Summer is a time of fun and relaxation. In the summer everyone goes outdoors. Friends and relatives just can’t wait to go on a picnic and try fried mushrooms straight from the fire.
Some people simply do not know how to cook dishes on the grill, but now this is not a problem at all, because now every housewife and owner learns how to cook delicious and juicy champignons on the grill.
The following TOP 4 marinade recipes are intended specifically for champignons, because the ingredients in them will give the mushrooms a delicate or, conversely, spicy sensation. Let's first look at marinade recipes, and then move on to the process of frying champignons over charcoal.
We would like to immediately note that all these recipes with photos are very simple and even a “teapot” in cooking can prepare the dish!
Cooking process
A light, juicy and tasty version of mushroom shashlik made from champignons is a dish that should be in every cook’s arsenal. A minimum of ingredients, a maximum of 5 minutes to prepare the marinade, and the dish turns out so appetizing and tasty that it will not get lost even on the holiday table.
Prepared on the basis of mayonnaise, supplemented with a small amount of garlic, soy sauce and ground paprika, the marinade is aromatic, thick and spicy in taste. This marinade not only gives the mushrooms a light flavor during the marinating process, but also remains on their surface during the frying process, enveloping them in a thin layer. Try it!
To prepare shish kebab from champignons marinated in mayonnaise, you will need the following ingredients.
Peel and chop the garlic cloves with a knife. Add a pinch of salt and mash the garlic pieces, pressing with the flat side of a knife, until the garlic releases its juice.
Combine the resulting garlic paste with mayonnaise, soy sauce and ground paprika.
Mix everything thoroughly, taste the marinade and add a little ground black pepper and salt to taste (if necessary).
Wash, dry the champignons and place in a bag or small container. Pour in the marinade.
Mix everything carefully so that the marinade is evenly distributed. Seal the bag (or container) tightly and place in the refrigerator for 3 to 10 hours.
Place the marinated champignons on skewers or wooden skewers pre-soaked in water.
Shish kebab of champignons marinated in mayonnaise is ready.
Champignons with potatoes, cheese and mayonnaise
Ingredients
- 500 g champignons
- 12 medium sized potatoes
- 4 onions
- 1 clove of garlic
- 1 egg
- 6 tbsp. tablespoons vegetable oil
- 100 g hard cheese
- 4 tbsp. spoons of mayonnaise
- 2 tbsp. spoons of sour cream
- salt and pepper to taste, parsley and dill
- Cut the mushrooms into strips and fry in 2 tbsp. spoons of oil until the liquid evaporates. Add finely chopped onion and fry until it becomes soft. After this, beat the raw egg, add salt and pepper to taste and stir well.
- Combine champignons with cheese, mayonnaise, grated garlic, mix well and set aside for a while.
- Peel raw potatoes, cut off the tops, cut out the core with a teaspoon and fill with minced mushroom.
- Place the potatoes in a deep frying pan (or in a fireproof glass container) with the remaining oil, coat with a mixture of sour cream and mayonnaise and place in the oven.
- Bake the potatoes until golden brown. 5 minutes before ready, sprinkle the dish with the remaining grated cheese.
- Before serving, garnish with parsley and dill.
Shish kebab of champignons in mayonnaise
Champignons are popular all over the world and the number of connoisseurs is constantly growing. It is known that the ancient Romans were engaged in their cultivation. But professional breeding began in the 18th century in Europe. They came to Russia in the 19th century from there.
During the season of picnics and outdoor trips, barbecue is a traditional dish. Many recipes, classic and own versions, millions of spices and marinades. It seems that everything has already been invented. However, there is one win-win option for mushroom lovers - champignon kebab in mayonnaise. Soft, delicate taste of baked mushrooms combined with the aroma of smoke.
When preparing a dish, special attention should be paid to the selection of champignons. They should be large to fit well on the skewer, but at the same time not very large. It is better to choose unopened specimens. They usually turn out the juiciest.
Recipe for shish kebab from champignons in mayonnaise
- Rinse the mushrooms thoroughly. Please note that there is often soil on them; it can also get under the cap.
- Cut off the weathered edge of the leg.
- Place the mushrooms in a saucepan or deep dish, add salt and pepper. Keep in mind that mayonnaise is also quite salty.
- Add mayonnaise, put the pan in the refrigerator for at least 4 hours (the ideal option is to prepare it the night before).
- Prepare the coals, the heat should be low, otherwise the champignons will burn before they have time to fry inside.
- Thread the mushrooms onto thin skewers and place on the grill. You need to pierce the mushroom in the middle of the cap. First you need to lightly press the tip onto the surface until a small crack appears. Then pierce the mushroom completely.
- Fry until a crust appears.
Calorie content: 150 Kcal.
Cooking time: 4 hours 30 minutes (including marinating for 4 hours).
The readiness of champignons can be determined as follows: fried mushrooms begin to “roll” freely on the skewer.
You can serve shish kebab with your favorite sauces. Garlic and tomato are the most suitable for this dish. And, of course, vegetables fried on the grill - tomatoes and eggplants - will be a great addition. Often they are cooked together with mushrooms, but it is better not to mix them, since the cooking speed is different, some may burn, while others may not reach the desired degree of frying.
Look for new tastes, because food must be varied!
Recipe No. 4: the most interesting and delicious marinade - creamy
The creamy marinade is the most delicate among all the others. Your friends will 100% love it. And now you will find out how to cook it! First you need to prepare:
- 150 grams of butter;
- 2 tablespoons of cream (can be replaced with high-fat sour cream);
- Salt and pepper to taste.
Cooking time: 2.5 hours.
Calorie content: 642 kcal.
With mushrooms, carry out the same shenanigans that we talked about earlier: clean, wash, dry, put in a pan.
Let's start preparing the marinade. Melt the butter in a saucepan and combine it with the cream. Add this mixture to the mushrooms and leave for 2.5 hours.
Sprinkle with salt or pepper. These mushrooms can be cooked on an air fryer for 10 minutes, and on grill coals - only 5. Cooking this marinade is the fastest on the grill than the others.
So we’ve looked at 4 types of incredibly tasty marinades, and now we’ll discuss the most important thing - the process of frying champignons over charcoal!
Grilled champignons marinade recipe with mayonnaise
In fact, over an open fire, any ingredients are cooked quite quickly, but mushrooms break records in speed, which in a matter of minutes not only soften, but are also saturated with a pleasant smoky aroma. Unfortunately, not all mushrooms have a distinct taste, and therefore the most accessible of their representatives - champignons - will need to be marinated in advance. We’ll talk further about how to marinate champignons for frying on the grill.
How to easily marinate champignons for grilling?
- champignons - 280 g;
- butter - 55 ml;
- dill greens - 5 g;
- garlic clove.
Marinade for grilled mushrooms with mustard
- champignons - 450 g;
- butter - 360 ml;
- soy sauce - 120 ml;
- grain mustard - 35 g;
- olive oil - 45 ml;
- sugar, dried garlic, ginger, paprika, oregano - 3/4 teaspoon each.
Place the peeled mushrooms in a deep glass bowl or with an enamel bottom and walls. Place butter in a saucepan and mix it with olive oil. While whipping the mixture of two oils, begin to gradually pour in portions of soy sauce, and then add mustard and all the spices. Pour the marinade over the mushrooms and leave for an hour before frying.
Marinade for mushrooms on the grill with mayonnaise
Just three ingredients are enough to prepare a marinade for mushrooms according to the following recipe.
Combine a portion of hot mustard with mayonnaise and powdered coriander. Peel the champignons from the outer shell and, using a dry cloth or brush, remove any remaining dirt. If you have time, then let the champignons stand in the marinade for a couple of hours, and if the coals are already flaring up, then 15 minutes will be enough.
Grilled champignons in soy sauce marinade
If you intend to serve Asian-style pork or chicken for lunch, then champignons prepared according to this recipe with oriental motifs can be a good side dish for the meat.
- champignons - 270 g;
- soy sauce - 120 ml;
- vegetable oil - 60 ml;
- sesame oil - 5 ml;
- hot pepper - to taste;
- fish sauce - 25 ml;
- rice vinegar - 15 ml.
Marinade for champignon mushrooms on the grill
In this recipe, we will marinate the mushrooms directly during frying, so light the coals and, while they are burning, take on the marinade. For the marinade, combine oil with mustard and vinegar, add garlic clove paste. Place the mushrooms on the grill and brush them with the marinade throughout cooking.
The fish, which is perfectly soaked in marinade, tastes very juicy, and the flesh becomes amazingly tender. We offer you several options for interesting fillings, with which you can create another masterpiece of culinary art.
Many people associate a trip to the country with traditional barbecue cooking. But sooner or later you get tired of them and then it’s time to try cooking fish on the grill. Soft and tender meat, smoked and flavored with spices, will become a real decoration of your table.
What could be better than fresh fish cooked on the grill with the smell of aromatic smoke on a warm summer day? Absolutely any fish can be baked on coals - both river and sea. The main thing is to prepare the ingredients correctly.
Mushrooms on the grill turn out simply excellent; if you are a fan of champignons, then you should definitely try this dish! In this case, everything is done using the same technology as meat: first, it is better to marinate the mushrooms, let them sit for a while, then fry them over coals.
Recipe No. 1: the most common traditional marinade - even a child can prepare it!
To prepare this marinade, you will need the simplest ingredients that everyone has in their kitchen:
- Homemade sour cream or mayonnaise (if not, you can buy it at the market or make it yourself);
- Spices (any);
- Fresh champignons;
Cooking time: 2.5 hours.
Calorie content: 320 kcal.
So, how to marinate champignons for frying on the grill according to this recipe? First, rinse the fresh mushrooms under running water and dry them so that there is no excess water and moisture.
To protect your health, peel the champignons. Usually only the cap lends itself to this, under the top layer of which the largest number of harmful microbes multiply.
Next, put them in a pan and start marinating. To do this, add salt and pepper to the mushrooms and season it all with mayonnaise. The main secret to preparing a classic marinade is adding mayonnaise in moderation.
Even if it seems to you that there is not enough, do not add too much - let it be little, but so as not to overdo it. Salt and pepper are the spices that will add juiciness to the marinade.
Close the pan and leave for a couple of hours in a dark and not very warm place (just below room temperature). Stir the mushrooms so that the mayonnaise does not simply dry out between the mushrooms. When 2 hours have passed, the champignons can be threaded onto skewers.
If you have an air fryer and decide to fry mushrooms on it, then place a deep baking sheet on its bottom so that excess juice goes there, but then the cooking time for mushroom kebab will increase to about 20 minutes.
Grilled champignons in mayonnaise
To get not only tasty, but also aromatic, juicy mushrooms on the grill, you need a marinade. We marinate the champignons in a creamy sour cream marinade sauce with garlic - it turns out delicious and also simple.
champignons – 1 kg.,
garlic – 6 cloves,
butter – 100 g.,
salt, black pepper - to taste.
Quickly rinse the mushrooms, removing the outer skin if necessary.
Combine melted butter with garlic, salt and pepper.
Add sour cream and mix thoroughly.
Mix the washed mushrooms with the marinade and leave for a couple of hours.
Place on skewers and cook over coals.
For more details on the whole process, watch the video.
Selection and preparation of ingredients
In order to cook mushrooms on the grill, first of all, you need to choose high-quality champignons.
Did you know? The Italians were the first to learn about champignons about 1000 years ago, but the rest of mainland Europe became acquainted with them only in the 18th century. The British tried these mushrooms even later.
When purchasing mushrooms, try to find ones that meet the following criteria:
- high-quality fresh champignons have a white or light beige tint, as in the photo. If the mushrooms are dark, this is a sign that they are old. Such mushrooms will be tough after cooking, despite marinating;
- the caps must be of uniform color and free from darkening and spots;
- a damaged film between the cap and the stem indicates that this is a stale product;
- the fruiting body of the mushroom should be hard and elastic;
- the smell of mushrooms should be fresh, pleasant, without signs of dampness;
- the surface of the mushroom should not be sticky or show signs of mucus.
As for the rest of the ingredients, they are quite traditional, their choice should not cause you any difficulties.
Important! If you find it difficult to calculate how many grilled snacks you will need to prepare for a certain number of guests, proceed from the following considerations: one mushroom weighs approximately 30
–
35 g, that is, 1 kg is about 30 medium-sized champignons.
Recipe No. 1
easily
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