Whole champignons in the oven in soy sauce

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake whole champignons in soy sauce in the oven? Prepare the necessary ingredients for this. Take fresh champignons of medium size, but keep in mind that they will shrink a little when baked.

2. STEP 2

   

   Rinse the champignons thoroughly in running water to remove any contaminants. Then place the mushrooms on a paper towel and dry off excess moisture. This must be done so that the mushrooms do not start to get soggy.

3. STEP 3

   

   In a large bowl, combine soy sauce, mayonnaise and melted butter.

4. STEP 4

   

   Peel the garlic and pass it through a press directly into the bowl. Add salt and spices to taste. When adding salt, keep in mind that soy sauce and mayonnaise are already salty. You may not need salt. For spices, add ground pepper and some dried herbs, such as basil. Mix all ingredients until smooth.

5. STEP 5

   

   Mix the prepared champignons with the resulting sauce. Do this carefully so that the mushrooms are completely covered. Leave to stand for 30 minutes to marinate.

6. STEP 6

   

   A metal pan is suitable for baking. Cover the pan with foil and place all the mushrooms cap side down. Top with remaining sauce. Place the pan in the oven, preheated to 180 degrees, for 30-40 minutes. Be guided by your oven.

7. STEP 7

   

   Remove the finished baked champignons from the oven. During baking they decreased in size. Transfer the mushrooms to a plate and serve. They are very tasty both hot and cold. Bon appetit!

Comments on the recipe

Natalia M

21.10.2023

4.7

We wanted baked champignons. On the website I found a recipe for whole champignons in the oven in soy sauce and remembered that I had already cooked using it. Both last time and this time the mushrooms turned out great! For the base of the sauce, I mixed sour cream and mayonnaise. I added soy sauce, a mixture of peppers, dried dill and a couple of cloves of garlic. Replaced butter with vegetable oil. There was quite a lot of marinade; all the mushrooms were generously coated. I baked them for 40 minutes at 200°. The champignons turned out rosy, golden, and aromatic. The mushrooms are soft, but at the same time elastic. The garlic tang is pleasant. They are delicious both hot and cold!