Champignons on the grill
4 servings
30 minutes
Champignons on the grill or grill are always a way out when you want a flavorful vegetarian shashlik. They are easy to prepare, but in order for the mushrooms to turn out tasty and meaty, you still need to follow a few rules. To cook delicious champignons on the grill, you need to take large mushrooms. The larger the mushroom, the more time it needs to be cooked on the grill and the more attention you need to pay to its marinating. It is better to leave only the caps of large champignons, and cut medium ones in half or into three parts lengthwise. Secondly, the mushrooms need not only to be pre-marinated, but also greased with the same marinade during the cooking process - this way they will absorb the maximum taste and aroma. What is important is that champignons themselves cannot boast of either one or the other . Thirdly, do not forget that champignons can lose up to 50% of their weights while cooking, and calculate portions in advance.
1
Wash the mushrooms, clean them with a brush, and pat them dry with a paper towel.
- Button mushrooms: 500 g
2
Cut off the stems of the mushrooms.
3
Prepare the marinade. For this, mix soy sauce and balsamic vinegar in a deep bowl.
- Soy sauce: 2 tablespoons
- Balsamic vinegar: 50 ml
4
Peel the garlic and chop it finely.
- Garlic: 2 cloves
5
Add garlic to the marinade.
- Garlic: 2 cloves
6
Add oil, salt, sugar, and pepper to taste. Honey can be used instead of sugar.
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
- Vegetable oil: 30 ml
7
Mix the marinade, pour it over the mushrooms, and let it sit for 20 minutes.
- Button mushrooms: 500 g
8
Place the mushrooms on the rack of the preheated grill.
9
Grill the mushrooms on the barbecue or grill for 3-5 minutes on each side. During the process, brush the mushrooms.
10
Serve the mushrooms sprinkled with finely chopped parsley.
- Parsley: to taste
