Meat in mushrooms on the grill

Ingredients

• pork - 600 g
• quail egg - 4 pcs.
• champignons - 4 pcs.
• soy sauce - 50 ml
• butter - 100 g
• greens - 1 bunch
• white onion - 2 pcs.
• garlic
• spices for barbecue

Cooking

Step 1

Very large champignons (you can use portobelo) peel from the cap and cut out the leg. Finely chop the greens and garlic, salt and pepper to taste, combine with soft butter, mix until smooth and fill 2/3 of the mushroom cap. Transfer to a tray, send to the refrigerator until the oil solidifies.

Step 2

Clean the sirloin from films. Cut into thick pieces, press down and flatten with your fingers.

Step 3

Grind the onion in a blender into a pulp. Add soy sauce. Bring each piece of meat to taste with Forester meat seasonings or any of your choice, pour onion-soy marinade, leave to marinate for several hours in a cool place.

Step 4

Ignite the coals, you need medium heat. Put the mushroom caps and marinated pieces of meat on the grate. As soon as the meat is ruddy, but still raw, and the mushroom caps warm up well and the oil begins to melt, while the heat of the coals becomes noticeably weaker - remove the grate from the heat.

Step 5

Wrap each mushroom cap in a sheet of foil and lower directly onto hot coals (leave the top open!).

Step 6

As soon as the oil begins to boil, put the pork medallion directly into the mushroom cap. So the meat will remain very juicy and hot, saturated with mushroom flavors. Leave on the coals for 10 minutes, while the heat from the coals should be weak!

Step 7

For gourmets, you can break a quail egg into a mushroom hat - very tasty! Leave on the coals until the protein gets stronger and the yolk remains liquid.