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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-cooking mushrooms. Therefore, in the summer and autumn periods, the marinade for champignons is very popular. Grilled, bonfire or grilled mushrooms are a delicious treat.

To prepare a worthy meal for a party with friends, for a festive feast or for the winter, use the suggested recipes for making mushroom marinade. Various spices and herbs, as well as citric or acetic acid, will give the mushrooms a special taste and aroma.

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

Cooking a mushroom marinade for 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 inflorescences of a carnation;
• 3 pcs. bay leaf and thyme sprigs;
• 1 onion;
• 1 liter of water;
• ½ tbsp. white wine vinegar;
• 1 tbsp. l. salt;
• 3 garlic cloves;
• 1 tsp Sahara;
• 10 black peppercorns.

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

Mushrooms need to be peeled, cut off the tips of the legs, rinsed and cut into 4 pieces.

Pour water into an enamel pan, add all the spices and herbs (chop the onion in half rings, cut the garlic into slices), let it boil.

Add mushrooms and cook over low heat for 15 minutes.

Fill sterilized jars, top up with marinade and close the lids.

After cooling, refrigerate for 12 hours, after which the mushrooms are ready to eat.

Classic mushroom barbecue marinade

The marinade prepared for barbecue mushrooms has a delicious aroma and taste. With all its kind, champignon kebabs will cause an incredible appetite among those gathered in nature.

• 100 g butter;
• 1.5 kg of champignons;
• Salt and black pepper to taste;
• 2 tbsp. l. apple cider vinegar.

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

1. The mushrooms are cleaned of the film from the surface of the cap, from dirt and rinsed well in a large amount of water.
2. Spread out on a clean tea towel and leave to dry completely.
3. Dried fruit bodies are laid out in a deep enamel bowl, sprinkled with salt and black pepper, and poured with vinegar.
4. Stir with hands and leave for 30 minutes to marinate.
5. The space between the cap and the stem of the mushroom is filled with butter.
6. Mushrooms are put on a skewer and baked as a shish kebab for 15-20 minutes. (depending on the size).

Marinade for oven baked mushrooms

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

• 700 g of champignons;
• 3 tbsp. l. olive oil;
• 3 tbsp. l. pomegranate sauce;
• 2 tsp lemon juice;
• ½ tsp ground sweet paprika;
• 1 clove of garlic;
• Salt and chopped herbs to taste.

According to the proposed recipe, a delicious marinade for mushrooms is obtained, which will be baked in the oven.

1. Mushrooms are wiped with a kitchen sponge, folded into a plastic bag.
2. Pour salt, sweet paprika, chopped herbs to taste, crushed garlic, pomegranate sauce, olive oil and squeezed lemon juice 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. Leaves on the kitchen table for 20 minutes. (during this time, the bag with mushrooms should be shaken up several times).
5. The 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 properly prepare mushroom marinade for the winter

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

• 2-3 kg of mushrooms;
• 1 liter of water;
• 70 ml of 9% vinegar;
• 2 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 10 peas of black and allspice;
• 5 carnation inflorescences;
• 4 laurel leaves;
• 2 pinches of dry dill.

1. First, peeled mushrooms are boiled for 15 minutes. in salted water.
2. Then they are reclined in a colander and left to drain.
3. Distributed in sterilized jars, then the mushroom marinade is prepared.
4. All ingredients from the recipe data are combined in water, mixed.
5. The marinade is boiled for 7 minutes, filtered through cheesecloth, boiled again for 2 minutes. and poured into mushrooms.
6. The jars are closed with plastic lids, covered with a blanket on top and cooled.
7. They are taken to the basement or stored in the refrigerator.

Recipe for marinade for mushrooms fried on the grill

For mushrooms fried on the grill, marinade with lard and onions is an excellent solution. Always on the spring holidays you want delicious and aromatic dishes with a smoke.

• 1 kg of champignons;
• 300 g lard;
• Onion;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. wine vinegar;
• Salt and black pepper.

The recipe for making mushroom marinade on the grill is described below:

1. The champignon caps are separated from the legs, the film is removed from them. The mushroom legs will prevent the hats and bacon from touching tightly.
2. The hats are laid out in an enamel container, filled with vegetable oil, wine vinegar, sprinkled with salt to taste and ground pepper.
3. The onions are peeled, cut into thick rings and added to 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 bacon and onion rings (the caps should be pressed tightly against the bacon and onions).
6. Mushrooms are fried on the grill until large drops of fat begin to drain from the bacon. However, if you want toasted mushrooms and bacon, keep it on the grill longer.
7. You can serve champignon shashlik directly on skewers or by putting it on a plate. Fresh herbs and vegetables will come in handy.

Marinade with lemon juice for grilled mushrooms

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

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

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

Marinade recipe for cooking champignons over a fire

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

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

First, the mushroom marinade is prepared:

1. The pepper is cut into small cubes and combined with other ingredients in one container.
2. Peeled and washed mushrooms are laid out in the prepared marinade, mixed and left for 3-4 hours in the refrigerator. In this case, you need to mix the mushrooms several times so that they are evenly marinated.
3. Mushrooms are strung on thin skewers so that the caps or wooden skewers do not crack and are fried on open coals for no more than 15 minutes.

Marinade for mushrooms with the addition of soy sauce

If you decide to fry the mushrooms on the grill or grill without marinating them first, you will get a completely bland and tasteless dish. The main secret of the kebab is the marinade, which makes a simple treat a culinary delicacy. It is the mushroom marinade with the addition of soy sauce that will add spice and aroma to the mushrooms.

• 1 kg of champignons;
• 5 g of ground green pepper and ginger powder;
• 100 ml soy sauce;
• 70 ml of linseed oil (can be replaced with olive oil);
• 3 garlic cloves.

How to make a marinade correctly for treating 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 tea towel to dry.
2. In a deep enamel bowl, mix the soy sauce with the oil, add the other specified spices (chop the garlic with a fine grater) and mix well. To change the taste of mushrooms, tangerine, lemon, mustard seeds, sour cream, sugar and other spices can be added to the sauce.
3. Put the mushrooms, mix gently, since the mushrooms are very fragile in structure, and leave for 2-3 hours.
4. During the specified time, the fruiting bodies should be gently mixed several times.
5. Distribute the mushrooms on the wire rack, set on the grill and fry for 10-15 minutes constantly turning over.
6. These mushrooms are especially delicious when served with Teriyaki sauce.

Marinade for mushrooms with mayonnaise and mustard

Champignons, unlike pork or lamb, marinate quickly enough, and cook even faster. Mushroom shashlik will turn out delicious in taste and will certainly please your loved ones. Choose for the preparation of the mushroom marinade with the addition of mayonnaise - you will not regret it.

• 1 kg of champignons;
• 4 tsp hot mustard;
• 300 ml mayonnaise;
• 1 tsp ground coriander;
• 50 ml lemon juice;
• 2 garlic cloves;
• Salt;
• 70 ml of olive oil.

How to properly prepare the mushroom marinade, learn from the step-by-step description of the process.

1. Combine all the ingredients, except the mushrooms in one deep container, whisk a little (rub 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 stir until all mushrooms are covered with the mayonnaise and spice mixture. In the process, the fruiting bodies will secrete 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 string 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.