Royal champignons: barbecue, French appetizer

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Champignons are edible mushrooms that are successfully cultivated in many countries. They are used to cook mashed soups, add to sauces, prepare side dishes with pasta and potatoes, use them in salads, etc. These mushrooms are s alted, marinated, eaten raw, baked in the oven and on the grill. Varieties of champignons: meadow, field, forest, royal, or otherwise - portobello.

Meet Portobello

All varieties of champignons have a bright taste, high content of vitamins, proteins, minerals.

Royal ones have the most exquisite taste. They began to be cultivated about 20 years ago; they are distinguished from other varieties by a large brown hat, a pronounced mushroom aroma and taste. They are consumed not only processed, but also raw.

Many chefs and gourmets prefer portobello, finding the taste of these mushrooms similar to the taste of white mushrooms.

Before cooking royal champignons, the recipes for which will be offered below, you should:

• clean off the ground, adhering specks and gently rinse with cold water;
• in no case should mushrooms be soaked: they will lose their aroma, taste and becomewatery.

Mushroom barbecue

To prepare a spectacular dish you will need:

• royal champignons - 10 pieces;
• soy sauce - 3 or 4 tablespoons (tablespoons);
• garlic - 4 cloves;
• juice of one lemon;
• dill greens - one bunch;
• freshly ground black pepper, curry, s alt - to taste;
• wine vinegar - 1/2 spoon (tea).

Cooking like this:

1. Peel the garlic, finely chop. Dill wash, chop.
2. Mushrooms prepare, dry on a paper towel.
3. Pour chopped dill, garlic into a container, pour soy sauce, juice of one lemon, wine vinegar. Mix everything, add s alt, pepper, curry to taste.
4. Pour the resulting marinade into the mushrooms, mix gently.
5. Leave the mushrooms to marinate (15 or 20 minutes).
6. Preheat the oven to 200 degrees. Thread the mushrooms onto skewers, carefully fold them into a mold, pour over the marinade and bake for 15 minutes.
7. Champignons are ready to serve.

French appetizer: battered portobello

The original appetizer of mushrooms in batter is a frequent dish in restaurants in France. However, it is easy to prepare at home. By doing this, you risk surprising and intriguing your loved ones and friends.

Royal champignons are great for cooking mushrooms in crispy batter: they are juicy and fleshy.

This recipe calls for:

• mushrooms (royal champignons) fresh -1/2 kg;
• drinking water - 1 cup;
• wheat flour - how much will go in for batter;
• breadcrumbs - how much will go in for breading;
• ground pepper (black, red) - to taste;
• s alt - to taste;
• vegetable oil for deep frying.

Peel the mushrooms, rinse under running cold water, dry on a paper towel.

Prepare the batter: gradually pour water into the flour, stir until a smooth texture of thick sour cream, add s alt and pepper to taste, stir again.

Dip the mushrooms alternately in batter, then in breadcrumbs (crackers). Make sure that the breading "grabs" well on the champignon.

Put the mushrooms on a baking sheet and bake in the oven. When the breadcrumbs are browned, take the portobello out of the oven, string each mushroom onto a skewer, put on a dish. Serve with sour cream or your favorite sauce.

Instead of an oven, you can use a deep fryer. Each breaded mushroom can be deep fried.

Conclusion

Royal champignons, the recipes with photos of which are presented above, are very easy to cook at home. They make a light and original snack for any occasion. From such mushrooms you can cook soups, make salads, sauces - everything that the cook's imagination is enough for.

Cook with love, use the recipes in the article, experiment. Bon appetit!