The best way to prepare champignons on your BBQ grill

Do you love BBQ and cannot wait for those warm and relaxing days in your garden? Yes, we all love that and surprising your friends with your very own barbecue specialty is a big deal. If you are not a big fan of grilled meat, you can do vegetables but grilled vegetables are often accompanied with grilled mushrooms… Well, regular mushrooms are not loaded with nutrition as oyster mushrooms for example, but mushrooms in general do provide humans with much-needed nutrition, plus they taste great. Here is a little tip how to prepare mushrooms properly and to make them taste as good as possible.

Fresh mushrooms only!

First, you need to get fresh mushrooms. If you managed to grow mushrooms at home you are in luck because growing mushrooms is not easy. You can also buy mushrooms in a supermarket but they may not be the best quality. When choosing mushrooms make sure that they are dry and not wet! The packaging has to breath otherwise the quality goes down rapidly. Try to get regular white mushrooms heads as these are best, but you can also get creamy mushrooms or Portobello heads (pilei), which are great for stuffing.

Photo: Pixabay

Do not salt or season in advance

If you do, mushrooms will lose juice which is an important taste component. Cut the mushrooms in half lengthwise and put them on a grill immediately. Grill on both sides on a hot grill as needed. Few minutes should be enough. Do not grill more than five minutes on each side. When done, dip mushrooms in a mixture of your preferred spices. Below is a recipe for our seasoning mixture.

Photo: Radek Štěpán

Homemade seasoning

Choose a combination of salt, garlic and spices. We used thyme, but there are plenty of herbs you can choose from but make sure mushrooms retain their original taste. Spices should not overpower the original taste. A good idea is to add a little water and a little oil to the seasoning mixture. This way you create a marinade where you can soak mushrooms and further enhance the taste.

Source: igurmet.cz, vlastní zkušenosti autora

Preview photo: Radek Štěpán