Mushrooms , Sour Cream , garlic , skewers
Best for: A vegetarian mangal skewer that eats like the main event, not a side thought.
Whole marinated champignons are a beloved mangal vegetable: they drink up a sour-cream, garlic, and dill marinade, then blister over the coals. Thread them through two skewers so they turn as one and baste themselves in their juices.
Grill: Direct medium-high heat; 425°F. Equipment: Mangal or grill, paired skewers, basting brush, tongs.
Ingredients
Marinate: 1 hour. Rest: 3 minutes. Total: 1 hour 28 minutes.
Mushrooms and marinade
- 1 1/2 lb whole white or cremini mushrooms, stems trimmed level
- 1/2 cup sour cream
- 2 garlic cloves, grated
- 1 tablespoon lemon juice
- 1 tablespoon neutral oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh dill
To serve
- Extra chopped dill
- Rye bread
- Lemon wedges
Directions
Whisk the sour cream, garlic, lemon juice, oil, salt, pepper, and dill. Toss with the mushrooms, cover, and marinate for 1 hour.
Thread the mushrooms onto paired skewers through the caps so they sit flat and turn together.
Heat the mangal or grill to 425°F and oil the grates lightly.
Grill for 8 to 10 minutes, turning every few minutes, until the mushrooms are deeply browned and juicy.
Brush the skewers with the juices left in the marinade bowl during the last minute, letting the coating set over the heat.
Rest for 3 minutes. Serve with more dill, rye bread, and lemon wedges.
Grilling tip: Two skewers per row stop the mushrooms from spinning — and keep every cap facing the fire.
