It is always a decoration of the table, whether it is a daily meal or a festive party. And in order for the food to have a special taste, you need to pay attention to marinating products, which can act as one of the stages of preparation or be directly the technological process itself. This article describes how to marinate mushrooms before grilling them on skewers. There are also several canning recipes for getting a quick snack and for long-term storage (for the winter).

It is very easy to buy mushrooms of high quality in appearance nowadays, since champignons are present on store shelves all year round. In the event that self-grown are used for cooking, then their shelf life before cooking should be minimal.

Regardless of the presence, according to the recipe, of certain ingredients in the dish, it is necessary to carry out the following work before marinating the mushrooms:

Sort out the mushrooms, rejecting the spoiled ones (for example, covered with dark spots, having a slimy wet surface, flabby and self-separating legs from the caps);

Remove the top hard film from mature specimens;

Young champignons, in which the white leg seems to merge together with the cap, does not need to be peeled from the skin;

Use sluggish, too large, not quite fresh mushrooms only for frying in chopped form.

Principles of cooking champignon kebab

The smell of fried mushrooms on an open fire cannot be compared with anything, because all the taste characteristics with this method of preparation only increase. To preserve all the sophistication of their aroma, you need to put into practice some of the secrets of how to marinate champignons for barbecue. What should you also pay attention to during the preliminary preparation of mushrooms and their preparation?

1. The size. Take mushrooms of medium size and the same shape, preferably young ones, so that the stem is covered with a cap.
2. The composition of the marinade. The most commonly used main ingredient is mayonnaise. Season it generously with spices and salt.
3. Duration of pickling. The time of mushrooms "soaking" is from 1.5 to 4-5 hours.
4. Baking devices. Use thin skewers or skewers to prevent the mushrooms from breaking apart when pierced.
5. Combination with other products. There are many alternation options on skewers - vegetables, fish, poultry, meat, lard.
6. Temperature conditions. Use medium heat to cook the mushrooms and keep them juicy at the same time.
7. Cooking time. The time depends on the size of the mushrooms and ranges from 10 to 20-25 minutes.
8. Innings. As a side dish, boiled potatoes and a salad of fresh vegetables and herbs are ideal.

How to marinate barbecue mushrooms: ratio of products

For a small company (5-7 people) buy about 600-700 grams of mushrooms. It is best to take champignons with a hat with a diameter of 5 to 8 cm. You do not need to peel them from the peel, it will be enough to wash them thoroughly and put them in a colander to drain the water. For the marinade, mix 150-200 g of mayonnaise, 1.5 tsp. coarse table salt, 1/3 tsp. ground black pepper and a few pinches of one or two dry aromatic spices (oregano, basil, dill, parsley, paprika). The combination and amount of additional ingredients depends on taste preferences. Then in a deep bowl, combine the mushrooms and the savory mass, leave to soak at room temperature for about 2 hours, stirring occasionally. For longer marinating, place the dishes with food in a cool place. String the mushrooms on skewers, skewers, or place in. Grill the kebab over smoky coals in a sub-medium heat. Turn periodically on different sides for even cooking.

Making a cold quick snack

Now let's look at how to marinate champignons to get a canned dish that can be served literally in 2-3 days.

Products:

0.5 kg of mushrooms;

- ½ cup vegetable oil;

- ½ cup wine or apple cider vinegar;

1 table. l. Sahara;

1 tea l. coarse table salt;

1 tea l. ready-made mustard;

2 tea. l. dry seasonings.

Description of the process, how to marinate champignons for the winter:

1. Boil the mushrooms for 20-25 minutes, cool and cut into small pieces.
2. Mix all components and boil.
3. Add mushrooms and boil for 15 minutes.
4. Pour into a glass jar and roll up the lid.
5. After insisting for 2-3 days in the refrigerator, the snack is ready.

Canning ingredients

How to marinate champignons deliciously? Use the following set of products:

Medium-sized mushrooms - 1 kg;

Salt - 1 table. l .;

Sugar - 2 full table. l .;

Citric acid (powder) - ½ tsp;

Fresh garlic - 5-6 medium cloves;

Black pepper (whole peas) - 8-10 pcs.;

Dry bay leaves - 3-4 pcs.;

9% vinegar - 150 ml.

Description of technology

And now in detail about how to pickle mushrooms.

1. Wash the mushrooms and cut along with the legs.
2. Fill them with water and dissolved citric acid (about 2.5 L).
3. Bring to a boil, remove the foam.
4. Add salt and sugar and simmer for about 1.5 hours.
5. Add lavrushka, pepper, garlic and simmer for another 15 minutes.
6. Pour in the vinegar and, adding a little heat, boil for another 10 minutes.
7. Pour into sterile jars, roll up, turn over, wrap up. Store in a cool place after cooling.
8. Serve with chopped fresh onions.

Bon Appetit!

Grilled mushrooms are a great alternative to potatoes, eggplant and other vegetables. Mushrooms saturate faster than vegetables. In addition, champignons contain selenium, which is necessary for strengthening the immune system. Learn all the nuances of grilling champignons. Delicious - just lick your fingers!

Many people believe that kebab can only be a meat dish. However, today this definition is applied to almost everything that can be planted on a skewer or skewers. Various kinds of vegetable kebabs are also gaining popularity.

Champignons on the grill - can be safely attributed to the category of vegetable kebabs. This dish is very easy to prepare and you don't need any special culinary skills to prepare it. It is perfect as a side dish for meat, and mushroom lovers can eat them without any meat or anything else.

Many people like champignons, if only because this product is easy to buy both in summer and winter. At the same time, they will remain tasty and aromatic. It is impossible to get poisoned with such mushrooms (of course, if you know what the mushrooms look like and have not bought some kind of fly agaric). Just imagine how many delicious dishes you can cook. But today, let's still find out how to fry mushrooms on the grill, how to marinate mushrooms deliciously and what are the nuances of cooking.

Marinade recipes for mushroom kebabs

Classic marinade

The classic grilled champignon marinade is made from simple and accessible ingredients - 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 advisable to clean them from the upper skin on the cap, which contains many harmful microorganisms.

After the mushrooms are peeled, put them in a small saucepan, pepper and season, and then add mayonnaise to them. Do not overdo it with the latter, even if it seems to you that it is not enough. The salt will help juice the mushrooms out so that there is enough marinade to marinate properly.

Cover the saucepan with a lid and set it in a cool place for 2-3 hours. The mushrooms should be stirred periodically. Then they can be strung on a skewer or laid out on a wire rack. Fry on coals for about 5-10 minutes.

If you cook mushroom kebabs in an airfryer, 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 barbecue is a little longer - 15-20 minutes.

Cooking champignon shashlik on the grill

What do you need:

• Champignon
• Sweet pepper
• 1 stalk of leeks (white portion only)
• vegetable oil 4 tablespoons
• soy sauce
• 0.5 tsp spices garam masala

Cooking method:

Wash the champignons, cut each mushroom in half. Wash the pepper, core it, cut into small pieces. Wash the leek, cut it lengthwise into 2 halves, then cut into small wedges. Place mushrooms and vegetables in a bowl, add oil and soy sauce, season with garam masala and stir. Leave for 1 hour. String mushrooms and vegetables on wooden skewers and grill for 3 minutes. from each side.

How to marinate mushrooms for grilling on the grill

Champignons are mushrooms available all year round. It is advisable to cook shish kebab from fresh mushrooms. To make them juicy and not release water, they need to be salted and peppery after frying. Champignons will be a good side dish for meat.

Cooking time: 30 minutes Servings: 4

Ingredients:

• 500 g fresh champignons
• 50 ml soy sauce
• 2-3 cloves of garlic
• ½ lemon juice
• ½ tsp dried oregano
• salt, freshly ground black pepper - to taste

Cooking method:

Wash, dry the mushrooms, young ones can be left unpeeled and large ones cut in half. Add chopped garlic to the mushrooms. Pour soy sauce over the mushrooms. Pour in dried oregano. Squeeze out the lemon juice, mix thoroughly, leave to marinate for 20 minutes. Put the pickled mushrooms on skewers. Fry on very hot coals for no more than 2 minutes, turning. Remove from heat, season with salt and pepper.

Champignons can be served as a separate dish. It is permissible to eat these mushrooms even raw, so they are prepared in two ways: either they are fried for a long time until crisp, or they are only slightly browned.

Grilled mushrooms in tangerine marinade

For 500 grams of fresh mushrooms, take:

• 50 ml soy sauce
• 2 tangerines
• 3 cloves of garlic
• 1.5 tsp dried oregano
• pepper + salt

Cooking method:

Naturally, we prepare the mushrooms in advance. Grind 3 cloves of garlic, add to the mushrooms. We also send soy sauce and oregano there. Squeeze juice from 2 tangerines, add to all other components. If there are no tangerines, it doesn't matter. Kebab is not canceled - just replace tangerines with lemon. Mix all components well and leave for 15 minutes.

We put the champignons on skewers, fry on very hot coals for no more than 2 minutes. After fried, salt and pepper. That's all, the most important task remains - all this needs to be devoured.

Champignons on the grill - marinade recipe

Another way to make delicious original mushrooms on the grill is to use cream in the marinade. Mushrooms cooked in this way will definitely please everyone, they will have a delicate creamy aftertaste. The preparation of such mushrooms involves the use of the following components:

• 1 kg of mushrooms
• 150 g butter
• 2 tbsp. l. cream
• spices according to personal preference

Cooking method:

Before you marinate the mushrooms for grilling on the grill, you need to rinse them, dry them slightly and remove the skin from the cap. After that, you can start preparing the marinade. To do this, you need to melt the butter in a saucepan, pour the cream into it. Mix well so that they turn into a single mass. Pour this mixture into the mushrooms, leave to infuse in the cold for 2.5 hours.

How to quickly marinate grilled mushrooms in soy sauce?

The dishes made with champignons are delicious and delicious. Mushrooms are a great alternative to meat. If you follow your figure or stick to vegetarianism, then feel free to include in your diet "Piquant" shashlik. It is low in calories, nutritious and melts in your mouth. How to marinate mushrooms for grilling on the grill?

Ingredients:

• 1 kg of mushrooms
• 4 tbsp. l. linseed oil
• 4 tbsp. l. soy sauce
• 1 tsp ginger powder
• 1 tsp ground green pepper

Cooking method:

Rinse, peel the mushrooms, leave them to dry. Combine flaxseed oil, soy sauce, and spices. Pour the peeled mushrooms with the prepared marinade, leave for 2-3 hours. Put the pickled mushrooms in a wire rack on hot coals, cook for 20-30 minutes. Serve with soy sauce or Teriyaki.

Ingredients for making Teriyaki sauce:

• 6 tbsp. l. soy sauce
• 2 tbsp. l. liquid honey
• 6 tbsp. l. dry rice wine
• 1 tbsp. l. freshly ground ginger
• 1-2 crushed garlic cloves.

Cooking method:

Place all food in a small enamel saucepan. Heat the mixture over low heat until the honey dissolves. Cool the finished sauce, serve with a dish.

Delicious marinade based on mayonnaise

For situations of temporary time pressure, the following marinade is perfect. The proportions are given for one kilogram of mushrooms and a pair of large tomatoes.

• 200 g light mayonnaise
• a teaspoon of salt and ground pepper mixture

Cooking method:

Rinse the mushrooms with warm water with a little flour. This way they will be better cleansed. Then dry it. Cut the tomatoes into slices about 3 cm thick.

In a separate container, mix mayonnaise with salt, pepper mixture. Place the prepared mushrooms and tomatoes in the marinade, mix well. Set aside for half an hour.

Gently string the pickled kebab ingredients on skewers, alternating tomato circles with champignons. For mushrooms, it is better to use thin skewers or use the grill grate.

Mushrooms on the grill - a recipe for spicy lovers

If you like spicy food, be sure to try this option for making a mushroom kebab. I will tell you a secret that this marinade is suitable not only for mushrooms. Meat can also be marinated in it.

Prepare for a kilo of champignons:

• 1 tsp 6% vinegar
• 2 tbsp. l. mayonnaise
• 6 tbsp. l. soy sauce
• 3 cloves of garlic
• 4 tbsp. l. vegetable oil
• 1 tsp mustard

Cooking method:

Mix chopped garlic with sauce, mustard, oil, mayonnaise and vinegar. Then put the mushrooms prepared in advance in this fragrant mixture. And we send it to the refrigerator for a few hours.

Then we string the mushrooms on skewers or put them on the barbecue grill. If you cook barbecue on open coals, you will have to fry it for up to 10 minutes. The cooking time for "Chinese" barbecue on the grill will be about 20 minutes.

How to cook champignon shashlik in foil

Required products:

• small mushrooms - 1 kg,
• sour cream - 400 mg,
• turmeric - 5 g
• fresh herbs - 1 bunch,
• garlic - 3 medium cloves,
• salt, ground black pepper - to taste.

Cooking method:

1. We wash the mushrooms under running water and dry with a towel.
2. Pass the peeled garlic cloves through a garlic press, mix with finely chopped herbs. Add turmeric, pepper, salt and rub with a spoon or pestle.
3. Add sour cream to the mixture and mix.
4. Cut foil strips 5-6 cm wide.
5. Dip the mushrooms in sour cream marinade and put on skewers or skewers.
6. Wrap the kebabs tightly with a strip of foil and leave to marinate for 1 hour.
7. After an hour, place the kebabs on the grill and bake for 20 minutes, turning regularly.
8. We open the foil and serve the kebabs to the table with potatoes or vegetables.

• Marinate in plastic, steel or glass dishes. Do not use aluminum cups;
• In order not to spoil the taste of the marinade, no more than 2 sour ingredients should be added to it;
• The main component of the marinade is oil to prevent the mushrooms from drying out. Any vegetable oil works great. It not only preserves the mushroom aroma, but also gives the mushrooms a beautiful golden hue. In addition, the mushrooms will not stick to the wire rack and dry;
• You can put absolutely all your favorite spices in the marinade - rosemary, thyme and many others. As a result, they provide champignons with simply irresistible aroma and taste;
• So that the mushrooms do not shrivel quickly, they are oiled during cooking using a culinary brush;
• It is better to salt the mushrooms after cooking, otherwise they will lose a lot of moisture.

Fry mushrooms on the grill

You can grill champignon kebabs on the grill both on the grill and on skewers. As soon as the coals are burnt out and the fire is out, we start frying - this process will not take much time, so do not get distracted. By the way, mushrooms can be fried along with grilled vegetables on the grill - they have almost the same cooking time.

For even browning, remember to turn the mushroom skewer over while baking. The mushrooms on the grill reach readiness very quickly - after 15 minutes they can already be served. If you want more ruddy mushrooms, hold them a little longer. But be careful not to overdry.

There are so many opportunities to diversify your vacation, so quickly run to the supermarket for groceries - and more likely to the dacha, to the forest or to the river for a picnic! Bon Appetit!

With the arrival of summer, the time for picnics begins, where barbecue is the dominant dish. Of course, we associate this dish with hot, juicy, appetizing meat (veal, pork, chicken). Some are steaks or whole skewers. But the variety of foods that can be cooked over an open fire is much wider. It will be very tasty to make champignons on a skewer, eggplants, bell peppers, tomatoes and other vegetables. Such a barbecue will be light, not burdensome for the stomach, but at the same time satisfying. In our article, we will talk just about how to use skewers. Below we describe various recipes for making mushrooms, as well as sauces for them.

Champignons on skewers in mayonnaise

The recipe is for five to six servings. We 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 cap. We wash them thoroughly, clean them and put them in a separate bowl. Add salt, pepper, spices to taste, mayonnaise there. It is best to take not very fatty - thirty percent, liquid consistency will do. Leave to marinate for at least four hours. Then you can skewer. The main thing is to make sure that the heat is not strong, otherwise the mushrooms will burn and 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 press and mix with the rest of the ingredients. Ready!

Spicy sauce

We need five tablespoons of extra virgin olive oil, two tablespoons, half a tablespoon of mustard, three cloves of garlic squeezed through a garlic, half a teaspoon of salt, and two teaspoons of sugar. We introduce all the components one by one, 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 also need several large tomatoes, fifty grams of vegetable oil, four cloves of garlic, one teaspoon of vinegar, fifty grams of pure water, spices to taste. Thoroughly rinse the mushrooms and pierce them in several places with a toothpick. Add chopped tomatoes, garlic and herbs to the mushrooms. Mix oil, water and vinegar separately. Add the resulting mixture to the mushrooms. Salt, pepper and leave to marinate in the refrigerator for two hours, stirring occasionally. Cook over coals for ten to fifteen minutes.

Champignons on a skewer "Assorted"

In addition to mushrooms, this recipe also includes vegetables, which, after baking, can be served as a salad or appetizer. We take 700 grams of mushrooms, 300 grams of medium-sized tomatoes, two pieces of sweet pepper, zucchini, eggplant and onion. We also need one lemon, olive oil and salt, and pepper to taste. Cut the zucchini and eggplants into slices, peel and cut the pepper into slices, and cut the onion into rings. Put vegetables and mushrooms in a bowl, salt, pepper, add lemon juice and olive oil. Stir and leave to marinate for at least an hour. We alternate champignons on a skewer with other vegetables and grill on charcoal in medium heat.

During picnics and outdoor recreation, you want to cook something not very high in calories. Mushrooms cooked on the grill are delicious - a dietary and appetizing dish. They cook faster than meat kebabs.

The most common mushrooms in cooking are champignons. The article describes the most interesting recipes on the grill.

Mayonnaise recipe

This is a simple cooking option. There are four servings, the total calorie content is 960 kcal.

Ingredients:

• 300 g of mushrooms;
• spices;
• 50 ml. mayonnaise.

Preparation:

1. Rinse and dry the mushrooms, put in a bowl.
2. Add salt and ground pepper, mayonnaise.
3. Close the bowl and shake well to mix the mushrooms with the spices and mayonnaise.
4. Leave the mushrooms to marinate for a few hours.
5. Place the mushrooms on the grill or skewer one at a time and fry, turning, for 15 minutes.

Cooking time is 35 minutes. Choose large mushrooms.

Stuffed Mushroom Recipe

These are delicious mushrooms in soy sauce, stuffed with cheese. The calorie content of the dish is 1008 kcal. Cooking takes three hours including marinating.

Ingredients:

• 1 kg. large mushrooms;
• 7 tablespoons of soy sauce;
• half a lemon;
• 1 spoonful of ground pepper and coriander;
• 300 g of cheese;
• stack. mayonnaise;
• 5 cloves of garlic.

Preparation:

1. Rinse and dry the mushrooms, remove the legs.
2. Combine soy sauce with spices - ½ tsp each. and lemon juice, stir and pour over the mushrooms. Leave it on for 2 hours. Shake the pot occasionally.
3. Grind the cheese and add the crushed garlic, stir.
4. Stir mayonnaise with spices and cheese.
5. Grill mushrooms on the grill for 8 minutes, caps up.
6. Remove them from the wire rack and stuff with minced meat, put them back on the grill and fry, sometimes turning, until the cheese melts.

Garnish ready-made champignons with herbs and serve with fresh tomatoes.

Mustard recipe

A fragrant mushroom kebab is cooked for 25 minutes.