Marinade for mushrooms on the grill

In order for mushrooms cooked on the grill to retain their juiciness and individual aroma, you need to be able to marinate them correctly. Fresh mushrooms are briefly soaked in the marinade, threaded onto skewers and cooked over coals or on a grill. The mushroom dish is complemented by fish, vegetables and meat.

Soy marinade for mushrooms on the grill

Without marinating, mushrooms cooked on the grill will turn out dry and tasteless. If you pre-soak the champignons in a marinade of soy sauce, honey and aromatic herbs, the taste of the mushrooms will become more rich and spicy.

1. 
   How to prepare a marinade for mushrooms on the grill? We sort through fresh mushrooms. You must first cut off the top layer with a knife, and then thoroughly wash the champignons and let them dry. If the mushrooms are too large, we recommend cutting them in half.
2. 
   We select any bowl or plate. The main thing is that it has a deep bottom and is large enough. Place mushrooms in a container.
3. 
   In a separate bowl, mix the ingredients for the marinade - liquid honey, vegetable oil and soy sauce, as well as spices - salt, black pepper, Provençal herbs and garlic.
4. 
   Pour the prepared marinade over the mushrooms, trying to distribute it evenly. Leave the champignons in the marinade for 2 hours.
5. 
   Place the marinated champignons on the grill. Fry the mushrooms for 10-12 minutes until they become soft.

Bon appetit!

Mayonnaise marinade with garlic for champignons

Shish kebab made from champignons, cooked on the grill in mayonnaise sauce, turns out no worse than shashlik made from meat ingredients. A very aromatic, satisfying and tasty dish is suitable for a family picnic or relaxing with friends.

Cooking time – 2 hours 40 minutes.

Cooking time – 25 minutes.

Number of servings – 1.

Ingredients:

• Champignons – 300 gr.
• Mayonnaise – 2 tbsp.
• Salt - to taste.
• Lemon juice – 1 tsp.
• Garlic – 1 tooth.

Cooking process:

Step 1. Remove the earthy part of the “leg” from fresh champignons and remove the dark spots on the “caps”. Then put the mushrooms in a colander - this will make it easier to rinse them. Rinse with cold water and allow excess liquid to drain. Additionally, wipe away moisture with paper towels. Cut larger mushrooms in half to reduce the frying time. Place the mushrooms in a ziplock bag or bowl.

Step 2. To prepare the marinade, we need a teaspoon of lemon juice, which can be squeezed out of a piece of fresh lemon in advance. Place two tablespoons of mayonnaise, salt and lemon juice in a separate bowl.

Step 3.We pass a clove of garlic without the husk through the garlic press directly into the bowl with the sauce.

Step 4. Place the champignons in a bowl and mix gently. First, the mushroom caps need to be pierced with a fork so that they are better saturated with the marinade. Place the mushrooms in the refrigerator for several hours (at least two).

Step 5. Thread the mushrooms onto skewers and cook on the grill over coals. A golden brown crust will indicate the readiness of the champignons. Frying the mushrooms will take 15 minutes, during which you need to constantly turn them over.

Bon appetit!

Marinade for grilled mushrooms with mustard

Champignons marinated in soy sauce and mustard are a great snack option for a picnic. It is best to choose mushrooms that are not too large and marinate them in the sauce for at least one hour before cooking.

Cooking time – 1 hour 40 minutes.

Cooking time – 25 minutes.

Number of servings – 1.

Ingredients:

• Champignons – 250 gr.
• Soy sauce – 2 tbsp.
• Mustard – 1 tsp.
• Italian herbs – 1 tsp.
• Fresh parsley - 2 branches.

Cooking process:

Step 1. We carefully examine the champignons and cut off part of the “leg”. If there are dark spots on the caps, remove them. Then the mushrooms should be thoroughly washed with cool water and wiped dry to remove excess moisture with a napkin or paper towel.

Step 2. Place the washed and dried champignons in a bowl or bowl. Pour two tablespoons of soy sauce over the mushrooms.

Step 3. Sprinkle the mushrooms with one teaspoon of Italian herbs. You can choose your own set of herbs or spices for sprinkling. Add one teaspoon of mustard and mix the champignons with the marinade.

Step 4. Marinate the mushrooms for at least one hour in a cool place (in the refrigerator).5 minutes before frying the mushrooms, wash the greens (parsley) and chop them with a knife. You can leave the greens in the form of branches.

Step 5. Thread the mushrooms onto skewers or place them on the grill. Cook for 15 minutes until the mushrooms are soft. Place the mushrooms on a plate and garnish with fresh parsley.

Bon appetit!

Delicious sour cream marinade for champignons

To prepare shish kebab from champignons, you need to choose a thicker sour cream, which does not have to be too fatty. Champignons in marinade are a juicy, tasty and aromatic dish.

Cooking time – 1 hour 40 minutes.

Cooking time – 25 minutes.

Number of servings – 1.

Ingredients:

• Champignons – 600 gr.
• Sour cream 30% – 5 tbsp.
• Cream 20% – 3 tbsp.
• Garlic – 2 teeth.
• Paprika – 1 tsp.
• Chili pepper – 1/2 tsp.
• Salt - to taste.
• Mixture of peppers - to taste.

Cooking process:

Step 1. Cut off the “legs” of the champignons. We wash the mushrooms with running water. Usually it is not recommended to wash champignons, but only wipe them with dry cloths so that the mushrooms do not become saturated with excess moisture. In this case, it is necessary that the champignons be juicy. Place the product in a bowl.

Step 2. Place 5 tablespoons of heavy sour cream in a separate bowl and pour in 3 tablespoons of heavy cream.

Step 3. Pass the peeled garlic cloves through a garlic press into a bowl with sauce. Season the marinade with paprika, chili pepper, salt and a mixture of peppers that you like best.

Step 4. Mix the sauce and add the mushrooms to it. Gently mix the champignons with the marinade. Place the bowl with the preparation in the refrigerator for 60 minutes.

Step 5. To prevent the champignons from turning during the frying process, it is better to thread them onto skewers not straightly, but diagonally: hook the “leg” and part of the “cap”.Fry the mushrooms over coals for about 15-20 minutes until soft and golden brown. Frying time will depend on the size of the mushrooms.

Bon appetit!

Quick marinade for champignons with vinegar

This recipe for making a marinade for mushrooms is really quite simple. The product will not turn out more or less sour, since you can decide for yourself how many ingredients you need to add.

Cooking time – 1 hour 45 minutes.

Cooking time – 30 minutes.

Number of servings – 1.

Ingredients:

• Champignons – 400 gr.
• Water – 500 ml.
• Apple vinegar – 6 tbsp.
• Sugar – 1 tsp.
• Bay leaf – 2 pcs.
• Black peppercorns – 5 pcs.
• Allspice peas – 3 pcs.
• Dill – 3 branches.
• Mustard beans – 1/2 tsp.
• Garlic – 2-3 teeth.
• Onions – 1/2 pcs.
• Salt – 2 tsp.

Cooking process:

Step 1. To marinate champignons, we will need any container - clean, without damage. We cut off parts of the mushrooms in the area of ​​the “legs” and “caps” that have defects. Wipe the champignons with a damp, clean cloth or paper towel to remove any dirt. Place the mushrooms in the prepared container. We cut the peeled part of the onion into half rings, and crush the garlic cloves with the flat part of the knife.

Step 2. Pour half a liter of purified water into the saucepan. Add salt and sugar, a couple of bay leaves, black peas, allspice and mustard. We also send onions, cut into half rings, and garlic there.

Step 3. Bring the marinade to a boil on the stove. Boil it for five minutes. During this time, salt and sugar will dissolve, and the remaining spices will give the marinade their unique aroma. Turn off the stove and pour apple cider vinegar into the marinade. It can also be replaced with wine or regular tableware. Add table vinegar in the amount of four tablespoons.

Step 4.We wash 3 branches of dill with running water and remove excess moisture. Finely chop the greens with a knife and place them in a container with mushrooms.

Step 5. Pour the marinade over the champignons and herbs. It should completely cover the mushrooms so that they are all saturated with liquid.

Step 6. Cover the container with a lid. We wait until the mushrooms in the marinade have cooled completely, and then fry them on the grill until soft.

Bon appetit!

Marinade for mushrooms on the grill with paprika

An ideal marinade for mushroom kebabs. A mixture of mayonnaise and various spices will give the dish a spicy, rich aroma and juiciness.

Cooking time – 3 hours 45 minutes.

Cooking time – 25 minutes.

Number of servings – 1.

Ingredients:

• Champignons – 1 kg.
• Garlic – 5 teeth.
• Paprika – 1 tsp.
• Ground black pepper – 1 tsp.
• Coriander – 1 tsp.
• Salt – 1 tsp.
• Greens - to taste.
• Mayonnaise – 4 tbsp.

Cooking process:

Step 1. We sort through the champignons: inspect the “legs” and “caps” of the mushrooms for spots that need to be cut off. Then we rinse the product with running water. When the mushrooms are dry, we recommend placing them on a baking sheet. If you are not comfortable with this option, place the mushrooms in a bowl.

Step 2. In a separate bowl, mix paprika, black pepper, salt and coriander. Season the mushrooms with the dry mixture. To ensure that the spices are evenly distributed, you should thoroughly mix them with the champignons.

Step 3. Lubricate the mushrooms in spices with mayonnaise. It is better not to skimp on the sauce so that the dish turns out more tasty and juicy. Squeeze 5 cloves of garlic into the preparation through the garlic press. Chop the previously washed and dried greens with a knife. We send it to other products. Mix the mass.

Step 4. Place the container with the champignons in the marinade in the refrigerator for 2-3 hours.Then we place the mushrooms on the surface of the grill with their “legs” up. We collect the marinade from the walls of the container where the mushrooms were stored and pour it over the champignons.

Step 5. Place the grate on the grill with the “legs” of the mushrooms down. The juice released will indicate the readiness of one side. Turn the grill over to the other side and fry the mushrooms until cooked.

Bon appetit!

Marinade for mushrooms on the grill with soy sauce and olive oil

Champignons are “safe” mushrooms, as they are grown in greenhouse conditions. Another advantage of the product is its constant availability: you can buy champignons in the store all year round and even in winter you can enjoy juicy and flavorful kebabs.

Cooking time – 2 hours 35 minutes.

Cooking time – 20 minutes.

Number of servings – 1.

Ingredients:

• Champignons – 1 kg.
• Soy sauce – 2 tbsp.
• Olive oil – 4 tbsp.
• Khmeli-suneli – 1 tsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Greens - optional.

Cooking process:

Step 1. Before marinating the champignons, you need to get rid of excess debris and cut off the dark spots on the “caps” and “legs”, if any. Then the mushrooms should be washed thoroughly to remove dirt and allow them to dry.

Step 2. Transfer the mushrooms to a large bowl. In a separate bowl, mix the ingredients for the marinade - olive oil and soy sauce. Add dry ingredients to them: suneli hops, ground black pepper and salt. Mix thoroughly.

Step 3. Pour the marinade over the champignons and carefully mix the products. Leave the mushrooms to soak for 2 hours.

Step 4. Thread the finished champignons onto skewers. Fry them on the grill until golden brown and soft on both sides (10-15 minutes). We constantly turn the mushrooms so that they fry evenly and pour the marinade over them.

Step 5.Serve the champignon skewers hot. If desired, season it with any kind of herbs.

Bon appetit!

Marinade for champignons with lemon

Champignons in lemon marinade are ideal for preparing barbecue in the country. The preparation is used as an appetizer for meat dishes and salads are prepared from it.

Cooking time – 24 hours 35 minutes.

Cooking time – 35 minutes.

Number of servings – 1.

Ingredients:

• Champignons – 500 gr.
• Salt – 1 tsp.
• Dried greens – 2 tsp.
• Bay leaf – 4 pcs.
• Lemon juice – 30 ml.
• Dill – 50 gr.
• Ground black pepper (coarsely ground) – 1 tsp.
• Garlic – 4-5 teeth.
• Celery stalk – 2 pcs.
• Sunflower oil – 100 ml.
• Water – 1.5-2 l.

Cooking process:

Step 1. We sort out fresh champignons. We rid them of excess debris and shadows. We wash the mushrooms with running water. Pour water into a large saucepan. Place the container on the stove. Transfer the mushrooms to a sieve. Place it over the edges of the pan and cover with a lid. Simmer the champignons for 15-20 minutes in a steam bath and make sure that all the water does not boil away.

Step 2. Now let's prepare the marinade. Pour sunflower oil into a bowl and add one teaspoon of salt. Pour in the prepared lemon juice.

Step 3. Pour two teaspoons of dried herbs, a teaspoon of black pepper into the marinade and chop 4 bay leaves.

Step 4. Wash the greens. If desired, you can use not only dill, but also parsley (25 by 25 grams). When the dill is dry, finely chop it with a knife. The smaller the better, so that more juice is released.

Step 5. Finely chop the peeled garlic cloves and a couple of celery stalks with a knife. Mash the celery with your hands to extract more juice from the product.

Step 6. Place the chopped ingredients in a bowl with marinade and mix.Add the champignons to the marinade and leave for a day. Cover with a plate. Stir constantly during the marinating process.

Bon appetit!