Mushrooms on the fire, champignons without marinade. Simple and tasty recipes for marinating champignons for barbecue

Champignons are mushrooms that cannot be poisoned. They are completely free of poison, and distinguishing them from other types of mushrooms is not difficult. The mushroom also has a high calorie content, so 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 we talk about which ones are for this or that dish, let's talk about where they grow and how to choose the right ones. We will also consider the question of their beneficial and harmful properties.

What types of champignons are there and what is the best way to collect them?

There are three types of champignons. The 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, the harvest can be harvested all year round. This mushroom loves fertilized places. Therefore, it is worth looking for it where animals graze.

Forest champignons begin to grow only in mid-summer. They can be collected in the same way as ordinary ones, before frost begins. They grow in forests, which is where they get their name.

The earliest type of champignon is considered to be field champignon. Unlike the others, you can start collecting it as early as May. The harvest ends in the same way as in the case of other mushrooms. They grow, respectively, in the fields.

False champignon

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

Useful properties of champignons

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

Besides the fact that it is very delicious mushroom, it has benefits for the whole body. Many nutritionists claim that with the help of this mushroom you can fight cholesterol levels in the blood. 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.

They also contain useful amino acids, vitamins, phosphorus and many other substances necessary for human body. Thanks to calcium, which is included in their composition, metabolic processes improve. Vitamin B2 improves the condition of the mucous membranes and helps calm the nervous system.

Champignons contain no less calcium and phosphorus than fish.

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

In addition, mushrooms contain microelements that help improve memory and are responsible for human mental activity. These mushrooms are also excellent antioxidants and help remove heavy metals and toxins from the body. Dried champignons are excellent at fighting stomach ailments. Many nutritionists recommend consuming them during fasting, as they can perfectly replace meat, but do not pollute the body.

How can champignons harm the body?

Contraindicated for children. They contain chitin, which is practically not processed by the child’s body. Chitin interferes with the absorption of others useful substances, which are present in mushrooms. Another significant disadvantage is that champignons absorb various substances from the atmosphere. Accordingly, when they are consumed, they all enter the body. Therefore, contrary to beliefs that they can be eaten raw and unwashed, it is advisable to process them warm water, or better yet, clean it.

Having become a little more familiar with this common mushroom, we can begin to consider the question of how to pickle champignons for various dishes. It is important to remember that the marinade and sauce with which they will be served play a big role.

How to marinate champignons for frying in a pan?

Before you start cooking champignons, they need to be properly processed. Go through them well. Mushrooms should be light, without spots and not bruised. Next, they should be washed in at least three waters. The main thing is not to overdo it so as not to wash away the aroma. Then they need to be dried. To do this, you can place it on a paper towel to drain the water. Now separate the stems from the cap and cut into neat slices.

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

Let's 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 piece each onions, carrots, bell pepper, tomato.

We also take a couple of cloves of garlic, herbs, salt and pepper.

We cut the carrots into strips, the tomatoes into cubes, and the onions and peppers into half rings.

Heat a frying pan and pour in olive oil. We send onions. When it is fried until golden brown, add the rest of the vegetables and simmer under the lid for about 5 minutes. Separately mix soy sauce, wine, lemon juice, finely chopped herbs, salt and pepper. Mix everything. Pour the marinade over the sliced mushrooms for 30 minutes. After the vegetables are stewed, add mushrooms to them. Cook the dish for about 20 minutes over low heat. Don't forget to stir so it doesn't burn.

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

These mushrooms can be eaten with or without a side dish.

How to marinate champignons for grilling?

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, take three tomatoes, 200 g of mayonnaise, salt and ground pepper to taste.

We wash and peel the mushrooms; no need to chop them. Marinate in mayonnaise, salt and pepper for about 4 hours. Then we string them onto skewers, place them on the grill and place them on the grill.

A simple recipe for mushrooms on the grill

If you have vegetables, barbecue and mushrooms, but can’t buy meat, don’t despair, now let’s look at a simple and tasty recipe for how to marinate champignons for barbecue, limited to a minimum set of products.

We take the vegetables that you have. You can use tomatoes, zucchini or eggplant, and onions. Cut the vegetables and mushrooms into equal rings to ensure even cooking. Place everything in a container and fill with marinade. To prepare it, we need 100 ml of soy sauce, two cloves of garlic, finely chopped dill, chili pepper and ground black pepper. Grind all ingredients in a blender. That's it - the marinade is ready. After 20 minutes, place the vegetables on the grill. After the mushrooms acquire golden crust, place on all sides on a plate and serve as an independent dish.

Champignon kebab

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

For the most simple recipe we will need mushrooms, mayonnaise, salt, pepper, rosemary, a pinch of dried basil. It is best to choose large champignons, as they will have to be threaded onto skewers.

We marinate them in the same way as for frying on the grill. It is better to choose thinner skewers so that the mushroom does not fall apart. The heat should be lower so that the food does not burn. You can serve shish kebab with different sauces.

Champignon shashlik “Aromatic herbs”

Let's consider the second option on how to marinate champignons for barbecue.

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

Place the prepared mushrooms in a saucepan. Add finely chopped tomatoes, garlic and herbs to them. Fill it all with water, oil and vinegar.

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

After this, fry the shish kebab for no more than 15 minutes over hot coals.

Marinade for champignons over the fire

The marinade is prepared for 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 on how to pickle champignons for the fire. Prepare the marinade for 600 g of mushrooms. Place the prepared champignons in a saucepan. To them add 45 ml of soy sauce, 15 g of lemon juice, a pinch of paprika, finely chopped dill and grated garlic. Cover the pan with a lid and shake well. Leave to marinate for 15 minutes. After this, place the mushrooms on the grill and fry over 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.

Before you cook champignons on the grill, they should be marinated. This is done so that when frying they do not dry out and remain juicy. Mushrooms lose moisture very quickly, so you shouldn’t store them for too long - always use them only fresh.

Rinse the prepared mushrooms quickly cold water and dry them before pouring the marinade. Do not keep mushrooms in water for a long time, otherwise they will begin to lose their flavor.
The best marinade for grilled champignons is based on olive oil, but in its absence, you can use any refined vegetable oil - sunflower or corn.

Carefully clean the mushrooms - separate the stems from the caps.
Do not throw away the mushroom stems, but put them in a separate container - they can be used for filling.

If you come across small mushrooms, you can use them whole with stems or cut them into two halves.
Mix fresh or dried parsley, salt, garlic, lemon juice and vegetable oil well or beat in a blender and pour the prepared mushrooms with this marinade. Leave the mushrooms in the marinade for about 20-30 minutes, after which they can be cooked.
The recipe for champignons on the grill is very simple - we string the marinated mushrooms onto wooden skewers or place them on a grill and fry until tender for about 15 minutes.

Caps from larger mushrooms are best stuffed.
To do this, you need to take the legs and chop them finely with a knife; if you have a grater, you can grate them.
Add finely chopped fresh herbs and tomatoes to the legs.
Mix the resulting minced meat very well and fill the pickled caps with it.
Place the prepared caps on the grill. A piece hard cheese grate and sprinkle on top.

If you salted the marinade, then you can leave the minced meat unsalted.
Before frying the mushrooms on the grill, grease the grate vegetable oil so that the mushrooms do not stick.

Cook the stuffed caps until the cheese melts. Carefully monitor the temperature in the grill, otherwise the cap may burn.

If you haven’t yet decided how to cook champignons on the grill, try the simplest option - vegetarian kebab with vegetables.
To do this, just take any fresh vegetables - zucchini, tomatoes, onions, eggplants or peppers and string them on skewers alternately with mushrooms. As soon as the vegetables acquire a golden crust, they can be removed from the heat and served not only as a delicious vegetable side dish, but also as an independent dish. Cut fresh vegetables into pieces approximately the same size as mushrooms.

Place everything in a convenient container and pour in the marinade.
After about 10-25 minutes, when the mushrooms and vegetables are sufficiently saturated, they can be strung on wooden sticks or skewers.

As you can see, there are a lot of options for cooking mushrooms on the grill and you can always choose the most suitable one for yourself. Even if you have nothing on hand except mushrooms, you will also not be left without a delicious lunch.
The champignons can be lightly salted, greased with vegetable oil and fried on the grill.

Surprise your loved ones and friends with your culinary masterpieces and enjoy delicate taste fragrant mushrooms. Bon appetit!

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!

It is generally accepted in society that shish kebab is made mainly from meat. True gourmets have been experimenting with products prepared on the grill for many years. Meat and vegetables are marinated in all possible ways. Mushroom kebab has also gained considerable popularity. Champignons are cooked on skewers; they are optimal in size. Let's look at some recipes on how to marinate mushrooms for barbecue.

Classic marinade for champignons

butter - 120 gr.
fresh champignons - 1.2 kg.
salt - to taste
crushed pepper - to taste

Wash the mushrooms thoroughly, remove damaged areas or spoiled specimens. Allow the mushrooms to dry completely.
Take a deep bowl and place mushrooms in it. Add the required amount of spices at your discretion.
Fill the space between the stem and cap of the mushroom with butter. Place the champignons on a skewer and cook on the grill. Approximate baking time is 15-20 minutes.

Champignons with tomatoes and bacon

ripe tomatoes - 300 gr.
onions - 4 pcs.
large mushrooms - 700 gr.
smoked bacon - 170 gr.

Clean the champignons from possible dirt and damage. Pour boiling water over and cut into 2 halves. Finely chop the tomatoes and bacon, cut the onion into thick rings.
Place the components, alternating them with each other. The champignons are cooked on the grill for a quarter of an hour. To better highlight the taste of mushrooms, you can marinate them for a while with various spices.

Champignons in creamy marinade

cream of maximum fat content - 70 gr.
spices - to taste
champignons - 900 gr.
butter- 130 gr.

Drain the mushrooms in a colander, rinse under the tap and dry. Place the butter in a saucepan and place it on the burner at minimum power. As soon as the product has melted, pour in the cream and mix thoroughly.
At the same time, add salt and pepper to the mushrooms. Allow the product to sit for 10 minutes. After this, pour the warm creamy mixture into the champignons.
Leave the product to marinate for about 1-2 hours. Next, place the champignons on the grill or skewer them and cook for 15 minutes. Mushrooms acquire juiciness and an unusual creamy taste.

Vinegar marinade of champignons

table salt - 5 gr.
6% vinegar - 6 ml.
fresh champignons - 950 gr.
refined vegetable oil - 120 ml.
filtered water - 125 ml.
large tomato - 1 pc.
garlic - 6 cloves
parsley - 15 gr.
dill - 20 gr.
basil - 12 gr.
cilantro - 17 gr.

Peel the garlic and chop in a special device. Rinse fresh herbs, mushrooms and tomatoes under running water. Dry the food, finely chop the tomato and herbs. Place the prepared products into a deep bowl and mix thoroughly.
Wait about 10 minutes, then add spices to taste, vinegar diluted with water, and refined oil. Stir well. Pierce the peeled champignons with toothpicks in several places. This move will allow the mushrooms to soak properly.
Place the champignons in a deep bowl, pour the prepared marinade into them, and mix gently. Leave the product for 2-2.5 hours. After this, cook the mushrooms on the grill until golden brown in a manner convenient for you.

soy sauce - 90 ml.
mayonnaise - 55 gr.
fresh mushrooms - 1 kg.
spices - to your taste

Process the mushrooms in the usual way under the tap and dry. Combine soy sauce and mayonnaise in a common bowl. Pour the resulting mixture into the mushrooms and stir.
The champignons are marinated in this way for about 1.5 hours. Next, place the mushrooms on a skewer or put them on the grill. The product is cooked on coals for 20 minutes.

Champignons in olive oil with spices

olive oil - 130 ml.
soy sauce - 45 ml.
champignons - 1.2 kg.
rock salt - 15 gr.
hops-suneli - 10 gr.
crushed pepper - 12 gr.

Wash the champignons thoroughly and dry. Combine olive oil, suneli hops, salt, pepper, and soy sauce in a separate small container.
Mix well and let the mixture sit for 10-12 minutes. Pour the resulting sauce over the champignons and marinate for about 2 hours. Cooking time for mushrooms on the grill is 12-15 minutes.

Champignons in wine marinade

white wine - 120 ml.
table salt - 4 gr.
thyme - 3 sprigs
granulated sugar - 3 gr.
pepper mixture - 6 gr.
olive oil - 70 gr.
champignons -600 gr.

Remove the thyme leaves from the stems and chop finely. Next, place them in a deep bowl, add olive oil, salt, sugar, wine and pepper. Stir thoroughly.
Process the mushrooms, get rid of dirt. Place the champignons in a deep container, pour in the wine sauce.
Mix the ingredients. Make sure the mushrooms remain intact. The product should sit for 50 minutes. Next, fry the champignons in a convenient way until golden brown.

Champignons in lemon marinade

sea salt - 12 gr.
ground red pepper - 5 gr.
lemon - 1 pc.
ground garlic - 8 gr.
spicy herbs - 60 gr.
olive oil - 15 gr.
champignons - 700 gr.

Process the mushrooms in water and dry on a waffle towel. Rinse the greens, get rid of excess moisture, then finely chop. Wash the lemon and grate the zest on a fine grater, squeeze out the pulp thoroughly.
Mix all ingredients thoroughly in common dish, pour the resulting sauce over the champignons. Place the mushrooms to marinate in the refrigerator for 4 hours. Next, cook the mushrooms over coals and serve with fresh herbs.

turmeric - 4 gr.
sour cream - 350 gr.
rock salt - to taste
garlic - 5 cloves
allspice - to taste
fresh herbs - 50 gr.
champignons - 850 gr.

Treat the mushrooms with water and allow the product to dry. Remove the peel from the garlic and pass through a press. Wash fresh herbs and chop finely. Place it in a small plate along with garlic, turmeric, pepper and salt.
Pour in the oil and knead the mixture thoroughly, then mix. Take the foil and divide it into equal parts. Dip each champignon into the marinade and place on a skewer. After this, wrap tightly with a sheet of foil.
Leave the mushrooms to marinate in this state for 50 minutes. After a while, send the champignons to the coals. The dish takes 20 minutes to prepare. It is important to ensure that all copies are baked evenly.

Marinated champignons with beef

champignons - 750 gr.
Sunflower oil - 60 gr.
ground red pepper - to taste
rock salt - to taste
onion - 4 pcs.
beef fillet - 1.8 kg.

Mix in a common container sunflower oil and red pepper. Rinse the meat under the tap and dry it with a waffle towel. Pour the resulting mixture into the fillet; marinating time is 1.5 hours.
Chop the onions into large rings, process the champignons and dry. Next, string the ingredients onto the skewer one by one. Sprinkle the future kebab with marinade and place it on the grill. Salt is added to taste to the finished dish.

Champignons in Chinese marinade

soy sauce - 130 ml.
vinegar 6% - 10 ml.
homemade mayonnaise - 60 gr.
olive oil - 45 gr.
fresh mushrooms - 1 kg.
mustard - 12 gr.
garlic - 8 cloves

Remove the protective skin and any dirt from the mushrooms and place in a small saucepan. Separately, combine the chopped garlic with the remaining ingredients.
Mix the mixture thoroughly and pour it over the mushrooms. The champignons should be marinated in the refrigerator for 3-4 hours. Next, the dish is cooked on open coals for about 12 minutes.

Champignons marinated with ginger

mayonnaise - 220 gr.
chopped salt - to taste
Roman cumin - 6 gr.
paprika - 4 gr.
chopped ginger - 5 gr.
large champignons - 650 gr.

Add spices and mayonnaise to a common bowl, stir until smooth. Add salt as desired. The protective film and excess moisture must be removed from the champignons.
Roll each specimen in the marinade and place in a separate bowl. Then cover with a tight lid and marinate for half an hour. Next, start frying.

vegetable oil - 50 ml.
purified water - 55 ml.
large champignons - 700 gr.
fresh aromatic herbs - 90 gr.
garlic - 1 head
large tomato - 1 pc.
table vinegar - 10 ml.
table salt - 8 gr.

Wipe the champignons with a damp cloth, then pierce them in several places with toothpicks.
After this, combine mushrooms, finely chopped herbs, tomato, salt, chopped garlic and the remaining ingredients in one container.
Gently mix the ingredients and allow the product to marinate for 2 hours. Cooking time for mushrooms over coals is 15 minutes.

Champignons in Korean marinade

Ingredients for marinade:

flax oil - 100 ml.
soy sauce - 90 gr.
ground Green pepper- 12 gr.
ground ginger root - 10 gr.
champignons -950 gr.

Ingredients for the sauce:

soy sauce - 150 ml.
liquid honey - 65 gr.
fresh chopped ginger - 30 gr.
dry rice wine - 160 ml.
garlic - 4 cloves

Take a small saucepan and place clean champignons in it. Add the marinade ingredients to them and mix thoroughly. Try not to damage the mushrooms, then send them to a cool place for 3-4 hours to marinate.
Peel the garlic and turn it into a paste, combine it with the ingredients for the sauce. Stir the mixture thoroughly and place in a saucepan on the stove. Cook the mixture over low heat until the honey is completely dissolved.
Place the pickled mushrooms on a skewer or place them on the grill and cook in a way that suits you. After this, serve the mushrooms with the chilled sauce.

Champignons in a delicate marinade

Ingredients for marinade:

allspice - 9 gr.
fresh parsley - 30 gr.
fat sour cream - 330 gr.
bulbs - 3 pcs.
mushrooms - 850 gr.
fine salt - 10 gr.

Ingredients for the sauce:

parsley - 1 bunch
salt - 4 gr.
sour cream - 70 gr.
tomato paste - 35 gr.

Place the washed and dried mushrooms in a deep bowl. Remove the skins from the onion and chop it into thick rings. In a separate bowl, mix sour cream and spices.
Combine mushrooms, onions and sauce in a common bowl. Mix the ingredients thoroughly. Make sure that the onions and champignons do not fall apart. Expect the marinating process to take about 5 hours.
Start preparing the sauce. Take a clean and dried bunch of greens and chop finely. Next, place the parsley in a common saucer with tomato paste, salt and sour cream, mix the ingredients.
After marinating, place the mushrooms on a skewer, alternating with onion rings. Fry the champignons until crispy. Serve mushrooms with sauce and herbs.

It’s easy to marinate champignons for barbecue. Delight your friends and loved ones with new recipes. Experiment with spices, herbs and flavoring additives. Add a unique dish to your menu. When cooking mushrooms on the grill, be careful to ensure that they cook evenly and do not burn.

Video: champignon kebab

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Summer is a time for fun picnics. But what is a vacation in nature without a fragrant, juicy kebab? Traditionally, this dish is prepared from meat, but in modern cooking its fish, vegetable and mushroom versions are popular. Champignons are an ideal ingredient for it. These mushrooms, unlike meat, are quickly marinated and cooked. The shish kebab they make is delicious. If you are a fan of these fragrant mushrooms, then be sure to pamper your loved ones gourmet dish.

Marinade recipes for champignon kebab

Cooking options mushroom dish weight. How to marinate champignons at home for barbecue? The most important secret delicious dish- this is a marinade. Its variations are different - from mayonnaise with spices, kefir to complex pickles. The choice of marinade depends on your personal preferences. The technology for preparing mushroom shish kebab is identical to the meat version. However, to make your dish amazing, follow the basic rules:

Choose medium-sized young champignons with a closed cap. If the mushrooms in front of you are dark and watery, then they are not the first freshness. Such mushrooms are not suitable for cooking.
For threading, purchase thin skewers; a barbecue or grill will also work.
Make sure the heat from the fire is low. Otherwise, the dish will not fry, but will burn.

Marinade for mushrooms on the grill with soy sauce

Dishes made from champignons are tasty and delicious. Mushrooms are a great alternative to meat. If you are watching your figure or are a vegetarian, then feel free to include the “Spicy” kebab in your diet. It's low in calories, nutritious and melts in your mouth. How to marinate champignons for grilling? Use the recipe below.

Ingredients for the Spicy kebab:

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

Step by step recipe:

Wash and peel the champignons and leave them to dry.
Mix flaxseed oil, soy sauce and spices.
Pour the prepared marinade over the peeled mushrooms and leave for 2-3 hours.
Place the pickled mushrooms in the grill on hot coals and cook for 20-30 minutes.
Serve the finished dish 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 cloves of garlic.

Step-by-step description of actions:

Place all products in a small enamel pan.
Heat the mixture over low heat until the honey dissolves.
Cool the finished sauce and serve.

How to quickly marinate champignons with mayonnaise

Are you planning to cook mushroom shish kebab, but you really don’t have enough time? Marinate the champignons in mayonnaise, this will take you 30 minutes. The cooked mushrooms will be juicy and tender. The mayonnaise marinade will prevent them from drying out during cooking. Products for the “Juicy” barbecue:

1 kg of mushrooms;
2-3 large tomatoes;
200 g mayonnaise;
1 tsp. salt;
ground pepper mixture to taste;
lemon basil.

Step-by-step preparation:

Wash the mushrooms and leave to dry.
Wash the tomatoes and cut into slices 3 cm thick.
For the marinade, mix mayonnaise, salt, and a mixture of peppers.
Place the mushrooms and tomatoes in a plastic or enamel container, pour in the marinade, and mix everything carefully.
Leave to marinate for 15-20 minutes.
Place the prepared vegetables on skewers, alternating whole champignons with tomatoes.
Fry the pickled vegetables over coals for 20-30 minutes.
Garnish the finished dish with lemon basil and serve with “Hot” or “Garlic sauce”.

To create the Hot sauce you will need:

5 tbsp. l. olive oil;
1 tbsp. l. American mustard;
2 tbsp. l. grape vinegar;
1 small pod of hot pepper;
2 tsp. dark honey;
1 tsp. Himalayan salt.

Cooking steps:

In an enamel bowl, thoroughly mix honey with olive oil, add American mustard, grape vinegar, and salt.
Wash the pepper, dry it, chop it finely, add to the sauce.

Ingredients for making Garlic sauce:

200 g mayonnaise;
5 cloves of garlic;
lemon basil;
2 tsp. lemon juice.

Step by step recipe:

Wash the greens and dry.
Peel the garlic cloves.
Chop the greens and garlic.
Add lemon juice, chopped basil and garlic to mayonnaise, mix thoroughly.

With sour cream for frying on skewers

If you have free time, please your loved ones with a delicious “Tender” kebab. Mushrooms for this dish are marinated in sour cream, which gives them an unusually delicate taste. Prepare the dish the day before the picnic; the champignons will be completely soaked overnight. To prepare the “Tender” kebab, take:

1 kg of mushrooms;
300 g sour cream;
2-3 large onions;
2 tsp. salt;
2 tsp. black pepper;
parsley.

Cooking steps:

Wash the mushrooms and dry.
Peel the onion and cut into large rings 3 cm thick.
Mix sour cream, salt and pepper.
Place the champignons and onions in a deep plastic or enamel bowl, pour in the marinade so as to completely cover the vegetables.
Place in the refrigerator for at least 5 hours.
Thread the pickled vegetables onto skewers, alternating mushrooms with onions, and fry over coals for 20-30 minutes.
Garnish the finished dish with chopped parsley and serve with classic sour cream sauce or "Tomato".

Ingredients for classic sour cream sauce:

100 g sour cream;
tsp sea salt;
tsp Sahara;
tsp white pepper.

Preparation:

In a glass container, whisk the sour cream with salt, sugar and pepper.

To create the Tomato sauce, take:

4 tbsp. l. sour cream;
1 tbsp. l. tomato paste;
tsp salt;
parsley.

Step by step recipe:

Wash the parsley, drain, finely chop.
IN glassware Mix sour cream with tomato paste using a wooden spatula.
Add salt and parsley to the resulting mixture.

Recipe with lemon juice for cooking over a campfire

if you love Mediterranean cuisine, prepare the Hellas kebab. A dish prepared according to this recipe turns out aromatic, with notes of herbs. To learn how to marinate champignon mushrooms for Mediterranean barbecue, see the recipe below. To prepare Hellas, take:

1 kg of mushrooms;
1 lemon;
10 ml olive oil;
3 cloves of garlic;
fresh herbs - thyme, rosemary, marjoram and parsley;
1 tsp. pink pepper;
2 tsp. sea salt.

Cooking steps;

Rinse the champignons and dry.
Peel the garlic and chop it.
Wash the greens, drain, finely chop.
Rinse the lemon and dry.
Grate the zest on a fine grater and squeeze the juice from the pulp.
In a glass bowl, mix olive oil, lemon juice, garlic, herbs, pepper, and salt.
Pour the prepared marinade over the mushrooms and refrigerate for 4 hours.
Place the pickled mushrooms on the fire and cook for 10-15 minutes.
Garnish the finished dish with fresh herbs and serve with Tzatziki or Aioli sauce.

Ingredients for Tzatziki sauce:

1 small cucumber;
5 tbsp. l. unsweetened yogurt;
1 tbsp. l. extra virgin olive oil;
5 cloves of garlic;
1 tbsp. l. lemon juice;
tsp sea salt.

Step by step recipe:

Wash the cucumber, dry it, grate it on a fine grater.
Peel the garlic and chop it.
In a glass container, whisk yogurt with olive oil, add cucumber, garlic, lemon juice, and salt to the resulting mixture.

To create the aioli sauce, use:

5 tbsp. l. extra virgin olive oil;
5 cloves of garlic;
1 tbsp. l. lemon juice;
tsp sea salt.

Cooking steps:

Peel the garlic and crush it in a mortar.
Pour olive oil into the garlic mixture in a thin stream, constantly rubbing the ingredients.
Add lemon juice, salt.

Video: how to marinate and cook champignons on charcoal

Juicy, deliciously prepared kebab makes the cook especially proud. After all, this is not just a dish, but a kind of symbol of a successful picnic. Its preparation is a whole sacrament! Each cook has his own recipes and tricks: from the choice of mushrooms to the degree of smoldering of coals in the fire. Watch the video below and you will learn how to marinate champignons on a charcoal barbecue. By opening them, you will enrich your culinary wealth and delight your loved ones with new delicious dishes.

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