How to pickle champignons for kebabs

In society, it is assumed that barbecue is prepared mainly from meat. True gourmets have been experimenting with products cooked on the grill for many years. Meat and vegetables marinate in all sorts of ways. The mushroom shish kebab has also gained considerable popularity. Mushrooms are cooked on skewers, they are optimal in size. Consider some recipes for marinating kebab mushrooms.

Classic marinade for champignons

• Butter - 120 gr.
• fresh champignons - 1.2 kg.
• salt - to taste
• crushed pepper - to taste

1. Wash mushrooms thoroughly, remove damaged areas or damaged specimens. Allow the champignons to dry completely.
2. Take a deep bowl, place the mushrooms in it. Pour the required amount of spices at your discretion.
3. Fill the space between the stem and the mushroom cap with butter. Put the champignons on the skewer, send to prepare on the grill. The approximate baking time is 15-20 minutes.

Mushrooms with tomatoes and bacon

• ripe tomatoes - 300 gr.
• onions - 4 pcs.
• large mushrooms - 700 gr.
• smoked bacon - 170 gr.

1. Clean the mushrooms from possible dirt and damage. Pour with boiling water and chop into 2 halves. Thinly chop the tomatoes and lard; cut the onion into thick rings.
2. Attach the components, alternating between them. Mushrooms are cooked on the grill for a quarter of an hour. To better emphasize the taste of mushrooms, you can marinate them for a while with various spices.

Champignons in a creamy marinade

• cream of maximum fat content - 70 gr.
• spices - to taste
• champignons - 900 gr.
• butter - 130 gr.

1. Throw the mushrooms in a colander and rinse under a tap, dry. Put the butter in a saucepan and send to the hob with a minimum capacity. Once the product has melted, pour in the cream and mix it thoroughly.
2. Simultaneously add salt and pepper to the mushrooms. Allow product to infuse for 10 minutes. After that, pour warm creamy mixture to the champignons.
3. Leave the product to marinate for about 1-2 hours. Next, place the mushrooms on the grill or chop on skewers, cook for 15 minutes. Mushrooms gain juiciness and unusual creamy taste.

Acetic champignon marinade

• edible salt - 5 gr.
• 6% vinegar - 6 ml.
• fresh champignons - 950 gr.
• refined vegetable oil - 120 ml.
• filtered water - 125 ml.
• large tomato - 1 pc.
• garlic - 6 teeth
• parsley - 15 gr.
• dill - 20 gr.
• basil - 12 gr.
• cilantro - 17 gr.

1. Peel the garlic and chop in a special device. Rinse fresh herbs, mushrooms and tomato under running water. Dry the products, finely chop the tomato and herbs. Send the prepared products to a deep bowl, mix thoroughly.
2. Wait about 10 minutes, then add spices to taste, vinegar, diluted with water, and refined oil. Stir well. Pierced champignons pierce with toothpicks in several places.Such a move will allow the mushrooms to soak up properly.
3. Place the champignons in a deep bowl, pour in the prepared marinade, mix gently. Insist the product 2-2.5 hours. After that, cook the mushrooms on the grill until golden brown crust convenient for you.

Marinated champignons in soy sauce

• soy sauce - 90 ml.
• mayonnaise - 55 gr.
• fresh mushrooms - 1 kg.
• spices - to your taste

1. Treat the mushrooms under the tap in the usual way and dry. Combine soy sauce and mayonnaise in a common bowl. Pour the mixture into the mushrooms and mix.
2. Champignons are thus marinated for about 1.5 hours. Next, put the mushrooms on a skewer or send it to the grill. The product is cooked on charcoal for 20 minutes.

Mushrooms in olive oil with spices

• olive oil - 130 ml.
• soy sauce - 45 ml.
• champignons - 1.2 kg.
• rock salt - 15 gr.
• hops-suneli - 10 gr.
• crushed pepper - 12 gr.

1. Thoroughly wash the mushrooms and dry. Combine olive oil, hops-suneli, salt, pepper, soy sauce in a separate small container.
2. Mix well, give the composition an opportunity to brew for 10-12 minutes.Pour the champignons with the resulting sauce, pickle for about 2 hours. Cooking time of mushrooms on the grill is 12-15 minutes.

Champignons in wine marinade

• white wine - 120 ml.
• Table salt - 4 gr.
• thyme - 3 sprigs
• granulated sugar - 3 gr.
• pepper mix - 6 gr.
• olive oil - 70 gr.
• champignons - 600 gr.

1. Remove the thyme leaves from the stems and chop finely. Next, send them to a deep bowl, add olive oil, salt, sugar, wine and pepper. Stir thoroughly.
2. Treat mushrooms, get rid of dirt. Place the champignons in a deep container, pour in the wine sauce.
3. Stir the ingredients. Ensure that the mushrooms remain intact. The product should brew for 50 minutes. Next, fry the mushrooms in a convenient way to ruddy.

Champignons in lemon marinade

• sea ​​salt - 12 gr.
• red ground pepper - 5 gr.
• lemon - 1 pc.
• ground garlic - 8 gr.
• spicy greens - 60 gr.
• olive oil - 15 gr.
• champignons - 700 gr.

1. In the water, process the mushrooms and dry on a towel. Rinse the greens, get rid of excess moisture, then finely chop. Wash the lemon and rub the zest on a fine grater, squeeze the flesh thoroughly.
2. Mix all ingredients thoroughly in a common dish, pour the obtained mushrooms over the sauce.Put the mushrooms to marinate in the refrigerator for 4 hours. Next, cook the mushrooms on the charcoal, serve with fresh herbs.

Marinated champignons in sour cream

• turmeric - 4 gr.
• sour cream - 350 gr.
• rock salt - to taste
• garlic - 5 cloves
• allspice - to taste
• fresh herbs - 50 gr.
• champignons - 850 gr.

1. Treat the mushrooms with water, allow the product to dry. Remove the peel from the garlic and pass through the press. Rinse with fresh greens, finely chop. Send it to a small plate with garlic, turmeric, pepper and salt.
2. Pour in the oil and thoroughly knead the composition, then stir. Take a foil and divide it into equal parts. Dip each champignon in the marinade and put on a skewer. After that tightly wrap a sheet of foil.
3. Leave the mushrooms in this state to marinate for 50 minutes. After a while, send the champignons to the coals. Dish prepare 20 minutes. It is important to ensure that all copies are uniformly baked.

Marinated champignons with beef

• champignons - 750 gr.
• sunflower oil - 60 gr.
• ground red pepper - to taste
• rock salt to taste
• Onion - 4 pcs.
• beef fillet - 1.8 kg.

1. Mix sunflower oil and red pepper in a common container. Rinse the meat under the tap, wipe it with a towel. Pour the obtained composition to the fillet, pickling time is 1.5 hours.
2. Chop the bulbs with large rings, process the mushrooms and dry. Then alternately string the products on a skewer. Sprinkle the future kebab with marinade, send to the grill. Salt is added to taste in the finished dish.

Chinese marinated champignons

• soy sauce - 130 ml.
• vinegar 6% - 10 ml.
• homemade mayonnaise - 60 gr.
• olive oil - 45 gr.
• fresh mushrooms - 1 kg.
• mustard - 12 gr.
• garlic - 8 teeth

1. Remove the protective peel and possible dirt from the mushrooms, send in a small saucepan. Separate the chopped garlic with the remaining ingredients.
2. Stir the mixture thoroughly, pour mushrooms into it. Mushrooms should be marinated in the refrigerator for 3-4 hours. Next, the dish is cooked on open charcoal for about 12 minutes.

Champignons marinated with ginger

• mayonnaise - 220 gr.
• chopped salt - to taste
• Roman cumin - 6 gr.
• Paprika - 4 gr.
• crushed ginger - 5 gr.
• large champignons - 650 gr.

1. Add spices and mayonnaise to the common bowl, stir until smooth. Add salt as desired. Mushrooms need to remove the protective film and excess moisture.
2. Roll each specimen in marinade, put it in a separate bowl. Then cover with a tight lid, marinate for half an hour. Next, proceed to frying.

Champignons in a fragrant marinade

• vegetable oil - 50 ml.
• purified water - 55 ml.
• large champignons - 700 gr.
• fresh aromatic herbs - 90 gr.
• garlic - 1 head
• large tomato - 1 pc.
• Table vinegar - 10 ml.
• table salt - 8 gr.

1. Wipe the mushrooms with a damp cloth, then puncture them in several places with toothpicks.
2. After that, combine in one container mushrooms, finely chopped herbs, tomato, salt, chopped garlic and the remaining ingredients.
3. Gently mix the ingredients, allow the product to marinate for 2 hours. Time cooking mushrooms over coal is 15 minutes.

Korean marinated champignons

Ingredients for marinade:

• flax oil - 100 ml.
• soy sauce - 90 gr.
• ground green pepper - 12 gr.
• ground ginger root - 10 gr.
• champignons —950 gr.

Ingredients for the sauce:

• soy sauce - 150 ml.
• liquid honey - 65 gr.
• fresh crushed ginger - 30 gr.
• dry rice wine - 160 ml.
• garlic - 4 cloves

1. Take a small saucepan, put clean champignons in it. Add the marinade ingredients to them, mix thoroughly. Try not to damage the mushrooms, then send them to a cool place for 3-4 hours for pickling.
2. Peel the garlic and turn it into a mush, combine it with the ingredients for the sauce. Stir the mass thoroughly and place in a saucepan on the stove. Cook the mixture over low heat until the honey is completely dissolved.
3. Put marinated mushrooms on a skewer or place them on the grill, cook them in a way that is convenient for you. After that, serve the champignons with chilled sauce.

Champignons in tender marinade

Ingredients for marinade:

• allspice - 9 gr.
• Fresh parsley - 30 gr.
• fat cream - 330 gr.
• bulbs - 3 pcs.
• mushrooms - 850 gr.
• fine salt - 10 gr.

Ingredients for the sauce:

• parsley - 1 bunch
• salt - 4 gr.
• sour cream - 70 gr.
• tomato paste - 35 gr.

1. Place the washed and dried mushrooms in a deep bowl. Remove the husks from the onion and chop it with thick rings. In a separate bowl, mix the sour cream and spices.
2. Combine mushrooms, onions and sauce in a common bowl. Stir the food thoroughly. Make sure that onions and champignons do not fall apart.Wait for the marinating process for about 5 hours.
3. Start cooking the sauce. Take a clean and dried bunch of greens, finely chop. Next, send the parsley in a common saucer with tomato paste, salt and sour cream, mix the ingredients.
4. After marinating, put the mushrooms on a skewer, alternating with onion rings. Fry the mushrooms until crisp. Serve the mushrooms with sauce and herbs.

It is easy to pickle champignons on shish kebab. Delight friends and loved ones with new recipes. Experiment with spices, herbs and flavors. Add a unique dish to your menu. Cooking mushrooms on the grill, carefully make sure that they are roasted evenly and not burned.

Video: champignon shashlik