Fried mushrooms on skewers

Ingredients:

• 4 tbsp (60 g) butter
• 3 cloves garlic, crushed
• 1.5 tbsp soy sauce
• 36 champignons with a cap diameter of 5 cm, tough ends on the stems trimmed off (approximately 0.7 kg)
• 2 tsp chopped thyme leaves
• Special equipment: 4-5 metal or wooden skewers, 30 cm long. (Soak wooden skewers in water for 20 minutes)

Preparation:

1. Preheat a charcoal or gas grill to medium heat. In a small saucepan, melt the butter over medium heat until melted. Add the garlic and cook for about 2 minutes. Then stir in the soy sauce.
2. Place the mushrooms in a medium bowl, add the soy-garlic oil, and toss to coat thoroughly. Thread the mushrooms onto skewers, leaving 7 to 8 on each skewers, leaving 7 cm (3 inches) of handles at the ends.
3. Place the skewers on the grill with the handles resting on the edge or off the grill (this makes them easier to hold, as they will be very hot) and cover. Grill, turning the skewers every 2 minutes and brushing the mushrooms with oil after each turn, until lightly charred and tender, 8 to 9 minutes. Sprinkle with thyme and parsley or lemon zest, if using, and season with salt. Alternatively, melt a little more butter and add thyme, parsley, and/or lemon zest, if using, and drizzle over the mushrooms.
4. Sixth ingredient: chopped fresh parsley or grated lemon zest, sprinkled along with the thyme; or you can melt a little more butter at the end, add thyme, parsley, and/or lemon zest, and drizzle over the mushrooms.
   
   

   Note

   
   Whole champignons become juicy little flavor bombs when grilled. Serve a skewer per guest as an appetizer with toasted bread or as a side dish with grilled meat or fish. Experiment with other mushrooms: oyster mushrooms are excellent, but since they're not as fatty and juicy as champignons, reduce the grill heat slightly and turn the skewers frequently to prevent burning.