The set of ingredients is not rich, but the result is stunning. There are nuances. Mushrooms are tastier and juicier if they are large. Soy sauce it is advisable to be sweet, so my choice of sauce wok for frying TM Kikkoman, for this dish it's perfect. Need balsamic vinegar, in a pinch - other aromatic or fruity.

After the mushrooms washed and dried, you need to prepare them. Take each mushroom individually, and hold your finger between the hat and legs to have a recess, into which then gets the marinade. This will make the dish significantly tastier. You can simplify the process, making it handle of a teaspoon. The main thing - do it carefully so as not to tear the mushroom stem.

Put in the container, where they will marinate. To marinate, they will not last long. Literally 5 minutes stand up and fry.

Mix all ingredients for marinade in separate bowls. Approximate density - the density of sour cream. I have very thick homemade mayonnaise, slightly diluted with salty soy sauce, it seemed to me to taste what a little salt. I have to say that balsamic vinegar gives this marinade not the most pleasant taste, do not pay attention, we don't eat it with a spoon. And personally I don't like the herbes de Provence, but here they are in the end - perfect.

In each mushroom separately pour the marinade into the groove between bonnet and stem.

Pour the remaining marinade on the mushrooms and carefully stir, scooping from below: mushrooms are very fragile.

Allow mushrooms to stand for a bit long - it makes no sense, little will be absorbed.

Mushrooms do not need a strong heat, they should not perenositsya and should remain juicy. So roast them, we'll be after overcooked on the grill all scheduled and coals, in principle, are no longer suited for roasting meat. We are interested in the average heat, prone to weak. Strung mushrooms on skewers or put on the grill. Small mushrooms to pierce with a skewer difficult: crumble.

Fry on each side until it will turn brown, for 3 minutes. Additionally, pour the remaining marinade. When the mushrooms are fried over medium heat - they actively let the juice inside be juicy.