Fried mushrooms on skewers

For the preparation of these kebabs, you can use any mushrooms, but champignons are most suitable. Select all mushrooms approximately one size so that they are evenly fried. Although fried on grilled mushrooms and in themselves very tasty and juicy, even more taste give them a sauce based on butter, garlic and soy sauce. Lubricate them with mushrooms before frying and continue to lubricate already on grilled in

Time for preparing

. And then sprinkle the prepared mushrooms with melted creamy butter with finely chopped herbs and lemon zest. Serve mushrooms right on skewers as a snack, or lay on тарелкам для гарнира к мясу. AT ремя: 25 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 4 tbsp. l (60 gr.) Butter
• 3 cloves, minced garlic
• 1.5 tbsp. l soy sauce
• 36 champignons with a hat diameter of 5 cm., Hard ends on cut legs (approximately 0.7 kg.)
• 2 tsp thyme leaves chopped
• Special equipment: 4-5 metal or wooden skewers 30 cm long (wooden skewers for 20 minutes soak in water)

Recipes with similar ingredients: butter, garlic, soy sauce, mushrooms champignons, thyme

Recipe preparation:

1. Preheat the charcoal or gas grill to moderate heat. Вmelt butter in a small saucepan over medium heat, until it melts. Add garlic and cook for about 2 minutes. Then mix in the soy sauce.
2. Put the mushrooms in a medium-sized bowl, add soy garlic oil and mix to coat well Champignon. Put the mushrooms on the skewers to make each 7 to 8 pieces, leaving at the ends of the handle 7 cm.
3. Put the skewers on the grill so that the handles rest on the edge of the grill or were outside (easier to hold, because they will be very hot) and cover. Toast by turning skewers every 2 minutes and lubricating the mushrooms with oil after each turn, until they are slightly charred and softened, 8–9 minutes. Sprinkle with thyme and parsley or lemon zest if using her and salt. Or melt some more butter and add thyme, parsley and / or lemon zest if using her and sprinkle on mushrooms.
4. Sixth ingredient: chopped fresh parsley or grated lemon zest, sprinkled with thyme; or you can melt a little more butter at the end, add thyme, parsley and / or lemon zest and sprinkle on mushrooms.
   

   Note

   Whole mushrooms after grilling become small juicy taste bombs. Serve skewers to each guest as fried bread snacks or as a side dish for fried meat or fish. Experiment with other types of mushrooms: oyster mushrooms are excellent fit, but since they are not as fat and juicy as mushrooms, slightly reduce the heat of the grill and often turn skewers, so that the mushrooms do not burn.