With the advent of the first warm days and before the onset of winter, the townspeople at every opportunity try to go outdoors. Almost no picnic is complete without a snack or a hearty lunch in the fresh air, and food is most often prepared on a barbecue or bonfire in a place of rest. The article is devoted to how to cook champignons on the grill, it will give a recipe for marinade with soy sauce and garlic.
Selection and preparation of ingredients
Mushrooms are best purchased in specialized departments of supermarkets equipped with showcases with the optimum temperature for their storage. When choosing, it is advisable to pay attention to the fact that the plates under the mushroom caps have a milky white color, since the blackening indicates that the product is overripe and will soon begin to deteriorate quickly. Champignons with a cap diameter of no more than 2-3 cm will be the most successful acquisition, their pulp is dense, with the best taste and has no friability.
Important! When buying soy sauce, you should pay attention to the inscription "made from natural ingredients" on the package. In this case, the purchased product will be of high quality, tasty, and without the content of chemical additives harmful to human health.
Brought home, the mushrooms are placed in a deep bowl, poured with clean water so that they are completely covered, washed well and drained. The procedure is repeated at least 3 times. This is necessary, since in the plates under the hat almost always there are particles of sand or humus in which the mycelium was grown. Clean and dry champignons are ready for further cooking.
Recipe for mushrooms on the grill marinade with soy sauce
215–20 minutes
garlic
1 tsp dry or 2-3 cloves fresh
Italian or Provencal herbs
1 tsp
Nutritional value per 100 g of product:
Vegetable oil is poured into a deep bowl or other utensils, soy sauce, Provencal (Italian) herbs and fresh or dry garlic are added there, after which they mix well. If desired, you can add a few tablespoons of mayonnaise to the mixture, this will give the dish a spicy touch.
For pickling champignons, choose a deep container, it can be either a plastic food container, or a faience or ceramic salad bowl. A plastic bag is placed in the chosen dishes so that the walls of the plate serve as a support for it, after which mushrooms are poured into the bag, distributing them in an even layer.
Champignons are generously watered with marinade, trying to get the liquid on the hat of each of them. The package is tied, and the mushrooms are left to soak in the sauce. This is a fast food dish, and it takes 20-30 minutes to marinate.
After the coals in the barbecue almost burn out, the time comes for frying. A tied bag with pickled mushrooms is removed from the container, and then vigorously shaken several times to evenly distribute the sauce. Next, the mushrooms are laid out on a barbecue grill so that all the hats and legs are turned in one direction.
The grill is installed on the grill and fry each side of the cooking product so that a golden crust appears. It takes about 15–20 minutes to prepare, in practice, the time spent directly depends on the intensity of the heat of the coals in the barbecue.
Ready mushrooms are removed from the barbecue, and laid on a flat plate on top of fresh lettuce or parsley, eat hot or cold. But in the case of long-term storage, it must be placed in the refrigerator, since preliminary marinating contributes to the rapid fermentation of the product.
Vegetable oil is poured into a deep bowl or other utensils, soy sauce, Provencal (Italian) herbs and fresh or dry garlic are added there, after which they mix well. If desired, you can add a few tablespoons of mayonnaise to the mixture, this will give the dish a spicy touch.
For pickling champignons, choose a deep container, it can be either a plastic food container, or a faience or ceramic salad bowl. A plastic bag is placed in the chosen dishes so that the walls of the plate serve as a support for it, after which mushrooms are poured into the bag, distributing them in an even layer.
Champignons are generously watered with marinade, trying to get the liquid on the hat of each of them. The package is tied, and the mushrooms are left to soak in the sauce. This is a fast food dish, and it takes 20-30 minutes to marinate.
After the coals in the barbecue almost burn out, the time comes for frying. A tied bag with pickled mushrooms is removed from the container, and then vigorously shaken several times to evenly distribute the sauce. Next, the mushrooms are laid out on a barbecue grill so that all the hats and legs are turned in one direction.
The grill is installed on the grill and fry each side of the cooking product so that a golden crust appears. It takes about 15–20 minutes to prepare, in practice, the time spent directly depends on the intensity of the heat of the coals in the barbecue.
Ready mushrooms are removed from the barbecue, and laid on a flat plate on top of fresh lettuce or parsley, eat hot or cold. But in the case of long-term storage, it must be placed in the refrigerator, since preliminary marinating contributes to the rapid fermentation of the product.Important! When mixing marinade, soy sauce always tends to sink to the bottom of the container, so before using the mixture, it must be thoroughly mixed again so that all the ingredients are evenly distributed in the liquid.
Video recipe
Recipe for mushrooms on the grill marinade with soy sauce
This tasty and easy to prepare dish is easy to cook on an open fire. Mushrooms marinated in garlic and soy sauce will be a great addition to barbecue or fish baked on the grill.
