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

  1. Wash black currant berries, sort out, and beat in a blender (for 5 minutes).
  2. Wash the mushrooms, cut the stem, and place in a deep bowl. Coat the mushrooms on all sides with chopped currants.
  3. Then add honey and stir.
  4. 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.
  5. 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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