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Porcini mushroom cooked over the fire tastes like meat; it is dense and juicy. Mushroom kebab made from them is a real delicacy. Spices and marinade for it are selected according to your taste; most often they use garlic, ground black pepper, mayonnaise and soy sauce. All the proposed recipes are delicious and worthy of attention.
How to cook porcini mushrooms over a fire
Boletuses collected in the forest are washed in a bucket or large basin:
- Add 1 tbsp to 5 liters of cold water. l. coarse salt to better wash away dirt from the mushroom harvest.
- Leave the porcini mushrooms in water for 30 minutes, and then clean the stems and caps with a knife.
- Replace the water with clean water, soak again for 20 minutes, and rinse everything well.
Young specimens of medium size are selected for barbecue.
Grilled porcini mushrooms are popular in Italian cuisine. There are two ways to cook a mushroom delicacy over a fire - bake on a grill or thread it onto skewers. Both options give excellent results.
Before frying, boletus mushrooms are usually coated with vegetable oil, mayonnaise or sour cream with spices and salt, kept for a certain number of hours, and then fried over smoldering coals.Cooking time is 15-20 minutes, it all depends on how intense the heat is. The shish kebab must be turned with different sides towards the fire all the time. As soon as it turns golden, the dish is ready.
Recipes for porcini mushrooms on the fire
Recipes for porcini mushrooms on the grill, based on the photo and description, are not particularly diverse. Spices and fatty marinade are present everywhere. An exception is mushroom kebab with lard. Potatoes and vegetables are most often served as a side dish for boletus fried over a fire.
Mushroom kebab with lard
Porcini mushrooms have a pleasant, strong aroma and do not require a lot of spices. Instead of classic black pepper, you can use Provençal herbs.
Products:
- porcini mushrooms – 500 g;
- lard – 100 g;
- Provençal herbs and salt - to taste.
Preparation:
- Prepared, washed and peeled porcini mushrooms are salted and sprinkled with Provençal herbs. The lard is cut into cubes.
- The boletus mushrooms are carefully threaded onto a skewer through the stem and cap so as not to break. Small pieces of lard are placed between them.
- Fry on the grill until golden brown for about 20 minutes.
The taste of this simple dish will not leave anyone indifferent. In addition, mushroom kebab is very good for health.
Comment! If you don’t like it, then you don’t have to eat the cooked greaves, but they will add a special juiciness and flavor to the dish.
Mushroom kebab in onion marinade
You can cook shish kebab from young porcini mushrooms over a fire. The mushroom harvest collected in the forest is pre-washed and sorted, selecting small, dense specimens that can be conveniently placed on a skewer and fried over a fire.
Products:
- porcini mushrooms – 1 kg;
- onions – 2-3 pcs.;
- salt – 0.5 tbsp. l.;
- ground black pepper - to taste;
- spices for barbecue;
- mayonnaise – 180 g.
Preparation:
- The onion is peeled and cut into half rings.
- Place the prepared boletus mushrooms in a saucepan and add the onion, lightly mashing it with your hands. Salt, pepper, sprinkle with seasoning to taste. Season with mayonnaise and mix well.
- Porcini mushrooms seasoned with marinade are left in the refrigerator overnight.
- The next day, the boletus mushrooms are strung on metal rods and fried over a fire.
The rosy porcini mushrooms prepared according to the recipe are removed from the skewer onto a plate.
Grilled mushrooms with mayonnaise and garlic
A hot appetizer according to a simple recipe is prepared over a fire in the forest or in the country. You can make this delicious dish in 30 minutes.
Products
- medium-sized porcini mushrooms – 1 kg;
- dill – 1 bunch;
- garlic – 6 cloves;
- mayonnaise – 180 g;
- salt and pepper as needed.
Preparation:
- Place the washed, prepared boletus mushrooms in a bowl to mix with the marinade.
- Grind the dill.
- The garlic is squeezed through a press on top of the boletus mushrooms, sprinkled with dill.
- Add mayonnaise to the bowl, pepper and salt.
- Mix everything thoroughly with your hands so that the garlic, spices and mayonnaise are dispersed throughout the mushrooms. Leave to soak for 15-20 minutes
- Then place the boletus mushrooms on the grill and fry them on the grill until golden brown on both sides.
Porcini mushrooms cooked on the grill turn out very tasty and aromatic. They are served with potatoes baked over the fire, eggplants, tomatoes and fresh herbs.
Mushrooms in soy-garlic sauce
For this recipe, it is better to use small porcini mushrooms. Large specimens are cut in half so that they are well soaked in the marinade. In addition to garlic and soy sauce, other spices are used for the recipe to suit your taste, for example:
- paprika;
- ground black pepper;
- lemon juice;
- salt.
You need to be careful with the last addition, because soy sauce is already quite salty; the marinade can be left without salt at all.
Products:
- porcini mushrooms – 1 kg;
- soy sauce – 250 ml;
- sparkling mineral water – 1.5 l;
- garlic - 1 head.
Preparation:
- The washed and prepared boletus mushrooms are placed in a pan for marinating.
- Add crushed garlic, soy sauce to them and, pouring in mineral water, mix well with your hand.
- Place a plate on top and place a load, for example, a jar of water.
- Boletus mushrooms are kept in the marinade for at least three hours, maximum for a day.
- Place on the grill grate and bake on all sides until the mushroom pulp can be easily pierced.
The finished snack turns out very juicy. Potatoes cooked over a fire and fresh vegetables go perfectly with it.
Calorie content of grilled porcini mushrooms
The calorie content of porcini mushrooms prepared according to the grilled recipe is low - 100 g contains approximately 59 kcal. The nutritional value of the product is due to the large amount of proteins, mineral salts and vitamins. A 100-gram serving contains the following components:
- carbohydrates – 2 g;
- proteins – 6 g;
- fats – 3 g;
- dietary fiber – 3 g.
Grilled boletus mushrooms are especially rich in B vitamins, potassium, copper, selenium, and cobalt.
Conclusion
Porcini mushroom on the fire is a delicious delicacy that can be enjoyed throughout the mushroom season. But you will have to work hard for this. Go into the forest for a quiet hunt, collect a mushroom harvest among the grass and under the trees on a bed of rotten leaves. It is not known what is more pleasant - wandering through the forest in search of a valuable find or grilling kebabs of porcini mushrooms without cooking by the fire, enjoying the excellent aromas.Unfortunately, not everyone has access to such luxury, so many gourmets make kebabs from champignons or use a store-bought product. The cooking principle for these mushrooms is similar.
