Mushrooms BBQ - a recipe for mushrooms on the grill 🍄

Kitchen appliances and utensils: deep bowl with lid, cling film, skewers.

Ingredients

Step cooking

1. Rinse well with 1 kg of fresh medium-sized mushrooms. Dry the mushrooms on a kitchen towel to prevent excess moisture. When buying, opt for young strong mushrooms with a hat diameter of about 5 cm. Small champignons should not be taken because they are difficult to string on skewers.
   Place clean mushrooms in a deep bowl. If desired, peel can be removed from mushroom caps (but not necessarily). Salt with 1 tablespoon of salt without a hill, add 2 pinches of black ground pepper. Instead of black, you can take white ground pepper or a mixture of peppers. Sprinkle the mushrooms with the Provencal herbs dry mixture. You can use your favorite spicy herbs and spices: thyme, oregano, rosemary, basil, marjoram, sage, sweet pepper, turmeric, curry, saffron, nutmeg, mustard, honey, other herbs and spices. If desired, soy sauce, lemon juice, dried ground garlic can be added to the marinade.
   
2. Put in champignons 250-300 ml of sour cream with a fat content of 20%. Mix the contents of the bowl well with your hands until the spices and herbs are evenly distributed. Cover the bowl or tighten with cling film. Leave the mushrooms to marinate for 1.5-2 hours. Instead of sour cream, you can use mayonnaise, but then the mushrooms do not need to be salted (or just a little salt).
   
3. After the time for pickling, string the mushrooms on skewers.
   
4. Fry the mushroom skewers on the grill, on well-burned coals to a golden crust. Turn the skewers periodically to evenly fry the mushrooms. Cooking time for mushroom kebab is 15-20 minutes. You can shift the mushrooms on the skew with thin slices of pork lard, in which case the kebab will turn out to be very juicy (the lard is not specified in the recipe).
   

Served mushroom kebab hot, directly from the coals.

Video recipe

See how to pickle and string mushrooms on a skewer in the video below. After viewing, you will see that there is nothing difficult in cooking champignon kebabs.