You will need
- - mushrooms;
- - sweet bell pepper;
- - Bay leaf;
- - citric acid.
Before you cook the mushroomsfirst, they need to be cleaned. With a knife cut off the bottom, the most contaminated part of the stalk. Mushroom caps clean from various debris. Then rinse each mushroom in cold running water using a colander. Heavy soiling clean with a soft sponge. But if you use mushrooms already opened cap, then you will need to wash them often, as they will very quickly turn black during cooking, even if you've added to the liquid acid. Soak mushrooms in water is not necessary, or taste may be lost.
Small mushrooms, boiled whole. If you have a fairly large mushrooms, then cut them into several slices or slice small even slices. Take the saucepan and fill it with water at the rate of 5 liters per 1 kg of mushrooms, put on the stove. So mushrooms are not darkened, and remained grayish-white color, add salt to taste and 20 grams of citric acid. You can put a couple of peas of fragrant black pepper and Bay leaf.
Place in a pan with the prepared mushrooms, they must be fully submerged in water and bring to the boil. Continue to cook the mushrooms on low heat for 10 minutes until they are soft. Then drain the mushrooms in a colander, wait until they drain all the water. Cooked mushrooms put in a bowl. The mushrooms are ready, they can later be used for preparation of various salads, soups, or marinades are cooked, just need a little salt.
Advice 2: How to cook mushrooms on the grill
Mushrooms cooked on the grill – still not quite familiar to the Russians dish. But every year, this situation is gradually changing, as fans of the barbecue you start to appreciate this kind of recipe, especially since the mushrooms on the grill are cooked quite quickly, simply, very tasty and tender.
The preparation of ingredients for roasting
For future cooking mushrooms on the grill required the actual mushrooms themselves (for companies from 5-6 people will need 1-1,5 kg of product), two large lemon, half spoon of sea salt, 50-60 ml of vegetable oil (sunflower and olive) and spices to taste.
If you want the dish turned out beautiful, and the mushrooms did not collapse during the cooking process, you need to acquire fresh mushrooms, which have a stem which is firmly connected with a hat. So, the first stage of preparation involves thorough washing of mushrooms. Then the mushrooms should be placed in a deep bowl, sprinkle them with lemon juice (make sure that along with him came the seeds, which are strongly bitter taste), sprinkled with salt, herbs and spices. Before marinating the mushrooms, you need to carefully mix to the marinade worked on all parts of the mushrooms.
Optimal for marinating mushrooms time is about 5-6 hours in a pot with a very tight fitting lid.
Open fire roasting mushrooms on the skewers will not work, need to wait for formation of large and hot coals (the best fit birch wood). Then you need to thread the mushrooms, and very tightly, so that the mushrooms are not dry, they do not burn and retained its juiciness.
Flip the skewers need quite often, and cook mushrooms on hot coals about 15-20 minutes, of Course, mushrooms are a product which can be used even in fresh form in salads or other dishes, but still is good to fry them until education appetizing Golden brown.
By lapse of time the mushrooms should be gently and very carefully remove from the skewers and put into a large, deep dish. For decoration perfect finely chopped fresh herbs (still dill, parsley, chives or Basil), and a small amount of lemon juice, which you just need to sprinkle the cooked mushrooms. You can also do the other way is to put it on a plate leaves of green salad, which has already put the fried mushrooms. For decoration of the dish is perfect and the garnish of fresh summer vegetables – cucumbers, sweet pepper, radish or other.
This dish, for all its lightness it is quite hearty, so if you also want to treat themselves to skewers of meat or chicken, it is better not to overeat in pre-mushroom.