How to marinate champignons for barbecue in oil. Marinade for champignons - the best recipes for fragrant mushrooms

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"!

Champignons are mushrooms that cannot be poisoned. They completely lack poison, and it will not be difficult to distinguish them from other types of mushrooms. Also, the mushroom has a high calorie content, so they can quickly get enough. Many people include them in their daily diet. The second name that this mushroom bears is "forest meat".

Before talking about whether for this or that dish, let's talk about where they grow and how to choose the right one. Also consider the issue of their beneficial and harmful properties.

What are champignons and how best to collect them?

There are three types of mushrooms. 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, then the crop can be harvested all year round. This mushroom is very fond of fertilized places. Therefore, it is worth looking for it where animals graze.

Forest champignons begin to grow only from mid-summer. You can collect them in the same way as ordinary ones, before the onset of frost. They grow in forests, hence their name.

The field is considered the earliest type of champignon. Unlike the rest, you can start collecting it as early as May. The harvest ends in the same way as in the case of other mushrooms. 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 pale grebe, which is deadly poisonous. Therefore, if you decide to go in search of mushrooms, but you have absolutely no experience, then it is better to contact a specialist for advice.

Useful properties of champignons

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

In addition to being a very tasty mushroom, it has benefits for the whole organism. Many nutritionists claim that with the help of this mushroom you can fight the level of cholesterol in the blood. It also contains a large amount of protein, which is easily absorbed by the body.

It is worth noting that the level of protein 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 the human body. Thanks to calcium, which is part of their composition, metabolic processes improve. Vitamin B2 improves the condition of the mucous membranes and helps to calm the nervous system.

Mushrooms 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 trace elements that help improve memory and are responsible for human mental activity. Also, these mushrooms are excellent antioxidants and help to remove heavy metals and toxins from the body. Dried champignons are excellent at fighting stomach disease. Many nutritionists recommend eating them during fasting, as they can perfectly replace meat, but at the same time do not pollute the body.

How can champignons harm the body?

Contraindicated for children. They include chitin, which is practically not processed by the child's body. Chitin interferes with the absorption of other useful substances that are present in mushrooms. Another significant disadvantage is that champignons absorb various substances from the atmosphere. Accordingly, when they are used, they all enter the body. Therefore, contrary to the belief that they can be eaten raw and unwashed, it is advisable to treat them with warm water, and even better to clean them.

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

How to pickle champignons for frying in a pan?

Before you start cooking champignons, they need to be properly processed. Sort them out well. Mushrooms should be light, without spots and not rumpled. Then they should be washed in at least three waters. The main thing - do not overdo it, so as not to wash off the aroma. Then they need to be dried. To do this, you can put it on a paper towel so that the water is glass. Now separate the legs from the cap and cut into neat slices.

Most likely, there is no such hostess 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 need:

• 3 art. l. soy sauce;
• 1 tsp lemon juice;
• 3 art. l. dry white wine;
• olive oil (for frying);
• 1 pc. onion, carrot, bell pepper, tomato.

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

We cut the carrot into strips, the tomato into cubes, and the onion and pepper into half rings.

Heat up the pan and pour in the olive oil. Sending onions. When it is fried until golden brown, add the rest of the vegetables to it and simmer under the lid for about 5 minutes. Separately mix soy sauce, wine, lemon juice, finely chopped herbs, salt and pepper. We mix everything. Pour chopped mushrooms with marinade for 30 minutes. After the vegetables are stewed, we spread the 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 the grated garlic. After that, open the lid and fry the mushrooms for about 6 minutes.

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

How to pickle champignons for frying on the grill?

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

Mushrooms are washed and cleaned, no need to cut. Marinate in mayonnaise, salt and pepper for about 4 hours. Then we string them on skewers, put them on a wire rack and put them on the grill.

Easy Grilled Mushroom Recipe

If you have vegetables, barbecue and mushrooms, but there is no way to buy meat - do not despair, now we will consider a simple and tasty recipe for how to pickle champignons for barbecue, limiting ourselves to a minimum set of products.

We take the vegetables that you have. You can use tomatoes, zucchini or eggplant, onions. Cut vegetables with mushrooms into equal rings for even frying. We put everything in a container and pour the marinade. To prepare it, we need 100 ml of soy sauce, two cloves of garlic, finely chopped dill, chili pepper and ground black. Grind all ingredients in a blender. Everything - the marinade is ready. After 20 minutes, put the vegetables on the wire rack. After the mushrooms acquire a golden crust, put them on a plate on all sides and serve as an independent dish.

Shish kebab of champignons

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

For the simplest recipe, we need mushrooms, mayonnaise, salt, pepper, rosemary, a pinch of dried basil. It is best to choose large mushrooms, as they will have to be strung on skewers.

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

Shish kebab from champignons "Aromatic herbs"

Consider the second option of how to pickle champignons for barbecue.

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

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

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

After that, you need to fry the kebab for no more than 15 minutes over hot coals.

Marinade for champignons on the fire

A marinade is prepared based on 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 a fire. We prepare the marinade, counting on 600 g of mushrooms. Place prepared mushrooms in a bowl. To them we add 45 ml of soy sauce, 15 g of lemon juice, a pinch of paprika, finely chopped dill and grated garlic. Close the pot with a lid and shake well. Let marinate for 15 minutes. After that, put the mushrooms on the grill and fry on 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.

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. In order for the mushrooms to turn out to be 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.

Enjoy your meal!

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.

There are dishes whose names cause a rapid secretion of gastric juice in us! One of these dishes are mushroom skewers cooked on the grill or grill, which are always greeted with cries of "Hurrah!". Picnics in the country or in nature - and without dishes with a beautiful crust and a stunning aroma of a fire?

Mushrooms are a very popular and sought-after product with high nutritional properties and gastronomic qualities. In addition, in terms of protein content and energy value, it is quite comparable to meat dishes. Therefore, dishes from them, and even on skewers, are not only dietary and healthy, but also very tasty!

The most popular mushrooms at picnics are champignons. They have a pleasant taste and delicate aroma. They can be eaten even raw, but more often they are still thermally processed. But porcini mushrooms or boletus mushrooms, butterfish on the grill or grill - a special chic and beauty! Everyone will love this delicious treat!

Barbecue "Country"

Ingredients

• - 500 g + -

• Mayonnaise - for marinating + -
• Pepper - to taste + -
• - taste + -
• - darling + -
• - taste + -

Cooking

Small mushrooms are not suitable for skewers (it is inconvenient to string), so it is better to take large and fresh ones.

1. We wipe the mushrooms, put them in a saucepan, pepper, salt and add mayonnaise. The latter can be of any brand and consistency, but the tastiest mushroom kebab is obtained if the sauce is liquid.
2. We leave the champignons to marinate in a mixture of salt and pepper mayonnaise all night, but if there is not so much time, then a couple of hours will suffice.
3. We fry mushrooms on skewers, like a regular barbecue, browning on the grill. Serve with a sauce of mayonnaise, garlic and herbs.

Spicy mushrooms on skewers

Ingredients

• Olive oil - 4 tbsp. l. + -
• - 1 kg + -
• Soy sauce - 2 tbsp. l. + -
• Black pepper - 1 tsp + -
• - 1 tsp + -
• Suneli hops - 1 tsp + -

Cooking

This dish is very aromatic and spicy, and the cooking process is not at all complicated.

You can, if you wish, take other seasonings and spices that you like more, but the main thing is that there are enough of them, otherwise the mushrooms on the grill will not turn out to be spicy enough.

1. Mushrooms are pre-wiped with a damp cloth or gently washed.
2. Mix marinade of olive oil, soy sauce, salt, seasonings and pepper. Fill them with the future barbecue and leave for about 2 hours.
3. Grill over hot coals or grill for 5 minutes.

Grilled mushroom recipe with butter

Ingredients

• - 1 kg + -
• - taste + -
• - 100 g + -
• Pepper and spices - to taste + -

Cooking

The dish turns out very appetizing and ruddy. It will decorate any country party or picnic. If desired, you can cook mushrooms on the grill, and not in the grill: the result will be about the same.

Mushroom kebab is very nutritious, but it can also be served as an additional dish to meat or salad.

1. We wipe the mushrooms with a damp cloth or wash in cold water.
2. After that, sprinkle the mushrooms with salt and pepper, and put softened butter under the caps (it should be like a paste in consistency).
3. Cook the mushrooms on the grill for 15 minutes until they are well browned.

Recipes with herbs and garlic

Ingredients

• – 600-700 g + -
• - 1 PC. + -
• Spicy herbs - to taste + -
• + -

Cooking

For this dish, it is recommended to take any herbs, but several types are best, for example, chervil, dill, tarragon, cilantro, basil, parsley or others. With them, champignons on skewers are especially fragrant. It is very good to take many different types of herbs, but if this is not possible, then you should pay attention to basil and cilantro: they will add spicy notes to the dish better than dill. Grilled or grilled mushrooms should be cooked for no more than 15 minutes, but it is better to leave them to marinate for several hours.

1. We clean the mushrooms from the films and pierce in several places with a toothpick. To them we add oil, garlic, vinegar, water, chopped herbs, chopped tomato and salt. We leave for 2 hours.
2. We string the mushrooms on a skewer and brown over the coals for 10 minutes or a little more if they are very large in size.

Mushrooms should not be soaked in water, otherwise they will absorb the liquid and lose their taste. Simply rinse or wipe them to remove dirt.
Not fried or raw are not dangerous and have a rather pleasant taste, so you should not be afraid to remove the kebabs from the grill too early.
A fragrant crust on products, obtained on a real fire and fresh air, an incomparable pleasure! Therefore, recipes for barbecued mushrooms on the grill or grill are a must in your culinary arsenal!

Which is presented to your attention below, are prepared quite quickly. In addition, such a dish has a delicate and pleasant taste, since mushrooms must be marinated in a specially prepared sauce before frying.

It is also worth noting that mushrooms on the grill are best done using only this. This is due to the fact that their unique ability to give out maximum heat for a long time allows you to cook several servings of a delicious dish for a large number of invited guests at the same time.

Mushrooms on the grill: the necessary ingredients

• lemon - two large pieces;
• seasonings - to taste;
• sea ​​salt - a small spoon;
• fresh champignons - one and a half kilograms;
• sunflower or olive oil - 60 milliliters.

Marinade for champignons on the grill: the cooking process

In order for such an unusual dish to cook well and beautifully on the coals, it is best to buy fresh and young mushrooms for it. Indeed, in such champignons, the hat is very tightly connected to the leg, which means that they will hold well on skewers. Thus, one and a half kilograms of fresh mushrooms should be taken, washed gently in cold water, and then placed in a deep container. There you also need to add a small amount of sea salt, aromatic seasonings to taste and pour in freshly squeezed juice from two large lemons. Before sending the mushrooms to pickle, it is advisable to mix them well by adding 60 milliliters of olive or sunflower oil.

To obtain a fragrant smell and a special taste, mushrooms should be kept in an acidic marinade for at least six hours. To do this, the container with champignons must be tightly closed with a lid and placed in a slightly cool room.

Mushrooms on the grill: heat treatment

After the mushrooms have completely absorbed the self-prepared marinade, you can safely proceed to fry them. To do this, you need to kindle birch firewood in the grill and make sure that they gradually turn into hot and large coals. In the event that the necessary logs for lighting a fire were not at hand, it is better to use purchased packaging with the same coals instead.

When the fire in the barbecue burns out, you should start stringing on skewers. It is worth noting that they should be strung quite tightly, otherwise they may dry out too quickly and burn out.

Roast such a dish on the coals should be about twelve to fifteen minutes. However, at the same time they need to be turned over continuously, because the heat from birch coals is usually very strong.

Mushrooms on the grill: the right serving to the table

After carefully frying the mushrooms, they should be carefully removed from the skewers and put in a large and deep dish. From above, it is recommended to sprinkle them with fresh chopped herbs and onions, as well as sprinkle with a small amount of lemon juice. It is advisable to serve a side dish of fresh vegetables or mashed potatoes with such a dish.