Grilled Champignons
For a complete vegetarian grilled meal, pair the mushrooms with bell peppers, firm (but ripe) tomatoes, zucchini, and eggplant.
- Fresh champignons
- Garlic
- Dried rosemary
- Olive oil
- Ground black pepper
- Salt
- Prepare the mushroom marinade ingredients. Peel and halve the garlic cloves. Place in a small bowl or mortar.
- Add a pinch of sea salt and dried rosemary to the garlic. Mash with a pestle or potato masher until smooth. Pour in the olive oil and stir. Season with a little salt and pepper to taste.
- Wipe the mushrooms with a damp cloth and clean them if necessary. Remove the stems (they won't be needed; use them for another dish). Transfer the caps to a large bowl.
- Pour the garlic marinade over the mushroom caps, cover, and let sit for 30 minutes. Then place the mushrooms, convex side down, on a preheated grill and cook for 6–8 minutes.
Before serving, you can sprinkle grilled mushrooms with chopped herbs and/or grated cheese, unless, of course, the latter is contrary to your dietary “convictions.”
Grilled champignons have a completely new, unusual flavor. A crispy crust, on the one hand, and a very juicy, spicy flesh. They can be simply a side dish for shashlik, or they can be an excellent appetizer.
Mushrooms are a highly underrated food. Many consider them tasteless, but that's not entirely true. Firstly, if they're properly fried, rendering out all the excess liquid and caramelizing, a distinct mushroom flavor emerges. Secondly, mushrooms have a wonderful texture and can be marinated, imparting all sorts of flavors using various vinegars, seasonings, and spices, and then used as a main ingredient in a wide range of dishes.
Grilled champignons in a mayonnaise marinade are a delicious dish that can be served plain (a joy for ovo-vegetarians) or as a side dish with any grilled meat. The mushrooms cook quite quickly and effortlessly, which adds to the recipe's appeal. The marinade for grilled champignons with mayonnaise can be customized to suit your tastes. For example, you can give it an oriental flavor by adding curry powder or ground ginger. Or, omit the garlic and add dried herbes de Provence to the marinade—another very interesting option.
