Fry the mushrooms on the grill for 10 minutes on good coals and 25 minutes on quiet ones.
Mushrooms on the grill
Products for frying champignons on the grill Mushrooms
– 1 kilogram
Soy sauce – 100 milliliters
Onions – 2 heads
Salt and pepper – to taste
How to fry champignons on the grill
Peel the onion and cut into rings. Wash and dry the mushrooms, cut each mushroom in half. Add onion, salt, pepper, soy sauce to the mushrooms; mix and leave for half an hour. Thread the mushrooms onto skewers, alternating with onions, and fry on the grill for 10 minutes, turning the mushrooms regularly.
Marinades for champignons
Marinade for champignons with dill
Products
Mushrooms – 500 grams
Apple cider vinegar – 1.5 cups
Dried dill – 10 grams
Ground black pepper – 1.4 teaspoons
Salt – 1 teaspoon without top
Water – 1 cup
Preparation
1. Put the mushrooms in a deep bowl, sprinkle with dry dill and ground black pepper. Stir (preferably with your hands so that the champignons do not crumble), achieving an even distribution of spices among the mushrooms.
2. Pour in 1.5 cups of apple cider vinegar and 1 cup of water – the liquid should completely cover the mushrooms.
3. In order for the mushrooms to be completely in the marinade, they can be pressed down on top with a suitable plate.
4. Marinate for 1.5 hours.
Marinade for champignons with garlic
Products
Mushrooms – 500 grams
Dry white wine – 1.5 cups
Salt – 1 teaspoon
Sugar – 3 teaspoons
Garlic – 1 medium head
Olive oil – 0.5 cups
Preparation
1. Disassemble the garlic into teeth. Peel each clove from the dry shell, finely chop.
2. Pour 1.5 cups of dry white wine and 0.5 cups of olive oil into a bowl, add garlic, salt and sugar. To mix everything. If the wine is too acidic, you can dilute it with water. For 1 glass of wine, take 0.5 glass of water.
3. Put the mushrooms in a deep bowl, pour over the prepared marinade, cover with a plate on top so that it prevents the mushrooms from floating up.
4. Marinate the mushrooms for 2 hours.
Marinade for champignons with herbs
Products
Fresh parsley – 5 sprigs
Fresh rosemary – 2 sprigs
Olive oil – 0.5 cups
Lemon – 0.5 pieces
Salt – 0.5 teaspoon
Sugar – 1 teaspoon
Mineral water with gas – 0.5 cups
Preparation
1. Fresh parsley and finely chop the rosemary.
2. Squeeze the juice of 0.5 lemon into a bowl, add olive oil, salt, sugar, chopped herbs and mineral water. Beat with a blender. Pour the mushrooms with the resulting mixture.
3. Marinate the mushrooms for 1 hour.