Grilled champignons recipe with soy. Shish kebab of champignons marinated in mayonnaise. How to fry shish kebab from champignons on the grill

Due to their gastronomic qualities and nutritional properties, mushrooms are very popular.

Cooked champignons on the grill are not only a healthy dietary dish, but also very tasty.

Marinade for mushrooms on the grill - basic principles of preparation

We are used to mainly cooking meat and vegetables on the grill. However, try cooking champignons on the grill. Believe me, it's incredibly delicious. Champignon shish kebab cooked on the grill turns out aromatic and juicy.

If you fry champignons without first marinating them, you will end up with a rather bland dish. The main secret of a delicious mushroom kebab is the marinade. It is this that makes ordinary mushrooms a real delicacy.

Marinade for mushrooms on the grill can be prepared using sour cream, soy sauce, mayonnaise, lemon juice, etc. There are many recipes, and from this abundance you can choose exactly the one that suits your taste.

When preparing the marinade, pay special attention to vegetable oil. Thanks to it, a film is formed on the surface of the mushrooms, which will protect the champignons from drying out. For marinade, it is better to use olive or other refined oil. Spices and herbs are added to the marinade to highlight and enrich the taste of the mushrooms.

For cooking on the grill, take young medium-sized mushrooms. They are washed and cleaned thoroughly. Place the whole thing in a bowl and pour over the marinade. Mix carefully and leave to marinate. Remember that champignons are fragile, so mix very carefully. Mushrooms marinate quickly enough, an hour is enough.

Then the mushrooms are strung on skewers and cooked on the grill. It is worth noting that for mushroom skewers it is better to use thin skewers. Champignons are served with sauces.

Recipe 1. Marinade for champignons with tomatoes

Ingredients

drinking water - half a glass;

a pinch of salt;

kilogram of large champignons;

table vinegar – 5 ml;

refined sunflower oil – half a glass;

large tomato;

garlic - three cloves;

fresh parsley, basil, dill and cilantro.

Cooking method

1. Peel the garlic cloves. Grind it using a garlic press. Sort out a bunch of herbs, rinse and finely chop. Rinse the tomato, wipe with a napkin and crumble it into small pieces. Place garlic, herbs and chopped tomato in a deep bowl and mix. Pour in vinegar diluted with water, add salt and stir. Just now add vegetable oil and mix again.

2. Wash the champignons and dry them slightly. Pierce each one with skewers to marinate better.

3. Place the mushrooms in a deep bowl, pour over the marinade and mix very carefully so as not to damage the integrity of the champignons. Marinate the mushrooms for two hours.

4. Thread the marinated champignons onto a skewer. Cook on the grill, turning constantly, until browned.

Recipe 2. Marinade for mushrooms on the grill with soy sauce

Ingredients

ground green pepper – 5 g;

linseed oil – 80 ml;

ginger powder – 5 g;

soy sauce – 80 ml;

champignons - kilogram.

Cooking method

1. Wash the champignons, remove the top film and leave to dry.

2. In a separate bowl, combine soy sauce with flaxseed oil. Add spices and stir.

3. Place the mushrooms in a deep bowl, pour the marinade over them and leave for two hours.

4. Place the marinated mushrooms on a wire rack and place it on the grill. Cook, turning constantly, for 20 minutes.

5. Grilled champignons, 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.

Cooking method

1. In a small enamel saucepan, combine all the sauce ingredients and stir.

2. Place the bowl with the sauce on low heat and heat it until the honey is completely dissolved.

3. Cool the sauce completely and pour into a gravy boat. Serve with mushrooms on the grill.

Recipe 3. Wine marinade for champignons

Ingredients

olive oil – 75 ml;

white wine – 100 ml;

salt – 3 g;

thyme - three sprigs;

sugar – 3 g;

ground pepper mixture – 5 g;

fresh champignons - half a kilogram.

Cooking method

1. Remove all the leaves from the thyme sprigs. Finely chop them with a knife.

2. Place chopped greens in a deep bowl, add sugar and salt, pour in oil. Grind everything with a spoon, pepper and pour in the wine. Mix everything thoroughly.

3. Do not remove the skin from the champignons. We clean them from dirt and wipe them with a damp towel. It is not recommended to wash champignons, as they absorb a lot of moisture.

4. Transfer the champignons to a suitable container and pour in the wine marinade. Stir until the aromatic liquid covers all the mushrooms evenly. We do this very carefully so as not to damage the integrity of the mushrooms. Marinate the champignons for an hour.

5. Cook the champignons on the grill, placing them on the grill or threading them onto a skewer. Place the mushrooms on the grill and fry, turning constantly, until golden brown.

Recipe 4. Marinade for mushrooms on the grill “Juicy”

Ingredients

lemon basil;

three large tomatoes;

ground pepper mixture;

mayonnaise – 200 g;

salt – 5 g;

champignons - kilogram.

Cooking method

1. Wipe the champignons with a damp towel, place them in a deep bowl and leave them to dry slightly.

2. Wash the tomatoes, wipe with a napkin and cut into circles three centimeters thick.

4. Transfer the mushrooms to an enamel container, add chopped tomatoes to them and fill everything with marinade. Mix everything carefully, taking care not to damage the mushrooms. Marinate the champignons for 20 minutes.

5. Place mushrooms on skewers, alternating them with tomatoes. Fry the champignons on the grill until golden brown. Serve mushroom kebab with “Hot” sauce.

Hot sauce

Ingredients

Himalayan salt – 5 g;

olive oil – 100 ml;

dark honey – 10 g;

American mustard – 25 g;

hot pepper pod;

grape vinegar – 50 ml.

Cooking method

1. In an enamel saucepan, combine olive oil with dark honey. Mix thoroughly, add salt, grape vinegar and American mustard. Mix everything again.

2. Wash the hot pepper pod, cut off the tail and carefully remove the seeds. Chop it finely and add it to the sauce. Grind thoroughly and pour into a gravy boat. Serve with champignons cooked on the grill.

Recipe 5. Marinade for grilled champignons in foil

Ingredients

400 ml sour cream;

turmeric – 3 g;

three cloves of garlic;

black pepper;

fresh greens;

kilogram of medium-sized champignons.

Cooking method

1. Rinse the champignons under the tap and pat them dry with a waffle towel to remove excess moisture.

2. Peel the garlic cloves and pass them through a press. Rinse the greens, dry and finely chop.

3. Combine garlic with herbs, season with salt, turmeric and pepper. Mash the spicy mixture thoroughly with a spoon and add sour cream. Stir again.

4. Cut long pieces of foil. Dip the champignons in the marinade and place on skewers. Place skewers on foil and wrap tightly. Leave the mushrooms to marinate for an hour.

5. After the allotted time, place the marinated mushrooms on the grill and cook for about 20 minutes, constantly turning them so that they are evenly baked. Then remove from heat, open the foil and serve.

Recipe 6. Marinade for champignons “Tender”

Ingredients

parsley;

sour cream – 300 ml;

black pepper – 10 g;

onion - three large heads;

salt – 10 g;

champignons - kilogram.

Cooking method

1. Wipe the champignons with a damp waffle towel, place in a bowl and leave to dry.

2. Peel the onions, rinse and cut into fairly large rings three centimeters thick.

3. Place sour cream in a bowl, season it with pepper and salt. Mix thoroughly.

4. Place mushrooms in a deep plastic bowl, add onion rings and pour marinade over everything. Stir gently so that it is evenly distributed over all the mushrooms. Do this very carefully so as not to disturb the integrity of the mushrooms. Marinate the mushrooms for five hours.

5. Thread the champignons onto skewers, alternating them with onion rings. Place on a grill with hot coals and cook, turning constantly, for half an hour.

6. Remove the champignons from the skewers onto a plate, garnish with chopped herbs and serve with “Tomato” sauce.

"Tomato" sauce

Ingredients

fresh parsley;

sour cream – 80 ml;

salt – 5 g;

tomato paste – 30 g.

Cooking method

1. Rinse a bunch of fresh parsley, dry slightly and finely chop.

2. Combine sour cream with tomato paste in a glass bowl and stir with a wooden spatula until smooth.

3. Salt the resulting mixture and add chopped parsley.

Recipe 7. Marinade for mushrooms on the grill “Ginger”

Ingredients

fine salt;

3 g ground paprika;

3 g ground ginger;

500 g large champignons.

Cooking method

1. Place mayonnaise in a deep bowl. Add ground ginger, cumin and ground paprika to it. Add salt and mix thoroughly.

2. Remove the thin film from the champignon caps. Wipe each mushroom thoroughly with a damp towel. If you do decide to wash them, do not keep them under running water for a long time so that they do not have time to absorb excess moisture.

3. Dip each champignon into the marinade and place in an enamel bowl. Cover with a lid and leave to marinate for 20 minutes.

4. Fry the mushrooms by threading them onto skewers or placing them on the grill.

Recipe 8. Marinade for champignons with lemon juice

Ingredients

sea salt – 10 g;

pink pepper – 5 g;

olive oil – 10 ml;

fresh herbs of thyme, parsley, marjoram and rosemary;

garlic - three cloves.

Cooking method

1. Rinse the mushrooms to remove dirt and sand. Place the mushrooms on a towel and dry.

2. Peel the garlic cloves and chop it using a garlic press.

3. Rinse the greens, shake off excess moisture and finely chop.

4. Wash the lemon and wipe with a napkin. Remove the zest from it using the finest grater. Squeeze the juice from the pulp.

5. In a deep bowl, combine olive oil with lemon juice, herbs, salt, garlic and pepper. Stir.

6. Pour the resulting marinade over the mushrooms and place in the refrigerator for four hours.

7. Fry the pickled mushrooms on the grill, place on a serving plate and garnish with sprigs of herbs.

Marinade for mushrooms on the grill - tricks and tips

Do not use small mushrooms for this dish.

Cut mushrooms that are too large in half.

When stringing champignons, you can alternate them with pickled vegetables: carrot slices, 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 rather than wash them, as they absorb moisture very quickly.

You can grill champignons on a grill, or by threading them onto skewers.

Show business news.

Mushrooms are a tasty, healthy, surprisingly nutritious product, a kind of vegetable meat. They have always been in demand in Russian cuisine, for example, during prolonged church fasts, replacing meat foods. Neither the highest Russian aristocracy nor the common people disdained them.

Their nutritional value significantly exceeds that of even fruits and vegetables. Mushrooms contain many elements necessary for the human body: potassium, calcium, sodium, phosphorus, magnesium, etc. The content of the much-needed vitamin PP in them is approximately the same as in beef liver. In addition to PP, mushrooms also contain provitamin A, vitamins of groups B, C, D.

Mushrooms can be prepared in different ways. They are added to soups, made into salads and other light snacks. Another popular option among our compatriots is grilled mushrooms. The recognizable mushroom taste and pleasant aroma complement well the usual meat dishes cooked over an open fire. You can fry mushrooms on skewers at the same time as meat, lard and sausages, or separately - by greasing them with a small amount of vegetable oil, seasoning with salt and ground black pepper.

Champignons in Provençal style

An excellent dish of French cuisine. It goes perfectly with hot fresh bread and homemade mayonnaise.

Required ingredients:

two dozen large champignons;
three garlic cloves;
a couple of rosemary sprigs;
a couple of sprigs of thyme;
one sprig of sage;
one sprig of oregano;
seven tablespoons of olive oil;
coarse salt.

For mayonnaise you will need:

one egg yolk;
a glass of vegetable oil;
one teaspoon of salt;
one teaspoon of mustard;
lemon juice.

Cooking technique:

Before cooking the mushrooms, you can make mayonnaise in advance. To do this, take a tall glass and pour the egg yolk, separated from the white, into it. Pour a glass of vegetable oil and salt into it, while whisking the mixture. Add one teaspoon of mustard and just a little lemon juice (about 10 ml) to the whipped mayonnaise.
After the mayonnaise is prepared, you need to deal with the mushrooms. The champignons should be washed in water with a small amount of flour (a traditional abrasive for cleaning mushrooms). Then dry and separate the stems from the caps.
Finely chop the garlic. Rinse all the herbs in water, dry, separate the leaves and chop them finely. Then mix with olive oil and chopped garlic.
Carefully coat the champignon caps on all sides with the resulting mixture. Next, carefully thread them onto thin skewers. You don’t need to fry the mushrooms for long – three minutes on each side. Before serving, the finished mushroom kebab can be seasoned with additional salt.

Hunter's mushroom shish kebab

Recipes for cooking mushrooms on the grill are generally similar to each other. Only the aromatic frame of spices and seasonings changes, as well as the varieties of mushrooms themselves. The technology remains standard.

If wild mushrooms are available (ceps, chanterelles, saffron milk caps, etc.), another operation is added to the cooking process - boiling.

Required ingredients:

a dozen small porcini mushrooms;
a dozen medium-sized strong saffron milk caps;
three tablespoons of olive oil;
one clove bud;
a few peas of black and allspice;
bay leaf;
salt.

Cooking technique:

First you need to rinse and peel the mushrooms, then dry. Fill the pan with cold water, place the mushrooms in it, add all the available spices. Bring the water to a boil. Cook over low heat for a couple of minutes, then remove from heat.
Throw everything into a colander and pour out the broth as unnecessary. Let the mushrooms dry.
Cut porcini mushrooms into halves. Place saffron milk caps and white mushrooms on skewers dipped in cold water, alternating varieties. Be sure to drizzle future kebabs with olive oil. Add salt.
Light the coals on the grill and let them burn well until white ash forms. Grill skewers on the grill, turning occasionally. Frying time is about 7–8 minutes. Serve the cooked kebabs immediately to the table.

Champignons with butter

An original version of how to cook champignons using butter. It should be soft in consistency. If you have pre-prepared butter with herbs, garlic and spices, the dish will turn out even tastier.

Required ingredients:

1 kg of champignons;
100 g butter;
salt;
ground black pepper and other spices as desired.

Cooking technique:

The champignons should be washed in cool water with a small amount of flour added. Then dry.
Separate the caps from the stems. Pack softened butter tightly under the caps. Add salt and season with ground black pepper.
Cook for about 15 minutes on the grill using a grill. Turn it occasionally to ensure even cooking.

Champignons with bacon

You can cook the same champignons with a different idea. By wrapping each mushroom in a thin slice of bacon, the result is a juicier and more flavorful dish.

Required ingredients:

a dozen strong, large champignons;
respectively - a dozen strips of bacon - one for each mushroom;
one tablespoon of olive oil;
one teaspoon of balsamic vinegar, dried basil, oregano;
one teaspoon of sesame oil (if available);
salt;
ground black pepper.

Cooking technique:

Rinse the champignons in cool water, adding a small amount of flour. Dry, season with olive, sesame oil, balsamic vinegar, basil and oregano. Add salt and season with ground black pepper. Set aside for 2-3 hours.
Then wrap all the marinated mushrooms individually in strips of bacon. Thread onto skewers.
Cook mushrooms in bacon on the grill. Fry until a delicious “tan” appears on each side.

Champignons with sour cream

You can simply and effectively use regular sour cream.

Required ingredients:

half a kilogram of fresh champignons;
half a glass of sour cream;
any greens;
salt;
ground black pepper.

Cooking technique:

For the marinade, mix sour cream with chopped herbs. Add salt and season with ground black pepper. Mix well.
Rinse the champignons with cool water and dry with a paper towel. Thread mushrooms onto prepared skewers or place on grill grate.
Using a pastry brush, carefully coat the champignons with the prepared marinade.
Place the skewers over the coals. Fry until done for 10-12 minutes. During the cooking process, turn the grill (skewers) several times. This will give the champignons a nice blush.

Other successful mushroom marinades can be made using soy sauce, tomato paste or juice, teriyaki sauce, white wine, unsweetened yogurt, and mixed fruit and berries.

Mushrooms on skewers can be alternated with pieces of lard, pickled carrots, onion rings, and cherry tomatoes.

Champignons baked on the grill are a delicious addition to barbecue. This snack can be easily and quickly prepared outdoors, in the countryside or at home. The mushrooms are first marinated and then fried on the grill, as a result of which they turn out juicy, aromatic, with a pleasant crispy crust.

Ingredients

To prepare champignons baked on the grill, you will need:

- champignons – 200 g;
- mayonnaise – 2 tbsp. l.;
- grill seasoning – 1 tsp;
- salt - a pinch.

Cooking champignons on the grill

1. The champignons need to be washed thoroughly, especially carefully in the stem area, where dirt can often remain, and remove the rim under the cap. There is no need to peel the mushrooms (during baking they will form a crispy crust), just wash them well and dry them.

2. To make the mushrooms more juicy and tasty, they need to be marinated. For the marinade, take mayonnaise, grill seasoning and salt, mix all ingredients well.

3. Dip each mushroom on all sides in this marinade, carefully place it in a bowl (for pickling, champignons can be placed in a separate bowl or saucepan) and put in the refrigerator to marinate for 6 - 8 hours.

4. It is best to fry champignons on the grill, baking evenly on all sides. The champignons need to be strung on skewers (it is advisable to use thin skewers so that the mushrooms are skewered completely, remain intact and are not damaged), put on the grill and bake for 10 - 15 minutes until golden brown.

5. Remove the finished baked champignons from the skewers and serve. Fragrant, with a slight smell of smoke and spices, juicy and crispy at the same time, such mushrooms are unlikely to leave anyone indifferent. Bon appetit!

Summer is a time of fun and relaxation. In the summer everyone goes outdoors. Friends and relatives just can’t wait to go on a picnic and try fried mushrooms straight from the fire.

Some people simply do not know how to cook dishes on the grill, but now this is not a problem at all, because now every housewife and owner learns how to cook delicious and juicy champignons on the grill.

The following TOP 4 marinade recipes are intended specifically for champignons, because the ingredients in them will give the mushrooms a delicate or, conversely, spicy sensation. Let's first look at marinade recipes, and then move on to the process of frying champignons over charcoal.

We would like to immediately note that all these recipes with photos are very simple and even a “teapot” in cooking can prepare the dish!

Recipe No. 1: the most common traditional marinade - even a child can prepare it!

So, how to marinate champignons for grilling according to this recipe? First, rinse the fresh mushrooms under running water and dry them so that there is no excess water and moisture.

To protect your health, peel the champignons. Usually only the cap lends itself to this, under the top layer of which the largest number of harmful microbes multiply.

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

Even if it seems to you that there is not enough, do not add too much - let it be little, 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, the champignons can be threaded onto skewers.

If you have an air fryer and decide to fry mushrooms on it, then place 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 No. 2: spicy

Fried champignons with this marinade on the grill are perfect for people who love spicy sensations. A spicy marinade is a real culinary art. It will give the champignons an unusual and spicy aftertaste. Surprise your friends with it!

Run to the store this very minute and buy:

1-2 tablespoons of soy vinegar (optional);
4 tablespoons vegetable or olive oil;
A pinch of sunela (special hop spice);
Salt and pepper to taste.

Calorie content: 432 kcal.

Cooking mushrooms with this marinade is no different from the previous one. Peel the mushrooms and mix in a saucepan with the above list of spices. The marinating process lasts about 3 hours, after which you can fry the champignons for no more than five minutes on the grill.

To give the mushrooms a more piquant taste, you can prepare additional sauce. To do this, take:

1 tbsp. l. American mustard;
1 tbsp. ground red hot red pepper;
1-2 tbsp. l. grape vinegar;
A couple of teaspoons of honey (not candied);
5 tablespoons of olive oil;
1 teaspoon Himalayan salt.

All of the above ingredients must be mixed in a separate bowl and pour the sauce over the fried champignons.

Recipe No. 3: Chinese

This recipe is dedicated to lovers of Chinese spicy cuisine. If you want to cook one kilogram of delicious pickled mushrooms on the grill, then take:

1 tsp. 6% table vinegar;
5 tablespoons of soy sauce;
50 ml vegetable or olive oil;
2 tablespoons of mayonnaise;
4 cloves of garlic;
1 teaspoon mustard.

Cooking time: 3 hours.

Calorie content: 450 kcal.

Clean the champignons, dry them and place them in a large saucepan. Press the garlic under pressure and add to the mushrooms. Mix the remaining ingredients and place this mixture in the pan. Fry the champignons on the grill for 10 minutes. In an air fryer, the time will last up to 20 minutes.

Recipe No. 4: the most interesting and delicious marinade - creamy

The creamy marinade is the most delicate among all the others. Your friends will 100% love it. And now you will find out how to cook it! First you need to prepare:

150 grams of butter;
2 tablespoons of cream (can be replaced with high-fat sour cream);
Salt and pepper to taste.

Cooking time: 2.5 hours.

Calorie content: 642 kcal.

With mushrooms, carry out the same shenanigans that we talked about earlier: clean, wash, dry, put in a pan.

Let's start preparing the marinade. Melt the butter in a saucepan and combine it with the cream. Add this mixture to the mushrooms and leave for 2.5 hours.

Sprinkle with salt or pepper. These mushrooms can be cooked on an air fryer for 10 minutes, and on grill coals - only 5. Cooking this marinade is the fastest on the grill than the others.

So we’ve looked at 4 types of incredibly tasty marinades, and now we’ll discuss the most important thing - the process of frying champignons over charcoal!

Cooking champignons on the grill is very simple and quick

In order to cook champignons on the grill, you need:

Fresh peeled champignons;
One of the above marinades;
Salt, pepper to taste;
Special sauce, which is described above in the second recipe (can be used in all types of marinades).

Cooking time: 5-20 minutes.

Calorie content: approximately 450 kcal (depending on the marinade).

The recipe for cooking champignons on the grill is absolutely simple, now you will see for yourself. First, place all the mushrooms loosely in a wide saucepan. Next, add the marinade and mix thoroughly so that all the juices are mixed proportionally with the champignons.

Leave the mushrooms with the lid closed for several hours so that everything is soaked, but you need to open the pan and check periodically - if the mushrooms have a golden and pleasant color, it means they have been marinated.

Cook the champignons on the open coals of the grill for 5 minutes. After this, you can serve the kebabs on the table with various sauces.

Buy only coals from good, burnt wood;
It is advisable to cook mushrooms on the grill, because it is faster and the taste of smoke adds an extraordinary aroma to the dish;
Always buy all products for marinade and the mushrooms themselves only fresh, because these ingredients are very prone to spoil quickly;
Do everything strictly according to the recipes - any amateur activity is not supported;
Don’t forget to turn the skewers with champignons on the grill (advice for those who are working with the grill for the first time and have never fried anything on it!).

We wish you delicious mushroom kebabs and a great holiday!

Champignon shish kebab can be cooked on the grill, over a fire, or just 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 only use champignon caps. This is done so that the lard and the mushroom fit tightly together. If you leave the mushroom stems, then such contact will definitely not happen. And there will be not a duet of champignons and lard, but a solo of each separately.

Mushrooms for barbecue do not need to be marinated at all. Just wash it well. But you can also experiment with marinades.

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

Mushrooms in the marinade can stand for 15-30 minutes or a day. Therefore, consider what is most convenient for you to do.

Now it’s a matter of technique: you just need to alternately string the champignon caps and pieces of lard. However, there are many options here too.

You can string them onto wooden skewers to fry these kebabs on the grill. There's a little trick here. First you need to soak the skewers in water, this will ensure that their shape is preserved over an open fire and they will not bake on their own. And one more thing: you should string fragile mushroom caps with the blunt end of a wooden skewer, in this case they will practically not crack.

Or you can use the classic version: string mushrooms and lard onto skewers. You need to choose thin skewers that will not crumble the mushrooms. Note that the pieces of lard should be only slightly larger than the mushrooms. There is no need to enlarge the pieces of lard too much, otherwise they will begin to burn on the fire.

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

Don’t forget that the fire should be very small, and it’s even better to cook champignon kebab on coals. Still, remember to wrap the skewers often.

Mushroom caps are soaked in melted lard, resulting in an incredibly tasty picnic dish!!!

Recipe 2: marinated champignons for barbecue (photo)

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

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

To protect your health, peel the champignons. Usually only the cap lends itself to this, under the top layer of which the largest number of harmful microbes multiply.

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

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

Champignons (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.

Wipe the champignons and put them in a bag. Measure out paprika, finely chopped dill (I used frozen) and chopped garlic (I used dry), and add them to the mushrooms.

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

Tie 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 pan.

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

The champignons turn out juicy and tasty. Serve immediately!

Recipe 4: champignon kebab, blackcurrant marinade

champignons – 300 gr
black currant – 100 gr
liquid honey - 1 tbsp.
ground paprika - 2 tbsp.
salt - 1 tsp

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

Wash the mushrooms, trim the stem and place in a deep bowl. Coat the champignons on all sides with chopped currants.

Then add honey and mix.

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

These mushrooms can be fried or stewed in a frying pan, baked in the oven or microwave, but I recommend making a flavorful mushroom kebab on the grill.

Light the coals. Thread mushrooms onto skewers. Fry the champignons on the grill over hot coals without fire for 15 minutes.

Baked champignons on the grill are ready.

Recipe 5: marinated mushrooms for barbecue with lemon

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

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

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

Combine the products in one bowl, add 1 tbsp. l. salt and 1 tsp. black pepper, pour in 2 tbsp. l. vegetable oil and juice from half a lemon. Mix everything. If you wish, 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 overnight.

Thread the pickled champignons and onions onto skewers one by one and send them to the grill to fry over hot coals. This will take 10-15 minutes. Turn the skewers from time to time to ensure even cooking of the food.

The mushrooms should become softer and browned.

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

Recipe 6: how to marinate mushrooms with kefir for barbecue

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

To prepare shish kebab from champignons, the mushrooms must be 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 take medium mushrooms.

Mushrooms must 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 salted water for 5 minutes, then they will be more tender, but they will marinate and bake just as well. This time I have fresh mushrooms with brown caps, we call them “royal champignons.”

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

You should use thick kefir, or you can mix kefir with sour cream.

Cover the bowl with mushrooms with cling film and leave to marinate for 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 the champignons on skewers in the oven. Wooden skewers should be soaked in water for 30 minutes. We string the pickled mushrooms onto skewers and place them on a baking sheet so that they are hanging. If the baking sheet is wide and the skewer does not lie on the edges, then you can place 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. If necessary, turn the kebabs over.

Cool the finished champignon kebabs and serve with sauce. Sour cream sauce with herbs and garlic is very suitable.

Recipe 7: shish kebab of champignons with sour cream on the grill

How to marinate champignons for barbecue in sour cream? A simple and quick marinade for aromatic mushrooms.

champignons – 500 gr
sour cream - 100 gr
herbs, seasonings, salt