Champignons are mushrooms that cannot be poisoned. They are completely free of poison, and distinguishing them from other types of mushrooms is not difficult. The mushroom also has a high calorie content, so you can quickly get enough of it. Many people include them in their daily diet. The second name this mushroom bears is “forest meat.”
Before we talk about which ones are for this or that dish, let's talk about where they grow and how to choose the right ones. We will also consider the question of their beneficial and harmful properties.
There are three types of champignons. The common champignon begins to grow in the wild from the first days of summer and ends in late autumn. And if you grow them in artificial conditions, you can harvest them all year round. This mushroom loves fertilized places. Therefore, it is worth looking for it where animals graze.
Forest champignons begin to grow only in mid-summer. They can be collected in the same way as ordinary ones, before frost begins. They grow in forests, which is where they get their name.
The earliest type of champignon is considered to be field champignon. Unlike the others, you can start collecting it as early as May. The harvest ends in the same way as in the case of other mushrooms. They grow, respectively, in the fields.
Despite the fact that the mushroom itself is not dangerous, you need to be careful when going in search of it. The fact is that an inexperienced mushroom picker can easily confuse a young champignon with a toadstool, which is deadly poisonous. Therefore, if you decide to go looking for mushrooms, but you have absolutely no experience, it is better to consult a specialist for advice.
The benefits of these mushrooms are undeniable. For comparison, porcini mushroom belongs to the first degree of usefulness, and oyster mushrooms - to the fourth. Champignons, in turn, belong to the second degree of usefulness.
In addition to the fact that this is a very tasty mushroom, it has benefits for the whole body. Many nutritionists claim that with the help of this mushroom you can fight cholesterol levels in the blood. It also contains a large amount of protein, which is easily absorbed by the body.
It is worth noting that the protein level in champignons is an order of magnitude higher than in meat or eggs.
They also contain beneficial amino acids, vitamins, phosphorus and many other substances necessary for the human body. Thanks to calcium, which is included in their composition, metabolic processes improve. Vitamin B2 improves the condition of the mucous membranes and helps calm the nervous system.
Champignons contain no less calcium and phosphorus than fish.
The main advantage of these mushrooms is the content of folic acid, which is absent in almost all vegetables and fruits.
In addition, mushrooms contain microelements that help improve memory and are responsible for human mental activity. These mushrooms are also excellent antioxidants and help remove heavy metals and toxins from the body. Dried champignons are excellent at fighting stomach ailments. Many nutritionists recommend consuming them during fasting, as they can perfectly replace meat, but do not pollute the body.
Contraindicated for children. They contain chitin, which is practically not processed by the child’s body. Chitin interferes with the absorption of other beneficial substances that are present in mushrooms. Another significant disadvantage is that champignons absorb various substances from the atmosphere. Accordingly, when they are consumed, they all enter the body. Therefore, contrary to beliefs that they can be eaten raw and unwashed, it is advisable to treat them with warm water, and even better to clean them.
Having become a little more familiar with this common mushroom, we can begin to consider the question of how to pickle champignons for various dishes. It is important to remember that the marinade and sauce with which they will be served play a big role.
Before you start cooking champignons, they need to be properly processed. Go through them well. Mushrooms should be light, without spots and not bruised. Next, they should be washed in at least three waters. The main thing is not to overdo it so as not to wash away the aroma. Then they need to be dried. To do this, you can place it on a paper towel to drain the water. Now separate the stems from the cap and cut into neat slices.
Most likely, there is no housewife who does not know at least one recipe for how to pickle champignons.
Let's consider one of them.
For half a kilogram of mushrooms we will need:
We also take a couple of cloves of garlic, herbs, salt and pepper.
We cut the carrots into strips, the tomatoes into cubes, and the onions and peppers into half rings.
Heat a frying pan and pour in olive oil. We send onions. When it is fried until golden brown, add the rest of the vegetables and simmer under the lid for about 5 minutes. Separately mix soy sauce, wine, lemon juice, finely chopped herbs, salt and pepper. Mix everything. Pour the marinade over the sliced mushrooms for 30 minutes. After the vegetables are stewed, add mushrooms to them. Cook the dish for about 20 minutes over low heat. Don't forget to stir so it doesn't burn.
At the end, add grated garlic. After this, open the lid and fry the mushrooms for about 6 minutes.
These mushrooms can be eaten with or without a side dish.
There are a large number of recipes for cooking mushrooms on the grill. Here is one of them - mushrooms on skewers on a wire rack.
For half a kilogram of large mushrooms, take three tomatoes, 200 g of mayonnaise, salt and ground pepper to taste.
We wash and peel the mushrooms; no need to chop them. Marinate in mayonnaise, salt and pepper for about 4 hours. Then we string them onto skewers, place them on the grill and place them on the grill.
If you have vegetables, barbecue and mushrooms, but can’t buy meat, don’t despair, now let’s look at a simple and tasty recipe for how to marinate champignons for barbecue, limited to a minimum set of products.
We take the vegetables that you have. You can use tomatoes, zucchini or eggplant, and onions. Cut the vegetables and mushrooms into equal rings to ensure even cooking. Place everything in a container and fill with marinade. To prepare it, we need 100 ml of soy sauce, two cloves of garlic, finely chopped dill, chili pepper and ground black pepper. Grind all ingredients in a blender. That's it - the marinade is ready. After 20 minutes, place the vegetables on the grill. After the mushrooms have acquired a golden crust, place them on a plate on all sides and serve as an independent dish.
With the onset of spring, barbecue season begins. Everyone associates this with juicy meat or tasty fish. We offer you several options for how to marinate champignon mushrooms for barbecue.
For the simplest recipe we will need mushrooms, mayonnaise, salt, pepper, rosemary, and a pinch of dried basil. It is best to choose large champignons, as they will have to be threaded onto skewers.
We marinate them in the same way as for frying on the grill. It is better to choose thinner skewers so that the mushroom does not fall apart. The heat should be lower so that the food does not burn. You can serve shish kebab with different sauces.
Let's consider the second option on how to marinate champignons for barbecue.
For 700 g of large champignons, take 2 tomatoes, a couple of cloves of garlic, 50 g each of vegetable oil and water, 1 tsp. vinegar, a bunch of herbs (dill, cilantro, basil), salt, pepper to taste.
Place the prepared mushrooms in a saucepan. Add finely chopped tomatoes, garlic and herbs to them. Fill it all with water, oil and vinegar.
Mix the ingredients thoroughly and marinate for at least 2 hours.
After this, fry the shish kebab for no more than 15 minutes over hot coals.
The marinade is prepared for 12 large mushrooms. So, mix 50 ml of olive oil, a pinch of rosemary, salt and a couple of cloves of garlic. Marinate mushrooms for no more than 20 minutes.
If you want to pamper your loved ones, then we will offer you another option on how to pickle champignons for the fire. Prepare the marinade for 600 g of mushrooms. Place the prepared champignons in a saucepan. To them add 45 ml of soy sauce, 15 g of lemon juice, a pinch of paprika, finely chopped dill and grated garlic. Cover the pan with a lid and shake well. Leave to marinate for 15 minutes. After this, place the mushrooms on the grill and fry over the fire until cooked.
After reading the article, now you know how to pickle champignons so that they turn out not only tasty and juicy, but also healthy.
Mushrooms are a tasty, healthy, surprisingly nutritious product, a kind of vegetable meat. They have always been in demand in Russian cuisine, for example, during prolonged church fasts, replacing meat foods. Neither the highest Russian aristocracy nor the common people disdained them.
Their nutritional value significantly exceeds that of even fruits and vegetables. Mushrooms contain many elements necessary for the human body: potassium, calcium, sodium, phosphorus, magnesium, etc. The content of the much-needed vitamin PP in them is approximately the same as in beef liver. In addition to PP, mushrooms also contain provitamin A, vitamins of groups B, C, D.
Mushrooms can be prepared in different ways. They are added to soups, made into salads and other light snacks. Another popular option among our compatriots is grilled mushrooms. The recognizable mushroom taste and pleasant aroma complement well the usual meat dishes cooked over an open fire. You can fry mushrooms on skewers at the same time as meat, lard and sausages, or separately - grease them with a small amount of vegetable oil, season with salt and ground black pepper.
An excellent dish of French cuisine. It goes perfectly with hot fresh bread and homemade mayonnaise.
Required ingredients:
For mayonnaise you will need:
Cooking technique:
Recipes for cooking mushrooms on the grill are generally similar to each other. Only the aromatic frame of spices and seasonings changes, as well as the varieties of mushrooms themselves. The technology remains standard.
If wild mushrooms are available (ceps, chanterelles, saffron milk caps, etc.), another operation is added to the cooking process - boiling.
Required ingredients:
Cooking technique:
An original version of how to cook champignons using butter. It should be soft in consistency. If you have pre-prepared butter with herbs, garlic and spices, the dish will turn out even tastier.
Required ingredients:
Cooking technique:
You can cook the same champignons with a different idea. By wrapping each mushroom in a thin slice of bacon, the result is a juicier and more flavorful dish.
Required ingredients:
Cooking technique:
You can simply and effectively use regular sour cream.
Required ingredients:
Cooking technique:
Other successful mushroom marinades can be made using soy sauce, tomato paste or juice, teriyaki sauce, white wine, unsweetened yogurt, and mixed fruit and berries.
Mushrooms on skewers can be alternated with pieces of lard, pickled carrots, onion rings, and cherry tomatoes.
Almost any food can be cooked over a fire. However, grilled champignons turn out to be especially tasty, aromatic, satisfying and unusual. There are several original, but fairly simple recipes for marinade for mushroom preparations that will make your outdoor recreation special. There are such options for pickling mushrooms that will appeal to true gourmets. The product should first be marinated in one of many ways.
Despite the fact that mushrooms cook quite quickly over a fire, first you need to marinate the champignons, which will allow them to:
Since this variety of mushrooms does not have its own distinct smell and taste, it is recommended to make a marinade for champignons in advance and keep the product in it.
So, how to marinate champignons for grilling? There are some great recipes out there. One option involves using about 5 g of dill, 50 ml of sunflower oil, 1 clove of garlic. These products will be enough to marinate 300 g of mushrooms.
It is recommended to clean the mushroom caps by hand. The legs just need to be wiped with napkins. Place the butter in a saucepan. Then pre-chopped dill is added to it. Then you need to add a clove of garlic, squeezed through a special press, into the mixture. You need to wait a little time. This will allow the oil to infuse the rich aromas of the spices. Next, you will need to lubricate the mushrooms with the resulting mixture and leave for several minutes.
Another recipe involves the use of mustard. For this marinade you need to prepare:
You will also need spices. Paprika, dried garlic, ginger, sugar, and oregano fit perfectly into the mixture. Each component should be used in the amount of 3/4 of a small spoon. The resulting composition will be sufficient to marinate 450 g of product.
Place pre-prepared mushrooms in a deep bowl. It is optimal to use an enamel or glass container. In a separate saucepan you need to put olive oil and butter, which you need to beat before doing this. Then carefully pour soy sauce into the mixture. The next step is adding spices and mustard. The resulting mixture must be poured over the champignons. Before frying, you need to soak the product in this aromatic sauce for at least an hour.
Champignon shish kebab on the grill will be very tasty if you prepare a marinade from:
This amount of ingredients is enough to marinate 450 g of mushrooms. A unique feature of this recipe is that you can marinate and fry the product at the same time. First you need to light the coals. At the moment when they burn, you should mix the components. It is recommended to start by combining vinegar with mustard and oil. Then you need to add garlic paste to the resulting composition, which is prepared using a press. Mushrooms should be placed on the grill. During the cooking process, they should be periodically lubricated with the composition.
To prepare champignon shish kebab, we recommend using several interesting recipes.
Delicious champignons in bacon on the grill are very easy to prepare. The original is prepared from:
The recipe also includes pepper and salt to taste. The indicated amount of ingredients is used for 12 champignons.
The first step is to melt the butter in a frying pan. In the resulting solution, you need to sauté the onion a little. It should acquire a delicate golden color. Next, garlic passed through a press is added to the products. All products need to be kept on fire for a couple more minutes.
Then move on to the mushrooms. They must first be washed and then the stems separated from the caps. If desired, champignons can be marinated according to one of the recipes.
To prepare the filling in a separate container, you just need to mix all the cheeses. The workpiece can be peppered and salted a little, using spices to taste. Now the onion, which has become golden, is laid out in the filling. All components are thoroughly mixed. Fill the mushroom caps with the resulting mixture.
Then the bacon is cut into thin long strips, which need to be wrapped around the workpieces. To ensure that the tasty design holds firmly and securely, it is recommended to secure it with a skewer or toothpick.
Making marinated champignons on the grill is very simple. The main thing is to monitor the readiness of the bacon.
Another option is grilled champignons with mayonnaise. This recipe is extremely simple. It is best to use large mushrooms, which should be cleaned of dirt particles before use. Then the workpiece is dried. If desired, you can peel the mushrooms.
Next, the product is placed in a pan. To the mushrooms you need to add ground black pepper, a little salt and mayonnaise to taste. The dish is covered with a lid, after which it must be shaken vigorously and shaken a little. This allows all ingredients to mix thoroughly. The resulting workpiece must be kept for several hours. You can leave the mushrooms in the sauce overnight.
The resulting product can be grilled on a grill or skewers. The main thing is not to forget to turn them over periodically and monitor their readiness.
Champignons in soy sauce on the grill are incredibly tasty. For 800 g of the main product you should take:
You also need 1/3 cup soy sauce. The onion, cut into large rings, is placed in a bowl with the pre-prepared mushrooms. Spices are poured in there too. Then you need to pour the sauce, lime juice and oil into the mixture. Mix the components thoroughly, after which the product should be infused for 1 hour at room temperature. Thread the mushrooms together with onions onto skewers, and it is best to fry them over birch coals.
Sequencing:
You can serve mushrooms with meat, baked potatoes, and fresh vegetables.
An interesting combination, such an unusual marinade, will definitely make champignons the most delicious dish on the table. Preparation will not take much time, and the result will definitely exceed all expectations.
Ingredients for marinade for 1 kg of champignons
Preparation
The total cooking time is 40-45 minutes. Champignons marinated according to this recipe will appeal to fasting and vegetarians.
For 1 kg of mushrooms you will need:
Preparation
Wash and dry the mushrooms, pour over soy sauce and lemon juice. Sprinkle with seasoning, salt and pepper. Then mix everything well and cover with a lid. Thanks to lemon juice, the champignons marinate very quickly; you can thread the mushrooms onto skewers after only 20 minutes. But this must be done extremely carefully so that they do not break.
Cooking time for mushrooms is approximately 15 minutes, depending on the heat and size of the mushrooms. Prepared vegetables can be easily removed from the skewer. You can serve with meat or vegetables; before that, you can sprinkle with finely chopped herbs.
Thanks to basil, the mushrooms will be very aromatic, and the marinade can be used as a sauce for meat and fish cooked on the grill.
Ingredients for 1 kg of mushrooms
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As in previous cases, the mushrooms are washed, dried and placed in a container with a lid. In a separate bowl, mix mayonnaise with finely chopped basil and squeeze lemon juice into it. Then add salt and pepper to taste and mix, then pour the marinade over the mushrooms.
After about an hour, the champignons are ready to cook. Basil will give mushrooms a unique aroma and unusual taste that will appeal to any gourmet.
To do this, you can use any recipe, but to cook champignons on the grill, you can use mushrooms of any size. Large ones can be cut, but then they will not be as juicy.
After the mushrooms are completely marinated, they are placed on a wire rack and fried for 7-15 minutes. If small champignons require less cooking time, remember to turn the grill over during the frying process. When they are browned on all sides, you can remove the grill from the grill, and pour the prepared mushrooms into a plate and sprinkle with herbs or pickled onions.
You can also use the recipes for cooking mushrooms in a convection oven or in the oven, only in this case they need to be strung on wooden or bamboo skewers. But, in any case, champignons marinated according to the above recipes will be very tasty and juicy.
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If it’s time to get ready for a picnic or your favorite dacha, fresh vegetable salads, snacks, but you want something else tasty, then I’ll give you an absolutely winning idea. A shish kebab made from champignons fried on the grill will become a bomb on your table. And it won’t just be mushrooms strung on skewers and fried to a crisp, we will marinate them, add spices and make them into a full-fledged, aromatic and amazingly tasty dish.
And if it’s not the season or the weather doesn’t allow you to get out into the fresh air, then don’t be upset, according to any of the recipes I described, you can cook champignon kebab in the oven on skewers or a wire rack. It’s good if you have an oven with grill or convection, but you can cook this delicious dish even without them.
I don’t know about you, but just thinking about these delicious mushrooms makes my mouth water. I'm a big fan of mushrooms, and baked and fried they just drive me crazy. Champignons are the easiest choice for such a kebab, but I think you can also try it with some varieties of wild mushrooms. But more on that another time. Today, champignons will rightfully reign on our table.
Now let's get down to this completely uncomplicated dish that is so easy to prepare and so delicious to eat.
This recipe is universal and these mushrooms will turn out delicious both on the grill and in the oven. The only big difference will be that on the grill you will have a more golden brown crust on the mushrooms and a unique smoky smell. The deliciousness is incredible. The whole secret is this. that before frying, the mushrooms should stand in the marinade and marinate. This will make them more juicy and tender and will not dry out over the fire.
You will need:
Preparation:
1. Use large or medium-sized champignons for barbecue. Mushrooms that are too small do not fit well on skewers. Small ones are suitable if you cook at home in the oven on skewers. The skewers are thin and the mushrooms will pierce easily.
Wash the champignons; if they are not fresh and white, but a little stale, then you can peel off the top skin from the cap.
2. Place mayonnaise in a separate plate. Then squeeze the garlic into it through a press. You can chop it very finely with a knife or grate it on a fine grater.
3. Chop the dill without stems with a knife and also add to the bowl with mayonnaise. You can add a little black pepper.
4. Place the washed champignons in a bowl or saucepan, which you can cover with a lid and leave the mushrooms to marinate for a while. Lightly salt the mushrooms, but keep in mind that the mayonnaise itself is already quite salty.
5. Add mayonnaise sauce to the mushrooms and mix everything so that each mushroom is covered with the sauce. Cover the container with a lid and leave the mushrooms to marinate for at least half an hour. This marinade will take a maximum of an hour, but if you have more time (for example, you took mushrooms on the road), then it’s okay. The mushrooms will turn out delicious in any case.
6. Before frying, thread the mushrooms onto skewers or skewers. It is best to pierce in the very middle so that it is the same on all sides. Place the champignons on the grill and fry for about 10-15 minutes, depending on the size of the mushrooms and the hotness of the coals. Don’t forget to turn over to the other side as the mushrooms brown. In the oven, champignons should be baked at 200 degrees.
As soon as the mushrooms are browned on all sides, the champignon kebab is ready. Serve with or instead of meat; fresh vegetables and herbs can be a side dish. It will be just as delicious with.
Many people know and love such a wonderful dish as. Champignons are just one of these mushrooms and go perfectly with sour cream. But you don’t have to stew or fry them in sour cream; you can marinate them and turn them into a delicious mushroom kebab.
You will need:
Preparation:
1. Wash and dry the mushrooms before marinating them. It is not necessary to remove the skin from the caps. do it as you are used to eating champignons.
2. Place sour cream on a plate and add Provençal herbs, salt and a little pepper. You can use both black and red pepper.
3. Chop the dill into smaller pieces and also add to the sour cream. Pour in 4 tablespoons of soy sauce. Place grated cloves of garlic there. Mix everything thoroughly into a homogeneous sour cream sauce.
4. Add the sauce to the saucepan or bowl with the mushrooms and stir. Then cover and set aside for a while so that the mushrooms marinate in sour cream sauce.
5. Marinate the mushrooms for at least half an hour. More is better. The longer the mushrooms sit in the marinade, the tastier they will turn out.
6. Thread the champignons onto the skewer carefully so that they do not fall apart. Then place on the grill and fry, turning over as soon as one side is browned.
The aroma will be simply fabulous. Be careful, shish kebab made from champignons may cause your neighbors to suddenly come and visit you. It's impossible to resist. Bon appetit!
Soy sauce itself is good as a marinade if you are planning to cook champignon skewers on the grill or in the oven. It is quite salty, has a recognizable pleasant taste, and perfectly marinates everything from meat to mushrooms. In the previous recipe we mixed soy sauce with sour cream and it turned out delicious, believe me. And this time we will add fresh lemon juice and oregano to the sauce. This herb goes very well with mushrooms, as well as with vegetables; it has a rather delicate taste, suitable so as not to overpower the own taste of the mushrooms.
You will need:
Preparation:
It doesn’t take much time to make champignon shish kebab according to this recipe. Place clean champignons in a bowl. pour over soy sauce. Sprinkle with oregano and pepper. Lightly salt it, but keep in mind that soy sauce is already salty. Mix everything and leave to marinate for 20 minutes.
After 20-30 minutes you can put the mushrooms on skewers. Do this slowly and carefully. mushrooms have a nasty habit of breaking in half during the process.
If you cook in the oven. then it’s better to take thin wooden skewers. That's not how they break mushrooms. Place the skewers themselves in a frying pan or baking dish. so that in the oven the mushrooms appear to be hanging.
Fry the champignons for 7 to 15 minutes over the coals, depending on their size and the temperature of the coals.
To determine the readiness of mushrooms, you can remove one mushroom and taste. Ready mushrooms are very easily removed from a metal skewer. True, you can’t say the same about wooden skewers; mushrooms stick better on them.
Ready-made champignon shish kebab can be a delicious side dish for meat shish kebab or an independent dish.
Delicious champignon kebab does not have to be marinated exclusively for cooking on the grill. Mushrooms can also be fried on a wire rack in the oven. You can use the grill on the stove or in the microwave. There are also electric kebabs and air grills. A lot of different equipment. Of course, there will be no smell of coals and a fire, but the excellent taste will not go away. Champignons marinated in aromatic herbs can be prepared for any home holiday and your guests will simply be delighted.
This simple recipe will differ mostly in the taste of the marinade itself, which will slightly affect the mushrooms, but their own taste will still remain the brightest.
You will need:
Preparation:
If you are going to cook champignon skewers on skewers, then leave the mushrooms whole. To cook on the grill, mushrooms that are too large can be cut in half, but I do not recommend doing this, because very tasty juice will leak out of the mushrooms, which is better to keep inside.
In a separate plate, mix mayonnaise with spices. Squeeze the juice from the lemon. Grate the garlic with a fine grater or pass it through a special garlic press, the main thing is that it is fine and releases more juice.
All you need from fresh basil are the leaves. They need to be cut very finely with a knife. Pour the basil into a plate with mayonnaise and stir in the sauce.
To simplify the process of mixing mushrooms with sauce, you can use a strong plastic bag. It must be clean and intact, without holes.
Place the mushrooms in a bag and add the sauce on top. Then tie the bag tightly and mix the contents with your hands. This will keep the dishes clean and the sauce will be distributed evenly over the mushrooms.
In this form, leave the mushrooms to marinate for about an hour. You can also marinate more, but there won’t be much difference in taste.
After the champignons have been marinated, they can be placed on skewers or placed on a wire rack.
Since cooking time depends on many factors, it is best to keep an eye on the mushrooms. The champignons need to be browned on all sides. As soon as the juice begins to actively release and the mushrooms are browned, they are ready. You don't need high heat on the grill; leave the champignons on medium heat. Make the oven temperature no more than 220 degrees.
Sprinkle the finished champignon skewers with fresh herbs and serve hot, they are much tastier than cooled ones. Bon appetit!
And for dessert, one of my favorite picnic dishes is mushrooms. Champignon skewers in bacon. It already sounds delicious, but it tastes simply fabulous.
These champignons are very easy to prepare. If desired, you can marinate mushrooms according to any of the recipes described above. And before putting it on the grill, wrap it in a strip of bacon. You need good smoked bacon, then the aroma and taste of mushrooms will be simply amazing.
