If you are not a fan of meat dishes or just looking for recipes that can complement a variety of hot appetizers on a summer picnic, then pay attention to the mushrooms. Marinating even ordinary mushrooms they can be planted on a skewer or laid out on a grate, then mashed and served as a separate dish, or as a supplement to the usual shish kebab or kebab from meat. About how and what to make marinade for champignons on the grill read in this material.
Marinade for champignons with garlic - recipe
The union of mushrooms with champignons and herbs was concluded in heaven. That's why, if you have not yet been pickled mushrooms, it's best to start your acquaintance with technology with this recipe.
Ingredients:
- Balsamic vinegar - 60 ml;
- olive oil - 35 ml;
- garlic teeth - 2 pieces;
- Dried oregano and basil - by pinch;
- champignons - 480 g;
- handful of parsley leaves.
Preparation
The marinade recipe is as simple as it seems: whisk vinegar with butter, add finely chopped greens, garlic chopped teeth and dried herbs. Before placing the champignons in the marinade, mushrooms should be cleaned or wiped off with a dry cloth. From 15 minutes to half an hour can spend mushrooms in the marinade, after which the mushrooms can be baked on the grill.
Marinade for champignons on a grill with mustard
From the previous recipe, this is different in that the mushrooms themselves do not stay in the marinade before cooking, and the mixture is applied directly during baking on the grill with a brush. The structure of the fungus, incredibly similar to a sponge, easily absorbs the mustard mixture under the influence of heat.
Ingredients:
- red wine vinegar - 45 ml;
- olive oil - 25 ml;
- Dijon mustard - 10 g;
- large champignons - 320 g.
Preparation
After warming up the brazier, lay mushrooms on it and quickly beat the butter with wine vinegar and mustard. Lubricate the mushroom hats with the marinade and season with sea salt. After the champignon is ready on one side, turn it over the other and also cover with a mixture of mustard and vinegar.
Marinade for champignons on a grill with soy sauce
Ingredients:
- champignons - 450 g;
- olive oil - 30 ml;
- Balsamic vinegar - 45 ml;
- soy sauce - 25 ml;
- ground paprika, garlic - 1/4 tsp.
- dried rosemary and parsley - 1 tbsp. spoon.
Preparation
In a mortar with a pinch of salt, mash the dried herbs to let them have their scent. Pour the herbs with vinegar, butter and soya, add the paprika with garlic and whisk. Mushrooms cut into plates of medium thickness and immerse them in a marinade. Stir, and then leave to be saturated with flavors for half an hour before roasting, remembering to stir every 10 minutes.
Quick marinade for champignons
Ingredients:
- champignons - 280 g;
- paste from ginger and garlic - 1/2 st. spoons;
- ground chili, turmeric - pinch;
- vegetable oil - 45 ml;
- coriander greens, lemon juice for serving.
Preparation
Mushrooms clean from the outer layer and transfer to enamel or glassware. Make a fragrant oriental mix of spices
Honey marinade for champignons on the grill
Ingredients:
- champignons - 290 g;
- olive oil - 35 ml;
- dry white wine - 240 ml;
- Balsamic vinegar - 60 ml;
- honey - 10 ml.
Preparation
Smaller mushrooms clean from external contaminants. In a separate bowl, combine the oil with wine, balsamic and honey. Place mushrooms in the marinade for half an hour before roasting.