Marinade for champignons: popular recipes

It is generally accepted that kebabs are always prepared from meat, but true gourmets experiment with products. For example, many people fry champignons – the safest and fastest cooked mushrooms. Therefore, in the summer and autumn periods, marinade for champignon mushrooms is very popular. Mushrooms on the grill, on the fire or on the grill – a very tasty delicacy.

To prepare a worthy dish for a party with friends, for a festive feast or for the winter, use the proposed recipes for making mushroom marinade. A variety of spices and spices, as well as citric or acetic acid, will give the mushrooms a special taste and aroma.

Quick marinade for canning champignon mushrooms: recipe for 1 liter of water

Making marinade for champignons in 1 liter of water is not a very difficult process even for novice cooks. This filling makes it possible to put the finished dish on the table after 12 hours.

• 1 kg of champignons;
• 6 carnation inflorescences;
• 3 pcs. bay leaf and thyme sprigs;
• 1 bulb;
• 1 L of water;
• ½ st. white wine vinegar;
• 1 Art. l salts;
• 3 garlic cloves;
• 1 tsp Sahara;
• 10 black peppercorns.

The recipe for making a quick marinade for canning champignon mushrooms will be useful for those who want to surprise their loved ones with their abilities for the first time by preparing a fragrant and savory snack.

Classic marinade for champignon skewers

The marinade prepared for shish kebab mushrooms has a delicious aroma and taste. With all their appearance, champignon kebabs will cause an incredible appetite among those gathered in nature.

• 100 g butter;
• 1,5 kg of champignons;
• Salt and black ground pepper – to taste;
• 2 tbsp. l apple cider vinegar.

The classic marinade for mushroom skewers is prepared according to the following description:

1. Mushrooms are cleaned from the film from the surface of the cap, from contamination and washed well in plenty of water.
2. Lay out on a clean kitchen towel and leave to dry completely.
3. Dried fruit bodies are laid out in a deep enameled bowl, salt and black pepper are sprinkled, and vinegar is poured over.
4. Mix with your hands and leave 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 bake as a barbecue for 15-20 minutes. (depending on size).

Marinade for champignons baked in the oven

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

• 700 g champignons;
• 3 Art. l olive oil;
• 3 art. l. pomegranate sauce;
• 2 tsp lemon juice;
• ½ tsp ground sweet paprika;
• 1 garlic clove;
• Salt and chopped herbs – 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, folded into a plastic bag.
2. Salt, sweet paprika, chopped herbs to taste, crushed garlic, pomegranate sauce, olive oil and squeezed lemon juice are poured into the bag.
3. The bag is tied tightly and shaken well several times so that the marinade is distributed over all the mushrooms.
4. Left on the kitchen table for 20 minutes. (during this time, the bag 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

Just at one mention of this delicacy, everyone who loves it salivates. Pickled champignons for the winter not only complement, but also decorate any celebration. But to make the dish tasty, you need to know how to properly prepare the mushroom marinade for the winter.

• 2-3 kg of champignons;
• 1 L of water;
• 70 ml 9% vinegar;
• 2 Art. liter. sugar;
• 1,5 Art. l salts;
• 10 peas of black and allspice;
• 5 carnation inflorescences;
• 4 laurel leaves;
• 2 pinches of dry dill.

1. First, peeled champignons 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 marinade for champignons is already being prepared.
4. In water, all the ingredients from the recipe data are combined, mixed.
5. The marinade is boiled for 7 minutes, filtered through gauze, boiled again for 2 minutes. and poured into mushrooms.
6. Banks are closed with plastic lids, covered with a blanket and cooled.
7. They are taken out to the basement or left for storage in the refrigerator.

Marinade recipe for grilled champignon mushrooms

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

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

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

1. Mushroom caps are separated from the legs, the film is removed from them. Mushroom legs will not allow caps and fat to touch tightly.
2. Hats are laid out in an enameled container, poured with vegetable oil, wine vinegar, sprinkled with salt to taste and ground pepper.
3. The onion is peeled, cut into thick rings and poured into the 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 squares of lard and onion rings (the caps should be pressed firmly against the lard and onions).
6. Mushrooms are fried on the grill until large drops of fat begin to drain from the fat. However, if you want fried mushrooms and lard, hold on the grill longer.
7. Mushroom skewers can be served immediately on skewers or put on a plate. Fresh herbs and vegetables will come in handy.

Marinade with lemon juice for grilled mushrooms

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

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

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

Marinade recipe for cooking champignons at the stake

Probably, few people are familiar with the recipe for making marinade for champignons at the stake. This filling will allow the mushrooms to retain all the flavor and juiciness.

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

First, prepare the marinade for champignons:

1. The pepper is cut into small cubes and combined with other ingredients in one container.
2. 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 marinate evenly.
3. Mushrooms are strung on thin skewers so that hats or wooden skewers do not crack and are fried on open coals for no more than 15 minutes.

Mushroom marinade with soy sauce

If you decide to fry champignons on the grill or grill without marinating them first, you will get a completely bland and tasteless dish. The main secret of the barbecue is the marinade, which makes a simple treat a culinary delicacy. It is the marinade for champignons 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 oil);
• 3 garlic cloves.

How to make a marinade to treat your family and friends is described below in stages.

1. Wash the mushrooms, cut off the tips of the legs, remove the top film from the caps and put them on a kitchen towel to dry.
2. In an enameled deep container, mix soy sauce with oil, add other indicated spices (grind the garlic with a fine grater) and mix well. To change the taste of mushrooms in the sauce, you can add tangerine, lemon, mustard seeds, sour cream, sugar and other spices to your taste.
3. Put the champignons, mix gently, as the mushrooms are very fragile in their structure, and leave for 2-3 hours.
4. During the specified time, gently mix the fruiting bodies several times.
5. Spread the champignons on the wire rack, place on the grill and fry constantly turning over for 10-15 minutes.
6. Such mushrooms will be especially tasty if they are served with Teriyaki sauce.

Marinade for champignons with mayonnaise and mustard

Mushrooms, unlike pork or lamb, pickle quickly enough, and cook even faster. Mushroom skewers will turn out delicious in taste and will certainly please your loved ones. Choose to prepare a marinade for champignons with the addition of mayonnaise – you will not regret it.

• 1 kg of champignons;
• 4 tsp spicy 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 marinade for champignons from a step-by-step description of the process.

1. Combine all the ingredients, except mushrooms, in one deep container, beat a little with a whisk (grate the garlic cloves on a fine grater).
2. Peel the mushrooms from the film, rinse, let dry a little.
3. Add to the marinade and toss to coat all the mushrooms with the mayonnaise and spice mixture. In the process, the fruiting bodies will release a small amount of juice, and there will be more liquid.
4. Leave the mushrooms to marinate for 2-3 hours in the refrigerator.
5. Wet the skewers and carefully thread the mushrooms, place over the coals and fry for no more than 20 minutes. To make the mushrooms more attractive and juicy, string tomato slices between them.