Champignon Shashlik

On the grill, you can cook a delicious champignon kebab in sour cream marinade. This mushroom kebab can be served as an independent dish or together with meat kebab.

Cook: 2 hours 30 mins

Ingredients

Fresh champignons (large and dense) – 400 g
Sour cream 20% – 100 g
Fresh rosemary – 1 sprig
Fresh thyme – 3-4 branches
Salt to taste
Ground pepper mixture – to taste
Ketchup (or tomato sauce) for serving – to taste

Directions

Prepare all the ingredients you need. Choose large and dense mushrooms to make champignon kebabs. Fresh herbs can be replaced with dried herbs, for example with a mixture of Italian herbs (1 teaspoon will suffice).
Wash the champignons and wipe dry immediately.
Place the mushrooms in a bowl. Add sour cream, salt and pepper mixture.
Tear off the leaves from rosemary and thyme and add to the mushrooms.
Mix the mushrooms well with sour cream and spices. Leave the mushrooms to marinate for 1-2 hours.
Then string the champignons on skewers. Gently, fresh champignons can crack and fall off the skewer.
Put the skewers with champignons on the grill with hot coals.
Fry the mushrooms, periodically turning the skewers, for 15-20 minutes.
Delicious champignon kebab is ready. Serve with ketchup or tomato sauce.
Enjoy your meal!

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