Shish kebab of champignons on the grill - the most delicious marinade

Hi all! There are times when regular pork kebab gets boring. It’s just so popular to barbecue in the evening when you’re meeting with friends, or having a home-cooked dinner, or the kids just demand it. And during certain periods, it is prepared quite often. Picnic means barbecue! Meeting with guests? The same thing... And when this is repeated so often that every other day, when asked to fry a shish kebab, you say: “ Ohhh, no!” He's already tired of it. This is real! Let's do something new, exciting... "

Especially in the evening, you gobble up a juicy kebab, and you think - where, where did you eat so much))... Or you watch how they gobble it up with my beloved “Krusty Sauce” (the recipe for which I will soon publish on my blog. Don’t miss it...) , then you understand - there are really ordinary and high-spirited dishes that are winning, and always go with a bang. But still, when you get tired of the monotony of just “frying meat on coals,” it’s time to cook mushroom kebab. It’s easy to make, indescribably juicy and delicious on the inside! And as you may have guessed from the photo below, we are talking about champignon kebab . The best thing is to add some zest to the usual word - shish kebab. After all, everything here is simpler than usual - we replace the main ingredient with champignons, then marinate, string on skewers and fry on the grill. Prepares and eats quickly! I recommend trying it if you have previously avoided the recipe. It doesn’t take much time to marinate for hours, or soak overnight (that is, in the dark) . The marinade is prepared in almost 3-5 minutes, and then the mushrooms are marinated in it for no more than 1 hour. Normally 15-30 minutes , and you can send the skewers to the fires. Very fast!

This does not mean that you need to give up regular pork or chicken kebab. I think that champignon kebab is a nice addition to choose from. Some will eat meat with a reddish sauce, while others will enjoy juicy and savory champignons, dipping them in a snow-white sauce (for example, mayonnaise). And this is something that will amaze friends and family. When you remove the mushrooms from the skewer, they are still hot... and so juicy that you will be in complete ecstasy from the taste! Try...

Shish kebab from champignons in our town costs around 1000 rubles per 1 kg, and this is the price tag for marinated mushrooms that will need to be fried. Naturally, preparing the marinade without the help of others is easier and I assure you, it will be tastier... Consider for yourself - the price tag for champignons at the moment is around 200-300 rubles per kg, and you can completely ignore the marinade, because everyone probably has the ingredients in the refrigerator (soy sauce, mayonnaise, garlic, dill, pepper, and favorite seasonings). So it turns out that at home, you prepare a very unique dish that costs 3 times less.

Grilled champignons – tasty and juicy marinade with mayonnaise and soy sauce

Ingredients:

Champignon mushrooms (I haven’t tried small ones, I have big ones - they might turn out juicier)
Soy sauce – 3 tablespoons
Mayonnaise – 2 tablespoons
Garlic – 5 cloves for flavor
Dill – small bunch
Pepper, Suneli Khmeli, Coriander

Production time: marinate for 15 minutes and grill for 10-15 minutes

Step 1.

I spray the mushrooms with soy sauce, and it is perfectly absorbed into the fibers of the mushrooms. Almost 3 tablespoons. I am attaching a photo...

Step 2.

Next is dill. I love the freshest dill in marinades, whether I cook it with chicken or pork. It adds a nice scent. Especially when the greens are in season, and from the garden.

Step 3.

Almost 4-7 cloves of garlic. Look here to suit your taste. Even a large head of garlic will not spoil the taste. After all, it also depends on the number of mushrooms. For 6 large champignons, I used 5 cloves in the marinade.

Chop the garlic finely, or grate it in three. Whichever is more convenient... Send to the marinade:

Step 4.

Dark pepper, Khmeli-Suneli and Coriander - a pinch of each. A matter of taste. This set of seasonings is a must for any type of kebab in my case. By the way, coriander grains (the so-called cilantro seeds) have a more expressive smell than ground coriander. Same thing with pepper. Therefore, if you have whole ones, you can grind them before adding them to the marinade.

Step 5.

It was possible to do without mayonnaise, but for me, it perfectly envelops all the ingredients, and this is not even the main thing - when fried, the mushrooms turn out slightly baked with a light crust. That is why mayonnaise is used as a coating marinade in almost all kebab recipes. After all, some of the seasonings will not fall off when frying on the grill, and this is also a definite plus. Well, in general, when you find shashlik made from champignons, you will most often find a particular marinade with mayonnaise. It is appropriate to use it here to preserve the juiciness of the mushrooms. It turns out very tasty!

Marinade for shish kebab from champignons

That's all! The marinade is prepared quickly, almost 5 minutes (soy sauce + mayonnaise + garlic + dill and pepper with seasonings to taste). Now, stir and let the mushrooms marinate for 15-20 minutes. It's time to light the grill. And while the coals are cooking for 20 minutes, you can put the mushrooms on skewers and start making.

It was already evening, and this dinner was prepared without unnecessary fuss, without planning. Just light the fire and marinate the champignons. It’s simple and you don’t need to cut the mushrooms themselves. Let them retain the smell and juiciness inside...

Pleasant evening by the fire:

After 15 minutes, the coals are ready. We shape them for even roasting on the grill...

How to cook shish kebab from champignons on skewers

We put a huge batch of champignons on the grill))…

We grill it literally the same way as shish kebab. Turning the skewers over from time to time... The production time is fast - almost 10-15 minutes . You will notice that they will crust slightly and change shape. These are the first signs that the mushroom shish kebab is ready.

The fundamental point... when you string whole mushrooms onto skewers, they sit tightly on them. But during the frying process, the juice will fall onto the skewer inside the mushroom, and it will turn out that they will simply be mobile. Be careful when removing the skewers from the heat and carrying them to the plate. The last time, when we were preparing this kebab, the mushrooms from one skewer ended up on the floor... I took the skewer out of habit, like an ordinary meat kebab, and slightly tilted the sharp edge down, and all the mushrooms flew off the skewer in an instant.

15 minutes and you're done!

The edges of the mushrooms are slightly baked. But inside, they retained their juiciness and unique taste. The juice flows out just like that, look at the photo:

Mushroom shashlik from champignons

This is quite tasty! Be sure to prepare it. This is an easy recipe by all accounts. And it simply prepares and does not burden the body.

Recipes for a savory marinade for champignon shish kebab

Grilled champignons are an indescribably fragrant and tasty appetizer; the recipe for a marinade for mushrooms is quite simple. Therefore, you don’t need to be an experienced cook to make this delicacy. The dish will appeal not only to vegetarians and fasting people, everyone who tried it at one point will repeat it again and again!

Before production, champignons must be marinated. To do this, use laconic and multi-component consistencies. Depending on the size, fry the mushrooms on skewers or a grid for 5 to 15 minutes. To make mushroom kebab, it is better to take the freshest snow-white or royal champignons.

How to marinate champignon mushrooms for barbecue?

Marinade for mushrooms on the grill is prepared from components that should soften the mushrooms, but retain their liquid. Spices will give additional flavor colors. It is imperative to salt the mushrooms, otherwise they will be bland.

You should not use a lot of spices, because they can interrupt the natural taste of the mushrooms. There is no need to prepare a lot of marinade. This is due to the fact that champignons release a lot of water. Therefore, the size of the marinade will increase.

The most common marinade for mushrooms on the grill

A traditional marinade based on refined oil is considered a win-win option for making champignons. You can use grape, corn, and sunflower oil. But marinade made with olive oil is more delicious.

When it comes to spices and mushrooms, dark pepper is the perfect combination. Fresh herbs will highlight the taste of fried mushroom kebabs.

Ingredients:

Champignons – 1 kg;
Refined olive oil – 4 tablespoons;
Lemon juice – 1 tablespoon;
Ground dark pepper – ½ teaspoon;
Salt - to taste;
Fresh herbs - 1 medium bunch. Dill and parsley mix perfectly with champignons.

The most common marinade for mushrooms on the grill

Manufacturing method:

Wash the champignons in warm water and place in a colander to drain. If we use wild mushrooms, then peel the skin from the stem and cap;
Mix the oil with lemon juice, pepper and salt. Pour the purchased marinade over the champignons;
Let the dish sit for half an hour. Then we string the mushrooms onto skewers or put them in a net and fry on smoldering coals for half an hour.

Tender champignon shashlik on the grill: creamy marinade recipe

A creamy marinade will be the perfect complement to mushroom kebabs. It is being prepared very quickly, and the result will outshine all expectations. It is better to bake mushrooms on the grill, and in the oven and air fryer they will turn out indescribably tasty!

Spices will highlight the creamy taste of the marinade and add a pleasant aftertaste to the champignons. Spices should be taken as desired and added in small quantities. The amount of marinade is indicated for 700 grams of new mushrooms.

Ingredients:

Heavy cream - 3 tablespoons;
Sour cream 30% fat – 3 tablespoons;
Salt – ½ teaspoon;
Cumin – 1/3 teaspoon;
Curry - a small pinch;
Khmeli-suneli – ½ teaspoon;
Dried rosemary – ½ teaspoon.

Tender champignon shashlik on the grill: creamy marinade recipe

Manufacturing method:

Mix the dry ingredients together;
Mix cream with sour cream. The mass must be a homogeneous mixture;
Add spices to the creamy sour cream mixture and mix again;
Season the mushrooms with the consistency and leave for half an hour. Stir the mushrooms every 10 minutes so that the sauce is moderately distributed and saturates the mushrooms on all sides;
Fry the mushrooms on the grill until cooked.

How to marinate champignons for barbecue with garlic?

If you are planning to gather with friends outdoors and want to amaze everyone, then an appetizer of stuffed champignons will help with this. To prepare the dish, you should choose huge mushrooms so that the caps can be stuffed comfortably.

Prepare snacks as much as possible. After all, it is so tasty and fragrant that meat lovers will enjoy it with pleasure! Any hard cheese is suitable for stuffing. Mushrooms should be marinated before frying!

Ingredients:

Large champignons – 16 pieces;
Butter – 1 pack (200 g);
Garlic – 5 cloves;
Provençal herbs – 1/3 teaspoon;
Hard cheese – 100 g;
Olive oil – 2 tablespoons;
Salt - to taste.

How to marinate champignons for barbecue with garlic

Manufacturing method:

Grind the garlic with salt, mix with olive oil;
Wash the mushrooms and remove the stem, mix with garlic oil and leave for 10-15 minutes while preparing the filling;
Grate the cheese and mix with softened butter and herbs;
Stuff the mushroom caps with minced meat;
Cook the mushrooms on the grid for 7-10 minutes.

Wine marinade for mushrooms on the grill

If you want to prepare a unique mushroom appetizer on the grill, the marinade for champignons is made on the basis of snow-white dry wine. There is no point in saving on this component. After all, the wine will give the mushrooms a pleasant sourness.

Wine also affects the smell of the finished dish. This appetizer is perfect for romantic evenings and all those occasions when you want something special. Wine marinade is low in calories. It is suitable for those who watch their weight and count calories.

Ingredients:

Fresh champignons – 1 kg;
Dry snow-white wine – 150 ml;
Olive oil – 2 ½ tablespoons;
Sugar and salt - a pinch;
Thyme - a couple of sprigs;
Mixture of peppers - to taste.

Wine marinade for mushrooms on the grill

Manufacturing method:

Wash and dry the mushrooms;
Mix wine with olive oil in a glass container, add sugar, salt, and a mixture of peppers;
Chop the thyme into small pieces. Add to marinade;
Pour the sauce over the mushrooms, mix well;
We keep the mixture for 40 minutes at room temperature.

Juicy champignons on the grill: recipe for marinade with mayonnaise

The fastest marinade for mushrooms is prepared using mayonnaise. Minimum ingredients, 20 minutes of time and the most delicious delicacy on the table!

It is better to use light mayonnaise. A homemade product is perfect.

Ingredients:

Champignons – 1 kg;
Light mayonnaise - 4 tablespoons;
Sunflower oil – 4 tablespoons;
Salt and spices - to taste.

Juicy champignons on the grill: recipe for marinade with mayonnaise

Manufacturing method:

Mix mayonnaise with vegetable oil and spices. Bring the thickness to homogeneity;
We prepare the mushrooms as in previous recipes and combine them with the dressing;
The mixture is marinated for about half an hour. Then why can you fry mushrooms on the grill?

Champignon kebab is a gourmet delicacy. It's delicious and, with the right marinade, just right. Mushrooms contain a lot of vegetable protein, which is easily digestible. Therefore, champignons quickly relieve hunger without overloading the stomach!

Champignon skewers on the grill + 6 delicious marinade recipes for mushrooms

The first time I made shish kebab from champignons on the grill was last year at the dacha. I didn’t really believe that it would be tasty, and therefore I didn’t try very hard. I simply placed the mushrooms in a bag, squeezed out a packet of mayonnaise, and an hour later fried them on skewers. That day, mushroom kebab became the hit of the season.

I found the latest recipes for mushroom marinade, tested the flavors on my wife, which made him ecstatic. As a result, I accumulated, in my opinion, the best options. I decided to share with you.

Very tasty champignon kebab on the grill in soy sauce

Not only vegetables, but also mushrooms can accompany fried meat over a fire. They should be marinated beforehand.

champignons – 10-12 pcs. (large);
mixture of peppers – 13 tsp;
salt – 13 tsp;
dry garlic – 13 tsp;
vegetable oil – 1-2 tsp;
soy sauce – 1 tbsp.

We wash the mushrooms, painstakingly removing dirt from the stems and caps.

We transfer them to a comfortable container in which they can fit freely. It may not matter what kind of bowl or pan. Add spices - salt, a mixture of peppers, dry garlic. Pour in soy sauce and vegetable oil. Mix.

Cover the container with mushrooms with a lid or cling film and leave to marinate at room temperature for 1 hour. During this hour, stir the mushrooms with a spoon two or three times.

While the mushrooms are marinating, you will have time to light the wood in the grill.

When the firewood has turned into smoldering coals, string the mushrooms onto skewers and place them on the grill.

The champignons are prepared quickly - in 10-15 minutes. Do not forget to turn the skewers with mushrooms from time to time - like skewers with shish kebab. Do not overcook the mushrooms, otherwise they risk becoming dry.

Regular mushroom kebab in sour cream

The freshest champignons are taken, without signs of rottenness, with a dense cap. They should be similar in size so they will fry moderately.

mushrooms - 15 pcs.;
spices to taste - ½ tsp;
salt - 3 pinches;
sour cream, ketchup - 1 tbsp each;
greens - for serving;
garlic - 3 cloves.

Wash the champignons and remove any dirt, if any. Place in a deep but wide container. Sprinkle with salt and spices. Add garlic, cut into slices for flavor, also ketchup and sour cream. Stir carefully and place in the refrigerator. 30 minutes is enough for marinating.

Thread the finished mushrooms onto skewers. Thin iron ones are suitable. If you don’t have them, you can use long wooden ones. Just don’t forget to soak them in water for at least a quarter of an hour in advance - this way they won’t literally burn.

To fry mushrooms, 15 minutes is enough. Serve them with the freshest vegetables. You will also need the remaining marinade. Just add more sour cream and ketchup.

How to marinate champignon mushrooms with mayonnaise

Snacks are quite popular at a picnic. With this recipe, the champignons will turn out very tender and fragrant. They perfectly complement meat or fish cooked over a fire.

champignons - 250 g;
spices - ⅕ tsp;
salt - 3 pinches;
mayonnaise - 2 tbsp.

Immediately set aside those mushrooms whose stem does not fit tightly to the cap - they are awkward to string. Place the selected ones in a container, mix with salt, spices and mayonnaise. Close the lid, shake gently a couple of times and leave in the refrigerator for half an hour.

Place the mushrooms on skewers and fry for about 10 minutes. Don’t forget to turn at regular intervals to ensure even cooking. Serve sprinkled with herbs.

Or another option.

300 g champignons,
3 pinches of salt,
3 pinches of ground paprika,
3 tbsp. l. mayonnaise,
2-3 cloves of garlic.

And the production is clear from the photo.

Recipe for champignon shashlik marinade with soy sauce and lemon

Manufacturing will not take much time.

champignons - 0.5 kg;
vegetable oil - 4 tbsp;
soy sauce - 3 tbsp;
lemon juice - 2 tsp;
parsley - to taste;
garlic - 3 cloves;
ground paprika - 1 tsp;
sesame - for decoration.

In a small container, mix all the watery ingredients, garlic, herbs, paprika. Be sure to try the taste. You may need to add salt or other spices.

Wash the champignons and dry thoroughly. Place in a sealed bag (can be replaced with a plastic bowl), pour in the prepared marinade. Tie the loose ends and shake gently. Leave in the refrigerator for 60 minutes. Stir occasionally.

Soak the wood skewers in water for a quarter of an hour. Place an equal number of mushrooms on each of them. Fry and serve.

Mushroom skewers in wine marinade

This is a truly unique appetizer that can be served at a formal table. You should not skimp on the two main ingredients - the taste of the dish depends on their properties. Due to its low calorie content, it is suitable for those on a diet.

champignons - 1 kg;
dry snow-white wine - 200 ml;
olive oil - 2 ½ tbsp;
salt, sugar - a pinch;
thyme - 2-3 sprigs;
mixture of peppers - as needed.

In a container, mix olive oil, salt, pepper, sugar and wine. Finely chop the thyme and also add to this mixture. The purchased marinade is poured over the cooked mushrooms. Stir gently and leave for about 40 minutes at room temperature. Fry on skewers for about a quarter of an hour.

Shish kebab of champignons in creamy marinade

Cream perfectly complements mushrooms. And to slightly highlight their smell, they use spices. The quantity of goods is designed to make a marinade for 700 g of champignons.

heavy cream - 3 tbsp;
sour cream 30% fat - 3 tbsp;
salt - 0.5 tsp;
cumin - ⅓ tsp;
curry - as needed;
khmeli-suneli - ½ tsp;
dried rosemary - ½ tsp.

Mix dry ingredients, combine with cream and sour cream. The result should be a homogeneous mass. Taste, if something is missing, add. Pour the marind over the mushrooms.

Leave for half an hour. Don't forget to stir for 10 minutes so that the sauce is evenly distributed. After time, fry the mushrooms on skewers until golden brown.

Mushroom shashlik is an original dish that can be both an appetizer and a side dish. It can be prepared with a variety of marinades. Due to their neutral taste, champignons perfectly absorb the odors of olive oil, garlic, cream, herbs, and wine. You can even dare to have a culinary experience and prepare several options at once.

Champignon kebabs

Selection and processing of mushrooms
Recipes

Picnic lovers have long learned to prepare kebabs from almost all basic ingredients. And it’s not at all because ordinary meat, warm poultry or fish become boring and fade into the background. It’s just that, as a rule, from time to time you want to try a new and always very tasty dish. And to develop your own culinary horizons, it is certainly worth trying to cook shish kebab from champignons. Its preparatory processing is as simple as possible, it quickly fries, and the champignons themselves for barbecue can be purchased annually in almost all hypermarkets. In addition, such shish kebab is excellently fried not only on a grill, barbecue or other culinary equipment, but also simply over a fire.

Champignons, like any other product, require compliance with certain rules, which must be taken into account when purchasing, preparatory cutting and cooking.

Selection and processing of mushrooms

Specifically for kebabs, medium-sized specimens of the mushroom are suitable. Large specimens may be overripe, and cut champignons will obviously lose a number of their own taste properties during cooking.
The freshest champignons always stand out for their snow-white color, although a slightly brownish color is completely acceptable.
The film between the cap and the stem must be intact.
The presence of dirt or suspicious stains is completely unacceptable.
The freshest champignons for barbecue must certainly have the exact mushroom smell, which cannot be complemented by any other smells.
It is not better to purchase them in advance and for future use, because the shelf life of champignons is very, very short. It is recommended to keep them in the refrigerator for max = 5 days, but in an open package - only a couple of days.
If a preparatory purchase is still required, then the champignons should simply be frozen, which does not in any way affect the taste properties of the product.
You only need to wash mushrooms before frying the dish or before preparatory marinating.
It is strictly not recommended to leave champignons in a bowl of water. They are guaranteed to absorb water and become tasteless.
There is no need to clean industrial champignons at all. Just wash them completely and wipe them with a sponge. But the collection from the forest must be cleaned absolutely.
Shish kebab is prepared from champignon mushrooms using the usual classical technology. The found mushrooms are washed, dried, soaked in marinade and fried. They are marinated for only 1-2 hours, and fried for only about 10 minutes. Naturally, making such a quick dish always remains a very tempting culinary activity, and anyone will certainly want to create a shish kebab from champignons.

Cooking really tasty mushrooms on the grill will not be particularly difficult, because there are a lot of marinades and methods for frying this wonderful dish. But you should focus on the most ordinary recipes. After all, the abundance of components in marinade compositions usually completely “kills” the narrow mushroom taste of champignons. Let's look at the simplest, but very effective manufacturing methods.

Recipes

The most common options are always based on the classics. This is also used in China. Their recipe is simple, effective and wonderful.

In Chinese

This recipe is simple to the point of outrageousness and in just a couple of hours you will be able to enjoy the taste of fried champignons.

To make Chinese mushrooms, you need soy sauce and mayonnaise.

Specifically, champignons - one kilogram.
Mayonnaise - two tablespoons.
Soy sauce - half a narrow glass.
Large salt is preferred.

The mushrooms are washed, cleared of unnecessary films and placed in an acceptable container.
Then simply add the marinade: soy sauce, mayonnaise, olive oil and mix everything.
The poured mushrooms need to be salted, the contents mixed again, and everything can be sent to marinate in a relatively cold space.
This process takes only 2 hours.
Then they are strung on ordinary skewers and fried on the grill. The production time for medium mushrooms is about 15 minutes.
If you come across large specimens, they should not be cut, but simply fried completely on a barbecue grill.

The finished shish kebab is accompanied by salads, various vegetables, baked potatoes, and so on. It is not recommended to add special Chinese hot spices to the marinade, because not everyone is able to withstand their extraordinary pungency of taste.

It is better to supplement the marinade with a couple of grated garlic cloves and a teaspoon of mustard. This will be completely enough for the dish to have a sharp and light tart taste.

The following recipe is unusual, because this champignon kebab is prepared in culinary tandem with lard.

With lard

Medium-sized mushrooms – quite a pound.
High quality lard - 250 grams is enough.
Wine vinegar - half a tablespoon.
Olive oil – a full tablespoon.
A mixture of peppers and a lot of salt - as per preference.

For this dish you only need the caps, so the mushrooms are washed and the stems are cut off. They can be completely used in other dishes.
Mushroom caps should be placed in a suitable container, add wine vinegar and vegetable oil, and then season with salt and pepper mixture.
Everything is mixed and marinated for at least 2 hours in a suitable cold place.
Then the lard is cut into fragments comparable to the caps and future kebabs can be formed.
To do this, alternate between a piece of lard and one cap of pickled mushroom on skewers. It is necessary to string it very tightly, otherwise the champignons will not receive one hundred percent of the juice from the melted lard.
A similar combination dish is fried quickly. We cook, focusing on pieces of lard. When they begin to heat intensively, this will be a sign that the kebab is ready.

Shish kebab from champignons on a fire turns out to be individually beautiful if it is fried specifically according to the recipe given to us.

With onion halves

You need to purchase onions of such a size that they are comparable to champignons.

Champignons - a little less than half a kilo.
Onions – about 20 pcs.
Vegetable oil - two tablespoons.
Lemon – ½ medium fruit.
Pepper - half a teaspoon.
Large salt is optional.

The mushrooms are washed and placed in an acceptable container.
The onion is peeled, cut into two halves and added to the champignons.
Then the placed champignons and onions are poured with squeezed lemon juice.
Next, vegetable oil and other components of the marinade are added to the vessel, and everything is carefully mixed so as not to disturb the integrity of the onions cut in half.
The ingredients are marinated for no more than a couple of hours.
After this, the pickled onions and champignons are strung on skewers alternately and sent to fry. This will take about 10 minutes. It is preferable to cook such a combined shish kebab on the grill.

Creamy marinade

It uses only a few components, but this does not prevent it from giving kebabs a delicate taste.

Champignons – approximately half a kilo.
Any kind of butter - about 120 g.
Heavy cream - a couple of tablespoons.
Pepper and salt - by preference.

The champignons are washed, dried and placed in a suitable container.
You need to melt the butter, combine it with cream and pour the mixture given to us into the laid champignons.
You should marinate for at least a couple of hours.
Pepper and salt pickled champignons before frying.

No marinating

And even in this case, the champignon kebab will turn out with an unforgettable and subtle mushroom taste.

Specifically, champignons - about 2 kilograms.
Sunflower oil - half a narrow glass.
Paprika - 20 grams is enough.
Other spices and salt are according to preference.

Mushrooms are sorted by size and strung on ordinary skewers.
Oil is poured into a small bowl and mixed with paprika and other spices.
Using a brush, coat the strung mushrooms generously with an oil mixture and salt them.
When frying, you should rotate the kebabs more often. The total production time usually does not exceed 15 minutes.

Using these simple recipes, you can prepare a guaranteed worthy kebab of champignon mushrooms, which will definitely become the central dish of an outdoor picnic.