TOP 4 recipes for cooking champignon kebabs on the grill and in the oven. Culinary tips and secrets. Video recipes.
Juicy meat is definitely worthy of attention, but you can cook an excellent dish on the fire and in the oven not only from it. Delicious champignon kebab will seduce even the most inveterate couch potato. Baked mushrooms have excellent taste and rich aroma. And to give the mushrooms a special piquant taste, they are pre-pickled. You can cook champignon shashlik in different ways: on the grill and in the oven. In this article, we will find out the most delicious TOP-4 recipes for making mushroom kebabs.
Culinary tips and secrets
- Prepare the mushrooms before marinating or baking. From fresh snow-white mushrooms, cut off part of the legs with soil residues and wash them with running water. It is necessary to wash the mushrooms quickly so that they do not absorb large amounts of water. Then dry them from excess moisture with a paper towel or napkins.
- Mushrooms on the grill and in the oven are fried on skewers / wooden skewers or on a wire rack over moderately hot coals or in a well-heated oven.
- It is impossible to fry mushrooms over a fire for too long, otherwise they will lose their valuable liquid and will be dry. Half an hour is enough to fry them evenly on all sides. Indeed, in some dishes, champignons are generally consumed even raw. Therefore, you do not need to fry them for a long time.
- Mushrooms will always be juicy if pickled first.
- The right marinade will make the mushrooms more juicy and contribute to the formation of a golden crust on their surface. Champignons are combined with many products, so choose any ingredients for pickling them. The classic mushroom barbecue marinade 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 for several hours. Champignons quickly absorb spices and liquids, so do not keep them in the marinade for a long time.
Champignon shashlik in the oven on skewers
Champignon shashlik in the oven is universal, because you can cook it at any time of the year. This is a great dish for an everyday lunch and a festive dinner, which is prepared according to the principle of making barbecue from champignons on the grill.
- Caloric content per 100 g - 115 kcal.
- Servings - 2
- Cooking time - 1 hour 30 minutes
Ingredients:
- Champignons - 500 g
- Ground dried ginger - 1/2 tsp
- Pepper mix to taste
- Mayonnaise - 100 ml
- Paprika (ground) - 1/2 tsp
- Salt to taste
Cooking champignon kebab in the oven:
- Clean the champignons from dirt, rinse and wipe off excess liquid.
- Put the mushrooms in a bowl, add mayonnaise, paprika, ginger, salt and pepper and mix everything.
- Leave the mushrooms to marinate for half an hour.
- Soak wooden skewers in water for 10-20 minutes and string champignons on them.
- Place the skewers on the baking sheet so that the mushrooms do not touch the bottom.
- Send the mushrooms to bake in a preheated oven to 200 degrees for 30 minutes.
Champignon shashlik in the oven on a wire rack
Champignon kebabs are low-calorie, while very nutritious, which is sure to please those who follow the figure and follow a healthy diet. They turn out juicy and tasty, the main thing is to marinate them.
Ingredients:
- Champignons - 500 g
- Sour cream - 100 g
- Soy sauce - 2 tablespoons
- Ground ginger - 1/3 tsp
- Sweet paprika - 1/4 tsp
- Hops-suneli - 1/2 tsp
- Salt - 2/3 tsp
Cooking champignon kebabs in the oven on a wire rack:
- Place all washed and dried mushrooms in a container.
- Toss sour cream with soy sauce, spices, salt and toss.
- Pour the sauce over the mushrooms and stir.
- Cover the mushrooms with cling film and marinate for 40 minutes at room temperature.
- Put the pickled mushrooms on a wire rack, which you place on a baking sheet, where the juice will drain.
- Send the baking sheet and rack with mushrooms to a preheated oven to 200 ° C and bake the mushrooms for 30 minutes.
Champignon kebabs on the grill on skewers
Going into nature, be sure to cook champignon kebabs on the grill. The dish is delicious and satisfying. This appetizer is served as an independent treat, and as an addition to pork kebabs and baked potatoes.
Ingredients:
- Large champignons - 600 g
- Salt to taste
- Dry ground garlic - to taste
- Sunflower oil - 2 tablespoons
Cooking barbecue of champignons on the grill on skewers:
- Dry the washed mushrooms with a paper towel and put them in a plastic bag.
- Add salt, dried garlic to the mushrooms and pour in sunflower oil.
- Tie the bag, shake gently and let sit for 30 minutes. Turn the bag periodically so that the mushrooms are evenly marinated.
- String champignons on iron skewers and send them to cook on the grill over well-heated coals so that the distance between the coals and mushrooms is at least 20 cm.
- Bake the mushrooms, turning, about 30 minutes, until golden brown.
Barbecue of champignons on the grill on the grill
The unique taste and aroma of properly fried mushrooms on the grill on the grill. They are distinguished by their juiciness, exquisite aroma and unique taste.
Ingredients:
- Champignons - 300 g
- Lemon - 0.5 pcs.
- Vegetable oil - 2 tablespoons
- Edible salt - 1 tablespoon
- Ground black pepper - 1 tsp
Cooking champignon kebabs on the grill on the grill:
- Wash the champignons, dry them, cut large individuals in half, and leave the crayons intact.
- In a bowl, combine salt, black pepper, vegetable oil and juice from half a lemon.
- Marinate the kebab mushrooms in the sauce for one hour.
- Put the pickled mushrooms on the wire rack and cover them with the second part of it. Fasten the two pieces of the grill and send it to the grill.
- Fry the mushrooms on hot coals for 15 minutes on each side, periodically turning the wire rack.
