Many of us are used to the fact that dishes on the grill must be meat. But vegetables and even marinated mushroom kebabs can be cooked so tasty that not one kebab can compete with them.
Mushrooms on the grill – an incredibly tasty, juicy and mouth-watering dish. At a picnic, it will be an ideal side dish or snack on its own. The main thing is to choose a good marinade and keep the mushrooms in it for at least half an hour.
Try tender champignons cooked in garlic marinade and smelling of smoke. Guests will be delighted with such a treat and will definitely ask to share the recipe.
Important! For cooking kebab, you need to choose large mushrooms. Otherwise, they will fall apart during stringing on a skewer.
Prepare the mushrooms before marinating. From fresh snow-white mushrooms, cut off part of the legs with the remnants of the soil and wash them with running water. Mushrooms must be washed quickly so that they do not absorb a large amount of water. Then dry them from excess moisture with a paper towel or napkins.
Grilled mushrooms are fried on skewers/wooden skewers or on a grill over moderately hot coals.
It is impossible to fry champignons on a fire for too long, otherwise they will lose valuable liquid and will be dry. Half an hour is enough to evenly fry them on all sides.
The right marinade will make the mushrooms more juicy and contribute to the formation of a golden crust on their surface. Mushrooms are combined with many products. A classic marinade for champignons is made from mayonnaise, salt and ground black pepper. For piquancy, add soy sauce, olive or sunflower oil, spices and herbs, rice vinegar, mustard, garlic.
Mushrooms are marinated in a cool place. Mushrooms quickly absorb spices and liquids, so do not keep them in the marinade for a long time.