How to prepare champignons on a brazier?

Champignons on the grill, the recipe of which is presented below, are prepared quite quickly. In addition, this dish has a delicate and pleasant taste, since before frying the mushrooms must necessarily be marinated in a specially cooked sauce.

It is also worth noting that the champignons on the grill are best done using only birch coals. This is due to the fact that their unique ability to give out the maximum heat for a long time allows you to cook several servings of delicious food for a large number of invited guests at the same time.

Champignons on the grill: the necessary ingredients

• Lemon - two large pieces;
• Seasoning - to taste;
• Sea salt - a small spoon;
• Fresh champignons - one and a half kilograms;
• Sunflower or olive oil - 60 milliliters.

Marinade for champignons on the grill: the process of cooking

To make such an unusual dish well and beautifully cooked on charcoal, mushrooms are best for him to acquire fresh and young. After all, in such mushrooms, the cap is very tightly connected to the leg, which means that they will hold well on the skewers. Thus, you should take one and a half kilograms of fresh mushrooms, gently wash them in cold water, and then put in a deep container. There you also need to pour a small amount of sea salt, aromatic seasonings to taste and pour freshly squeezed juice from two large lemons. Before you send the mushrooms marinate, they should be well mixed, adding 60 milliliters of olive or sunflower oil.

To obtain a fragrant smell and special taste, mushrooms should be kept in an acidic marinade for at least six hours. To do this, the container with champignons must be closed tightly with a lid and placed in a slightly cool room.

Champignons on the grill: heat treatment

After the mushrooms completely absorb the self-cooked marinade, you can safely proceed to their roasting. For this it is required to kindle birch firewood in the barbecue and make sure that they gradually turn into hot and coals. In the event that you did not have the necessary logs at your fingertips, it would be better to use the purchased packaging with the same coals instead.

When the fire in the brazier burns, you should begin to string marinated mushrooms on skewers. It should be noted that stringing them should be pretty tight, otherwise they can dry up too quickly and burn.

Fry this dish on the coals should be about twelve to fifteen minutes. However, they must be constantly turned over, because the heat from birch coals, as a rule, is very strong.

Champignons on the grill: the correct feed to the table

After thoroughly frying the mushrooms, they should be carefully removed from the skewers and put into a large and deep dish. On top of them it is recommended to sprinkle fresh chopped herbs and onions, and sprinkle with a little lemon juice. To this dish, it is desirable to serve a garnish of fresh vegetables or crumpled potatoes.