Thanks to its gastronomic qualities and nutritional properties, mushrooms are extremely popular.
In terms of protein content, they completely replace meat, so they are often cooked during fasting.
Cooked champignons on the grill is not only a healthy dietary dish, but also very tasty.
Marinade for champignons on the grill - the basic principles of cooking
We are accustomed to cooking meat and vegetables on the grill. However, try cooking mushrooms on the grill. Believe me, this is incredibly tasty. Cooked on the grill skewers of champignons are fragrant and juicy.
If you fry the champignons, without first marinating them, you get a fairly fresh dish. The main secret of a tasty mushroom skewer - marinade. It is he who makes ordinary mushrooms a real delicacy.
Marinade for champignons on the grill can be prepared on the basis of sour cream, soy sauce, mayonnaise, lemon juice, etc. There are a lot of recipes, and you can choose from this abundance exactly the one that will be to your taste.
When preparing the marinade pay special attention to vegetable oil. Thanks to him, a film is formed on the surface of the mushrooms, which will prevent the champignons from drying out. For the marinade it is better to use olive or other refined oil. Spices and herbs are added to the marinade to emphasize and enrich the taste of mushrooms.
For cooking on the grill take young mushrooms of medium size. They are thoroughly washed and cleaned. Whole lay out in a bowl and pour marinade. Stir gently and leave to marinate. Remember that champignons are a fragile product, so mix very carefully. Mushrooms are pickled quickly enough, enough hours.
Then mushrooms strung on skewers and cooked on the grill. It is worth noting that for the mushroom skewers it is better to use thin skewers. Served champignons with sauces.
Recipe 1. Marinade for champignons with tomatoes
Ingredients
- drinking water - half a cup;
- pinch salt;
- kilogram of large champignons;
- table vinegar - 5 ml;
- refined sunflower oil - half a cup;
- large tomato;
- garlic - three slices;
- Fresh parsley, basil, dill and cilantro.
Preparation Method
1. Peel the garlic cloves. Grind it with a garlic press. A bunch of spicy herbs to sort, rinse and finely chop. Rinse the tomato, wipe with a napkin and crumble it into small pieces. Garlic, herbs and chopped tomato put in a deep bowl and mix. Pour vinegar, diluted with water, salt and mix. Only now add vegetable oil and mix again.
2. Wash the champignons and lightly dry them. Pierce each with skewers so that they are better marinated.
3. Mushrooms put in a deep bowl, pour the marinade and mix very carefully, so as not to damage the integrity of the mushrooms. Marinate mushrooms for two hours.
4. Marinated champignons strung on a skewer. Cook on the grill, constantly turning, before browning.
Recipe 2. Marinade for champignons on the grill on soy sauce
Ingredients
- green ground pepper - 5 g;
- linseed oil - 80 ml;
- ginger powder - 5 g;
- soy sauce - 80 ml;
- champignons - a kilogram.
Preparation Method
1. Wash the champignons, remove from the upper film and leave to dry.
2. In a separate bowl combine soy sauce with linseed oil. Add spices and mix.
3. Put the mushrooms in a deep bowl, pour them with marinade and leave for two hours.
4. Marinated mushrooms spread out on the grill and set it on the grill. Cook, constantly turning over, 20 minutes.
5. Mushrooms cooked on the grill, served with “Teriyaki” sauce.
Teriyaki Sauce
Ingredients
- two cloves of garlic;
- soy sauce - 120 ml;
- grated fresh ginger - 25 g;
- liquid honey - 50 g;
- dry rice wine - 120 ml.
Preparation Method
1. In a small enamel saucepan, combine all the ingredients of the sauce and mix. 2. Place the dishes with the sauce on a slow fire and heat it until the honey is completely dissolved.
3. Cool the sauce completely and pour it into a sauceboat. Serve with champignons on the grill.
Recipe 3. Marinade for champignons on wine
Ingredients
- olive oil - 75 ml;
- white wine - 100 ml;
- salt - 3 g;
- thyme - three twigs;
- sugar - 3 g;
- ground pepper mixture - 5 g;
- fresh champignons - half a kilo.
Preparation Method
1. Remove all the leaves from the sprigs of thyme. Finely chop them with a knife.
2. Put crushed herbs in a deep bowl, add sugar and salt, pour in oil. Rub everything with a spoon, pepper and pour in the wine. Thoroughly mix everything.
3. Do not remove the skins from the champignons. We clean them of dirt and wipe with a wet towel. Mushrooms are not recommended to wash, as they absorb a lot of moisture.
4. Shift champignons into suitable dishes and pour wine marinade. Stir so that the fragrant liquid covers all the mushrooms evenly. We do this very carefully so as not to damage the integrity of the mushrooms. Marinated champignons for an hour.
5. Cooking champignons on the grill, putting them on the grid, or strung on a skewer. We send the mushrooms on the grill and fry, turning constantly, until golden brown.
Recipe 4. Marinade for champignons on “Juicy” grill
Ingredients
- lemon basil;
- three large tomatoes;
- ground pepper mixture;
- mayonnaise - 200 g;
- salt - 5 g;
- champignons - a kilogram.
Preparation Method
1. Wipe the champignons with a damp towel, transfer them to a deep bowl and leave them to dry slightly.
2. My tomatoes, wipe with a napkin and cut into circles of three centimeters thick.
3. Place the mayonnaise in a bowl, season it with a mixture of peppers and salt.
4. Put the mushrooms in an enamel container, add the chopped tomatoes to them and pour the marinade over all. Mix everything carefully, taking care not to damage the mushrooms. Marinated champignons for about 20 minutes. 5. Put mushrooms on skewers, alternating them with tomatoes. Fry mushrooms on the grill to ruddy. Mushroom shish kebab served with “Hot” sauce.
Hot Sauce
Ingredients
- Himalayan salt - 5 g;
- olive oil - 100 ml;
- dark honey - 10 g;
- American mustard - 25 g;
- hot peppers pod;
- Vinegar vinegar - 50 ml.
Preparation Method
1. In an enameled saucepan, combine olive oil with dark honey. Mix thoroughly, add salt, add vinegar and mustard. Once again we mix everything.
2. Pod hot pepper my, cut off the tail and carefully remove the seeds. Finely crumb it and add to the sauce. Carefully fray and pour into sauceboat. Served with champignons cooked on the grill.
Recipe 5. Marinade for champignons on the grill in foil
Ingredients
- salt;
- 400 ml sour cream;
- turmeric - 3 g;
- three cloves of garlic;
- black pepper;
- fresh greens;
- kilogram of medium sized mushrooms.
Preparation Method
1. Rinse the mushrooms under the tap, blot them with a towel to get rid of excess moisture.
2. Peel the garlic cloves, pass them through the press. Rinse greens, dry and crumble.
3. Combine garlic with herbs, season with salt, turmeric and pepper. Spoon the spicy mixture thoroughly with a spoon and add sour cream. Stir once more.
4. Cut long pieces of foil. Dip the champignons in the marinade and put on skewers. Put the skewers on the foil and wrap tightly. Leave the mushrooms to marinate for an hour.
5. After the allotted time, place the billet with pickled mushrooms on the brazier and cook for about 20 minutes, turning it over constantly so that they are baked evenly. Then remove from heat, unfold the foil and serve to the table.
Recipe 6. Marinade for “Gentle” champignons
Ingredients
- parsley;
- sour cream - 300 ml;
- black pepper - 10 g;
- onions - three large heads;
- salt - 10 g;
- champignons - a kilogram.
Preparation Method
1. Rub the champignons with a damp towel, put them in a bowl and leave to dry.
2. Peel the bulbs, rinse and cut into sufficiently large rings three centimeters thick.
3. Put sour cream in a bowl, season it with pepper and salt. Mix thoroughly.
4. Put the mushrooms in a deep plastic dish, add onion rings and pour the marinade over all. Stir gently so that it spreads evenly on all mushrooms. Do this very carefully so as not to disturb the integrity of the mushrooms. Marinate mushrooms for five hours.
5. String champignons on skewers, alternating them with onion rings. Place on the grill with hot coals and cook, constantly turning over, half an hour.
6. Remove the champignons from the skewers on a plate, garnish with chopped greens and serve with “Tomato” sauce.
“Tomato” Sauce
Ingredients
- fresh parsley;
- sour cream - 80 ml;
- salt - 5 g;
- tomato paste - 30 g.
Preparation Method
1. Rinse the bunch of fresh parsley, lightly dry and finely chop.
2. Combine the sour cream in a glass bowl with tomato paste and mix with a wooden spatula until smooth.
3. Salt the mixture and add chopped parsley.
Recipe 7. Marinade for champignons on the “Ginger” grill
Ingredients
- 250 g of mayonnaise;
- fine salt;
- 3 g ground paprika;
- 5 g of spirits;
- 3 g ground ginger;
- 500 g of large champignons.
Preparation Method
1. Put mayonnaise in a deep bowl. Add ground ginger, cumin and ground paprika to it. Salt and mix thoroughly.
2. Remove the thin film from the mushroom caps. Wash each mushroom thoroughly with a wet towel. If you do decide to wash them, do not hold for a long time under the stream of water, so that they do not have time to absorb excess moisture.
3. Dip each champignon in the marinade and put it in an enamel bowl. Cover and leave to marinate for 20 minutes. 4. Fry the mushrooms, strung them on skewers or laid out on a wire rack.
Recipe 8. Marinade for champignons with lemon juice
Ingredients
- sea salt - 10 g;
- lemon;
- pink pepper - 5 g;
- olive oil - 10 ml;
- fresh greens of thyme, parsley, marjoram and rosemary;
- garlic - three cloves.
Preparation Method
1. Rinse the mushrooms to get rid of dirt and sand. Put the mushrooms on a towel and dry.
2. Peel the chives and chop them with the garlic press.
3. Rinse greens, shake off excess moisture and crumble finely.
4. Lemon wash and wipe with a napkin. Remove the zest from it using the finest grater. Squeeze the juice out of the pulp.
5. In a deep bowl, combine olive oil with lemon juice, herbs, salt, garlic and pepper. Stir.
6. Pour the marinade over the mushrooms and place in the fridge for four hours.
7. Fry the pickled mushrooms on the grill, put on a serving plate and garnish with greens.
Marinade for champignons on the grill - tricks and tips
- Do not use small mushrooms to cook this dish.
- Cut the mushroom too large in half.
- Stringing champignons, you can alternate them with pickled vegetables: carrot circles, onion rings or cherry tomatoes.
- Serve kebabs on the grill with garlic, tomato or sour cream sauce.
- It is advisable to wipe the champignons with a damp cloth, and not to wash them, as they very quickly absorb moisture.
- You can fry champignons on the grill on the grill, or by stringing them on skewers.
