Skewers with mushrooms and green asparagus with sorrel dip - photo 1
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Skewers with mushrooms and green asparagus with sorrel dip

Pikantne Snacks Regional Cuisine of Poland 25 min Easy 25 wyświetleń ~63.54 PLN * - (0)
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Description

A simple, spring snack inspired by Polish regional cuisine: juicy mushrooms and green asparagus skewered, lightly browned on the grill or in a pan, served with a refreshing sorrel and cottage cheese dip. The dish combines the earthy aroma of mushrooms with the green freshness of asparagus and the acidity of sorrel; optionally, smoked bacon can be added for a smoky touch. Serve as a snack at social gatherings, with beer, or as a light starter before lunch. It looks impressive — golden vegetables on wooden skewers with green dip in a small bowl.

Ingredients Used

Ingredients (15)

Servings:
4
  • Mushrooms 600 g
  • Green asparagus 300 g
  • Spring onion 2.4 pęczki (~120 g)
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • Cottage cheese 200 g
  • 12% cream 100 g
  • Sorrel 30 g
  • Lemon juice 15 ml
  • Skewers 40 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Smoked bacon 200 g
  • Sesame 10 g
💰 Szacowany koszt dania: ~63.54 PLN (15.89 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the mushrooms under running water and dry them with a paper towel. If the caps are large, cut them in half or quarters so that the pieces are of similar size (~2–3 cm). Wash the asparagus, hold it by both ends, and snap it at the toughest point — the broken part will indicate where to cut off the tough end. Cut into pieces 3–4 cm long. Trim the ends of the spring onion and cut into 3–4 cm sections (use both the white and green parts). Soak the skewers in cold water for 10–15 minutes to prevent them from burning while grilling.

Ingredients: green asparagus, Spring onion, skewers
Use a strainer and paper towels to dry the vegetables. Use both hands to snap the asparagus — they will break at their natural point. Soak the skewers for at least 10 minutes.

Marinade

2

In a large bowl, mix together canola oil (30 g), minced garlic (10 g), thyme (2 g), salt (3 g), and pepper (2 g). Pour the marinade over the vegetables: add the mushrooms and pieces of asparagus, gently mix so that the marinade evenly coats the vegetables. Let it sit for 8–10 minutes — a short marination is enough because the vegetables are delicate.

Ingredients: Rapeseed oil, Garlic, Thyme, Salt, Black pepper, green asparagus
Use a large bowl and a wooden spoon or silicone spatula. Gently stir to avoid damaging the mushroom caps.

Assembly

3

Skewer the vegetables onto the sticks: alternately thread a mushroom (cap facing out), a piece of asparagus, and a segment of spring onion onto each stick. If you are using bacon (optional), wrap a slice of bacon around the mushroom before skewering, so the bacon adheres gently to the vegetable while frying. Leave 1–2 cm of space at the ends of the sticks to make it easier to turn.

Ingredients: green asparagus, Spring onion, Smoked bacon, skewers
Use a cutting board and a sharp knife. Skewer the material close to the center of the stick, not at the very end, to keep the kebab stable. You can also add bacon for flavor.

Grilling / Frying

4

Preheat the grill or grill pan to medium-high heat. If using the oven, preheat the broil function to 220°C. Lightly brush the grill or pan with oil (use a brush). Arrange the skewers with small gaps between them. Cook/grill for 8–10 minutes, turning every 2–3 minutes to brown evenly. Look for signs: the mushrooms should be slightly shriveled and golden at the edges, and the asparagus should be tender when pierced with a fork but still firm.

Ingredients: skewers, Rapeseed oil, green asparagus, Smoked bacon
The best is a grill pan with a diameter matching the burners; if you are using a regular pan, fry in batches to avoid crowding the ingredients. Use a spatula or tongs for flipping. If bacon is used, make sure it is well browned.

Sauce

5

Prepare the dip: transfer the cottage cheese (200 g) to a bowl, add sour cream 12% (100 ml), finely chopped sorrel (30 g), and lemon juice (15 ml). Use an immersion blender on low speed or mash the cottage cheese thoroughly with a fork and mix it with the sour cream until the mixture is smooth. Season with salt and pepper to taste. The dip should be smooth, creamy, and slightly tangy — if it is too thick, add 1–2 tablespoons of sour cream.

Ingredients: Cottage cheese, 12% cream, sorrel, Lemon juice, Salt, Black pepper
If you don't have a blender, press the cottage cheese through a sieve or mash it well with a fork. Finely chop the sorrel with a knife and add it gradually so it doesn't overpower the flavor.

Serving

6

Arrange the hot skewers on a large platter or board. Serve the dip in a small bowl alongside. If you are using sesame seeds (optional), toast them beforehand in a dry pan for 1–2 minutes over medium heat until they become fragrant and lightly browned, then sprinkle them over the skewers. Serve immediately so the vegetables are still warm.

Ingredients: Sesame, sorrel
For serving, use a wide platter or a wooden board. If you want aesthetics, arrange a few sprigs of sorrel as decoration. Additionally, you can add sesame for crunch.

Fun Fact

💡

Skewers (from French brochette) are known in many regions of Poland as a quick grill snack; the combination of mushrooms and seasonal asparagus is a spring variant that uses local, fresh ingredients.

Best for

spotkanie ze znajomymi piknik wiosenny przekąska na tarasie

Tips

🍽️ Serving

Serve the skewers immediately after removing them from the grill, when they are warm and fragrant. The sorrel dip perfectly contrasts with the richness of the bacon and the earthiness of the mushrooms. Serve with slices of rustic bread or with small roasted potatoes as a side.

🥡 Storage

Store the skewers and dip separately in the refrigerator (for up to 24 hours). The dip will stay fresh for 2 days. Reheat the skewers in an oven preheated to 180°C for 6–8 minutes or in a pan until hot; avoid the microwave as it will cause the vegetables to become soggy.

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