Fried champignons on a fire

Delicious and healthy! The perfect addition to kebabs! Fried champignons on a campfire are juicy and spicy mushrooms, you'll lick your fingers! You can cook them for the weekend or on holidays. They are prepared quickly and simply, eaten with lightning speed! A great addition to meat and potatoes.

Pearl

Recipe author

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Composition / ingredients

Servings:

Champignons

Sour cream

150

Spices are dry

to taste

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 4 g

Fats 38 % 3 g

Carbohydrates 13 % 1 g

48 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to marinate champignons for frying on a fire? Prepare all the products listed in the recipe. Choose medium-sized mushrooms. Champignons can be taken ordinary white or brown.
Step 2:
Wash and dry each champignons with paper napkins. There should be no water residue on the mushrooms, this is very important. Cut off the bases of the legs if they are loose.
Step 3:
Send the champignons to a deep, easy-to-marinate bowl. Add your favorite spices. What seasonings are suitable for marinade? Garlic powder, ground peppers, smoked paprika and dry herbs are perfectly combined with mushrooms. I used one incomplete teaspoon for each of the seasonings. You can use ready-made dry mixes for pickling. Add salt to taste.
Step 4:
Add sour cream and gently mix everything so that the marinade envelops each mushroom. Be careful not to break the hats and legs.
Step 5:
For a more convenient way of marinating, you can mix sour cream and all spices in a separate bowl until smooth, and then add to the mushrooms and mix. Cover the bowl with plastic wrap or a lid and send it to the refrigerator to marinate for at least one hour. The longer the mushrooms are marinated, the tastier and richer they will turn out. I left the champignons overnight.
Step 6:
Put the pickled champignons on skewers.
Step 7:
Light the grill. When the coals burn out and a good heat remains, proceed to the next stage of cooking. Put the skewers on the grill.
Step 8:
Cook periodically turning each skewer until the mushrooms are ready. It will take quite a bit of time. Mushrooms are fried very quickly. It took me about 5-7 minutes.
Step 9:
Put the finished mushrooms on a plate, garnish with sprigs of fresh herbs and serve!
Step 10:
Delicious as an independent dish, and in addition to kebabs.

Champignons cooked over a campfire are very juicy and rich. Delicious both hot and cold.

Enjoy your appetite!

Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.

Put the washed and peeled mushrooms on a kitchen towel so that it absorbs excess liquid. Leave on for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.