How to marinate kebab champignons

It is generally accepted in society that barbecue is prepared mainly from meat. True gourmets have been experimenting with products prepared on the grill for many years. Marinate meat and vegetables in all sorts of ways. Shashlik from mushrooms also gained considerable popularity. Champignons are prepared on skewers; they are optimal in size. Consider some recipes on how to pickle kebab mushrooms.

Classic mushroom marinade

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

1. Wash the mushrooms thoroughly, remove damaged areas or damaged specimens. Allow the mushrooms to dry completely.
2. Take a deep bowl, put mushrooms in it. Pour the required amount of spices to your liking.
3. Fill the space between the leg and the mushroom cap with butter. Put champignons on a skewer, send to prepare on a brazier. The approximate baking time is 15-20 minutes.

Champignon with tomato and lard

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

1. Clean mushrooms from possible dirt and damage. Pour boiling water and chop into 2 halves. Thinly chop the tomatoes and bacon, cut the onion into thick rings.
2. Fit components alternating between them. Champignons are cooked on the grill for a quarter of an hour. To better emphasize the taste of mushrooms, you can marinate them for a while with various spices.

Champignons in a creamy marinade

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

1. Throw the mushrooms in a colander and rinse under the tap, dry. Place the butter in a saucepan and send to the burner with minimal power. Once the product has melted, pour the cream into it and mix thoroughly.
2. Add salt and pepper to the mushrooms at the same time. Allow the product to brew for 10 minutes. After this, pour the warm creamy mixture into the mushrooms.
3. Leave the product to marinate for about 1-2 hours. Next, place the mushrooms on the grill or chop on skewers, cook for 15 minutes. Mushrooms gain juiciness and an extraordinary creamy taste.

Champignon vinegar marinade

• edible 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 teeth
• parsley - 15 gr.
• dill - 20 gr.
• basil - 12 gr.
• cilantro - 17 gr.

1. Peel the garlic and chop in a special appliance. Rinse fresh herbs, mushrooms and tomato with running water. Dry foods, chop tomato and herbs finely. Send prepared foods into a deep bowl, mix thoroughly.
2. Wait about 10 minutes, then add spices to taste, vinegar diluted with water, and refined oil. Stir well. Peeled champignons with a toothpick in several places. Such a move will allow the mushrooms to properly soak.
3. Place the mushrooms in a deep bowl, pour the cooked marinade to them, mix gently. Infuse the product for 2–2.5 hours. After that, cook the mushrooms on the grill until golden crust is convenient for you.

Pickled Mushrooms in Soy Sauce

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

1. In the usual way, process the mushrooms under the tap and dry. Combine soy sauce and mayonnaise in a common bowl. Pour the resulting composition into the mushrooms and mix.
2. Champignons are thus marinated for about 1.5 hours. Next, plant the mushrooms on a skewer or send to the grill. The product is cooked on charcoal for 20 minutes.

Mushrooms 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.
• ground pepper - 12 gr.

1. Wash the mushrooms thoroughly and dry. Combine in a separate small container olive oil, hops-suneli, salt, pepper, soy sauce.
2. Mix well, let the composition brew for 10-12 minutes. Pour mushrooms with the resulting sauce, pickle for about 2 hours. The cooking time for mushrooms on the grill is 12-15 minutes.

Champignons in a Wine Marinade

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

1. Remove thyme leaves from the stems and chop finely. Next, send them to a deep bowl, add olive oil, salt, sugar, wine and pepper. Stir well.
2. Process mushrooms, get rid of dirt. Place the mushrooms in a deep container, pour the wine sauce.
3. Shuffle the ingredients. Keep the mushrooms intact. The product should be infused for 50 minutes. Next, fry the mushrooms in a convenient way until golden brown.

Champignons in Lemon Marinade

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

1. Process 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 the pulp thoroughly.
2. Thoroughly mix all the ingredients in a common dish, pour the champignons with the resulting sauce. Put the mushrooms marinated in the refrigerator for 4 hours. Next, cook the mushrooms on charcoal, serve with fresh herbs.

Pickled champignons in sour cream

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

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

Beef marinated champignons

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

1. Stir in a common bowl of sunflower oil and red pepper. Rinse the meat under the tap, wipe it with a waffle towel. Pour the resulting composition into the fillet, marinating time is 1.5 hours.
2. Chop the bulbs in large rings, process the mushrooms and dry. Next, string the products one by one onto the skewer. Sprinkle the future barbecue with marinade, send to the barbecue. Salt is added to the taste of the finished dish.

Chinese marinade mushrooms

• 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 teeth

1. Remove the protective skin and possible dirt from the mushrooms, send to a small saucepan. Combine chopped garlic separately with the remaining ingredients.
2. Thoroughly mix the composition, pour them mushrooms. Champignons should be marinated in the refrigerator for 3-4 hours. Next, the dish is cooked on open charcoal for about 12 minutes.

Champignons marinated with ginger

• mayonnaise - 220 gr.
• ground salt - to taste
• Roman caraway seeds - 6 gr.
• paprika - 4 gr.
• chopped ginger - 5 gr.
• large champignons - 650 gr.

1. Add spices and mayonnaise to the common bowl, mix until smooth. Pour salt as desired. Remove the protective film and excess moisture from the mushrooms.
2. Roll each copy in the marinade, put in a separate bowl. Then cover with a tight lid, pickle for half an hour. Next, start frying.

Champignons in a fragrant marinade

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

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

Korean style mushrooms in marinade

Ingredients for Marinade:

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

Sauce Ingredients:

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

1. Take a small pan, put clean mushrooms in it. Add to them the ingredients for the marinade, mix thoroughly. Try not to damage the mushrooms, then send them to a cool place for 3-4 hours for pickling.
2. Peel the garlic and turn it into pulp, combine it with the ingredients for the sauce. Stir the mass thoroughly and place in a saucepan on the stove. Cook the composition over low heat until the honey is completely dissolved.
3. Put pickled mushrooms on a skewer or place them on a grill, cook in a way convenient for you. After that, serve champignons with chilled sauce.

Champignons in a tender 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.

Sauce Ingredients:

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

1. Place the washed and dried mushrooms in a deep bowl. Remove the husk from the onion and chop it with thick rings. Combine sour cream and spices in a separate bowl.
2. Combine mushrooms, onions and sauce in a common bowl. Stir the food thoroughly. Make sure that onions and champignons do not fall apart. Expect the marinating process for about 5 hours.
3. Start cooking the sauce. Take a clean and dried bunch of greens, chop finely. Next, send parsley in a common saucer with tomato paste, salt and sour cream, mix the ingredients.
4. After pickling, plant the mushrooms on a skew, alternating with onion rings. Fry the mushrooms until crisp. Serve mushrooms with sauce and herbs.

It is easy to marinate mushrooms on a barbecue. Make friends and family happy with new recipes. Experiment with spices, herbs and flavors. Add a unique dish to your menu. When preparing mushrooms on the grill, carefully watch that they fry evenly and do not burn.

Video: champignon barbecue