Champignons, baked on charcoal and saturated with the aroma of smoke, are unlikely to leave indifferent even the most inveterate meat-eater. Shish kebab from these mushrooms can compete with any meat. Other benefits of this quirky picnic dish include quick preparation.
It is necessary
1 kg of mushrooms; - 200 g sour cream; - ground black pepper and salt to taste; - a bunch of your favorite greens
Instructions
Step 1
Rinse the mushrooms in cold water. If possible, it is better to choose mushrooms large enough, since over the heat of the coals they decrease significantly in size. But small mushrooms are also quite suitable, only they will have to be watched especially vigilantly during the frying process.
Step 2
Place the mushrooms in a bowl and season with salt, but only lightly. Pepper the mushrooms and top with sour cream. For this dish, you can take sour cream of any fat content. Chop the herbs and add to the mushrooms.
Step 3
Cover the bowl of mushrooms with a lid and leave them alone for an hour. During this time, they should be well marinated. Shake the bowl of mushrooms from time to time so that they are well saturated with the marinade.
Step 4
Light a fire. Champignons can be fried both on the grill grid and directly on skewers. Alternatively, you can use wooden skewers. Mushrooms should be strung very carefully so that they do not crack. In the process of stringing, pieces of bacon can be inserted between the mushrooms. It will make the mushrooms incredibly juicy.
Step 5
Fry the mushrooms over hot coals. The frying time depends on the degree of incandescence of the coals and on the size of the mushrooms: the smaller they are, the sooner they will be ready.
Step 6
Serve the mushroom kebab with white sauce, which can be made in minutes. Simply mix sour cream with finely chopped garlic and herbs, and lightly pepper. The mushroom sauce for barbecue is ready!
