Mushroom shashlik
Description
By the way, it's worth remembering that mushrooms can be eaten raw, so there are no strict time limitations for cooking this shish kebab. Instead, focus on the doneness of the pork fat. Ideally, the fat should be slightly crispy on the outside while remaining juicy and not dry. To make this dish truly vegetarian, of course, you'll need to omit the pork fat or replace it with something else. You could add more vegetables, such as bell peppers or large olives. Once the mushroom shish kebab is cooked, generously brush it with butter (again, optional). Mmm... good luck :)
Instructions
- 1
Step 1
Choose larger mushrooms.
- 2
Step 2
Rinse the mushrooms thoroughly, and cut the bacon into fairly large pieces (approximately the same size as the mushrooms).
- 3
Step 3
Marinate the mushrooms in lemon juice and oil, adding salt, pepper, and spices. The marinade turned dark due to a small amount of soy sauce and wine vinegar. Marinate the mushrooms several hours before the picnic.
- 4
Step 4
Then alternately thread the mushrooms and fat onto the skewer, and we can start grilling our shashlik.
- 5
Step 5
We fry the mushroom shish kebab in the classic way.