Champignon Marinade: Popular Recipes

It is generally accepted that kebabs are always prepared from meat, but true gourmets experiment with foods. For example, many fry mushrooms - the safest and fastest-prepared mushrooms. Therefore, in the summer and autumn periods, the marinade for champignon mushrooms is very popular. Grilled mushrooms, on a fire or on the grill - a very tasty treat.

To prepare a worthy meal for a party with friends, for a festive feast or for the winter, use the offered recipes for preparing marinade for champignons. A variety of spices and spices, as well as citric or acetic acid give the mushrooms a special taste and aroma.

Fast marinade for preserving champignon mushrooms: recipe for 1 liter of water

Preparing a marinade for champignons per 1 liter of water is not a very complicated process, even for beginners. Such pouring makes it possible to put the finished dish on the table in 12 hours.

• 1 kg of champignons;
• 6 clove inflorescences;
• 3 pieces each bay leaf and thyme sprigs;
• 1 onion;
• 1 liter of water;
• ½ tbsp. white wine vinegar;
• 1 tbsp. l salts;
• 3 garlic cloves;
• 1 tsp Sahara;
• 10 peas of black pepper.

The recipe for preparing a quick marinade for preserving champignon mushrooms will be useful to those who want to surprise their loved ones with their abilities for the first time, having prepared a fragrant and piquant snack.

Classic mushroom shish kebab marinade

Marinade, prepared for shashlik mushrooms, has a delicious aroma and taste. With all its appearance, mushroom shish kebabs will cause an incredible appetite for those gathered in nature.

• 100 g butter;
• 1.5 kg of champignons;
• Salt and black pepper - to taste;
• 2 tbsp. l apple cider vinegar.

The classic marinade for barbecue mushrooms mushrooms is prepared according to the following description:

1. Mushrooms are cleaned of the film from the surface of the cap, of impurities and washed well in a large amount of water.
2. They are laid out on a clean kitchen towel and left to dry completely.
3. In a deep enameled bowl, dried fruit bodies are laid out, sprinkled with salt and black pepper, and also poured with vinegar.
4. Mix by hand and left for 30 minutes to marinate.
5. The space between the cap and the leg of the mushroom is filled with butter.
6. Mushrooms are mounted on a skewer and sent to be baked as a barbecue for 15-20 minutes. (depending on size).

Oven baked marinade

Everyone can make a marinade for mushrooms baked in the oven. To do this, you need to familiarize yourself with the detailed description of the process and get to work.

• 700 g of champignons;
• 3 tbsp. l olive oil;
• 3 tbsp. l pomegranate sauce;
• 2 tsp lemon juice;
• ½ tsp ground sweet paprika;
• 1 garlic clove;
• Salt and chopped greens to taste.

According to the proposed recipe, a delicious marinade for champignons is obtained, which will be baked in the oven.

1. Mushrooms are wiped with a kitchen sponge and stacked in a plastic bag.
2. Salt, sweet paprika, crushed greens to taste, crushed garlic, pomegranate sauce, olive oil and squeezed lemon juice are poured into the bag.
3. The bag is tightly tied and shaken well several times so that the marinade is distributed over all the mushrooms.
4. Leaves on the kitchen table for 20 minutes. (during this time, the package with mushrooms should be shaken several times).
5. Mushrooms are removed from the bag and strung on skewers.
6. They are laid out on a baking sheet, which is then placed in an oven preheated to 200 ° C, and baked for 15 minutes.
7. Served immediately hot with any side dish and vegetable salad.

How to cook marinade for champignons for the winter

At the mere mention of this delicacy, everyone who loves him salivates. Pickled champignons for the winter not only complement, but also decorate any celebration. But for the dish to turn out delicious, you need to know how to properly prepare the marinade for champignons for the winter.

• 2-3 kg of champignons;
• 1 liter of water;
• 70 ml of 9% vinegar;
• 2 tbsp. l Sahara;
• 1.5 tbsp. l salts;
• 10 peas of black and allspice;
• 5 clove inflorescences;
• 4 leaves of laurel;
• 2 pinches of dry dill.

1. First, peeled mushrooms are boiled for 15 minutes. in salted water.
2. After recline in a colander and left to drain.
3. They are distributed in sterilized jars, then a marinade for mushrooms is already prepared.
4. In water, all the ingredients from the recipe data are combined, mixed.
5. The marinade is boiled for 7 minutes, filtered through cheesecloth, again boiled for 2 minutes. and poured into mushrooms.
6. Banks are closed with plastic lids, covered with a blanket on top and cooled.
7. They are taken out to the basement or left for storage in the refrigerator.

Marinade recipe for grilled champignon mushrooms

For champignon mushrooms fried on the grill, marinade with lard and onions is an excellent solution. Always on spring holidays you want delicious and fragrant dishes with smoke.

• 1 kg of champignons;
• 300 g of fat;
• Onion;
• 2 tbsp. l vegetable oil;
• 1 tbsp. l wine vinegar;
• Salt and ground black pepper.

The recipe for marinade for champignons on the grill is described below:

1. Champignon caps are separated from the legs, the film is removed from them. Mushroom legs will not allow hats and fat to tightly touch.
2. The hats are laid out in an enameled container, poured with vegetable oil, wine vinegar, sprinkled with salt to taste and ground pepper.
3. Onions are peeled, cut into thick rings and sprinkled with mushrooms.
4. The whole mass is mixed and left in the refrigerator for 2-3 hours.
5. Mushrooms are strung on thin skewers, alternating with thin lard squares and onion rings (caps should be pressed tightly to the lard and onion).
6. Mushrooms are fried on the grill until large drops of fat begin to drain from the fat. However, if you want toasted mushrooms and lard, hold on the grill longer.
7. Serve shashlik from champignons can be immediately on skewers or, laying out in a plate. Fresh herbs and vegetables will be most welcome.

Grilled champignon lemonade marinade

But for grilled mushrooms, you can cook marinade with the addition of lemon juice, olive oil and spicy spices.

• 1 kg of champignons;
• 3 tbsp. l olive oil;
• 4 garlic cloves;
• 1 lemon
• By ¼ tsp marjoram, thyme, rosemary and dried parsley;
• Sea salt - to taste;
• 2 tbsp. l flour;
• 1 tsppink ground pepper.

1. After removing the films from the champignon caps, rinse them in warm water.
2. Put a slotted spoon in an enameled pan and add 2 tbsp. l flour.
3. Enter the crushed garlic, pour the lemon peel grated on a grater, squeezed lemon juice, olive oil and all the spices.
4. Add sea salt to taste, mix by hand and refrigerate for 3 hours.
5. String carefully on skewers and send to the grill, where fry for no more than 20 minutes.

Recipe marinade for cooking champignons on the fire

Probably few people are familiar with the recipe for marinade for champignons at the stake. This fill will allow the mushrooms to retain all the taste and juiciness.

• 1 kg of champignons;
• 1 tbsp. l American mustard;
• 1 small pod of red hot pepper;
• 3 tbsp. l grape vinegar;
• 4 tsp liquid honey;
• 5 tbsp. l olive oil;
• 1 tsp salt.

First, a marinade for champignons is prepared:

1. Pepper is cut into small cubes and combined with other ingredients in one bowl.
2. The peeled and washed champignons are laid out in the prepared marinade, mixed and left for 3-4 hours in the refrigerator. At the same time, you need to mix the mushrooms several times so that they are uniformly marinated.
3. Mushrooms are strung on thin skewers so that hats or wooden skewers do not crack and are fried on open charcoal for no more than 15 minutes.

Mushroom marinade with soy sauce

If you decide to fry mushrooms on the grill or grill without pickling them first, you get a completely fresh and tasteless dish. The main secret of barbecue is marinade, which makes a simple treat a culinary delicacy. It is the mushroom marinade with the addition of soy sauce that will give the mushrooms piquancy and aroma.

• 1 kg of champignons;
• 5 g of ground green pepper and ginger powder;
• 100 ml of soy sauce;
• 70 ml of linseed oil (can be replaced with olive);
• 3 garlic cloves.

How to make a marinade for treating your family and friends is described further in stages.

1. Wash the mushrooms, cut off the ends of the legs, remove the top film from the hats and put on a kitchen towel to dry.
2. In a deep enameled container, mix soy sauce with oil, add the other specified spices (chop the garlic with a fine grater) and mix well. To change the taste of mushrooms in the sauce, you can add mandarin, lemon, mustard seeds, sour cream, sugar and other spices to your taste.
3. Put the champignons, mix gently, since the mushrooms are very fragile in their structure and leave for 2-3 hours.
4. During the specified time, several times the fruit bodies should be gently mixed.
5. Distribute the mushrooms on a wire rack, set on the grill and fry constantly for 10-15 minutes.
6. Such mushrooms will be especially tasty if served with Teriyaki sauce.

Champignon marinade with mayonnaise and mustard

Mushrooms, unlike pork or lamb, marinate fairly quickly, and cook even faster. Shish kebab from mushrooms will turn out delicious in taste and will certainly please your loved ones. Choose marinade for mushrooms with mayonnaise - you won’t regret it.

• 1 kg of champignons;
• 4 tsp acute mustard;
• 300 ml of mayonnaise;
• 1 tsp ground coriander;
• 50 ml of lemon juice;
• 2 garlic cloves;
• Salt;
• 70 ml of olive oil.

Learn how to properly prepare the marinade for mushrooms from the step-by-step description of the process.

1. Combine all ingredients except mushrooms in one deep container, whisk a little with a whisk (rub garlic slices on a fine grater).
2. Peel the champignons from the film, rinse, let dry a little.
3. Add to the marinade and mix so that all the mushrooms are covered with a mixture of mayonnaise and spices. In the process, the fruiting bodies will secrete a small amount of juice and there will be more fluid.
4. Leave the mushrooms for marinating for 2-3 hours in the refrigerator.
5. Moisten the skewers and carefully string the mushrooms, place over the coals and fry for no more than 20 minutes. To make mushrooms more attractive and juicy, string tomato slices between them.