Grilled vegetables are an excellent summer addition to almost any ordinary or even festive table, which, in addition to excellent taste and attractive appearance, can enrich the human body with a considerable dose of vitamins. This also applies to many champignons that are beloved by many, and in order to remove only the benefits from them, it is worthwhile to figure out in advance how to properly marinate, fry or bake the specified product and what it will take.
Selection and preparation of ingredients
If we are talking about cooking only mushrooms at the stake, then you will need strong medium-sized mushrooms and a variety of spices for their preliminary marinating.
If desired, you can supplement the future grill plate with other bonfire vegetables, the best option among which is bell pepper, onion, zucchini, eggplant and other juicy fruits. Of course, all components must be fresh and clean, so before cooking, they should be washed well.
Did you know? The name "champignon" is of French origin, since it is translated from this language that champignon means "mushroom". By the way, in France and in the rest of Europe, they began to engage in their targeted cultivation even in XVIII century.
Bonfire recipes
There is nothing complicated in the process of preparing champignons at the stake, but each housewife has her own secrets of pickling or other preliminary preparation. To get a delicious result of your efforts, it is worth considering the recommendations for the preparation of marinade and direct frying of the selected product in accordance with the specific recipe chosen.
Grilled champignons with vegetables: how to marinate
You can serve a ready-made fried side dish to poultry, fish, as well as pork and beef. To improve the taste of the dish, you can use ketchup or purchased store sauces (for example, garlic or mushroom), but to make the dish more spicy, it should be cooked with garlic.
2-350 minutes
raw champignons (medium)
10 pieces
vegetable oil
1 tbsp. the spoon
freshly ground black pepper
taste
Energy value per 100 g:
Wash all vegetables and mushrooms, dry them, removing excess moisture with a paper towel. Cut the pepper into large pieces so that each of them has a width of 3-5 cm (mainly in the central part).
Cut zucchini into thick rings, about 1 cm wide each.
You can cut the eggplant a little thinner, the main thing is that the cut goes obliquely (ovals should turn out).
In a separate container, mix honey, vegetable oil, soy sauce and vinegar, mixing them well with each other.
Pour mushrooms and chopped vegetables (including a whole pod of hot pepper) with a marinade, pepper them with ground black pepper.
Mix well. This should be done with clean hands, achieving an even distribution of the marinade over the entire volume of vegetables. Cover the vegetable mixture with a lid and let it marinate for about 30 minutes (do not soak the food for too long).
After the specified time has passed, transfer all the pieces to the grill and send it to the grill with hot coals for about 5-7 minutes, turning it regularly for even frying from all sides (vegetables turn brown, often with prints of the grill mesh).
Wash all vegetables and mushrooms, dry them, removing excess moisture with a paper towel. Cut the pepper into large pieces so that each of them has a width of 3-5 cm (mainly in the central part).
Cut zucchini into thick rings, about 1 cm wide each.
You can cut the eggplant a little thinner, the main thing is that the cut goes obliquely (ovals should turn out).
In a separate container, mix honey, vegetable oil, soy sauce and vinegar, mixing them well with each other.
Pour mushrooms and chopped vegetables (including a whole pod of hot pepper) with a marinade, pepper them with ground black pepper.
Mix well. This should be done with clean hands, achieving an even distribution of the marinade over the entire volume of vegetables. Cover the vegetable mixture with a lid and let it marinate for about 30 minutes (do not soak the food for too long).
After the specified time has passed, transfer all the pieces to the grill and send it to the grill with hot coals for about 5-7 minutes, turning it regularly for even frying from all sides (vegetables turn brown, often with prints of the grill mesh).Video recipe
Grilled mushrooms with vegetables: how to marinate Video recipe: Grilled mushrooms with vegetables: how to marinate
Important! For cooking vegetables and mushrooms on the grill, it is better to choose only the most fleshy and dense specimens, which, under the influence of high temperatures, will not dry out much.
Champignon barbecue
Ready mushrooms can be served with sour cream, mayonnaise, as well as other grilled vegetables. In addition, they can also be used if you decide to bake the fruits, rather than fry them.
130 minutes
champignons (large)
7 pieces
salt
10 g (pinch or to taste)
pepper (black ground)
taste
Energy value per 100 g:
- Wash the mushrooms (no need to remove the peel) and blot each mushroom with a paper towel, removing excess moisture.
- Put the mushrooms in a small plastic bag, salt and pepper at your discretion, add vegetable oil (this should be done by holding the edges of the bag).
- Tie a bag and mix the champignons well, tossing them from side to side. Leave the mushrooms to infuse for 30 minutes, and then put on the prepared skewer (with a distance between adjacent copies of 1-1.5 cm) and send to grill with charcoal (there should not be an open, too hot fire).
- Turn the mushrooms over every 2 minutes until they darken (turn brown) and begin to move easily along the skewer (you can check this with a knife). It’s difficult to say exactly how long it takes to remove the mushrooms from the fire, because much depends on the temperature of the frying.
In order to keep champignons better on skewers during baking at the stake, it is better to choose products with a rectangular blade, with a width of 0.5-0.8 cm. So you can make mushrooms perfectly fried on all sides.Mushrooms in soy sauce marinade
If you decide to pre-soak the mushrooms in salt water, then you can take 1 tablespoon of soy sauce instead of two.
20–3015 minutes
vegetable oil (preferably olive)
2 tbsp. l
mushroom seasoning
2 tbsp. l
Energy value per 100 g:
Put the prepared mushrooms (approximately 500 g) in a separate container.
Pour them with vegetable oil.
Pour soy sauce.
Sprinkle over the entire surface with spices.
Mix well with your hands and leave to marinate for half an hour. You can mix the components separately, but then you still have to mix the mushrooms well, evenly distributing the marinade over them.
Put the prepared mushrooms (approximately 500 g) in a separate container.
Pour them with vegetable oil.
Pour soy sauce.
Sprinkle over the entire surface with spices.
Mix well with your hands and leave to marinate for half an hour. You can mix the components separately, but then you still have to mix the mushrooms well, evenly distributing the marinade over them.Video recipe
Champignons in soy sauce marinade
Preparing a mushroom marinade, as well as the process of frying these mushrooms on a fire, is an easy way to get a delicious side dish for any meat dish. Mushrooms can also be served with other types of side dish and cheese, focusing on your own taste preferences.
