Mushrooms in kefir on the grill. Marinade recipes for mushroom skewers

If only your unwillingness to bother with marinating meat or fish keeps you from cooking on the grill, bake ... mushrooms. Cooking such a dish in the open air will turn out very quickly. Let's make, for example, champignons on the grill - the recipe is quite simple. The champignons are baked in foil in a fragrant marinade (filling) of garlic and butter, which are combined with mushroom juice during cooking. Needless to say, the dish is very fragrant and not overdried at all! The fact is that there is a point of view that champignons must be marinated before cooking for a certain time. But if you cook them in the described way, it turns out no worse, but even better! And given that champignons do not require long-term heat treatment, then the advantages of the dishes include the speed of cooking.

Such champignons will be an excellent addition (side dish) to meat and fish dishes. You can also serve these mushrooms as a hot appetizer. For this recipe, use both large and flat-topped specimens. Determine the calculation of portions for such an appetizer yourself; on average, 2-3 mushrooms go per person.

Ingredients

• champignons 180 grams
• butter 80 grams
• garlic 50 grams
• pinch of salt
• a pinch of dried herbs
• foil

How to cook champignons on the grill with garlic filling

Rinse the mushrooms with cold water, remove the skin. Cut a sheet of foil into small squares (start from the size of the mushrooms). Place mushrooms in foil. It will serve as a serving plate in which you serve the finished dish.

Now you need to salt each mushroom and sprinkle with dry herbs (Provencal or Italian). Put a small piece of butter on the hat.

Finely chop a few cloves of garlic, put on a hat. If you have young garlic, use it. Also add a little dill and parsley to taste.

Coals in the grill will need to be prepared in advance. Give the foil rolls the look of bags. Put them on the coals. Cook mushrooms for 7-10 minutes. Be careful not to start a fire. Everyone knows that champignons can be eaten half-cooked and even raw. Therefore, as soon as juice begins to appear in the bag and aromas start to appear, the mushrooms can be removed.

Within a few minutes you will feel a very spicy and delicate smell of mushrooms with garlic. Mushrooms will release their own juice, which will be mixed with oil and a spicy vegetable.

Remove the finished mushrooms with foil from the grill. Mushrooms are served hot or cold.

Even the simplest and most popular mushrooms - champignons, can be deliciously cooked at the stake. Now is the season for barbecue, forays into nature and recreation. Everyone grills kebabs on a fire, and champignons are a great addition to grilled vegetables, baked potatoes or porridge from a pot. It is better to buy large mushrooms so that they do not fall into the holes on the grate. Light a fire, and while the coals are not ready, marinate fresh champignons for 30 minutes.

Marinade for champignons at the stake - 5 proven recipes

There are many options for how to marinate champignons for grilling or barbecue on a fire. Usually, it’s not very convenient to prepare products in nature, and then wait until the mushrooms are soaked in the marinade, so I share with you 5 proven quick recipes that you can do in advance at home, and if you didn’t have time, then you can catch everything in nature done - it will take no more than 30 minutes.

Proportions for 0.5 kg of mushrooms:

1. Marinade for champignons olive oil + grill spices or mushrooms. Buy a ready-made spice mix for meats, grills, or mushrooms. Pour clean, washed mushrooms into the bag, then mix 1/4 cup of oil with 5-7 g of seasoning (1 or 1/2 standard package), and put them in the same bag. Tie for 30 minutes, during which time the porous pulp of champignons will be saturated with the aroma of herbs and oil. Then you can put it on the grill and set the grate over the coals.
2. Mayonnaise + black pepper + salt. This is the easiest recipe, but one of the most delicious. Mayonnaise, in fact, is made from vegetable oil, mustard, lemon juice and eggs (optional). So there is nothing harmful in such a sauce - just a mixture of ingredients that creates a great taste. Use for impregnation - this is ideal. Pour the mushrooms into a bowl, add 4 tbsp. l. without a slide of mayonnaise, 1 tsp. ground pepper and some salt. Hold for 20-30 minutes, and you can cook mushroom skewers or a grilled snack.
3. Lemon juice + mustard + honey. This is one of the most delicious recipes ever! Mix 1 tbsp. l. lemon juice from 1 tbsp. l. mustard (a little less if you don't like spicy) and add 1 tsp. honey. Salt. Marinate mushrooms in mustard-lemon sauce for 30 minutes.
4. Garlic Sause. 1/4 cup fragrant sunflower oil + 3 garlic cloves + ground black pepper + salt. Chop the garlic, mix with the rest of the ingredients, marinate the mushrooms in the garlic sauce for at least 20 minutes.
5. Soy sauce + cilantro (parsley) + garlic. Finely chop 1/2 bunch of cilantro or parsley, to taste. Chop the garlic. Mix 5 tbsp. l. soy sauce with mushrooms, herbs, garlic and 2 tbsp. l. vegetable oil. Stir quickly with your hands so that the soy sauce is evenly distributed and evenly absorbed. Wait at least 15 minutes. and can be laid out on the grid.

Mushrooms with mayonnaise on the fire

The fastest and most proven marinade for mushrooms is mayonnaise. Add a little more salt, spices and you will get delicious mushrooms.

To cook champignons on a fire, we need 2.5 hours, the number of servings is 4.

Ingredients:

• large fresh champignons - 500 g;
• mayonnaise - 2 tbsp. l.;
• ground salt, freshly ground black pepper - to taste;
• sunflower oil - 2 tablespoons.

Cooking steps:

Pour fresh champignons with warm water and let it sour for a couple of minutes. So that every garbage will come off. If not, wash each mushroom well so that they are all white and clean. Immediately, when you wash them, separate the legs from the hats, this is easily done by hand so that the champignons lie tightly on the grate and do not break. If your mushrooms are not large, then you do not need to do this.

Add mayonnaise to mushrooms. Its fat content can be any, like the company. The main thing is that you like it. A little salt can be added, just a little, because mayonnaise also contains salt. Using a grinder, add freshly ground black pepper. To make the mushrooms have a beautiful color when frying, add a couple of tablespoons of sunflower oil. It is better to buy fragrant sunflower oil, then the mushrooms will smell good.

Mix the mushrooms with the marinade, carefully so that it is evenly distributed over the mushrooms.

We kindled a fire, we are waiting for the firewood to burn out, and 30 minutes have already passed. The coals are ready, put the pickled champignons on the barbecue grill. We cover tightly on top with the second half of the barbecue so that the mushrooms do not roll on it, but are tightly fixed, then it will be easy to turn them over.

We put the grate with mushrooms on the coals, the heat can be not much, the mushrooms are quickly cooked. We make sure that they do not burn. After a while, one side was well fried, the mushrooms decreased in size, which means we turn the grill over.

Literally 20 minutes and the champignons on the fire are ready. The aroma is unmatched.

Remove the mushrooms from the grill and pour onto a dish. You can sprinkle them with fresh herbs.

Prepare some sauce with sour cream and garlic for a hot appetizer or serve soy sauce to the table, it will be very tasty.

Bon appetit!

When choosing spices and herbs for mushrooms, choose the ones that go best with this high-protein plant product:

• Rosemary;
• Thyme;
• Oregano;
• Thyme;
• cilantro and parsley;
• Dill;
• Dried or fresh garlic;
• Paprika;
• Ground red and black pepper;
• Chile;
• Nutmeg;
• Ginger;
• grain mustard

Share your recipes and ideas for vegetarian picnics in the comments! And do not forget to attach a photo report - brag about your culinary masterpieces.

Who said that fried mushrooms can only be obtained in a pan? Fragrant and incredibly tasty mushroom kebab will not leave anyone indifferent. But the main thing is to properly pre-prepare the mushrooms. To keep mushrooms tender and juicy even after frying, take care of the marinade for mushrooms.

Marinated champignons for frying with soy sauce

Soy sauce with oil and spices

To marinate 1 kg of mushrooms, prepare:

• Olive oil - 4 tbsp
• Soy sauce - 3 tbsp
• Suneli hops - 1 tsp
• Salt and black pepper - to taste

1. Pre-prepare the mushrooms (wash and clean).
2. To prepare the marinade in a bowl, combine the oil and soy sauce.
3. Next, season the mixture with salt, pepper and suneli hops.
4. Place the mushrooms in the finished marinade and leave them for 2 hours.
5. The subsequent frying time is 10-15 minutes.

Soy sauce and tangerine

To prepare the marinade according to this recipe, you will need (for 500 g of champignons):

• Soy sauce - 50 ml
• Mandarin - 2 pcs (1 lemon can be an alternative)
• Garlic - 3 cloves
• Dried oregano - 1.5 tbsp
• Salt and pepper - a pinch

1. Wash mushrooms, peel and set aside to dry. At this time, start preparing the marinade.
2. Pour soy sauce into a separate container.
3. Next, add tangerine juice to it (if not, then lemon), chopped garlic cloves and oregano.
4. Mix all ingredients and add mushrooms to them.
5. After 15 minutes, the mushrooms can be fried. Roasting time - 2-4 minutes on hot coals. Add salt and pepper after cooking.

Soy sauce with mustard

To process 500 g of mushrooms, prepare the following marinade components:

• Butter - 350 g
• Soy sauce - 100 ml
• Olive oil - 2-3 tbsp
• Dijon mustard - 30 g
• Oregano, dried garlic, ginger, paprika - 0.75 tsp each
• Sugar - 0.5 tsp

1. Place the butter and olive oil in a separate bowl.
2. Gradually add the soy sauce while whisking.
3. After obtaining a homogeneous mass, add mustard and other spices, as well as sugar.
4. Season the mushrooms with the resulting marinade for 1 hour, after which you start frying them.

Marinated champignons for frying with vinegar

The marinade is designed for 500 g of mushrooms. Ingredients:

• garlic cloves - 6 pcs
• Olive oil - 200 ml
• Vinegar (9%) - 80 ml
• Dijon mustard - 2 tsp (10 g)

1. The use of this marinade occurs directly during the frying of mushrooms. Therefore, the composition is prepared during the burning of coals.
2. Melt the butter. Combine it with vinegar, mustard and minced garlic.
3. Lay the prepared mushrooms on the grill and continuously grease them with the resulting composition throughout the cooking. If there is no such possibility or desire, leave the mushrooms in this marinade for 10-15 minutes beforehand.

Marinated champignons for frying with cream

Mushrooms in a creamy marinade are especially tender. For its preparation for 1 kg of champignons you will need:

• Butter - 100-150 g
• Cream (or high-fat sour cream) - 2 tbsp
• Salt, ground pepper - a pinch (to taste)

1. Prepare a small container (stewpan) and melt the butter in it.
2. Next, add cream to it. To give the champignons a more piquant taste, at this stage, you can add a finely chopped clove of garlic and a chopped sprig of dill.
3. Wash mushrooms, clean and dry. Season them moderately with salt and pepper.
4. Treat the mushrooms with the butter mixture.
5. Marinating time - 1 hour. Next, place the mushrooms on open coals or a grill and wait 5 or 10 minutes. respectively. Marinated fried champignons are ready.

Marinated champignons for frying with mayonnaise

The ingredients below are for a small (250 g) serving of mushrooms. Prepare:

• Spicy mustard - 1 tsp
• Mayonnaise - 100 g
• Ground coriander - a third of a teaspoon
• Salt - a pinch

1. Place all components in one container and mix thoroughly.
2. Next, add peeled and dried mushrooms to the marinade.
3. Try to make sure that the mixture completely covers the mushrooms. However, they should not “float” in it. In the process of marinating, the mushrooms will certainly release a small amount of their own juice and the liquid as a whole will be enough.
4. The exposure time of the marinade is 1.5-2 hours, stirring the mushrooms periodically.
5. Next, fry the mushrooms for 5-10 minutes.

With the advent of summer, the time for picnics begins, where the main dish is shish kebab. Of course, we associate this dish with hot, juicy, appetizing meat (veal, pork, chicken). Some are made in the form of steaks or cooked whole on skewers. But the variety of products that can be cooked on an open fire is much wider. It will be very tasty to make champignons on a skewer, eggplant, 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 focus on just how on skewers. Below we will describe various recipes for making mushrooms, as well as sauces for them.

Mushrooms 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 mushrooms young, medium in size, with a closed hat. We wash them thoroughly, clean them and put them in a separate bowl. There we add salt, pepper, spices to taste, mayonnaise. It is best to take not very oily - thirty percent, liquid consistency is suitable. Let marinate for at least four hours. After you can on the shampoo. The main thing is to make sure that the heat is not strong, otherwise the mushrooms will burn and not be fried. Serve with sauce.

Sauce recipe "Garlic"

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 will need five tablespoons of extra virgin olive oil, two tablespoons of half a tablespoon of mustard, three cloves of garlic squeezed through a garlic press, half a teaspoon of salt and two teaspoons of sugar. We introduce all the components one by one, while whisking them with a whisk for two to three minutes. Mushroom sauce is ready!

Champignons on skewers. Recipe with herbs

Take a kilogram of large champignons, a small bunch of cilantro, basil, dill, thyme, rosemary. We will 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. Wash the mushrooms thoroughly and pierce them in several places with a toothpick. Add finely chopped tomatoes, garlic and herbs to the mushrooms. Separately, mix oil, water and vinegar. 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.

Mushrooms on skewer "Assorted"

In addition to mushrooms, vegetables are also involved in this recipe, which, after baking, can be served as a salad or snack. We take 700 grams of mushrooms, 300 grams of medium-sized tomatoes, two pieces of sweet pepper, zucchini, eggplant and onions. We also need one lemon, olive oil and salt, pepper to taste. Cut the zucchini and eggplant into slices, peel the pepper and cut into slices, 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. Alternate champignons on a skewer with other vegetables and fry on coals at medium heat.

The word "barbecue" is associated with meat - hot, juicy, with a slightly noticeable sourness! Well, in extreme cases, with fish - soaked and cooked on a skewer or grill.

Meanwhile, there are a great many ingredients from which you can make a delicious and unusual barbecue! And one of these ingredients is the well-known champignon mushrooms. How to make delicious champignon skewers?

Simple recipes for delicious mushroom skewers

Shish kebab from champignons "Juicy"

To make a juicy champignon skewers, you will need:

0.5 kg of champignon mushrooms (preferably large ones),

Black pepper

Rinse and clean the mushrooms thoroughly, put them in a saucepan, salt and pepper to taste and add mayonnaise. Mayonnaise can be anything - expensive or cheap - it doesn't matter. By the way, champignon kebab turns out juicier and tastier with liquid mayonnaise, so choose thinner mayonnaise.

Mayonnaise should envelop the mushrooms in the pan. After adding all the ingredients, shake the pan with the future champignon skewers several times and leave to marinate: at least an hour, maximum overnight.

You need to fry mushroom skewers like a regular kebab, just make sure that the mushrooms do not burn. You can serve juicy champignon skewers with garlic sauce, which is made according to this recipe: mix thick mayonnaise with chopped garlic and herbs, pepper and mix all the ingredients.

Shish kebab from champignons "With roast"

To make champignon shish kebab "With fry", you will need:

600 g champignons,

150 g smoked or salted bacon,

5 tomatoes,

3 onions

Wash, clean the mushrooms and pour boiling water over them. If the mushrooms are very large, you can cut them lengthwise into 2-3 parts. Finely chop the bacon and tomatoes, and cut the onion into rings.

Now you need to string such a shish kebab of champignons on skewers, alternating mushrooms, lard and vegetables. Roast mushroom skewers over coals for about 5 minutes.

To make a spicy champignon skewers, you will need:

1 kg of champignons,

4 tbsp olive oil,

2 tbsp soy sauce,

1 tsp seasonings hops-suneli,

1 tsp ground black pepper,

1 tbsp salt

Rinse and clean the mushrooms from the films, leave them to dry and prepare the marinade for the mushroom skewers. To do this, mix olive oil with black pepper and seasoning, add salt. Pour marinade over mushroom kebab and leave for 1-2 hours. You need to fry the kebab for about 5 minutes over hot coals.

Shish kebab from champignons "With fragrant herbs"

To make mushroom skewers with aromatic herbs, you will need:

600 g large champignons,

1 large tomato,

1 bunch of aromatic herbs (cilantro, basil, dill, chervil, etc.),

4 garlic cloves,

50 g vegetable oil, odorless,

50 g of water

1 tsp vinegar,

Salt to taste

Wash the mushrooms thoroughly, peel off the films and pierce them with a toothpick in several places. Add chopped garlic, finely chopped tomato and aromatic herbs to the mushrooms. Pour the future mushroom skewers with vegetable oil, vinegar and water, add salt. Mix all the ingredients and leave the mushroom skewers to marinate for 2 hours, stirring occasionally.

Roast the kebab for 10-15 minutes over hot coals.

Shish kebab from champignons "Chinese style"

To make Chinese-style champignon skewers, you will need:

1 kg of champignons,

100 g soy sauce

2 tbsp mayonnaise,

Salt to taste

Wash, peel off the films and put large champignons in a bowl. Add soy sauce, salt and mayonnaise to the mushrooms. Such a champignon kebab should be marinated for about 2 hours, after which the mushrooms can be put on skewers and roasted on hot coals for about 15-20 minutes.

To make mushroom skewers with butter, you will need:

1 kg fresh champignons,

100 g butter,

Salt to taste

Black ground pepper to taste

Rinse and clean the mushrooms thoroughly, lightly salt and pepper them, and fill the void under the mushroom caps with softened butter. Thread the mushroom skewers onto skewers and grill over hot coals for about 15 minutes.

Shish kebab of champignon mushrooms is an unusual dish that can be consumed even in fasting! Stock up on interesting champignon kebab recipes - and you can be sure that the picnic will be fun, and your guests will be amazed by the new turn in the "kebab business"!