Fried mushrooms on skewers
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
You can use any mushrooms for these kebabs, but button mushrooms work best. Choose mushrooms that are all about the same size to ensure even cooking. While grilled mushrooms are delicious and juicy on their own, they'll be even more flavorful with a sauce made from butter, garlic, and soy sauce. Brush the mushrooms with the sauce before grilling and continue brushing them while grilling. Then, drizzle the cooked mushrooms with melted butter, finely chopped herbs, and lemon zest. Serve the mushrooms directly on the skewers as an appetizer, or arrange them on plates as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp (60 g) butter
- 3 cloves garlic, crushed
- 1.5 tbsp soy sauce
- 36 champignons with a cap diameter of 5 cm, tough ends on the stems trimmed off (approximately 0.7 kg)
- 2 tsp chopped thyme leaves
- Special equipment: 4-5 metal or wooden skewers, 30 cm long. (Soak wooden skewers in water for 20 minutes)
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Recipes with similar ingredients: butter, garlic, soy sauce, champignon mushrooms, thyme
Cooking the dish according to the recipe:
- Preheat a charcoal or gas grill to medium heat. In a small saucepan, melt the butter over medium heat until melted. Add the garlic and cook for about 2 minutes. Then stir in the soy sauce.
- Place the mushrooms in a medium bowl, add the soy-garlic oil, and toss to coat thoroughly. Thread the mushrooms onto skewers, leaving 7 to 8 on each skewers, leaving 7 cm (3 inches) of handles at the ends.
- Place the skewers on the grill with the handles resting on the edge or off the grill (this makes them easier to hold, as they will be very hot) and cover. Grill, turning the skewers every 2 minutes and brushing the mushrooms with oil after each turn, until lightly charred and tender, 8 to 9 minutes. Sprinkle with thyme and parsley or lemon zest, if using, and season with salt. Alternatively, melt a little more butter and add thyme, parsley, and/or lemon zest, if using, and drizzle over the mushrooms.
- Sixth ingredient: chopped fresh parsley or grated lemon zest, sprinkled along with the thyme; or you can melt a little more butter at the end, add thyme, parsley, and/or lemon zest, and drizzle over the mushrooms.
Note
Whole champignons become juicy little flavor bombs when grilled. Serve a skewer per guest as an appetizer with toasted bread or as a side dish with grilled meat or fish. Experiment with other mushrooms: oyster mushrooms are excellent, but since they're not as fatty and juicy as champignons, reduce the grill heat slightly and turn the skewers frequently to prevent burning.
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