Through this summer, throw a versatile summer delicacy on the hot barbecue, which is widely available in all grocery stores: namely mushrooms.
Different sizes of mushrooms are perfect for grilling either as a side dish or as a main course.
For example, small mushrooms are perfect for skewers, while larger individuals – such as portobellos – can be filled and even used to replace the hamburger roll.
One thing, however, is to remember: the fungi is very resistant to grilling and do not dry easily, as long as they are lubricated with oil and seasoning carefully, reminded of the Champ senses press release.
In mind
Remember these tips for successful fungal grilling:
- Choose solid, stubborn mushrooms – they are best resistant to heat.
- Marinate in advance or fill with cream cheese, herbs or cheese.
- Use a barbecue grille or skewers to prevent fungi fall.
- Cut a thin slice of a filled mushroom law into a lid so it stays firmly on the barbecue slot.
Champ-sensitive mushrooms, Mari Moilanen
More on the subject
Ideas for barbecue mushrooms:
- Fill boldly: Hover large portobello and fill it with cream cheese, feta, pesto or barbecue cheese. Add the herbs to the surface and roast on the grill until the filling bubbles.
- Assemble the skewers: Small mushrooms can be grilled in skewers. Marinate in advance or lie during baking with soy sauce, oil and garlic.
- Grill like steak: Big Portobello works great as a vegetable steak in a hamburger. Brush with oil, season properly and grill on both sides.
- Season correctly: Great fungus, herbs and salt are well suited to the mushroom. You can also try balsamico, chili flakes or chilli – the fungus withstands even strong flavors.
- Prevent drying: Lubricate the mushrooms thoroughly with oil before grilling and avoid too long cooking. The sponge is at its best when it remains juicy inside.
The grilled mushrooms are given a delicious and spicy marinade that is easy to make with only a few ingredients, such as balsamic sauce, soy sauce, garlic and ginger.
Grilled mushrooms
350 g of mushrooms
1 dl dark balsamic sauce
1/2 dl soy sauce
2 cloves of garlic
1 teaspoon of fresh ginger grated
1/2 teaspoon black pepper from the mill
1/2 dl parsley chopped
- Put the wooden skewers in the water. Split the mushrooms.
- Combine spice sauces, spices, chopped garlic and ginger.
- Mix the mushrooms with the marinade and let marinate for about 30 minutes.
- Thread the mushrooms on the skewers. Save the marinade left at the bottom of the bowl for glazing.
- Grill the skewers on the hot grill for a few minutes on both sides.
- Finally, brush the marinade on the surface of the skewers and sprinkle the chopped parsley.
Recipe: Champ