During picnics, the main dish is barbecue! Of course, we associate barbecue with juicy, hot meat (beef, veal). Well, in extreme cases, with fish - soaked and cooked on a skewer or grill. We are offering to you original recipes- Shish kebab of champignons.

However, there are a great many ingredients from which you can make a delicious and unusual barbecue. An example of one of the ingredients is the well-known champignons.

And so how to make delicious, juicy skewers of champignons? For champignon skewers it is very important. Variants of recipes for shish kebabs from champignons and sauces for them.

Recipe 1.

Shish kebab from champignons “Juicy”

Option 1 On skewers

For 5-6 servings

Ingredients
  • 200 g mayonnaise
  • black pepper
Cooking

Option 1 On skewers

So, champignons should be of medium size, young, so that the cap is closed. They should be thoroughly washed, cleaned and put in a saucepan. In the same container, salt and pepper the champignons to taste, and add mayonnaise (we recommend choosing a lighter 30% mayonnaise so that it is more liquid). Marinate champignons for at least 4 hours ( ideal option will be prepared in the evening).

The kebab is ready to be grilled on charcoal. But make sure that the heat is weaker, otherwise the mushrooms will not have time to fry, but only burn. Use thin skewers for baiting. You can serve juicy champignon skewers with various sauces.

Sauce “Garlic”

  • thick mayonnaise
  • greens
  • 2-3 garlic cloves
  • black pepper

Add chopped garlic and herbs to mayonnaise. Pepper and mix all ingredients. The sauce is ready for our mushrooms.

Sauce “Spicy”

  • 5 tbsp olive oil
  • 1/2 tbsp mustard
  • 2 tbsp balsamic vinegar
  • 3 cloves of garlic (through the garlic press)
  • 2 tsp Sahara
  • 1/2 tsp salt

Take a bowl and add all the ingredients one by one. Beat everything with a whisk for 2-3 minutes. The sauce is ready for our mushrooms.

Option 2 on skewers in a wire rack

Ingredients
  • 500-700 g champignons (large ones are better)
  • 2-3 large tomatoes
  • 200 g mayonnaise
  • black pepper

Rinse and clean the mushrooms well. Marinate mushrooms in a deep container with salt, pepper and mayonnaise. After at least 4 hours, string the mushrooms on skewers. And grill on charcoal.

Cut the tomatoes into slices 0.5 cm thick. Put in a saucepan from under the mushrooms. Stir, put on a wire rack and fry over medium heat.

Serve mushrooms with tomatoes with lettuce and herbs.

Recipe 2.

Shish kebab from champignons "With fragrant herbs"

For 5-6 servings

Ingredients
  • 500-700 g large champignons
  • 1 bunch of aromatic herbs (cilantro, basil, dill, chervil, etc.)
  • 1-2 large tomatoes
  • 50 g vegetable oil
  • 4 garlic cloves
  • 50 g water
  • 1 tsp vinegar
  • salt, pepper to taste
Cooking

Wash the mushrooms thoroughly, peel them from the films and pierce them with a toothpick in several places. Add chopped garlic, finely chopped tomatoes and aromatic herbs to the mushrooms. Pour the future mushroom skewers with vegetable oil, vinegar and water, add salt. Mix all the ingredients and leave the mushroom skewers to marinate for 2 hours, stirring occasionally.

Roast the kebab for 10-15 minutes over hot coals.

Recipe 3.

Mushroom skewers “Assorted”

For 5-6 servings.

Mushrooms can be picked up of one type or prepared assorted. Vegetables are also an addition to the barbecue.

Ingredients
  • mushrooms - 500 -700 g
  • tomatoes (not large) - 300 g
  • Bell pepper(multi-colored) - 2 pcs.
  • zucchini - 2 pcs.
  • eggplant - 2 pcs.
  • onion - 2 pcs.
  • lemon - 1 pc.
  • olive oil– 20-50 g
  • salt, pepper to taste
Cooking

Depending on the size of the mushrooms, you should: leave the small ones whole, cut the medium ones in half, and the large ones into 4 parts. Cut eggplant and zucchini into circles.

Peel and cut the pepper into slices, and the onion into rings. Carefully put everything in a saucepan, salt and pepper. Then drizzle with lemon juice and oil. Mix mushrooms with vegetables and leave to marinate for half an hour or more.

Thread mushrooms onto skewers, alternating with vegetables. The heat on the coals should be taken into account, so that the barbecue does not burn out.

Serve mushroom and vegetable skewers lettuce leaves with greens.

How to fry champignons on the grill

You have champignons, barbecue, vegetables and you don't know how to cook tasty dish? Try the simplest and most affordable option - cooking vegetarian barbecue from vegetables and mushrooms on the grill.

For cooking, you will need the following vegetables: tomatoes, eggplant, young zucchini, onions, you can use sweet peppers, if available. To ensure uniform frying of each ingredient, mushrooms and vegetables are cut into rings or pieces of equal thickness. Vegetables are best cut into medium-sized pieces. The prepared ingredients are put in a deep bowl and poured with marinade (to your liking). After 15-20 minutes, the vegetables are strung on skewers, alternating with mushrooms.

It remains only to put the prepared skewers on the fire, and when a golden crust appears on the vegetables, the yummy is removed and served as an independent dish or as a side dish.

Ready kebabs with vegetables and mushrooms

Mushrooms cooked on the grill different recipes and everyone chooses for himself the most acceptable way. Even if you have nothing else besides mushrooms, you can still cook a delicious dish.

Fresh champignons are salted, greased on all sides with vegetable oil and laid out on a wire rack. Mushrooms need to be fried over moderate heat.

The taste of mushrooms is excellent, and you can surprise your friends and family with culinary skills. Mushrooms baked on the grill turn out delicate taste with a smoky aroma.

Enjoy your meal!

Post Views: 79 252

Few people know how to pickle champignons for barbecue so that after frying they retain all their taste and remain juicy. After all, these mushrooms contain a lot of liquid, which evaporates quickly, as a result of which they become dry and somewhat reminiscent of rubber.

To prevent this, several rules must be observed. Firstly, you need to fry champignons on the grill quickly (long cooking on the grill will lead to a large loss of liquid), and secondly, you need to properly prepare the marinade. Let's take a look at a few of his best recipes, which will help you not only have a delicious meal, but also surprise your guests with a gentle and juicy barbecue from mushrooms.

The classic mushroom marinade on the grill is prepared from simple and affordable ingredients for everyone - mayonnaise, salt and pepper.

First you need to prepare the mushrooms themselves. They must be thoroughly rinsed under running water and dried (excess moisture is useless). It is also desirable to clean them from the upper skin on the hat, on which there are many harmful microorganisms.

After the champignons are peeled, they need to be put in a small saucepan, pepper and salt, and then add mayonnaise to them. Do not overdo it with the latter, even if it seems to you that it is not enough. Salt will help release the juice from the mushrooms, as a result of which the marinade will be enough for them to marinate properly.

Cover the saucepan with a lid and put it in a cool place for 2-3 hours. Mushrooms should be stirred occasionally. After that, they can be strung on skewers or laid out on a wire rack. Grill over charcoal for about 5-10 minutes.

If you are cooking mushroom skewers in an air grill, then do not forget to put a deep baking sheet on its bottom so that all the juice flows into it during frying. In this case, the cooking time for the barbecue is a little longer - 15-20 minutes.

Spicy marinade

This marinade gives the mushrooms a piquant and unusual taste. If you want to really surprise your guests, then you should use it. To prepare a spicy marinade, you will need:

  • a few tablespoons of soy sauce;
  • vegetable oil - 4 tbsp. (if you like to use olive oil during cooking, you can take it);
  • a pinch of hop seasoning - suneli;
  • salt, pepper to taste.

The pickling process is basically the same. First you need to thoroughly clean a kilogram of mushrooms, and then put them in a saucepan and mix with the ingredients described above. Marinating time is approximately 2-3 hours. Fry should be no more than 5 minutes on open coals. If you are pickling mushrooms for grilling, then remember that they should be cooked a little longer - 10-15 minutes.
You can serve this barbecue with hot sauce which is prepared from:

  • a tablespoon of American mustard;
  • hot red pepper (you need to use a small peppercorn, not its hybrid);
  • a couple of tablespoons of grape vinegar;
  • a few teaspoons of liquid honey;
  • olive oil - 5 tablespoons;
  • Himalayan salt - 1 tsp

The sauce is easy to prepare. You just need to combine all the ingredients in one bowl and everything, burning is ready!

Chinese marinade

If you are a big fan Chinese food, love everything sharp and unusual. Then you just need to try mushrooms marinated in Chinese marinade (by the way, it is also great for meat).

For one kilogram of fresh champignons you will need:

  • a teaspoon of 6% vinegar;
  • 5 st. l. soy sauce;
  • 50 ml of oil (you can use both vegetable and olive);
  • 2 tbsp mayonnaise (preferably homemade);
  • 4 cloves of garlic;
  • 1 tsp mustard.

Mushrooms should be cleaned of film and various contaminants, dried and put in a saucepan. Garlic must be crushed or passed through a press, and then combined with the rest of the ingredients. Pour the resulting mass over the champignons and set them aside for several hours in a cool place. Roast on open coals for 10 minutes, on the grill - 20 minutes.

Korean marinade

This marinade gives mushrooms an unusual spicy-sweet taste. To prepare it, you will need:

  • 4 tbsp soy sauce;
  • 4 tbsp. l. linseed oil;
  • 1 tsp ginger powder (you can take a fresh ginger root and pass it through a press);
  • 1 tsp green ground pepper.

Take 1 kg of fresh and peeled champignons, mix with the ingredients described above and set them aside for 2-3 hours in a cool place so that they marinate properly. After that, they are mono strung on skewers or skewers and sent to coals or to an air grill. Cooking time 5-10 minutes.

After the mushrooms are cooked, they should be served to the table along with a special sauce called "Terianka". For its preparation, the following ingredients are used:

  • 2 tbsp. l. natural bee honey (it is recommended to use liquid honey);
  • 6 art. l. soy sauce;
  • 1 tbsp freshly ground ginger;
  • 6 tbsp dry rice wine;
  • a couple of cloves of garlic.

First, press the garlic through a press and mix it with the other ingredients. Start heating the resulting mixture on the stove, stirring it constantly. As soon as the honey dissolves, the saucepan can be set aside. The sauce is served chilled.

Hello my dear chefs. Now it's time for fun picnics. But outdoor recreation is simply unthinkable without delicious barbecue. By the way, it does not have to be meat. Prepare fish, vegetable and even mushroom. Let's talk about the latter today. I will tell you how to pickle champignons for barbecue and cook them deliciously.

Agree that the quality of the ingredients used plays a key role in preparing a delicious meal. Therefore, I want to devote just a few lines to the choice of mushrooms.

Before purchasing mushrooms, make sure they are fresh. Refuse to buy withered ones. fresh mushrooms should be tight and elastic. For barbecue on skewers, it is better to purchase large or medium-sized champignons. You only suffer with small mushrooms, in the end nothing good will come of it.

Try to cook mushrooms immediately after purchase. But if this is not possible, sprinkle the mushrooms with lemon juice and wrap them with cling film. And then put it in the cold.

When stringing the mushrooms onto the skewers, gently press them down. Make a puncture in the middle of the hat, and when a crack appears there, thread the mushroom. Yes, ordinary skewers are not suitable for mushroom kebabs. You will need special thin ones or cook on a barbecue grill.

And yet, mushrooms need medium heat. They do not like strong fire.

Marinade recipes for mushroom skewers

There are many options for how to properly cook mushrooms. From simple ones - mushrooms in mayonnaise - to exotic ones. I have tried to collect here the most delicious options. And to wake up your appetite, I diluted the recipes with delicious photos 😉

With mayonnaise in the oven on skewers

This pickling method can be used all year round. Imagine, there is a blizzard outside, and you have a mushroom kebab cooking in the oven! Moreover, its aroma is exactly the same as that of what is cooked at the stake.

For this yummy you will need:

  • mushrooms;
  • mayonnaise;
  • salt;
  • a little vegetable oil (optional)
  • wooden skewers.

I do not specify the number of ingredients - everything is approximately. Thread prepared mushrooms onto skewers. Then generously grease them with mayonnaise and add them well.

Grease a baking sheet with oil (this is optional) and put skewers with mushrooms on it. Ideally, such a barbecue is best cooked in the "grill" mode at a temperature of 200 degrees. But if this is not possible, we simply cook in the oven. We heat it up to 230 degrees and send a baking sheet there for a quarter of an hour. And do not forget to turn the skewers over: during cooking, this will have to be done 1-2 times.

Marinade for champignons on the grill

This kebab is tender, with a bright creamy taste. For 1 kilo of mushrooms you will need the following components:

  • 3 minced garlic cloves,
  • 150 ml sour cream 20% fat;
  • 4 tbsp soy sauce;
  • 1 bunch fresh dill,
  • spices - black pepper and Provence herbs.

Prepare mushrooms. Then we start preparing the marinade. Mix soy sauce with sour cream, spices and chopped garlic. Finely chop the dill greens and also send them to the total mass. Add marinade to mushrooms and mix well. Next, let the mushrooms marinate for 40-50 minutes, so that the spices open up.

We will roast on coals. We string mushrooms on skewers, which we place on the grill. Cooking time is 10 minutes. Do not forget to turn the mushrooms often during the frying process.

cooking in oil

This is an express recipe for the most hasty. But it turns out very tasty. For 40 pieces of large champignons, take 250 grams of oil and 15 grams of ground red paprika. In a bowl, mix the oil with paprika. Thread mushrooms onto skewers. And start marinating them just before sending them to the grill.

Using a brush, brush the marinade over each mushroom on the skewer. Then salt. Cook over medium heat, turning occasionally. If the marinade remains, then in the process of frying, grease the mushrooms with it.

As you can see, everything is very simple. And here is the video. Look and lick 🙂

In the oven with lemon and soy sauce

Pickling mushrooms will take you 15 minutes. And the same amount of time they will cook in the oven. Well it's real quick recipe. Although the dish is eaten even faster 🙂

You will need:

  • 300 g of champignons;
  • 2 tbsp soy sauce;
  • 2 tbsp vegetable oil;
  • 1 bunch of chopped dill;
  • 1 tsp lemon juice;
  • ½ tsp sweet paprika;
  • 1 finely minced garlic clove.

Mix all the ingredients of the marinade in a bowl, pour into a bag. Put the washed mushrooms there and tie the bag tightly. Then gently shake it - each mushroom should be saturated with sauce. Leave it all for a quarter of an hour.

Meanwhile, soak the skewers in water and preheat the oven to 230 degrees. As time passes, start stringing pickled champignons on skewers. Lay the mushroom skewers on a baking dish. So the juice from the mushrooms will not spread over the baking sheet, and then you do not have to wash it out. Bake this kebab for 13-15 minutes.

Cooking mushrooms on coals with soy sauce and mayonnaise

The recipe for this barbecue is:

  • 350 g of champignons after processing;
  • 1 tbsp soy sauce;
  • ½ tsp salt;
  • black pepper to taste;
  • 2-3 tbsp homemade mayonnaise.

Combine soy sauce with mayonnaise. Salt and pepper this mass, and then mix everything thoroughly. The marinade is ready. We pour it into the package. If the bags are fragile, put one inside the other. Send mushrooms there. Tie up the bag and roll well. Leave for an hour or two. Then, as usual, on skewers and fry, periodically turning over.

Grilled champignons in tangerine marinade

For 500 grams fresh mushrooms take:

  • 50 ml soy sauce;
  • 2 tangerines;
  • 3 cloves of garlic;
  • 1.5 tsp dried oregano;
  • pepper + salt.

Naturally, we prepare mushrooms in advance. Grind 3 cloves of garlic, add to the mushrooms. We also send soy sauce and oregano there. Squeeze out the juice from 2 tangerines, add to all other components. If there are no tangerines, it does not matter. Barbecue is not canceled - just replace the tangerines with lemon. Mix all ingredients well and leave for 15 minutes.

We put champignons on skewers, fry on very hot coals for no more than 2 minutes. After fried, salt and pepper. That's all, the most important task remains - all this needs to be devoured.

Spicy "Chinese" marinade

If you like spicy, be sure to try this mushroom kebab recipe. I'll tell you a secret that this marinade will fit not only for champignons. You can also marinate meat in it.

Prepare for a kilo of champignons:

  • 1 tsp 6% vinegar;
  • 2 tbsp mayonnaise;
  • 6 tbsp soy sauce;
  • 3 cloves of garlic;
  • 4 tbsp vegetable oils;
  • 1 tsp mustard.

Mix chopped garlic with sauce, mustard, oil, mayonnaise and vinegar. Then in this fragrant mixture put pre-prepared mushrooms. And put it in the fridge for a few hours.

After stringing the mushrooms on skewers or put them on a barbecue grill. If you cook barbecue on open coals, you will have to fry it for up to 10 minutes. The cooking time of the "Chinese" kebab on the grill will be about 20 minutes.

With cream and seasonings

If you will be doing it at home in the oven, prepare long wooden skewers. And if in nature, take skewers.

For 4 pcs. large champignons you will need:

  • 70 g cream 33% (or mayonnaise);
  • 4 strips of bacon;
  • salt and seasonings

In a bowl, mix cream with spices. If the bacon is salty, add very little salt. Add the washed mushrooms there and roll them in creamy mixture. This will make them softer. Leave for 20 minutes.

Then, wrap each mushroom in a strip of bacon and pierce with a skewer. One skewer will include 2 large champignons. Hang the skewers over a baking sheet filled with a little water. Bake in the oven for 20-25 minutes at 175 0 C. water (here it is 91 g per 100 g of product).

This product is incredibly helpful. It has a beneficial effect on the functioning of the brain, preventing the development of senile dementia. And champignons reduce the number and intensity of headache attacks.

This product is useful for vision, hair, skin and nails. Since the proteins contained in it easily break down sugars and saturated fats. It is scientifically proven that these champignons help prevent the development diabetes. Plus, excellent antioxidants, having a beneficial effect on the nervous system. So, eat champignons and you will be calm as a boa constrictor 😉

And of course, this is an excellent dietary product that is allowed in most known diets.

Additional Tricks

If you have time, try to cook stuffed mushrooms on the coals. To do this, remove the leg of each mushroom and stuff the hat. As a filling, I recommend using a mixture grated cheese interspersed with herbs, dry garlic, pepper and salt. This yummy needs to be simmered on a wire rack over medium coals, without turning over. It turns out very tasty.

You can cook pickled mushrooms with other vegetables. Try, stringing on a skewer, alternate champignons with cherry tomatoes and onion rings. And then roast it all over the coals. It will turn out very tasty.

I tried different variants mushroom kebabs: alternated mushrooms and meat, mushrooms with vegetables, whole mushrooms with whole small onions. Everything is delicious! But this option - champignon skewers with lard - has become a favorite in my family. I think it's easy to explain.

Firstly, we know that champignons themselves do not have a pronounced aroma and taste, so it is very easy to “lose” the mushroom component in any dish.

Secondly, champignons are one of the most low-calorie foods; these mushrooms do not contain their own fats at all. This means that the fat, which in the process will give lard, will only enrich the taste of the kebab. Are we trying?

For mushroom kebabs, I bought champignons about the same size. It is very convenient when we use fresh fat. You can immediately cut into the desired pieces, grate with salt and string on a skewer. I usually buy lard in advance, so I lightly sprinkle the lard with salt and put it in the refrigerator. The result will be lightly salted fat. Either option will do.


For such kebabs, I take only mushroom caps. This is done so that the fat and the mushroom fit snugly against each other. If you leave the mushroom legs, then such contact will definitely not work. And there will be not a duet of champignons and lard, but a solo of each separately.

Mushrooms for barbecue can not be marinated at all. Just a good wash is enough. But you can also experiment with marinades. My favorite mushroom marinade is the classic one: vegetable oil, lemon juice, salt and pepper. Such a marinade, in my opinion, does not spoil the real taste of mushrooms. But changes are possible: for example, this time I marinated in vegetable oil, a drop of wine vinegar, salt and a mixture of peppers. It was the wine vinegar that gave the marinade its brown tint. The main thing - do not overdo it with vinegar!

Mushrooms in the marinade can stand for 15-30 minutes or a day. So figure out what works best for you.


And now it's a matter of technique: you just need to alternately string mushroom caps and pieces of lard. However, there are many options here as well.

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

And you can use classic version: string mushrooms and lard on skewers. Skewers should be chosen thin, which will not crumble the mushrooms. Note that the pieces of lard should only be slightly larger than the mushrooms. It is not necessary to enlarge the pieces of fat too much, then they will begin to burn on fire.


Mushroom skewers are fried very quickly. Considering that, in my opinion, the most delicious champignons are raw champignons, then the mushrooms will be ready almost immediately (especially after pickling!). So, the main focus is on fat. When the fat becomes stale, heavy drops of melted fat will begin to drip from it, the barbecue can be considered ready. If you like both lard and mushrooms to be a little fried, then keep such kebabs on fire longer.

Description

Shish kebab of champignons- a worthy response of vegetarians to one of the most favorite dishes of meat eaters. And do not grumble about the fact that barbecue - meat dish. Mushrooms are also a protein, albeit a vegetable one, and therefore champignon skewers turn out to be almost as satisfying as meat ones. And, let's add, just as delicious. And you can cook it, both at home and in nature, and, unlike meat, it will take just a few minutes.

Marinade is very important for champignon skewers, because without it, the mushrooms will turn out not so tasty. At the same time, in order to preserve the original mushroom taste and aroma, we decided not to be smart with the marinade. That's why our step-by-step recipe with photos uses a minimum of products. The main ingredients of mushroom kebab will be champignons and small onions (mushrooms are best combined with it). We just add some spices and lemon juice so that the champignons acquire a spicy taste. We do not recommend adding vinegar to the marinade, because it will clog all other products. Therefore, we will replace it with lemon juice.

If you want the champignon mushroom kebab to turn out to be not completely lean, during frying it can be poured with a mixture of mayonnaise, vegetable oil and soy vinegar, taken in equal proportions, or you can immediately pickle the mushrooms in sour cream with garlic (if you are not against garlic) . However, according to our recipe, champignons also turn out to be tasty and satisfying, and at the same time they are in perfect harmony with fresh vegetables, which we recommend serving as a side dish.

Ingredients


  • (300 g)

  • (20 pcs.)

  • (1/2 piece)

  • (2 tablespoons)