Champignon kebab: 8 best recipes

Recipe 1: barbecue of champignons on the grill with bacon

• champignons - 0.5 kg
• bacon - 250 gr
• vegetable oil - 1 tablespoon
• wine vinegar - 0.5 tbsp
• pepper mixture, salt

For such kebabs, I only take champignon hats. This is done so that the bacon and the mushroom fit snugly together. If you leave the mushroom legs, then such contact will definitely not work. And there will be not a duet of mushrooms and lard, but a solo of each separately.

You don't need to pickle mushrooms for barbecue at all. You just need to wash it well. But you can also experiment with marinades.

My favourite mushroom marinade - classic: vegetable oil, lemon juice, salt and pepper. Such a marinade, in my opinion, does not spoil the real taste of the mushrooms. But changes are also possible: for example, this time I marinated in vegetable oil, a drop of wine vinegar, salt and a mixture of peppers. It was wine vinegar that gave the marinade a brown hue. The main thing is not to overdo it with vinegar!

Mushrooms in the marinade can stand for 15-30 minutes or a day. Therefore, calculate what is more convenient for you to do.

And now it's a matter of technology: you just need to string champignon caps and pieces of bacon one by one. However, there are many options here as well.

Can be strung on wooden skewers to fry such kebabs on the wire rack. There is a little trick here. First you need to soak the skewers in water, this will ensure the preservation of their shape over an open fire, they will not bake on their own. And one more thing: it is worth stringing fragile mushroom caps with the blunt end of a wooden skewer, in which case they practically will not crack.

Or you can use the classic version: string mushrooms and bacon on a skewer. Skewers need to choose thin ones that will not crush mushrooms. Note that the pieces of bacon should only be slightly larger than the mushrooms. Do not oversize the pieces of bacon, then they will start to burn over the fire.

Mushroom kebabs are fried very quickly. The main focus is on lard. When the lard becomes muddy, heavy drops of melted fat begin to drip from it, the kebab can be considered ready

If you like lard and mushrooms to be a little fried, then keep such kebabs on fire longer.

Do not forget that the fire should be very low, and it is even better to cook champignon shashlik on charcoal. Remember to wrap the skewer frequently, though.

Mushroom caps are soaked with flooded bacon, it turns out an unrealistically tasty picnic dish !!!

Ingredients for Chicken and Mushroom Barbecue:

• Hen

  (barbecue set)

• Champignon

  —
  500 g

• Onion

  —
  3 pcs

• Garlic

  —
  3 tooth.

• Salt

  —
  3 tbsp. l.

• Sugar

  —
  1.5 tbsp. l.

• Vinegar

  (apple)
  —
  2 tbsp. l.

• Vegetable oil

  —
  5 tbsp. l.

• Lemon juice

  —
  1 tbsp. l.

• Black pepper

  (ground)
  —
  1 tbsp. l.

• Curry

  —
  1.5 tbsp. l.

• Greens

• Water

  —
  1 stack.

Cooking time: 300 minutes

Servings: 5

Nutritional and energy value:

Chicken and Mushroom Barbecue Recipe:

1. Prepare the marinade:
Chop the onion into rings, finely chop the garlic and herbs. Mix all ingredients thoroughly
2. Rinse and dry the chicken and mushrooms. Put the chicken in a wide saucepan (preferably in one row). Pour marinade over so that the whole chicken is covered, add water if marinade is not enough. Place the mushrooms on top so that they are slightly drowned in the marinade, less than half ..

3.leave everything to marinate for about three hours

4. Pour 100g of sweet red wine and two glasses of water into a plastic bottle.we make small holes in the lid. (sometimes it is necessary to sprinkle a kebab with this mixture).
5. another plastic bottle with plain water to extinguish the flames that will appear on the coals due to the dripping of fat from the chicken.
4. string chicken and onion together on a skewer. champignons cook faster, so they must be strung separately.
cook over charcoal, turning slowly and evenly
After 30-40 minutes, the kebab is ready. best cooked slowly but evenly. If you grill quickly on hot coals, the maso will char on the outside and soggy on the inside.

The main thing in kebabs is not to rush, it is better to drink another bottle of beer or a glass of wine while the meat is being cooked
P.S. marinate with such a marinade only chicken and mushrooms, they will turn out spicy and juicy. Meat from vinegar becomes dryish, it needs a completely different marinade, BUT this is a completely different story ...
P.S. It was not possible to photograph the kebab removed from the skewers, as it was eaten very quickly

Marinated champignons with fresh basil and suneli hops

Delicious champignon kebab does not have to be marinated exclusively for grilling. Mushrooms can also be fried on a wire rack in the oven. You can use the grill in the stove or microwave. And there are also electric BBQ grills and grills. A lot of different equipment. Of course, there will be no smell of coals and a fire, but the excellent taste will not go anywhere. Champignons marinated in aromatic herbs can be prepared for any home holiday and guests will simply be delighted.

This simple recipe will differ for the most part in the taste of the marinade itself, which will slightly affect the mushrooms, but their own taste will still be the brightest.

You will need:

• champignons - 1 kg,
• mayonnaise - 200 gr,
• lemon juice - 2 teaspoons,
• garlic - 5-7 cloves,
• fresh basil - 50 gr,
• hops-suneli - 0.5 teaspoon,
• salt and pepper to taste.

Preparation:

If you are going to cook champignon kebab on skewers, then leave the mushrooms whole. For cooking on the wire rack, mushrooms that are too large can be cut in half, but I do not recommend doing this, because a delicious juice will flow out of the mushrooms, which is better to keep inside.

In a separate plate, combine the mayonnaise with the spices. Squeeze the juice out of the lemon. Grate the garlic with a fine grater or pass it through a special press for garlic, the main thing is that it is fine and let in more juice.

Only leaves are needed from fresh basil. They must be cut very finely with a knife. Pour the basil into a bowl of mayonnaise and stir in the sauce.

To simplify the process of mixing mushrooms with sauce, you can use a sturdy plastic bag. It must be absolutely clean and whole, without holes.

Place the mushrooms in a bag, top with the sauce. Then tie the bag tightly and mix the contents with your hands. This will keep the dishes clean and the sauce will be evenly distributed over the mushrooms.

In this form, leave the mushrooms to marinate for about an hour. You can also pickle more, but there will not be much difference in taste.

After the mushrooms have been pickled, they can be planted on skewers or laid out on the wire rack.

Since the cooking time depends on many factors, it is best to keep an eye on the mushrooms. Champignons need to be browned on all sides. As soon as the juice actively begins to stand out and the mushrooms are brown, they are ready. On the grill, you do not need a strong fire, leave the mushrooms at medium heat. In the oven, make the temperature no more than 220 degrees.

Sprinkle the ready-made champignon kebab with fresh herbs and serve hot, so they are much tastier than cooled ones. Bon Appetit!

How to pickle mushrooms with mayonnaise

At the picnic, snacks are quite popular. With this recipe, champignons will turn out to be very delicate and fragrant. They perfectly complement meat or fish cooked over a fire.

Ingredients:

• champignons - 250 g;
• spices - ⅕ tsp;
• salt - 3 pinches;
• mayonnaise - 2 tablespoons

How to cook:

Immediately put aside those mushrooms in which the leg does not fit tightly to the cap - it is inconvenient to string them. Put the selected ones into a container, mix with salt, spices and mayonnaise

Close the lid, shake gently several times and leave in the refrigerator for half an hour

Place the mushrooms on skewers and cook for about 10 minutes. Do not forget to turn at regular intervals to ensure even browning. Serve sprinkled with herbs.

Or another option like this.

Ingredients:

• 300 g champignons,
• 3 pinches of salt
• 3 pinches of ground paprika,
• 3 tbsp. l. mayonnaise,
• 2-3 cloves of garlic.

And the preparation is clear from the photo.

Champignons baked in pieces in oil in the oven

Champignons fried in oil and baked in the oven in sour cream.

Ingredients:

• 500 g champignons
• 100 g sour cream
• 40 ml vegetable oil
• 10 g flour
• salt and spices to taste

1. Peel the mushrooms, rinse and cut into thin slices.

2. So that they do not darkened, sprinkle them with lemon juice, then fry in oil, sprinkle with flour, pour sour cream. Bake mushrooms fried in oil in the oven until tender (40-60 min).

Champignons fried in oil, baked with melted cheese.

Ingredients:

• 1 kg of champignons
• 100 g mayonnaise
• 100 g processed cheese
• 3 potatoes
• 1 onion
• 2 cloves of garlic
• 3 tomatoes
• 1 bell pepper
• salt
• greens
• vegetable oil for frying

Fry the prepared (washed, peeled and chopped) mushrooms in vegetable oil. Rinse the potatoes, peel and cut into thin circles. Cut the pepper into strips, the tomatoes into cubes. Chop the onion, garlic. Grate cheese.

Gently put the prepared food on a baking sheet, pepper and salt. Pour all with mayonnaise, crumble the cheese on top. Bake in the oven for about 15–20 minutes. Serve mushrooms with herbs cut into pieces and fried in oil.

.

Can pickled mushrooms be fried?

• you can overcook it - it will be tasty with onions and salt; can be used with potatoes; you can make a filling for pies - pounded + mushrooms; can be added to pizza (if there are pickles and grated cheese in the pizza, then mushrooms are not necessary to overcook; you can cook mushroom soup, here it is better to fry with onions, carrots; you can add to some salad with grated cheese (for spiciness); you can Scroll with onions and stir in butter - there will be mushroom pate.
• I fried pickled milk mushrooms with potatoes, it turned out very tasty
• Once I tried to fry pickled mushrooms, experimented so to speak. Honestly, nothing good came of it. I never tasted my dish, because the smell alone scared away all living things. It is better to eat pickled mushrooms.
• I fried once, it turned out awful! Firstly, they are very salty, and secondly, they are faded like rags. There is no taste, the sensations are not very pleasant. I do not recommend it at all. Even dried mushrooms are much better to fry than pickled ones.
• You can fry pickled mushrooms.

  They must be thoroughly rinsed and allowed to drain off the water. After that, sprinkle sunflower oil on them, salt and mix. After that, put it in a preheated pan, add the onion and fry. Marinated-fried mushrooms are obtained with a bang.

  

  

  

  

  

  

  

  

  

  

• I don’t know how it will work with your mushrooms, but it’s very tasty with pigs. I heat them well in oil, it is not necessary to fry them, and in hot ones, I squeeze out a couple of garlic cloves. The taste is so interesting, spicy. The aroma is pleasant. In general, if the taste of mushrooms does not suit you with something, garlic in hot ones will fix everything. Try it - you won't regret it.
• If you come across such an undersalted jar of mushrooms, then you better salt and pepper them, add a green onion and pour over with sunflower oil. They will definitely be delicious. As for frying pickled mushrooms, this is not for me. They are not tasty.
• You can fry the pickled mushrooms, use sunflower oil, heat it in a skillet, saute the onions, and toss in the pickled mushrooms. Fry while stirring. You can also pickle the mushrooms again.
• Pickled mushrooms should be eaten as a marinade) I do not recommend frying them.But if you still want to try, then try, nothing will happen to you, but you will never forget the taste, because there is nothing worse.)
• Try to pour oil, add onion (finely chop), salt to taste.
• I don't know myself, I came up with it or someone else does it, but I always cook from pickled mushrooms in winter, though not purchased, but homemade. My mom pickles white and aspen mushrooms very tasty and cook them much tastier than ice cream or purchased artificial ones.

  I just rinse them, and then I fry them separately, with potatoes, or make a vegetarian pilaf with mushrooms, I even cook soup. Everything turns out very tasty with a taste of marinade still.

.

Barbecue mushrooms

Photo @southerngracediner

Ingredients:

• 0.5 kg of mushrooms;
• 1/4 cup olive oil
• 1/2 cup soy sauce
• 2 garlic cloves, minced
• 1/4 cup mustard
• 2 tbsp. l. balsamic vinegar;
• 1 tsp black pepper;
• 1/2 tsp chopped red pepper;
• 1 tbsp. l. your favorite BBQ sauce (optional).

Clean the mushrooms with a damp cloth, but do not cut them into slices. Only remove the leg if you plan on making mushroom hamburgers. Place all ingredients, including mushrooms, in a container and mix together. Let them marinate for at least an hour, preferably overnight.

Keep in mind that mushrooms are high in water and will decrease significantly during cooking. Fry them directly on the wire rack, only if they do not fall through when they are reduced to 1/2 of their current size.

If the mushrooms are small, place them on skewers. It's best to use wooden ones, but remember to soak them in water overnight to make them less likely to catch fire on the grill.

Grill mushrooms for five minutes, then turn over and continue to grill five more minutes... Repeat the procedure if necessary. In the process, water the mushrooms with the remaining marinade. Serve hot.

Recipe variations:

Add a teaspoon of spices such as oregano, paprika, thyme, or ginger to the marinade. If your diet allows, add a teaspoon of sugar and 1/2 cup of melted butter to the marinade.

You can also add two teaspoons of your favorite salad dressing to the marinade. Make a vegetable kebab by adding slices of red pepper, zucchini, zucchini or onion between the mushrooms on the skewer.

You can also use pieces of meat or tofu. Keep in mind, however, that meat takes much longer to cook than mushrooms.

With vinegar

Champignons on the grill (the recipe for food can be adjusted according to your preferences), pre-marinated in an acidic composition, very much resemble meat preparation for barbecue in taste and aroma.

Balsamic vinegar in the sauce creates good shades, but you can add a wine or rice product instead.

Ingredients composition

Set of components:

• olive oil - 250 ml;
• chives - 5-6 pcs .;
• mushrooms - 500-600 g;
• balsamic vinegar - 90 ml;
• Dijon mustard - 10 g;
• salt to taste.

Step by step cooking process

Step by step cooking:

1. It is recommended to start the technological process with obtaining the sauce. To do this, combine mustard, oil and vinegar in a bowl. Stir the resulting mixture until a homogeneous mass is obtained, then add chopped garlic to the composition.
2. Next, you need to process fresh mushrooms. If they are not heavily clogged, you can simply wipe the product with a damp cloth. Mushrooms should be washed only when heavily soiled, using a soft brush. At the end of this procedure, you must immediately dry the mushrooms, removing excess moisture from them.
3. Next, you need to grease the mushrooms with the resulting sauce, then put the hats on the grill.
4. Bake the food, periodically turning over and treating the mushrooms with a fragrant composition. The cooking process will take 5-7 minutes.

Serving rules, decoration

It is recommended to serve the created dish to the table hot. Serve the meal with fresh vegetables and herbs. When a meeting of guests is scheduled, you should not risk the result of your culinary creativity.

It is better to stock up on standard, but proven recommendations for the correct baking of mushrooms:

The process of cooking mushrooms on the grill does not take long and not in extreme heat, so such heat treatment will not save you from harmful microorganisms. In order to avoid health problems, only fresh mushrooms should be used. Famous kings of Europe arranged special cellars in their residences, in which special mushrooms were cultivated. The cultivated champignons were the juiciest and tastiest, worthy exclusively of the monarchs' table. At the same time, no one dared even try them.
To create a delicious dish, it is advisable to use well-burnt birch coals.
It is strictly forbidden to use gasoline or similar combustible mixtures (newspapers) during ignition, otherwise harmful substances will get into the smoke, then into the mushrooms, and with them - straight into the body.
The most important element in obtaining mouth-watering food is the marinade, thanks to which the mushrooms turn into a real delicacy. There are various variations of sauces, the choice of the composition depends on personal preference.

The cooking technology is almost identical to the creation of the same mixtures for meat.
Pay special attention to the presence of vegetable oil in the marinade. It is this component that forms a film on the mushrooms that prevents the product from drying out during baking.

In addition, olive oil helps to preserve the natural smell of delicious mushrooms.
It is not recommended to use factory-made spices in bags, often containing artificial flavors.

Do not marinate mushrooms in aluminum containers. Such dishes quickly oxidize, the products in them are filled with substances harmful to health, the food takes on a metallic taste.
Do not cook a lot of marinade at once. It is better to place the mushrooms in a bag, pour in a little sauce and shake the contents slightly. This will ensure that the composition is quickly and economically distributed throughout the product. Add the sauce components if necessary.
Constantly monitor the process of baking mushrooms, not forgetting to turn them over often.
Champignons are fragile, therefore they often break or break off during the frying process. To avoid such troubles, it is better to cook only the caps (cut into large pieces), placing them on the grill grate. Use the thinnest rods as skewers.
In order to avoid troubles with digestion, you need to fry the product well, acting on the principle - it is better to overcook than not to overcook.
It should also be borne in mind that mushroom skewers are not a common vegetable supplement. This is a complete dish that can adequately head any festive table. For people who do not eat meat, such food will be a real salvation.
Baking champignons correctly is not only healthy, but also exciting. You can cook mushrooms on the grill according to any recipe. And the simpler it is, the better results can be expected from both the created food and the digestion process.

Recipe 6: how to pickle mushrooms with kefir for barbecue

• champignons - 300 gr.;
• kefir or yogurt - 300 ml.;
• lemon juice - 1 tbsp spoon.;
• salt - 1 tsp;
• garlic - 3 cloves;
• grated ginger root - 1 tsp;
• vegetable oil - 1 tbsp. spoon ;
• hot pepper, ground black pepper, ground paprika, ground coriander - all for ¼ teaspoons.

To prepare barbecue from champignons, mushrooms should be chosen very fresh and of about the same size. If you cook champignons on the grill on skewers, then take large mushrooms, if in the oven on skewers, then you need to take medium mushrooms.

Rinse the mushrooms well. If the mushrooms are very fresh, they can be pickled immediately, but if the mushrooms are several days old, they can be boiled in salted water for 5 minutes, then they will be softer, but they will marinate and bake well too. This time I have fresh mushrooms with brown caps, we call them "royal champignons".

For the marinade, mix all the ingredients and mix the marinade with the mushrooms.Garlic must be passed through a press.

Kefir should be used thick, or you can mix kefir with sour cream.

Cover the bowl with mushrooms with cling film and leave to marinate from 2 hours at room temperature, up to 24 hours in the refrigerator (it is most convenient to marinate overnight in the refrigerator). You can add your favorite spices to the marinade.

This time I bake champignons on skewers in the oven. Wooden skewers should be soaked in water for 30 minutes. We string the pickled mushrooms on skewers and put them on a baking sheet so that they are in weight. If the baking sheet is wide and the skewer does not lie on the edges, then you can put the skewer at an angle, as in the photo.

We bake the mushrooms in an oven preheated to 250 ° C for about 20 minutes until golden brown. Turn the kebabs if necessary.

Cool ready-made champignon kebabs and serve with sauce. Sour cream sauce with herbs and garlic is very suitable.

Mushroom kebab in wine marinade

This is a truly gourmet appetizer that can be served on a festive table. You should not save on the two main ingredients - the taste of the dish depends on their quality. Due to its low calorie content, it is suitable for those on a diet.

Ingredients:

• champignons - 1 kg;
• dry white wine - 200 ml;
• olive oil - 2 ½ tablespoons;
• salt, sugar - a pinch;
• thyme - 2-3 branches;
• a mixture of peppers - as needed.

How to cook:

In a bowl, combine olive oil, salt, pepper, sugar and wine. Chop the thyme finely and add to this mixture as well. Prepared mushrooms are poured with the resulting marinade. Stir gently and stand at room temperature for about 40 minutes. Fry on skewers for about a quarter of an hour.

Provencal champignons

Excellent French cuisine. Hot fresh bread and hand-made mayonnaise are ideally combined with it.

Required Ingredients:

• two dozen large mushrooms;
• three garlic cloves;
• a couple of sprigs of rosemary;
• a couple of thyme sprigs;
• one sprig of sage;
• one sprig of oregano;
• seven tablespoons of olive oil;
• coarse salt.

For mayonnaise you will need:

• one egg yolk;
• a glass of vegetable oil;
• one teaspoon of salt;
• one teaspoon of mustard;
• lemon juice.

Cooking technique:

1. Before cooking mushrooms, you can make mayonnaise in advance. To do this, take a tall glass, pour the egg yolk, separated from the protein, into it. Pour a glass of vegetable oil and salt there, whip the mixture in parallel with a whisk. Add one teaspoon of mustard and quite a bit of lemon juice (about 10 ml) to the whipped mayonnaise.
2. After the mayonnaise is prepared, you need to tackle the mushrooms. The mushrooms should be washed in water with a little flour (a traditional mushroom abrasive). Then dry and separate the legs from the caps.
3. Finely chop the garlic. Rinse all the herbs in water, dry, separate the leaves and chop them finely. Then mix with olive oil and chopped garlic.
4. Smear the champignon hats with the resulting mixture on all sides. Then carefully string them onto thin skewers. You do not need to fry the mushrooms for long - three minutes on each side. Before serving, ready-made mushroom kebab can be additionally salted.

Cooking tips

You should choose fresh and selected mushrooms for grilling: no signs of spoilage or damage. Medium-sized specimens are better suited. It is not recommended to take small ones - they burn quickly and turn out to be overdried. Too large are recommended to be cut in half or into quarters.

Important! Do not use frozen and canned mushrooms for grilling.

If purchased from a store, it is best not to wash them. They are able to absorb a lot of moisture, which is not needed in this case. You can lightly rinse them with water, clean and dry them.

Many vegetables go well with champignons. Together with them, you can bake, including alternating when stringing on skewers, eggplants, zucchini, bell peppers, onions, carrots, tomatoes.

The marinade plays an important role. It is he who gives the dish taste and aroma to the dish. Without it, mushrooms on charcoal are tasteless, fresh and dry.

For pickling, you need to choose a container of steel, glass, plastic that is suitable in size. Do not use aluminum cookware.

There are many options for marinade, especially successful for mushrooms are those that are prepared on the basis of olive meat, lemon juice, mayonnaise, sour cream, dry white wine, soy sauce. Be sure to add seasonings, aromatic herbs to the marinade. But you should not abuse spices, they are able to completely kill the delicate and already unexpressed taste of mushrooms. Among spices, such seasonings as rosemary, cumin, thyme, nutmeg, coriander are especially suitable, which provide champignons with a unique taste and aroma. Do not add more than two acidic ingredients to the marinade.

The optimal marinating time outside the refrigerator is 30 minutes, maximum an hour, depending on the amount and size of the mushrooms.

You can cook mushrooms on the grill on a wire rack, on thin skewers or wooden skewers. Salt them after cooking, otherwise they will lose a lot of moisture.

Baked mushrooms are served with sour cream or garlic sauce.

Here are some recipes for grilling mushrooms.

Simple mushroom kebab in sour cream

Champignons take the freshest, with no signs of rot, with a dense cap. They should be the same size so they will fried evenly.

Ingredients:

• mushrooms - 15 pcs.;
• spices to taste - ½ tsp;
• salt - 3 pinches;
• sour cream, ketchup - 1 tablespoon each;
• greens - for serving;
• garlic - 3 cloves.

How to cook:

Rinse the champignons, remove, if any, dirt. Transfer to a deep but wide container. Sprinkle with salt and spices. Add garlic, sliced ​​for flavor, and ketchup and sour cream

Mix gently and refrigerate. For marinating, 30 minutes is enough

String the finished mushrooms on skewers. Thin metal ones will do. If you don't have them, you can use long wooden ones. Just do not forget to soak them in water for at least a quarter of an hour beforehand - this way they will definitely not burn out.

For frying the mushrooms, 15 minutes is enough. Serve with fresh vegetables. The remaining marinade will also come in handy. Just add more sour cream, ketchup.

Ketchup is easy to replace with homemade tomato sauce. To prepare it, simmer the tomatoes cut into small cubes with butter for about 45 minutes over low heat. Rub through a sieve and season to taste.

Marinades for mushrooms

In our country, mushroom kebabs are mainly used for mushrooms, they are easier to find, and the price for them is affordable all year round.

Mushrooms do not need to be pickled at all, you can just wash, sprinkle with lemon juice, salt and on the grill.

However, the pickled product tastes better.

Here are some simple mushroom kebab marinade recipes:

1. With dill. For cooking, you need to prepare a pound of large champignons, one and a half cups of apple cider vinegar, 10 grams of dry dill, a little black pepper, a spoonful of salt and a glass of clean water. Cooking is easy. Champignons, dry dill and peppers are sent to a deep container. Then everything must be mixed (preferably by hand so that the mushrooms are not damaged), pour apple cider vinegar and water. The mushrooms should be completely immersed in the marinade; for this, the mushrooms on top can be pressed down with a suitable size plate. It is necessary to marinate mushrooms for 1.5 hours, as long as possible.
2. With garlic. For cooking, you should prepare a pound of champignons, one and a half glasses of dry white wine, a spoonful of salt, 1.5 tablespoons of granulated sugar, a garlic head, half a glass of olive oil. The preparation is quite simple. The garlic must be peeled and finely chopped. Pour wine, olive oil into a deep container, add garlic, salt and granulated sugar. Mix everything thoroughly. If the wine is sour, you can add some pure water.For half a glass, 1/3 of water is taken. The next step in the container is to send large, washed champignons, pour everything with a marinade base. From above, oppression should be made so that the plate does not allow the mushrooms to rise up, they should be completely in the dressing. The dish should be marinated for a couple of hours, at least.
3. With herbs. For cooking, you need to prepare a large bunch of fresh parsley, a little fresh rosemary, half a glass of olive oil, half a lemon, half a spoonful of salt, a spoonful of granulated sugar and half a glass of carbonated mineral water. Cooking is simple. The greens must be finely chopped, after washing with running water. Squeeze lemon juice into a container, pour in olive oil, sugar, salt, add prepared herbs and mineral water. All ingredients must be thoroughly beaten with a blender. Pour mushrooms with marinade and place under a plate. The dish should be marinated for 60 minutes, as long as possible.

In general, marinate for at least half an hour. Ideally, the time is a whole day. Therefore, everyone himself can navigate in time.

Mushroom kebab in tomato sauce

Half a kilogram of any mushrooms must first be boiled in slightly salted water for a quarter of an hour, then discarded in a colander.

Then chop 2 onions into rings, chop 0.2 kg of bacon, not thinly.

Put mushrooms, bacon, onions on skewers one by one, tightly to each other.

Fry on charcoal, periodically rotating skewers, periodically pour over tomato sauce, and sprinkle with black pepper before serving.

Mushroom kebab with sausage

This recipe is for those who just think mushroom kebab is an easy dish, sausage will make it more satisfying.

For cooking, you need 0.2 kg of fresh mushrooms, which should be sorted out, washed, and then fried in a pan. Smoked sausage will need approximately 0.3 kg.

It needs to be cut into slices 20 mm thick.

Onions should be peeled and divided into 4 parts.

Cut 4 thick tomatoes into circles.

All ingredients must be put on skewers in turn, add to taste of salt and send to the grill.

Mushroom-vegetable assorted

You need 0.6 kg of champignons to be washed, put in a deep bowl, mixed with small tomatoes (0.3 kg), sweet bell peppers (3 pcs), circles of zucchini and eggplant (2 pcs), onion rings (2 pcs) ).

Add salt, pepper, lemon juice and sunflower oil.

When everything is done, marinate for 60 minutes, string on skewers and fry.

Mushroom kebabs on the grill will appeal to both children and adults.

This is an original and easy-to-prepare dish, and you can experiment endlessly with marinades.

Marinade No. 5 - creamy

Thanks to the use of a creamy marinade, the mushrooms will acquire a very delicate taste and will also remain juicy and soft after cooking. This recipe can be called quite neutral - it does not imply the use of unusual ingredients and will appeal to people with different preferences. Therefore, mushrooms in a creamy marinade can be cooked for a large company, and for a family with children or elderly people.

In order to marinate a kilogram of mushrooms, you need to prepare the following products:

• butter (100-150 g);
• high fat sour cream or cream (2 tablespoons);
• salt;
• ground black pepper.

The mushrooms need to be rinsed well, and then peeled from the caps to get rid of the remaining dirt. After that, you should thoroughly dry the mushrooms with paper towels, since excess moisture is not needed in this recipe. Pour the prepared mushrooms into a deep bowl, and add all other products in turn.

It is recommended to season the mushrooms with salt and pepper first to taste, as salt can be unevenly distributed in the marinade if added at the end.Then sour cream or cream is mixed with melted and slightly cooled butter, after which the finished mixture is combined with mushrooms. In order for the marinade to be well absorbed, it will be enough to hold the mushrooms in a cool place for about an hour.

Cooking will take a small amount of time - mushrooms are fried on coals for 5-10 minutes, depending on their size. Such a shish kebab can be served both as an independent dish and as an addition to a side dish. Boiled or baked young potatoes, fresh vegetables and herbs go well with mushrooms in a creamy marinade.

All these recipes will help you figure out how pickle mushrooms on kebab is correct and tasty. Each of the marinades has its own characteristics, so you need to choose a recipe based on your taste preferences. And of course, the best solution is to try to prepare all the marinades for the mushroom kebab.

Ingredients for "Juicy Shish Kebab" Piquant Mix ":

• Chicken breast

  (fillet)
  —
  700 g

• Champignon

  —
  450 g

• Eggplant

  (about 250 g)
  —
  1 PC

• Ryazhenka

  —
  300 ml

• Olive oil

  —
  2 tbsp. l.

• Mustard

  ("With honey" from HAAS)
  —
  2 tsp

• Curry

  (no slide)
  —
  1 tsp

• Sweet paprika

  —
  1/2 tsp

• Garlic

  —
  3 tooth.

• Salt

  (no slide (or to taste))
  —
  2.5 tsp

• Black pepper

  —
  1 pinch.

Cooking time: 30 minutes

Servings: 4

Nutritional and energy value:

Recipe "Juicy shish kebab" Piquant mix ":

Wash the mushrooms and boil in salted water for 10-12 minutes. Throw in a colander. Cool down. If the mushrooms are large, cut them in half. Cut the eggplant into large cubes, put in boiling, lightly salted water and cook for 2 minutes. Strain the water, cool the eggplants. Cut the chicken breast fillet into cubes, approximately 3 * 3 cm.

Prepare a spicy marinade: pour the fermented baked milk into a deep bowl, add salt, curry, ground black pepper, paprika, olive oil, squeezed garlic and mustard "With honey" from TM HAAS. This mustard will give our kebab a special taste and aroma.

The result is such a thick, piquant marinade.

Put mushrooms and eggplants in two separate bowls, add 3 tablespoons of marinade each, mix.

Put pieces of chicken breast in a bowl with the remaining marinade, mix well.

Cover the resulting 3 bowls with cling film and refrigerate for 1 hour.

Alternately string chicken breast, mushrooms and eggplant on wooden skewers. It is necessary to string it as tightly as possible to each other so that the kebabs are juicy. I got 8 skewers, the length of which is 25 cm.

Put the kebab on a baking sheet lined with baking paper greased with vegetable oil.
Place the baking sheet in a preheated oven and bake at 200 degrees for 30-40 minutes. It all depends on the capabilities of your oven. About a couple of times during baking, pour the resulting juice over the kebab. Brown with overhead fire.

Fragrant, juicy and insanely delicious chicken skewers are ready!

And eggplants and champignons are delicious!
Help yourself and treat your guests! Bon Appetit!

Taking this opportunity, I want to congratulate everyone on the Great Victory Day!
And wish you success, prosperity and a peaceful sky over your head!