Champignons Baked on the Grill in Black Currant Marinade
by Editorial Staff
Somehow I had a chance to try champignons marinated from black currant leaves, and the idea was born to make champignon shashlik directly with currant berries. The taste pleasantly surprised me! Recommend!
Cook: 1 hour 30 minutes
Servings: 2
Ingredients
- Champignons – 300 g
- Black currant – 100 g
- Liquid honey – 1 tbsp
- Ground paprika – 2 tbsp
- Salt (optional) – 1 teaspoon
Directions
- Wash black currant berries, sort out, and beat in a blender (for 5 minutes).
- Wash the mushrooms, cut the stem, and place in a deep bowl. Coat the mushrooms on all sides with chopped currants.
- Then add honey and stir.
- Sprinkle with paprika, salt if desired. Put in the refrigerator for at least 1 hour to marinate the mushrooms. Such mushrooms can be fried or stewed in a pan, baked in the oven or microwave, but I recommend making a fragrant mushroom kebab on the grill.
- Light up the coals. Skewer the mushrooms. Fry mushrooms on the grill, on hot coals without fire, for 15 minutes. The grilled mushrooms are ready.
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