Champignons on a grill on coals

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   To cook champignons on a charcoal grill, prepare high-quality fresh champignons of medium or larger size. I myself chose mushrooms in the supermarket and took the largest ones. Do not take mushrooms with long stems, they can get in the way. You will also need vegetable oil (I use unrefined corn oil), salt, and spices to taste, in particular granulated garlic. Read about the intricacies of choosing oil in a separate article under the steps.

2. STEP 2

   

   Rinse the champignons thoroughly, freshen the cut on the stem with a sharp knife, and also remove dark spoiled areas.

3. STEP 3

   

   Pour vegetable oil over the champignons and sprinkle with salt, sprinkle evenly with granulated garlic. With clean hands, spread the oil with salt and garlic over the entire surface of all the mushrooms so that every centimeter is oiled.

4. STEP 4

   

   Place the prepared champignons on the grill over the coals. The heat should be slightly above average, without obvious flames. Roast the mushrooms until darkened and browned to the desired degree, first on one side and then on the other. I like to roast the mushrooms on a wire rack, but you can also use skewers. Then you need to string the mushrooms carefully so that they do not crack.

5. STEP 5

   

   The champignons on the charcoal grill are ready! Remove them from the grill and serve. These mushrooms are good both hot and cold, and even chilled.

6. STEP 6

   

   When serving, complement the prepared champignons on the grill with fresh herbs and a variety of sauces or vegetable salads to suit your taste.

Comments on the recipe

leno4ka

31.08.2023

4.8

Delicious mushrooms. I would like to suggest baking champignons with vegetables and cheese in the oven. It’s also appetizing, festive and delicious.

Natalia M

31.08.2023

4.6

We went out into nature and fried champignons there on a grill over coals. I pre-prepared the mushrooms at home. They were not very young, so I cleaned the caps. More marinade was needed, because peeled champignons absorb liquid through the caps very well. In addition to garlic powder, I added paprika and a little curry to the marinade. I decided to take mustard oil, I was curious what would happen. Each champignon was smeared with this mixture. They marinated for about 40 minutes until they hit the coals. Fry on a grill over low heat until clearly golden brown. Thanks to vegetable oil, the mushrooms are well fried, the taste is very rich! The champignons turned out well, a little spicy, aromatic and tasty!

ElenaMazur

31.08.2023

4.7

We always cook outdoors, personally I like it more than meat))) I just add mayonnaise and fresh garlic through a press, marinate for an hour and over the fire. Yummy!