At the word "barbecue" most people imagine juicy, hot meat sizzling on the coals, in extreme cases - fish. And at the same time, we often forget that nature has given us a product that is in no way inferior to meat and fish in terms of nutritional value and taste. Mushrooms are called vegetable meat - they are so useful and saturated with proteins. How to cook mushroom skewers?

mushrooms in tomato

Boil a pound of any mushrooms in salted water for 10-15 minutes, drain in a colander. Cut into rings two onions, 150-200 g of fat, also cut into cubes. String all products on a skewer, alternating mushrooms with lard and onions. Fry on a barbecue or grill, on hot coals. When the kebab is almost ready, pour it with tomato sauce and sprinkle with black pepper.

Mushrooms with tomatoes

Take 250 g of dry mushrooms, soak and boil for 30 minutes. Cut two onions into thick rings. 150 smoked lard cut into thin slices. String all products on a skewer, alternating them with cherry tomatoes. Already on the skewer, salt and season with black pepper. Now you can start frying mushroom skewers over hot coals - this process will take you no more than 10 minutes.

Mushrooms plus sausage

This option is for those who simply find mushrooms not satisfying enough. You will need 200 g of fresh mushrooms, which you need to sort out, rinse, and then fry in a pan. Now - the turn of smoked sausage, which is needed in an amount of about 300 g: it should be cut into slices 2 cm thick. The onion must be peeled and cut into 4 pieces. Finally, slice 3-4 fresh tomatoes into slices. All products alternately strung on a skewer, salt and fry over hot coals. Some grease the barbecue before cooking with butter. Serve such a shish kebab with green onions, sprinkled with black pepper.

Shish kebab of champignons

Everything is very simple: rinse medium-sized mushrooms and string them whole on a skewer. If desired, you can mix mushrooms with tomatoes, onions, eggplant, zucchini, sweet peppers. Salt before cooking, after cooking - sprinkle with pepper and herbs.

Shish kebab with herbs

600 g of large champignons, washed and cleaned of all films, then pierced in several places. Add 4 cloves of garlic, passed through a press, chopped tomatoes (2 pcs.) And a bunch of chopped herbs - dill, cilantro, basil, other herbs of your choice. Sprinkle the future kebab with vegetable oil (50 g), water (50 g) and vinegar (1 teaspoon). Salt, mix. After 2 hours, string the mushrooms on a skewer, fry for 10-15 minutes over hot coals.

Shish kebab assorted

Wash 600 g of different mushrooms, put in a saucepan, mix with small tomatoes (300 g), sweet multi-colored peppers (2-3 pieces), slices of zucchini and eggplant (2 pieces each), rings of two onions. Salt, pepper, pour over lemon juice and vegetable oil. Let them marinate for half an hour or an hour, after which you need to string everything on a skewer and fry on coals, making sure that the heat is not too strong.

If you are a fan of barbecue in nature, then be sure to take note of my favorite mushroom recipe on the grill - they can be fried both on the grill and on the fire. Mushroom skewers are simply incomparable: the mushrooms turn out juicy, not overdried, fragrant, and if they are also served with a delicious sauce, you will lick your fingers! Mushrooms need to be bought large, then they will not fall through the barbecue grill. You can prepare a marinade for barbecue and soak the mushrooms in it an hour before frying - this is not so important. The main thing is to cook them correctly. They don't need too much heat. It is necessary that they languish over the coals, and not baked.

How to pickle champignons for barbecue is a separate issue. I make a marinade on mayonnaise, adding French mustard, a mixture of ground peppers and paprika.

To prepare such a mushroom kebab, we will need about an hour and a half, the amount of products indicated below is calculated for 5 servings.

Products:

• fresh large champignons -300 g;
• homemade mayonnaise - 2 tbsp. spoons;
• French mustard - 1 teaspoon;
• a mixture of ground peppers, salt, paprika - to taste;
• dried parsley - to taste;
• fragrant vegetable oil - 1 tbsp. a spoon.

Cooking. We buy the freshest, most beautiful, white and large champignons in the supermarket. It is important! The fresher the mushroom, the tastier it will be. If you don’t have a barbecue, you can also string mushrooms on skewers - this is not a problem.

Rinse the mushrooms well so that there is no debris on the mushrooms.

As a marinade, I use homemade mayonnaise - if desired, it can be replaced with low-fat yogurt or sour cream if you do not use mayonnaise. Salt, a mixture of peppers, paprika are added to it. Ready-made seasoning for mushrooms is also suitable - it will be very tasty with it. I choose spices according to the principle: what came to hand, then it will do.

For piquancy, I put mustard - French mustard is ideal, in grains, but if there is none, put a little ordinary.

Add a little vegetable oil to make the mushrooms shine, as well as dried parsley. You can also add fresh herbs - for example, more dill or basil, they will give a pleasant shade to the taste of mushroom kebab.

Let the champignons marinate in mayonnaise for about an hour. Sometimes it is convenient to marinate them in the evening, and in the morning with a ready-made “semi-finished product” for barbecue, you can go to nature.

Put the mushrooms on a barbecue grill or string them on skewers. We put the grate on the grill or place it over the fire. Mushrooms are usually baked after meat, when the heat is no longer very high - just the way it should be.

If the fire is strong, the mushrooms dry quickly, and they languish for a long time on cooling coals, about 30 minutes. In general, champignons as a barbecue cook very quickly: follow the fire and you will understand how much time they need to cook.

When serving ready-made mushroom kebab, put green salad leaves on a dish - then be sure to eat them, juice from mushrooms will remain on them, and this is just overeating.

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.

Cooking:

Mushrooms should be washed well. If the mushrooms are very fresh, they can be marinated 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.

Bake the mushrooms in an oven preheated to 250 ° C for about 20 minutes until golden brown. Turn the skewers over if necessary.

Ready champignon kebabs to cool and serve with sauce. Sour cream sauce with herbs and garlic is very suitable.

If you need a quick marinade for champignons, then you can mix spices and lemon juice with vegetable oil and marinate the mushrooms in this mixture for 1 hour. You can also use mayonnaise with spices as a quick marinade.

Mushrooms marinated for the winter can be both an excellent appetizer, an ingredient in a salad, and used in the preparation of complex vegetable dishes. We also suggest that you familiarize yourself with the options for how to pickle champignons for cooking mushroom skewers - a dish that has been quite popular lately.

How to pickle champignons with tomatoes for the winter?

Pickled champignons for the winter in tomato paste have a piquant taste. They can be used to make vegetable stew or served with mashed potatoes, pasta.

Prepare ingredients for canning:

• fresh unopened mushrooms 0.6 kilogram;
• grows. oil 50 gr;
• Lavrushka 2 pcs.;
• vinegar or citric acid.

For pasta:

• red tomatoes 1 kilogram;
• salt 2 tsp;
• sugar 50 gr.

First, prepare homemade tomato paste: pour over the tomatoes with boiling water, and after a couple of minutes, remove the skin and grind in a blender until smooth. Dousing with boiling water will allow the peel to lag behind and more easily move away from the pulp, which makes it easier to peel the tomatoes.

Put the mass in a saucepan, add sugar and salt. Boil over low heat until thick.

While the pasta is cooking, prepare the mushrooms: ideally choose young, small mushrooms without damage. Wash well and boil for a quarter of an hour, then put the stew with the same broth and oil. Cook until the product reaches the desired softness. Now you can add tomato puree, diluted with warm water in equal amounts. In this case, you need 400 g of pasta. Leave to simmer over low heat.

In the meantime, prepare the jars - wash, wipe dry.

Bring the dish to a boil, simmer for a few minutes and arrange in jars. The jar should remain 1.5-2 cm from the neck free. Sterilize the filled jars on the stove - 40 minutes are enough for half-liter jars, and 1 hour for liter jars.

Close the lids tightly, wrap with terry towels and refrigerate for a day. After we move to a dark place with a low temperature.

Cooking for the winter in Korean

Fragrant tasty mushrooms are obtained in Korean. Spicy, mouth-watering, they are suitable for snacks or in addition to a side dish:

• champignons 800 gr;
• carrots 1 kilogram;
• medium garlic 1 head;
• salt 1 tsp;
• sugar 3 tbsp. l.;
• oil rast. 100 gr;
• vinegar 5 tbsp. l.;
• black pepper 1 tsp;
• red pepper to taste (for a light spiciness, ⅛ tsp is enough).

Prepare the mushrooms: wash off the ground, cut off the damage (if any), cut off the dried leg if necessary. Pour in water and put to boil - after the start of boiling, stand for 3-5 minutes.

Peel vegetables, rinse under running water. Carrots need to be grated for cooking in Korean. Next, you will need a capacious container for mixing all the products, so it is better to immediately rub the carrots into a large food bowl.

By this time, the mushrooms will be ready, you need to drain the liquid from them, rinse in a sieve from the remaining foam and mix with carrots. Add any vegetable oil, squeeze the garlic and mix thoroughly. Salt, sweeten, pepper, pour in vinegar and mix again.

Leave the prepared mushrooms in Korean in the refrigerator for a day. After that, you can serve it to the table, or close it in jars and store it in the refrigerator for no more than a month.

With onions and carrots

A simple and quick recipe for pickled mushrooms with vegetables:

• mushrooms 1 kilogram;
• filtered water 1 l;
• salt 1 tbsp. l. + 1 tsp for the preparation of mushrooms;
• sugar 1 tbsp. l.;
• mustard, coriander and peppercorns;
• lavrushka leaves 2-3 pieces;
• medium onion 2 pcs.;
• carrot 2 pcs.;
• sweet pepper 1 pc. (optional, gives a light sweet note);
• vinegar 200 gr.

Wash gently the main component, keeping the top crust. Place in boiling water with a teaspoon of salt and boil for 10 minutes.

We prepare the marinade: peel the vegetables, divide the bell pepper into a small cube, also chop the onion. Grind carrots on a grater.

In a large container, mix spices, salt and sugar, stir well and leave to infuse. In a separate bowl, combine onions, carrots, peppers and vinegar so that the vegetables are thoroughly saturated with vinegar.

We put the prepared marinade to boil. Once it boils, add the mushrooms and bring back to a boil. Remove from the stove, put the vegetables with vinegar, mix and wait until it cools down.

Arrange the cooled dish in jars, close tightly and store in the refrigerator. In cold conditions, mushrooms stand for a long time, but still we do not recommend leaving them for more than a month.

On a note. You can use any vinegar (apple, wine). As seasonings, you can add coriander and ginger root, cut into small rings.

How to quickly pickle champignons for the winter?

A very quick recipe for pickled mushrooms, which can be prepared both in winter and in any other season, and after the pickling process, serve to the table:

• fresh champignons 1 kilogram;
• greens several branches of different types;
• apple cider vinegar 50 ml;
• garlic 1 head;
• sesame 3 tbsp. l.;
• vegetable oil - 125 gr;
• soy sauce 5 tbsp. l.;
• Lavrushka 5 pcs.;
• peppercorns 15 pcs.;
• coriander;
• salt.

Let's start cooking: thoroughly wash the mushrooms, cut off a little leg, dip in salt water and boil. After the start of boiling, cook for ⅓ hours.

While the mushrooms are cooking, prepare the marinade: finely chop the greens, cut the garlic into several pieces and put everything in one container. Add spices, vinegar and oil to greens and garlic. Leave to brew for about half an hour. After evenly spread over the mushrooms. It is more convenient to use a low glass baking dish. Cover with a lid, or tighten with a film, leave to marinate in the refrigerator for at least 12 hours. It is recommended to marinate overnight.

Mushroom kebab marinade recipes

Mushrooms make delicious skewers. It is worth noting that this dish will be appreciated not only by adherents of vegan cuisine, but also by lovers of meat dishes. It is very easy to marinate champignons for barbecue on the grill, because the products for the marinade are simple, affordable and can be found in any kitchen.

Marinate in sour cream

• mushrooms 1 kilogram;
• fatty (homemade) sour cream 150 ml;
• soy sauce 4 tbsp. l.;
• garlic 3 cloves;
• fresh dill 1 bunch;
• spices: Provence herbs (1 tablespoon), black and red pepper

Wash fresh mushrooms in advance. Then we prepare the marinade: finely chop the greens, mix with spices, sour cream, sauce and crushed garlic. Pour the dish under discussion with the marinade, mix well and let it brew for at least 40 minutes, and preferably 1-2 hours. After that, you can start baking.

Spicy soy sauce marinade

• mushrooms 500 gr;
• ready-made seasoning for mushrooms 2 tbsp. l.;
• soy sauce 100-150 ml;
• vegetable oil 50-70 ml.

Wash mushrooms, drain excess liquid and put in a container for pickling.

Add the remaining ingredients to the mushrooms, mix well with your hands to evenly distribute the marinade. The recommended time for marinating is 1.5-2 hours.

On a note. When using soy sauce, mushrooms can be left without salt, as it contains enough salt.

with mayonnaise

A quick and easy marinade recipe, thanks to which champignons are very fragrant and delicate in taste:

• 400 gr of champignons;
• 2 tsp soy sauce;
• ½ tsp salt;
• ½ tsp black pepper;
• 2-3 tsp mayonnaise (it tastes better if you use homemade rather than store-bought)

Gently mix the sauce, spices and mayonnaise until smooth. Rinse the mushrooms under running water, put them in a marinating bowl, put the prepared marinade on them and mix so that they are evenly rolled in the sauce. Marinate enough for 1 hour. Then you can start baking.

The word "kebab" is always associated with meat marinated and cooked on skewers, such as. Meanwhile, there are a lot of ingredients from which you can cook an unusual and tasty barbecue! And one of them is fresh champignon mushrooms! Let's take a closer look with you on how to cook a delicious and unusual champignon skewers?

Mushroom barbecue recipe

Ingredients:

• fresh champignons - 500 g;
• mayonnaise - 200 g;
• salt, black ground pepper - to taste.

Cooking

How to cook shish kebab from champignons? Wash the mushrooms thoroughly, dry and clean. Then put in a saucepan, salt, pepper to taste, add mayonnaise.

After that, cover the pan with a lid and shake well. Let marinate for several hours. Then thread the mushrooms onto wooden skewers. We lay out a tray at the bottom of the air grill, put a high grate and lay mushrooms on it. Bake for 30 minutes at 200°C. Serve juicy kebab with garlic or tomato sauce. That's all, the champignon barbecue in the air grill is ready!

Shish kebab of champignons with vegetables

Ingredients:

• fresh champignons - 600 g;
• smoked or salted bacon - 150 g;
• tomato - 5 pcs.;
• onions - 3 pcs.

Cooking

We wash the mushrooms, peel and pour over with boiling water. If the mushrooms are very large, then cut them lengthwise into 2-3 parts. Next, thinly cut the bacon and tomatoes, and chop the onion into rings. Then carefully string the champignon skewers onto skewers, alternating mushrooms, vegetables and bacon. Grill the mushroom skewers over coals for about 5 minutes. Serve with fresh vegetables and herbs.

Shish kebab "Piquant" from champignons

Ingredients:

• champignons - 1 kg;
• olive oil - 4 tbsp. spoons;
• soy sauce - 2 tbsp. spoons;
• seasoning hops - suneli - 1 teaspoon;
• salt, pepper - to taste.

Cooking

Mushrooms are properly washed and cleaned of films. While they are drying, prepare the marinade for the champignon skewers. To do this, mix olive oil with black pepper and seasoning, add salt to taste. Pour the marinade over the kebab and leave for 2 hours. Next, string the mushrooms on skewers and fry for 5 minutes over hot coals.

Shish kebab of champignons with herbs

Ingredients:

• large champignons - 600 g;
• large tomato - 1 pc.;
• cilantro, dill, basil, chervil - optional;
• garlic - 4 cloves;
• odorless vegetable oil - 50 ml;
• water - 50 ml;
• vinegar - 1 teaspoon;
• salt - to taste.

Cooking

How to make skewers of champignons?

Thoroughly wash the mushrooms, clean them from the films and pierce them with a toothpick in several places. How to pickle champignons for barbecue? We put them in a saucepan, add squeezed garlic, finely chopped tomato and aromatic herbs to the mushrooms as desired. Pour the future kebab with vegetable oil, water, vinegar and salt to taste. We mix all the ingredients and leave the champignon skewers to marinate for 2 hours, stirring occasionally.

We fry the kebab for about 10 minutes over hot coals.

Shish kebab "In Chinese" from champignons

Ingredients:

Cooking

We thoroughly wash the mushrooms, clean them from the films and pierce them with a toothpick in several places. Next, put them in a deep bowl, add soy sauce, mayonnaise and salt to taste. Such a mushroom kebab should be marinated for about 2 hours, after which we put the mushrooms on skewers and fry on hot coals for about 15-20 minutes. Serve kebab hot with fresh and herbs.