, ground black pepper, ground paprika, ground coriander - all ¼ tsp each.

To prepare champignon skewers, mushrooms must be chosen 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 the mushrooms should be taken medium.

Mushrooms should 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 salt water for 5 minutes, then they will be more tender, but they will marinate and bake well too. This time I have fresh mushrooms with brown caps, we call them "royal mushrooms".

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

Kefir should be used thick, or you can mix kefir with sour cream.

We cover the bowl with mushrooms with cling film and leave to marinate from 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 mushrooms on skewers in the oven. Soak wooden skewers in water for 30 minutes. We string the pickled mushrooms on skewers and put them on a baking sheet so that they are on weight. If the baking sheet is wide and the skewer does not lie on the edges, then you can put the skewer at an angle, as in the photo.