Shashlik of mushrooms in bacon is a simple hot appetizer that is convenient to prepare both for a picnic and for a home dinner. There are no complicated steps in the recipe: the mushrooms are briefly marinated in a mixture of mayonnaise, soy sauce, spices and garlic, then each champignon is wrapped in bacon and quickly cooked on the stove or in the oven. Thanks to this combination, the champignons remain juicy, and the bacon has time to brown and release its aroma.
For a successful appetizer, choose champignons of approximately the same medium size. Then they are marinated evenly and cooked at the same time. Thin slices of bacon adhere better to the mushrooms and turn brown faster, and soy sauce together with mayonnaise creates a soft marinade that does not dry out the caps. Add salt carefully, because the saltiness is already given by soy sauce and bacon.
Another advantage of this snack is that it is easy to adapt to different cooking conditions. On the grill, bacon gets a more distinct aroma of smoke, and in the oven, the dish turns out to be no less appetizing and convenient for a weekday. The main thing is not to overheat the mushrooms so that they do not lose their juiciness.
Ingredients:
- Medium-sized champignons – 10 pcs.
- Bacon (thin slices) – 10 pcs.
- Mayonnaise – 2 tbsp. l.
- Soy sauce – 3 tbsp. l.
- Salt – to your taste
- Black pepper, paprika and suneli hops – to your taste
- Garlic – 2-3 cloves
Preparation of products
Thoroughly clean the mushrooms from dirt, if necessary, quickly rinse and dry well with a paper towel. If there is a lot of moisture left on the mushrooms, the marinade will become watery, and the bacon will brown worse. Chop the garlic with a knife or pass it through a press. In a separate bowl, mix mayonnaise, soy sauce, black pepper, paprika, suneli hops and garlic. Taste the marinade and only then decide if additional salt is needed.
Add the prepared champignons to a bowl, mix gently so that each mushroom is covered with the marinade, and leave for 20 minutes. During this time, the mushrooms will absorb the aroma of spices, but will not lose their elasticity. If you prepare the appetizer in advance, do not increase the marinating time too much, so that the mushrooms do not start to release excess juice. It is convenient to do everything in one bowl, so the recipe does not require extra dishes.
Cooking shashlik from mushrooms in bacon
Wrap each mushroom with a thin slice of bacon, then thread onto skewers or wooden skewers. If you use skewers, pre-soak them in water to prevent them from burning. Do not press the mushrooms too tightly together: hot air should circulate freely, then the bacon will fry more evenly.
Fry the kebab on hot coals, turning occasionally, for about 7-10 minutes until a golden crust appears. If you cook at home, bake in the oven at a temperature of 200C for about 15 minutes. If desired, you can briefly turn on the top heat at the end so that the bacon becomes more distinctly brown, but make sure that the mushrooms do not dry out.
Serve the appetizer immediately after cooking, while the bacon is still crispy and the mushrooms are hot and juicy. Such a kebab tastes good on its own, with vegetables, greens or a light yogurt-based sauce. The recipe is convenient because it is easily scalable: it is enough to keep the ratio of the marinade and the amount of bacon to prepare a larger portion for the company. If you are serving the dish outdoors, remove the skewers from the coals just before serving so that the bacon remains brown and does not lose its texture.