In fact, on open fire, any ingredients are prepared quite quickly, but records of speed beat mushrooms, which in a few minutes not only softened, but also saturated with a pleasant aroma of haze. Unfortunately, not all mushrooms have a pronounced flavor, and therefore, the most accessible of their representatives - champignons - will need to be kept in marinade in advance. About how to marinate the mushrooms for frying on the grill we'll talk further.
How to simply marinate champignons for a brazier?
Ingredients:
- champignons - 280 g;
- Butter - 55 ml;
- greens of dill - 5 g;
- garlic tooth.
Preparation
Drain yourself to wash the mushrooms before cooking, instead, clean their hats by hand, and wipe the legs with dry napkins. In the saucepan, put the butter and add to it the crushed sprigs of dill and the garlic passed through the press. Wait until the warm oil is filled with aromas, then grease the mushrooms with garlic butter and leave to soak for a couple of minutes. Plant mushrooms on the skewers, spread over the coals and cook, oiling, for 10-12 minutes.
Marinade for champignons on a grill with mustard
Ingredients:
- champignons - 450 g;
- butter - 360 ml;
- soy sauce - 120 ml;
- grain mustard - 35 g;
- olive oil - 45 ml;
- sugar, dried garlic, ginger, paprika, oregano - 3/4 tsp.
Preparation
Cleaned mushrooms put in a deep bowl of glass or with enameled bottom and walls. Put the butter in the saucepan and mix it with the olive oil. Whipping the mixture of two oils, start gradually pour in portions of soy sauce, and then add mustard and all the spices. Pour marinade mushrooms and leave for an hour before roasting.
Marinade for champignons on a brazier with mayonnaise
Only three ingredients are enough to prepare marinade for mushrooms according to the following recipe.
Ingredients:
- sharp mustard - 5 g;
- mayonnaise - 145 g;
- Ground coriander - pinch;
- champignons - 230 g.
Preparation
Combine a portion of spicy mustard with mayonnaise and powdered coriander. Champignons clean from the outer shell and, with a dry cloth or brush, remove any debris. If you have time, then let the champignons stand in the marinade for a couple of hours, and if the coals are already burning, then 15 minutes will be enough.
Champignons on maranga in marinade from soy sauce
If you intend to serve pork or chicken in Asian style for lunch, champignons prepared according to this recipe with oriental motifs can become a good side dish for meat.
Ingredients:
- champignons - 270 g;
- soy sauce - 120 ml;
- vegetable oil - 60 ml;
- sesame oil - 5 ml;
- hot pepper - to taste;
- fish sauce - 25 ml;
- rice vinegar - 15 ml.
Preparation
Whisk the soy with both types of butter, fish sauce and vinegar. Season the pickle with hot pepper and dip the mushrooms into it. Since the structure of the fungus is very similar to a sponge, it is able to easily absorb any marinade into which it is dipped, and therefore do not leave the mushrooms in the mixture for long - 15-20 minutes is enough.
Marinade for mushrooms champignons on the grill
Ingredients:
- champignons - 430 g;
- garlic teeth - 6 pcs .;
- olive oil - 230 ml;
- balsamic vinegar - 80 ml;
- Dijon mustard - 10 g.
Preparation
In the framework of this recipe, we will pick mushrooms right during roasting, and so kindle the coals and, while they burn out, grab the marinade. For marinade, combine the oil with mustard and vinegar, add the paste from the garlic cloves. Put mushrooms on the grill and grease them with the marinade throughout the cooking.