Description

Champignon barbecue  - A worthy response of vegetarians to one of the most favorite dishes of meat eaters. And do not grumble that kebab is a meat dish. Mushrooms are also protein, albeit vegetable, but because the mushroom shish kebab is almost as satisfying as meat. And, add, the same delicious. And you can cook it, both at home and in nature, and, unlike meat, it takes just a few minutes.

For champignon barbecue, marinade is very important, because without it the mushrooms will turn out not so tasty. At the same time, in order to preserve the original mushroom taste and aroma, with the marinade, we decided not to be smart. That's why in our step-by-step recipe with photos, a minimum of products is used. The main ingredients of the mushroom kebab will be champignons and small onions (mushrooms are best combined with it). We just add some spices and lemon juice so that the mushrooms get a piquant taste.  We do not recommend adding vinegar to the marinade, because it will clog all other products. Therefore, we will replace it with lemon juice.

If you want a shashlik from champignon mushrooms to turn out to be not at all lean, during frying it can be watered with a mixture of mayonnaise, vegetable oil and soy vinegar, taken in equal proportions, or immediately pickled mushrooms in sour cream with garlic (if you are not against garlic) . However, according to our recipe, champignons also turn out to be tasty and nourishing and at the same time perfectly harmonize with fresh vegetables, which we recommend serving with a side dish.

Ingredients

• 
     (300 g)
• 
     (20 pcs.)
• 
     (1/2 pcs.)
• 
     (2 tablespoons)

Even the simplest and most popular mushrooms - champignons, can be cooked deliciously at the stake. Now is the barbecue season, outings on nature and recreation. Everyone is grilling kebabs at the stake, and champignons will be a great addition to grilled vegetables, baked potatoes or porridge from a pot. It is better to buy large mushrooms so that they do not fall out on the wire rack. Light a fire, and until the coals are ready, marinate fresh mushrooms for 30 minutes.

Bonfire marinade - 5 proven recipes

There are many options for pickling mushrooms for grilling or barbecue on a fire. Usually it’s not very convenient in nature to prepare food, and then wait until the mushrooms are saturated with marinade, so I share with you 5 proven quick recipes that can be done in advance at home, and if you do not have time, then you can do everything in nature to do - it will take no more than 30 minutes.

Proportions for 0.5 kg of mushrooms:

1. Champignon marinade from olive oil + spices for grilling  or mushrooms. Buy a mixture of prepared spices for meat, grill or mushrooms. Pour clean, washed mushrooms into the bag, then mix 1/4 cup oil with 5-7 g of seasoning (1 or 1/2 standard packaging), and put them in the same bag. Tie for 30 minutes. During this time, the porous flesh of the mushrooms is saturated with the aroma of herbs and oil. Then you can put it on the grill and set the grill over the coals.
2. Mayonnaise + ground black pepper + salt. This is the easiest recipe, but one of the most delicious. Mayonnaise, in fact, is made from vegetable oil, mustard, lemon juice and eggs (optional). So there is nothing harmful in such a sauce - just a mixture of ingredients that creates a great taste. Use for impregnation - this is ideal. Pour mushrooms in a bowl, add 4 tbsp. l without a slide of mayonnaise, 1 tsp. ground pepper and a little salt. Hold for 20-30 minutes and you can cook mushroom skewers or grilled appetizers.
3. Lemon juice + mustard + honey. This is one of the most delicious recipes! Mix 1 tbsp. l lemon juice with 1 tbsp. l mustard (a little less if you do not like spicy) and add 1 tsp. honey. Salt. Marinate mushrooms in mustard-lemon sauce for 30 minutes.
4. Garlic Sause. 1/4 cup aromatic sunflower oil + 3 cloves of garlic + ground black pepper + salt. Grind garlic, mix with other ingredients, pickle mushrooms in garlic sauce for at least 20 minutes.
5. Soy sauce + cilantro (parsley) + garlic. Shred finely 1/2 bunch of cilantro or parsley - to taste. Chop the garlic. Mix 5 tbsp. l soy sauce with mushrooms, herbs, garlic and 2 tbsp. l vegetable oil. Mix quickly with your hands so that the soy sauce is evenly distributed and evenly absorbed. Wait at least 15 minutes. and can be laid out on the grill.

Champignon with mayonnaise on the fire

The fastest and most proven mushroom marinade is mayonnaise. Add some more salt, spices and you will get delicious mushrooms.

To prepare the mushrooms at the stake, we need 2.5 hours, the number of servings is 4.

Ingredients:

• large fresh champignons - 500 g;
• mayonnaise - 2 tbsp. l .;
• ground salt, freshly ground black pepper - to taste;
• sunflower oil - 2 tablespoons.

Stages of preparation:

Pour fresh champignons with warm water and let them sour for a couple of minutes. So that any rubbish itself is stuck. If not, wash each mushroom well so that they are all white and clean. Immediately when you wash them, separate the legs from the hats, this is easily done by hand, so that the mushrooms on the wire rack lay firmly and did not break. If your mushrooms are not large, then you do not need to do this.

Add mayonnaise to the mushrooms. Its fat can be any, as well as a firm. The main thing is that you like him. A little salt can be added, a little bit, because mayonnaise also contains salt. Using the mill, add freshly ground black pepper. To make the mushrooms a beautiful color when frying, add a couple of tablespoons of sunflower oil. It is better to buy aromatic sunflower oil, then the mushrooms will smell good.

We mix the mushrooms with the marinade, carefully, so that it is evenly distributed over the mushrooms.

We have made a fire, we are waiting for the wood to burn out, and already 30 minutes have passed. The coals are ready, put the pickled mushrooms on the barbecue grill. We cover tightly on top with the second half of the barbecue, so that the mushrooms do not roll on it, but are tightly fixed, then it will be easy to turn them over.

We put the grill with mushrooms on the coals, there is little heat and the mushrooms quickly cook. We make sure that they do not burn. After a while, one side was well fried, the mushrooms decreased in size, so we turn the grill over.

Literally 20 minutes and the champignons at the stake are ready. The aroma is incomparable.

Remove the champignons from the wire rack and pour into a dish. You can sprinkle them with fresh herbs.

Prepare some sauce with sour cream and garlic for a hot appetizer or serve soy sauce to the table, it will be very tasty.

Bon Appetit!

When choosing spices and herbs for mushrooms, take those that are most combined with this high-protein plant product:

• Rosemary;
• Thyme;
• Oregano;
• Thyme;
• Cilantro and parsley;
• Dill;
• Dried or fresh garlic;
• Paprika;
• Ground red and black pepper;
• Chile;
• Nutmeg;
• Ginger;
• Mustard

Share your recipes and ideas for vegetarian outings in the comments! And do not forget to attach a photo report - show off your culinary masterpieces.

Champignons - mushrooms that cannot be poisoned. They have completely no poison, and to distinguish them from other types of mushrooms is not difficult. Also, the mushroom has a high calorie content, so that you can quickly get enough of it. Many people include them in their daily diet. The second name this mushroom bears is “forest meat”.

Before talking about for one or another dish, let's talk about where they grow and how to choose the right one. Also consider the issue of their beneficial and harmful properties.

What are champignons and how best to collect them?

There are three types of champignons. Common champignon begins to grow in the wild from the first days of summer, and ends in late autumn. And if you grow them in artificial conditions, then the crop can be harvested year round. This mushroom loves fertilized places. Therefore, it is worth looking for it where animals graze.

Forest champignons begin to grow only in the middle of summer. They can be collected in the same way as ordinary ones, before the start of frosts. They grow in forests, from where they got their name.

The earliest type of champignon is considered field. Unlike the rest, you can start collecting it in May. Harvesting is coming to an end just like in the case of the rest of the mushrooms. They grow, respectively, in the fields.

False champignon

Despite the fact that the mushroom itself is not dangerous, setting off in search of it, you need to be careful. The fact is that an inexperienced mushroom picker can easily confuse a young champignon with a pale grebe, which is deadly poisonous. Therefore, if you decide to go in search of mushrooms, but you have absolutely no experience, it is better to contact a specialist for advice.

Useful properties of champignons

The benefits of these mushrooms are undeniable. For comparison, porcini mushroom belongs to the first degree of utility, and oyster mushrooms to the fourth. Champignons, in turn, belong to the second degree of utility.

In addition to being a very tasty mushroom, it is beneficial for the whole organism. Many nutritionists claim that with this mushroom you can fight blood cholesterol. It also contains a large amount of protein, which is easily absorbed by the body.

It is worth noting that the protein level in champignons is an order of magnitude higher than in meat or eggs.

Also they include beneficial amino acids, vitamins, phosphorus and many other substances that are necessary for the human body. Thanks to calcium, which is part of them, metabolic processes improve. Vitamin B2 improves the condition of the mucous membranes and helps calm the nervous system.

Calcium and phosphorus in champignons are not less than in fish.

The main advantage of these mushrooms is the content of folic acid, which is absent in almost all vegetables and fruits.

In addition, the mushrooms contain trace elements that help improve memory and are responsible for the human mental activity. Also, these mushrooms are excellent antioxidants and help to remove heavy metals and toxins from the body. Dried champignons perfectly fight stomach disease. Many nutritionists recommend using them during fasting, as they can perfectly replace meat, but they do not pollute the body.

How can champignons harm the body?

Contraindicated for children. They include chitin, which is practically not processed by the children's body. Chitin interferes with the absorption of other beneficial substances that are present in mushrooms. Another significant minus is that champignons absorb various substances from the atmosphere. Accordingly, when consumed, they all enter the body. Therefore, contrary to the belief that they can be eaten raw and unwashed, it is advisable to treat them with warm water, and even better to clean them.

Having got acquainted with this common mushroom a bit, we can begin to consider how to pickle champignons for various dishes. It is important to remember that marinade and sauce, with which they will be served, play a big role.

How to marinate mushrooms for frying in a pan?

Before you start preparing mushrooms, they must be properly processed. Go through them well. Mushrooms should be light, without spots and not dented. Then they should be washed in at least three waters. The main thing - do not overdo it, so as not to wash off the aroma. Then they need to be dried. To do this, put it on a paper towel to make glass water. Now separate the legs from the hat and cut into neat slices.

Most likely, there is no such mistress who does not know at least one recipe for how to pickle champignons.

Consider one of them.

For half a kilogram of mushrooms we will need:

• 3 tbsp. l soy sauce;
• 1 tsp lemon juice;
• 3 tbsp. l dry white wine;
• olive oil (for frying);
• 1 pc. onions, carrots, bell peppers, tomato.

Also take a couple of cloves of garlic, herbs, salt, pepper.

Cut the carrots into strips, cut the tomato into cubes, and cut the onion and pepper in half rings.

Heat the pan and pour the olive oil. We send the bow. When it is fried until golden brown, add the remaining vegetables to it and simmer under the lid for about 5 minutes. Separately, mix soy sauce, wine, lemon juice, finely chopped greens, salt and pepper. We mix everything. Pour chopped mushrooms with marinade for 30 minutes. After the vegetables are stewed, spread the mushrooms to them. Cook for about 20 minutes over low heat. Do not forget to stir so that it does not burn.

At the end, add grated garlic. After that, open the lid and fry the mushrooms for about 6 minutes.

Such mushrooms can be used with or without garnish.

How to marinate mushrooms for frying on the grill?

There are a large number of recipes for cooking mushrooms on the grill. Here is one of them - mushrooms on skewers on a wire rack.

For half a kilogram of large mushrooms we take three tomatoes, 200 g of mayonnaise, salt and ground pepper to taste.

We wash and clean the mushrooms, no need to cut. Pickle in mayonnaise, salt and pepper for about 4 hours. Then we string them on skewers, put them on the grill and put them on the brazier.

A simple recipe for mushrooms on the grill

If you have vegetables, barbecue and mushrooms, but there is no way to buy meat - do not despair, now we will consider a simple and tasty recipe on how to marinate mushrooms for barbecue, limiting ourselves to a minimum set of products.

We take the vegetables that you have. You can use tomatoes, zucchini or eggplant, onions. Cut vegetables with mushrooms in equal rings for uniform frying. Put everything in a container and fill it with marinade. To prepare it, we need 100 ml of soy sauce, two cloves of garlic, chopped dill, chili pepper and ground black. Grind all the ingredients in a blender. Everything - the marinade is ready. After 20 minutes, put the vegetables on the wire rack. After the mushrooms find a golden crust, spread on all sides on a plate and serve as an independent dish.

Champignon barbecue

With the onset of spring, the barbecue season begins. Everyone associates it with juicy meat or delicious fish. We offer you several options for how to marinate mushrooms champignons for barbecue.

For the simplest recipe, we need mushrooms, mayonnaise, salt, pepper, rosemary, a pinch of dried basil. Champignons are best chosen large, as they will have to be strung on skewers.

We pickle them in the same way as for frying on the wire. It is better to choose skewers thinner so that the mushroom does not fall apart. The heat should be weaker so that the products do not burn. You can serve kebab with different sauces.

Champignon Shish Kebab “Aromatic Herbs”

Consider the second option on how to pickle kebab mushrooms.

For 700 g of large mushrooms, take 2 tomatoes, a couple of cloves of garlic, 50 g of vegetable oil and water, 1 tsp. vinegar, a bunch of herbs (dill, cilantro, basil), salt, pepper to taste.

Put the prepared mushrooms in a pan. Add finely chopped tomatoes, garlic and herbs to them. Pour it all with water, oil and vinegar.

Mix the ingredients well and marinate for at least 2 hours.

After that, grill the skewers for no more than 15 minutes over hot coals.

Bonfire marinade

Preparing a marinade based on 12 large mushrooms. So, mix 50 ml of olive oil, a pinch of rosemary, salt and a couple of cloves of garlic. Marinate mushrooms for no more than 20 minutes.

If you want to pamper your loved ones, then we will offer you another option, how to pickle mushrooms for a bonfire. We cook marinade, counting on 600 g of mushrooms. Put the prepared mushrooms in a pan. To them we add 45 ml of soy sauce, 15 g of lemon juice, a pinch of paprika, finely chopped dill and grated garlic. Close the pan with a lid and shake it well. Leave to marinate for 15 minutes. After that, put the mushrooms on the grill and fry on the fire until cooked.

After reading the article, now you know how to pickle champignons, so that they turn out not only tasty and juicy, but also healthy.

So the long-awaited summer has come. With the onset of warm days, we are increasingly choosing nature in a warm friendly company. Well, what kind of outdoor recreation without a picnic with your favorite summer dish - barbecue. There are a great many recipes for their preparation, and the dish itself is famous for its wealth of variations. On the grill or barbecue grill cook meat, fish, vegetables and, of course, mushrooms. Various barbecue marinades are striking in their diversity. Experienced barbecue keep marinated family secrets like the apple of an eye.

Today I will be happy to share with you several recipes for making delicious kebabs of mushrooms. This dish can safely compete with traditional meat. In addition to the unsurpassed taste, shish kebabs from mushrooms are very nutritious and low-calorie, which will certainly appeal to those who follow the diet and figure.

Cooking kebabs from mushrooms

For cooking mushroom shish kebab  champignons, porcini mushrooms, oyster mushrooms and boletus mushrooms are perfect. If you are well versed in forest gifts, you can safely collect russules, chanterelles and butter.

To begin, let's decide on the necessary devices. To cope with cooking without hassle, you will need a barbecue, firewood (coals), skewers or barbecue grill. This will be enough to make our shish kebab of mushrooms juicy, tasty and rosy.

  Traditionally, before cooking kebab, it is pickled for several hours or even all night. Mushrooms, unlike meat, do not require long pickling. Enough half an hour, and if time does not endure, then 15 minutes.

Sour cream and garlic marinade

Mushrooms marinated in sour cream sauce are very tender and juicy, and garlic in the marinade will give the mushrooms a little spicy and piquant.

For 1 kg of champignons we need:

• Sour cream - 400 g
• Garlic - 3 medium cloves
• Fresh herbs, salt, pepper and a pinch of turmeric

Before pickling the mushrooms, rinse them thoroughly in clean water.

Getting to the marinade:

Grind garlic and herbs, combine with sour cream, salt, pepper and spices. Mix thoroughly. Carefully coat the mushrooms, cover with a lid or foil and send them to pickle in a cool place. The process will take from 15 minutes to 2 hours, depending on how the bonfire flares up.

Any mushrooms, among other things, can be cooked in the oven. The result will pleasantly surprise you: the kebab is very juicy, with a crispy crust.

Ready! Bon Appetit!

Dautova Aliya for the magazine “With her own hands”

With the advent of summer, the picnic season begins, where the main dish is barbecue. Of course, this dish is associated with hot, juicy, appetizing meat (veal, pork, chicken). Some make steaks or cook whole skewers. But the variety of products that can be cooked on an open fire is much wider. It will be very tasty to make champignons on a skew, eggplant, bell pepper, tomatoes and other vegetables. Such a barbecue will be easy, not burdensome for the stomach, but at the same time satisfying. In our article, we will talk about how on skewers. Below we describe various recipes for making mushrooms, as well as sauces for them.

Champignons on skewers in mayonnaise

The recipe is designed for five to six servings. We will need 700 grams of large mushrooms, two hundred grams of mayonnaise, salt and ground black pepper. It is advisable to take young, medium-sized mushrooms with a closed hat. Rinse them thoroughly, clean and put them in a separate bowl. Add salt, pepper, spices to taste, mayonnaise. It is best to take not very fatty - a thirty percent, liquid consistency is suitable. Leave to marinate for at least four hours. After you can skewer. The main thing is to make sure that the heat is not strong, otherwise the mushrooms will burn and do not fry. Serve with sauce.

Garlic Sauce Recipe

We take thick mayonnaise, parsley, dill, freshly ground black pepper and two or three cloves of garlic. Finely chop the greens, pass the garlic through a garlic squeezer and mix with the rest of the ingredients. Done!

Spicy sauce

We need five tablespoons of extra virgin olive oil, two tablespoons half a tablespoon of mustard, three cloves of garlic squeezed through the garlic, half a teaspoon of salt and two teaspoons of sugar. All components are introduced alternately, while whipping them with a whisk for two to three minutes. The mushroom sauce is ready!

Champignons on skewers. Herb Recipe

Take a kilogram of large mushrooms, a small bunch of cilantro, basil, dill, thyme, rosemary. We will also need several large tomatoes, fifty grams of vegetable oil, four cloves of garlic, one teaspoon of vinegar, fifty grams of pure water, and spices to taste. Rinse the mushrooms thoroughly and pierce them in several places with a toothpick. Add finely chopped tomatoes, garlic and herbs to the mushrooms. Separately mix oil, water and vinegar. The resulting mixture is added to the mushrooms. Salt, pepper and leave to marinate in the refrigerator for two hours, stirring occasionally. Cook over the coals for ten to fifteen minutes.

Champignons on a skewer "Assorted"

In addition to mushrooms, this recipe also involves vegetables, which after baking can be served in the form of a salad or a snack. We take 700 grams of mushrooms, 300 grams of medium-sized tomatoes, two pieces of sweet pepper, zucchini, eggplant and onions. We also need one lemon, olive oil and salt, pepper to taste. Cut the zucchini and eggplant into slices, peel and cut the slices, onions into rings. Spread vegetables and mushrooms in a bowl, salt, pepper, add lemon juice and olive oil. Mix and leave to marinate for at least an hour. Champignons on a skew alternate with other vegetables and grill over charcoal with medium heat.