How to fry champignons on the grill without marinade. Marinade for champignons - the best recipes for fragrant mushrooms

Salute, friends! The long-awaited warm season has come and very soon it will be summer, which means that the barbecue season is already in full swing! So today we will cook this appetizer on coals, but not traditionally from meat, but from mushrooms. Having tried this side dish once, now not a single picnic is complete without this dish, tender and juicy in taste, we just soak it in different marinades!

Therefore, if you still do not know how to marinate champignons for frying on the grill, I recommend reading this collection of recipes for mushroom kebab. The appetizer is prepared very quickly, only you need to take into account the time for soaking in the sauce and it turns out very tasty, it scatters from the table faster than meat! And if you add vegetables to the mushroom skewer, you will get a separate independent dish! Believe me, one aroma drives you crazy, not to mention the taste ...

How to cook champignons on the grill with mayonnaise

It turns out a very tasty snack, and the aroma is simply magical! If you are going on a picnic and will fry meat on a fire, I highly recommend cooking champignons - this is an awesome dish, and lovers of this product will be indescribably delighted!

Required Ingredients:

• Champignons - 350 gr.
• Mayonnaise (homemade) - 2 tbsp. lies.
• Soy sauce - 1 tbsp. lies.
• Salt - 0.5 tsp.
• Ground black pepper - to taste

Cooking process:

1. Mushrooms need a medium size. First we need to clean them well from the ground and rinse, then put them on a kitchen towel to dry them from moisture.

2. Now let's start preparing the marinade. In the bowl, add a tablespoon of soy sauce, half a teaspoon of salt, ground black pepper to taste and homemade mayonnaise 2 tablespoons, mix everything gently.

3. Now I will reveal a little trick. We will marinate our future snack in a plastic bag - this is very convenient, quick and not troublesome, since you do not need to get extra dishes and hands dirty, and then wash everything. We send the sauce in the package.

4. Next we send the champignons, we tie the bag and shake it well and turn it over so that all the “white comrades” dip in the marinade, then leave it for 1 hour without untying the plastic bag.

5. After the lapse of time, we string it on skewers and send it to the coals. Turn over to the other side every 2 minutes, when the mushrooms slide easily on the skewer - then the appetizer is ready!

If you have a large company, then I advise you to increase the number of ingredients several times, as this dish is eaten faster than meat!

Enjoy your meal!

Spicy marinade with soy sauce

The next version of the marinade we have without mayonnaise with the addition of soy sauce, we also get a ready-made appetizer that is magnificent, juicy and fragrant. The smell is crazy and I'm not exaggerating!

Cooking:

1. We clean the champignons and rinse thoroughly, dry them on a paper towel from moisture. We shift into a deep container in which we will marinate.

2. Now we need to add 2 tbsp. tablespoons of vegetable oil.

Vegetable oil can be safely replaced with olive oil.

3. Then add 1-1.5 tbsp. spoons of soy sauce, sprinkle with 2 teaspoons of seasoning for mushrooms and mix. You can sprinkle a little black pepper if you like. Seasoning can also be replaced according to your taste preferences, for example, hops - suneli. I don't add salt as soy sauce is salty.

4. Stir so that each mushroom is in the marinade and set aside for at least 1 hour so that our mushrooms are soaked properly.

5. As soon as the fire has burned out and is ready for frying, carefully string each mushroom onto a skewer and send it to fry, turning it over from time to time.

6. Cooking time takes, as a rule, from 10-20 minutes. We check the readiness with a skewer and if the vegetarian kebab is ready, it will be soft and easy to slide over the skewer. Take off the coals and treat the company to a delicious snack!

A simple recipe with lard

And now I will share with you a real delicacy - mushrooms on a fire with lard, this is something incredible. Fat lovers will appreciate this recipe ...

Ingredients:

• Champignons - 500 gr.
• Salo - 250 gr.
• Vegetable oil - 1 tbsp. a spoon
• Wine vinegar - 1 teaspoon
• Salt - to taste
• Pepper mix - to taste

Cooking technology:

1. To prepare this dish, only caps are needed so that the mushroom and lard fit snugly against each other. And if there are legs, then each ingredient will be on a skewer separately, and we should not allow this.

2. To be honest, mushrooms can not be marinated at all, but just seasoned with salt and pepper and there will already be an overeating, but I still often experiment. I really like the classic combination of wine vinegar, vegetable oil, salt and pepper, that's all the ingredients, and the taste of the finished snack is just pumping! After pickling the mushrooms, leave them for 20-30 minutes, although if they stand overnight, nothing bad will happen.

3. Then we need to alternately string hats and lard onto skewers. Please note that the fat should be slightly larger than the mushroom cap, if a piece is much larger, it will start to burn at the stake.

Important! You can cook the dish on skewers, but they must first be soaked in water so that they do not change shape and burn during cooking.

Such a kebab is cooked very quickly, and you need to focus on lard, as soon as it becomes slushy and melted fat begins to drip, then the appetizer is ready! And yes, do not forget to periodically turn the skewers. If you are a fan of fried foods, then just hold the mushrooms a little longer on the coals.

Voila! The highlight of the program is ready, or rather a picnic ...

Spicy shish kebab with aromatic herbs

This dish is a real find for our family, we love mushrooms very much, and those cooked on coals are simply indescribably tasty, juicy and very fragrant, tender and juicy!

Ingredients:

• Champignons - 1 kg
• Olive oil - 6 tbsp. spoons
• Provence herbs (dry) - 2 tbsp. spoons
• Garlic - 2 cloves
• Lemon pepper - 0.5 tsp
• Salt - 1 teaspoon (without top)

Cooking technology:

1. The mushrooms were washed, the caps were peeled and dried.

2. We turn to pickling. Add Provencal herbs, salt, lemon pepper, garlic passed through a press to the mushrooms, you can also sprinkle a little with a mixture of peppers. Then gently mix so that all the “nails of the program” are covered with marinade and are not damaged.

3. Cover with cling film and leave for at least an hour so that everything is thoroughly soaked.

4. Now it's time to string on skewers and send to the fire, which should be exactly the same as for meat.

5. It is difficult to say the exact frying time, since it all depends on the size of the caps and the temperature of the coals, but it is about 15 minutes, the main thing is to make sure that nothing burns, but only browns.

That's all our dish is ready, simple and delicious!

It remains to sprinkle with chopped herbs and treat the family!

Chinese marinade with vinegar

In fact, this is a simple recipe, despite the name, but the list of ingredients is a little wider than in the previous versions of this appetizer.

Required products:

• Fresh mushrooms (champignons) - 1 kg.
• Vinegar 6% - 1 teaspoon
• Mayonnaise - 2 tbsp. spoons
• Mustard - 1 teaspoon
• Vegetable oil (refined) - 50 ml.
• Soy sauce - 5 tbsp. spoons
• Garlic - 3-4 cloves

Cooking:

1. We prepare mushrooms, I will not stop here in the recipes already mentioned above.

2. In a deep bowl, add refined oil, soy sauce, here we pass garlic, mustard, mayonnaise through a garlic press. Mix all components until smooth.

If desired, the mustard can be replaced with grain.

3. Add the prepared marinade to the champignons and mix well so that all the caps are in the sauce and leave for 1 hour.

4. And now it remains to fry the mushrooms on the grill, although this recipe is perfect for the oven or air grill.

Enjoy your meal!

Cooking a side dish on a fire with cheese and bacon

I want to offer an interesting recipe for making a side dish that my friend shared with me. The appetizer is very interesting, pay attention to it, it can be prepared not only at a picnic, but also served on a festive table. Everyone will be delighted with the treat!

Ingredients:

• Champignons (medium size) - 10 pcs.
• Bacon - 10 slices
• Cream cheese - 10 teaspoons

Cooking process:

1. We need large mushrooms to prepare this dish, you will find out later why. Rinse them under running water and let them dry. We separate the legs and put them aside, we only need hats.

If possible, peel the caps from the skin, since there is the greatest concentration of microorganisms (germs).

2. And now we need to fill each mushroom with 1 teaspoon of cheese. If you don’t have cream cheese at home, grate hard cheese.

3. Then we put each stuffed hat on a strip of bacon and wrap it with a toothpick. It turns out mushroom in bacon.

Important! So that the toothpicks do not burn, hold them for a while in water.

4. Using this method, you need to wrap each mushroom.

5. Pre-ignite the coals and wait for them to burn out. To prepare this dish, we need a barbecue grill, if one is not at hand, you can place a regular grill on the grill. Now put the blanks in bacon on the wire rack.

6. On each side, fry the mushroom caps for up to 10 minutes, until the bacon is browned.

That's all! A great snack is ready! Treat your guests, they will be delighted, and you are ready to hear many culinary compliments!

Video on how to cook shish kebab of champignons and vegetables on the grill

Gorgeous, simple dish - prepared quickly, and the taste is magical. The main secret of cooking is fresh young vegetables. A mouth-watering kebab can serve as a side dish or be served as a separate dish, then do not forget to add pickled onions.

How to cook champignons on a fire with tomatoes, eggplant, zucchini and corn, I suggest watching the video, where the author shows in detail. It takes only a few minutes.

Well, the vegetable traffic light looks very tasty and appetizing, doesn't it?

That's all for me!

Grilled champignons are a great alternative to meat kebabs. This dish is especially often made by vegetarians or those who follow a healthy diet.

Despite the apparent complexity, champignons on the grill are prepared easily and simply. Moreover, such a dinner does not require the purchase of expensive and rare products. It can be grilled on charcoal using skewers, or you can use a regular barbecue grill. Which of the presented recipes is best - it's up to you.

Delicious and tender champignons on the grill: recipe

If you do not want to bother with cooking a complex dinner on the coals, then we recommend using this recipe. You won't need much time to implement it, and you won't need many components either.

So how to cook champignons on the grill? The recipe for such a simple but very tasty dish requires the use of:

• fresh lemon juice - 2 large spoons;
• large fresh champignons - about 2 kg;
• medium-sized table salt and ground pepper - apply to taste;
• high-calorie mayonnaise - 5 large spoons;
• melted butter - about 50 g;
• onion - 2 heads.

Mushroom processing and pickling process

Mushroom marinade on the grill can be prepared in many ways. We chose the most common recipe. Before you implement it, you should carefully process all the ingredients.

Large and fresh mushrooms are thoroughly washed, removing all unwanted elements. Next, put the mushrooms in a bowl and add table salt, fresh lemon juice, ground pepper, high-calorie mayonnaise, melted butter and thick onion rings.

After thoroughly mixing all the products, they are covered with a lid and left in this state for 35-40 minutes. After the lapse of time, the mushrooms can be safely fried on coals.

Heat treatment process

How to fry champignon mushrooms on the grill? To do this, make a fire and wait for the appearance of hot coals. Their temperature should not exceed 450-500 degrees. Otherwise, the champignons will quickly become covered with a dark crust and become not very tasty.

As soon as the coals are ready, they begin to plant mushrooms on skewers. They are strung along (pierced through the leg and taken out through the hat). The distance between the mushrooms can not be left. By the way, some cooks alternate them with thick onion rings, which were also previously pickled.

After the formation of the dish, it is immediately set over the coals. Mushroom skewers on the grill should be cooked for about 15-18 minutes. At the same time, it should be turned over regularly so that it browns evenly on all sides.

What to bring to the dinner table?

Now you know how to cook champignons on the grill. After the mushroom kebab is fried, it is laid out on a plate and immediately presented to the dining table. You should eat such a dish along with a slice of bread, as well as fresh vegetables, herbs or some kind of side dish.

Cooking stuffed champignons on the grill

If you do not have skewers, then you can cook mushroom kebab using a barbecue net. However, in this case, we recommend using not whole champignons, but stuffed with aromatic filling.

How exactly to prepare such a dish, we will describe in detail right now.

So, we need:

• fresh lemon juice - 2 large spoons;
• large fresh champignons - about 2 kg;
• medium-sized table salt and ground pepper - apply to taste;
• high-calorie mayonnaise - 3 small spoons;
• cream cheese slices - use at discretion;
• onion - 2 small heads;
• fresh tomato - 1 pc.;
• dill greens - a few branches.

Preparing the Components

Before proceeding with the formation of a very tasty and beautiful dish, fresh mushrooms should be carefully processed. They are washed and the fleshy legs are carefully separated. The last component is crushed with a blender, and the caps are flavored with pepper, lemon juice, salt and left aside. By the way, marinade for champignons on the grill can be done in other ways (for example, flavor them with butter or vegetable oil, sour cream or mayonnaise).

Filling preparation

While the caps are marinating, start preparing the filling. Onion, grated on a fine grater, as well as chopped dill, tomato gruel, salt, mayonnaise and pepper are added to chopped mushroom legs.

After mixing all the components, a rather viscous mass is obtained, which is immediately used for its intended purpose.

Dish shaping

After marinating mushroom caps, they are alternately stuffed with a mixture consisting of mushroom legs, onion, tomato, mayonnaise and other ingredients. Fill mushrooms with a slide should not be. Stuffing must be laid out tightly, but with the formation of a flat surface.

After the formation of all products, one thin slice of cream cheese is placed on them.

Grilled mushrooms on the grill

Having formed an unusual dish of mushrooms, they proceed to their heat treatment. To do this, a fire is kindled in the brazier and hot coals are obtained. Next, a barbecue net is installed on it and all the mushrooms are laid out one by one.

Fry such products should be no more than 15 minutes. At the same time, it is not recommended to turn the mushrooms. They are already well baked, forming a delicious cheese cap on their surface.

How to present for a family dinner?

You can determine the readiness of stuffed champignons not only by how they are browned, but also by their characteristic aroma. Also, fully fried mushrooms with filling begin to actively release their juice.

After observing a similar picture, mushroom barbecue cooked on the grill can be safely laid out on a plate. It is advisable for family members to serve such a dinner in a hot state along with some side dish. Mashed potatoes, boiled pasta, fresh or stewed vegetables, as well as herbs, rice, buckwheat and more are perfect as it.

Summing up

As you can see, preparing a vegetarian mushroom skewers is quite easy and simple. Using these recipes during gatherings in nature, you are sure to surprise all your friends and household.

Step 1: Prepare the mushrooms.

Step 2: Marinate the mushrooms.

Step 3: Grill the mushroom skewers.

Step 4: Serve the mushroom skewers.

If the champignons are large, they can be strung on one skewer with pieces of meat and fried like a regular barbecue, but small mushrooms can burn.

Mushrooms marinated in mayonnaise can also be baked in the oven or fried in a grill pan, after stringing mushrooms on wooden skewers soaked in water.

To taste, you can add a couple of cloves of garlic or a little chopped fresh herbs to the mayonnaise marinade.

Instead of salt in mayonnaise marinade for mushrooms, you can use soy sauce.

It is always a decoration of the table, whether it is an everyday meal or a festive party. And in order for the dish to have a special taste, you need to pay attention to pickling products, which can act as one of the cooking stages or be directly the technological process itself. This article describes how to marinate mushrooms before grilling them on skewers. There are also several canning recipes for a quick snack and for long-term storage (for the winter).

It is very easy to buy mushrooms of high quality in appearance nowadays, since champignons are present on store shelves all year round. In the event that self-grown products are used for cooking, their shelf life before cooking should be minimal.

Regardless of the presence, according to the recipe, of certain ingredients in the dish, it is necessary to carry out the following work before marinating champignons:

Sort mushrooms, discarding spoiled ones (for example, covered with dark spots, having a slimy wet surface, flabby and self-separating legs from hats);

From mature specimens, remove the upper hard film;

Young champignons, in which the white leg seems to merge with the hat, do not need to be peeled;

Sluggish, too large, not quite fresh mushrooms, use only for frying in chopped form.

The principles of cooking shish kebab from champignons

The smell of fried mushrooms on an open fire cannot be compared with anything, because all the taste characteristics only increase with this method of preparation. To preserve all the sophistication of their aroma, you need to put into practice some of the secrets of how to pickle champignons for barbecue. What should also be paid attention to in the preliminary preparation of mushrooms and their preparation?

1. The size. Take mushrooms of medium size and the same shape, preferably young ones, so that the leg is covered with a hat.
2. Marinade composition. The most commonly used main ingredient is mayonnaise. Season generously with spices and salt.
3. Marinating duration. The time of "impregnation" of mushrooms is from 1.5 to 4-5 hours.
4. Baking equipment. Use thin skewers or skewers to keep the mushrooms from breaking apart when pierced.
5. Combination with other products. There are many options for alternating on skewers - vegetables, fish, poultry, meat, lard.
6. Temperature regime. Use medium heat so that the mushrooms are cooked through and stay juicy at the same time.
7. Cooking duration. The time depends on the size of the mushrooms and ranges from 10 to 20-25 minutes.
8. Innings. Boiled potatoes and a salad of fresh vegetables and herbs are ideal as a side dish.

How to pickle champignons for barbecue: food ratio

For a small company (5-7 people), buy about 600-700 grams of mushrooms. It is best to take champignons with a hat with a diameter of 5 to 8 cm. You do not need to peel them, it will be enough to wash them well and put them in a colander to drain the water. For the marinade, mix 150-200 g of mayonnaise, 1.5 tsp. coarse salt, 1/3 tsp. ground black pepper and a few pinches of one or two dry aromatic spices (oregano, basil, dill, parsley, paprika). The combination and volume of additional ingredients depend on taste preferences. Then, in a deep bowl, mix the mushrooms and the savory mass, leave to soak at room temperature for about 2 hours, stirring occasionally. For longer pickling, you need to place the dishes with food in a cool place. Thread the mushrooms onto skewers, skewers, or place in the oven. Flip occasionally to ensure even cooking.

Preparing a cold snack

Now let's look at how to pickle champignons to get a canned dish that can be served on the table in just 2-3 days.

Products:

0.5 kg of mushrooms;

- ½ cup vegetable oil;

- ½ cup of wine or apple cider vinegar;

1 table. l. Sahara;

1 teaspoon l. coarse salt;

1 teaspoon l. ready mustard;

2 teaspoons l. dry seasonings.

Description of the process, how to pickle champignons for the winter:

1. Mushrooms pre-boil for 20-25 minutes, cool and cut into small pieces.
2. Mix all ingredients and boil.
3. Add mushrooms and boil for 15 minutes.
4. Pour into a glass jar and roll up the lid.
5. After insisting for 2-3 days in the refrigerator, the snack is ready.

Canning Ingredients

How delicious to marinate champignons? Use the following set of products:

Mushrooms of medium size - 1 kg;

Salt - 1 table. l.;

Sugar - 2 full table. l.;

Citric acid (powder) - ½ tsp;

Fresh garlic - 5-6 medium cloves;

Black pepper (whole peas) - 8-10 pcs.;

Dry bay leaf - 3-4 pieces;

9% vinegar - 150 ml.

Technology Description

And now in detail about how to pickle champignons.

1. Wash the mushrooms and cut lengthwise along with the legs.
2. Fill them with water with dissolved citric acid (about 2.5 liters).
3. Bring to a boil, remove the foam.
4. Add salt and sugar and simmer for about 1.5 hours.
5. Add parsley, pepper, garlic and simmer for another 15 minutes.
6. Pour in the vinegar and, adding a little fire, boil for another 10 minutes.
7. Pour into sterile jars, roll up, turn over, wrap. After cooling, store in a cold room.
8. Serve with chopped fresh onions.

Enjoy your meal!

Almost any food can be cooked on fire. However, champignons on the grill turn out to be especially tasty, fragrant, satisfying and unusual. There are several original, but rather simple marinade recipes for mushroom preparations that will make outdoor recreation special. There are such options for pickling mushrooms that will appeal to true gourmets. Previously, the product should be marinated in one of the many ways.

Despite the fact that the mushrooms on the fire are cooked quite quickly, to begin with, the champignons must be marinated, which will allow them:

• soften perfectly;
• quickly get fed with spices and sauce;
• get enough of the colorful aroma of smoke.

Since this variety of mushrooms does not have its own bright smell and taste, it is recommended to make a marinade for champignons in advance and keep the product in it.

simple recipe

So, how to pickle champignons for frying on the grill? There are some great recipes out there. One option involves the use of about 5 g of dill, 50 ml of sunflower oil, 1 clove of garlic. These products will be enough to pickle 300 g of mushrooms.

Mushroom caps are recommended to be cleaned by hand. Feet need to be simply wiped with napkins. Butter is poured into a saucepan. Then pre-chopped dill is added to it. Then you need to put a clove of garlic, squeezed through a special press, into the mixture. It is necessary to wait a little time. This will allow the oil to soak up the rich flavors of the spices. Next, the mushrooms will need to be lubricated with the resulting mixture and insist for several minutes.

mustard recipe

Another recipe involves the use of mustard. For this marinade you need to prepare:

• 360 g butter;
• 120 ml soy sauce;
• 45 ml of olive oil;
• 35 g mustard seeds.

You will also need spices. Perfectly fit into the mixture of paprika, dried garlic, ginger, sugar, oregano. Each component should be used in the amount of 3/4 of a small spoon. The composition obtained as a result will be enough to marinate 450 g of the product.

Put pre-prepared mushrooms in a deep bowl. It is optimal to use an enameled or glass container. In a separate saucepan, you need to put olive and butter, which you need to beat before. Then carefully pour soy sauce into the mixture. The next step is to add spices and mustard. The resulting composition must be poured over champignons. Before frying, it is necessary to keep the product in this fragrant filling for at least an hour.

With vinegar

Mushroom skewers on the grill will be very tasty if you prepare the marinade from:

• 10 g Dijon mustard;
• 80 ml balsamic vinegar;
• 230 ml of olive oil;
• 6 cloves of garlic.

This number of components is enough to marinate 450 g of mushrooms. The unique feature of this recipe is that you can marinate and fry the product at the same time. First you need to light the coals. At the moment when they burn, the components should be mixed. It is recommended to start by combining vinegar with mustard and oil. Then, in the resulting composition, you need to put the garlic paste, which is prepared using a press. Mushrooms should be placed on the grill. In the process of preparation, they should be periodically lubricated with the composition.

How to cook fried mushrooms

To cook champignon skewers, we recommend using several interesting recipes.

Mushrooms in bacon on the grill

Delicious champignons in bacon on the grill are very easy to cook. The original is prepared from:

• 0.5 bulbs;
• 2 tbsp butter;
• 12 pieces of bacon;
• 1/2 cup barbecue sauce;
• 2 cloves of garlic;
• 1/4 cup grated cheddar cheese;
• 100 g Philadelphia cheese.

The recipe also includes pepper and salt to taste. The indicated amount of ingredients is used for 12 champignons.

The first step is to melt the butter in a frying pan. In the resulting solution, it is necessary to sauté the onion a little. It should acquire a delicate golden color. Next, the garlic passed through the press is added to the products. All products must be kept on fire for a couple more minutes.

Then go for the mushrooms. First you need to wash them, and then separate the legs from the hats. If desired, champignons can be marinated according to one of the recipes.

To prepare the filling in a separate container, you just need to mix all the cheeses. The workpiece can be pepper and a little salt, using spices to taste. Now the onion that has become golden is laid out in the filling. All components are thoroughly mixed. The resulting mixture should be filled with mushroom caps.

Then the bacon is cut into thin long strips, which need to be wrapped around the blanks. To keep the delicious design firmly and securely, it is recommended to fix it with a skewer or a toothpick.

Making marinated champignons on the grill is very simple. The main thing is to monitor the readiness of the bacon.

Mushrooms on the grill with mayonnaise

Another option is mushrooms on the grill with mayonnaise. This recipe is extremely simple. It is best to use large mushrooms, which should be cleaned of dirt particles before use. Then the workpiece is dried. If desired, you can remove the skin from the mushrooms.

Next, the product is placed in a pan. To the mushrooms you need to add black ground pepper, a little salt and mayonnaise to taste. The dishes are covered with a lid, after which it must be shaken strongly and shaken a little. This will allow all the ingredients to mix thoroughly. The resulting workpiece must be kept for several hours. You can leave the mushrooms in the fill all night.

The resulting product can be grilled on a grill or skewers. The main thing is not to forget to turn them over periodically and monitor readiness.

Mushrooms in soy sauce on the grill

Mushrooms in soy sauce on the grill are unusually tasty. For 800 g of the main product, you should take:

• 3 tsp dried basil and sweet paprika;
• 4 small onion heads;
• juice squeezed from half a lime;
• 5 sheets of lavrushka;
• 1/3 cup vegetable oil;
• a few peas of black pepper.

You also need 1/3 cup soy sauce. The onion, cut into large rings, is transferred to a bowl with pre-prepared mushrooms. That's where the spices come in. Then pour the sauce, lime juice and oil into the mixture. Thoroughly mix the components, after which the product should be infused for 1 hour at room temperature. String mushrooms along with onions on skewers, and it is best to fry them on birch coals.