Large mushrooms are marinated in a garlic marinade and grilled.

Summary

Ingredients

• Large champignon mushrooms – 12 pcs.
• Garlic (finely chopped) – 4 cloves
• Cilantro (coriander) root (finely chopped) – 6 pcs.
• Sugar – 1 tbsp
• Soy sauce – 2 tbsp
• Ground black pepper – to taste

For the sauce:

• Sugar – 1 tbsp
• Rice vinegar – 90 g
• Salt – 1 teaspoon
• Garlic (chopped through a press) – 1 clove
• Red chili pepper (seeded and finely chopped) – 1 pod

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Instructions

1. If you use wooden skewers, soak them in cold water for at least 30 minutes so that they do not burn during the frying process.
2.  Prepare the sauce. In a small saucepan, combine the sugar, rice vinegar, and salt, put the saucepan over medium heat, stir the sugar and salt. Then add the garlic and chili, stir, pour the sauce into a small bowl, set aside until serving.
3.  In a small kitchen processor, grind 4 cloves of garlic with cilantro root. Add soy sauce, sugar, and a pinch of black pepper to the processor.
4. Wash the mushrooms, cut the legs, cut the caps into halves. On each wooden skewer, string 3 halves of mushrooms, put all the kebabs on a large plate. Brush the mushrooms with garlic sauce and leave to marinate for 15 minutes.
5. In the meantime, switch on the grill to preheat. Put the mushroom kebabs on a preheated grill, cook for 2-3 minutes on each side.
6.  Serve the fried mushrooms with soy sauce.

Enjoy your meal!