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Grilled champignons
Grilled champignons will bring a pleasant variety to the menu of a picnic or a barbecue party in the country, "diluting" the traditional kebabs of pork, lamb, poultry or fish. Mushrooms can serve as an addition to meat or as an independent dish, especially for vegetarians or fasting people. It is worth noting that grilled mushrooms are very different from those that are fried in a pan, and for the better: they retain their shape, texture and natural taste. And if you also pickle mushrooms, as we advise, then their aroma will conquer even the most convinced meat-eaters.
How to cook Grilled champignons
Step 1
Prepare the mushroom marinade ingredients. Peel the garlic cloves and cut into halves. Place in a small bowl or special mortar.
Step 2
Add a pinch of sea salt and dried rosemary to the garlic. Mash with a pestle or masher to a puree consistency. Pour in olive oil and stir. Salt and pepper a little to taste.
Step 3
Wipe the mushrooms with a damp cloth, clean if necessary. Separate the legs (you won't need them, use them for other dishes). Transfer the hats to a large bowl.
Step 4
Pour the garlic marinade over the mushroom caps, cover and let sit for 30 minutes. Then lay the mushrooms on the heated grill and cook for 6-8 minutes.
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