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Marinated champignons for shashlik

Author
Cookinero 29 Apr 2025
4660
Marinated champignons for shashlik

A homemade marinade for cooking on coals or a grill always turns out tastier than a store-bought one. And the main thing is that it can be made from improvised means. One of the popular marinades for champignons is a mixture of soy sauce and mayonnaise. How to marinate champignons for a grill? Just leave them in the marinade for 10 hours.

How to cook Marinated champignons for shashlik

Step 1

Marinated champignons for shashlik

Prepare marinated mushrooms for the grill. In a deep container, mix soy sauce, mayonnaise, garlic, salt and paprika, black pepper. Pour in the mushrooms and mix thoroughly so that the marinade completely covers the champignons. Leave for 10 hours.

Step 2

Marinated champignons for shashlik

Grill the mushrooms. Thread a few mushrooms onto long skewers or spits. Grill over hot coals for 15 minutes, turning frequently to ensure even grilling.

Marinated champignons for shashlik - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, portobello, or shiitake mushrooms, but adjust grilling time as denser mushrooms may take longer to cook.
Replace mayonnaise with a plant-based alternative or tahini, and ensure the soy sauce is vegan (some brands contain fish products).
Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the grill or in a pan for best texture.
Yes, marinate and freeze raw mushrooms for up to 1 month. Thaw in the fridge before grilling—texture may soften slightly.
Use coconut aminos or a reduced-sodium soy sauce to lower carbs. Both add umami flavor without excess sugars.
Brush skewers with oil before threading, or use a grill basket to avoid breaking delicate mushrooms while turning.
Serve with grilled veggies, couscous, or fresh salad. They also make a great topping for burgers or flatbreads.
Yes, spread them on a parchment-lined tray and bake at 400°F (200°C) for 20-25 minutes, turning halfway.
Plan for 5-6 large mushrooms per person as a side, or 8-10 for a main dish with accompaniments.

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