Champignons on skewers in the oven

Rinse the champignons thoroughly under cold running water, wiping them with your hands and putting them in a colander to drain excess water. It is not recommended to soak mushrooms with water for a long time, since in this case they are saturated with water and lose their natural structure.

Put the mushrooms on paper towels so that they are completely dry.

Carefully, so as not to damage the mushroom, remove the legs of the champignons. Very large specimens can be cut in half or even into four parts.

In order to give the mushrooms an additional piquant taste and mouth-watering aroma, you can prepare a marinade for mushrooms. To do this, in a small container, mix vegetable oil, salt, turmeric and chili powder, add any other spices at your discretion. Pour in a little lemon juice. Mix everything well.

Peel the garlic, rinse and chop it by passing it through a press or grate it on a fine grater. Crushed garlic is also added to the marinade. It will give a sharp note to the finished dish.

Pour the prepared mushrooms into a bowl of suitable size (so that it is convenient to mix) and evenly cover them with marinade from all sides.

Then place the mushrooms in the marinade in the refrigerator for half an hour to marinate the mushrooms.

Meanwhile, turn the oven on 180 degrees Celsius.

Prepare wooden skewers for stringing mushrooms.

After the mushrooms have stood in the marinade, take them out, roll them in flour and carefully thread them on wooden skewers, leaving bare tips on the sides so that it is more convenient to take them with your hands.

Place the skewers with champignons on a baking sheet and put them in the preheated oven for 10 minutes in the grill mode. Then take out a baking sheet, turn the mushrooms over to the other side and put them back in the oven for 10 minutes so that they are covered with a golden crust on all sides.

Ready-made champignons can be served directly on skewers in a hot form.

Bon appetit!