Mushrooms on the grill, the recipe of which is presented to your attention below, are prepared quickly enough. In addition, this dish has a delicate and pleasant taste, since before frying, mushrooms must be marinated in a specially prepared sauce.
It is also worth noting that mushrooms on the grill are best done using only birch coals. This is due to the fact that their unique ability to give out maximum heat for a long time allows you to cook several servings of a delicious dish for a large number of invited guests.
Champignon on the grill: the necessary ingredients
- lemon - two large pieces;
- seasonings to taste;
- sea salt - a small spoon;
- fresh champignons - one and a half kilograms;
- sunflower or olive oil - 60 milliliters.
Champignon marinade on the grill: cooking process
To make such an unusual dish well and beautifully cooked on charcoal, it is best for him to acquire fresh and young mushrooms. Indeed, in such mushrooms the hat is very tightly connected to the leg, which means that they will hold well on skewers. Thus, you should take one and a half kilograms of fresh mushrooms, gently wash them in cold water, and then place in a deep container. There you need to pour a small amount of sea salt, flavorful seasonings to taste and pour freshly squeezed juice from two large lemons. Before sending mushrooms, it is advisable to mix them well, adding 60 milliliters of olive or sunflower oil.
To obtain a fragrant smell and a special taste, mushrooms should be aged in the sour marinade for at least six hours. To do this, the container with mushrooms must be tightly closed with a lid and placed in a slightly cool room.
Mushrooms on the grill: heat treatment
After the mushrooms completely absorb the independently prepared marinade, you can safely proceed to fry them. To do this, you need to rekindle birch firewood in the brazier and make sure that they gradually turn into hot and large coals. In the event that the necessary logs for lighting a fire were not at hand, it is better to use purchased packaging with the same coals instead.
When the fire in the brazier burns out, you should start stringing the pickled champignons on skewers. It should be noted that they should be strung rather tightly, otherwise they can dry out and burn out too quickly.
Fry such a dish on charcoal should be about twelve to fifteen minutes. However, at the same time they need to be turned over continuously, because the heat from birch coals is, as a rule, very strong.
Mushrooms on the grill: proper serving
After thoroughly frying the mushrooms, they should be carefully removed from the skewers and put in a large and deep dish. It is recommended to sprinkle them on top with fresh chopped herbs and onions, and also sprinkle with a small amount of lemon juice. For such a dish, it is advisable to serve a side dish of fresh vegetables or mashed potatoes.