Take a secret sauce recipe that's been handed down from one generation to the next and has traveled from New York City to the forestlands of the southern Oregon coast, add a generous tablespoon of bolete mushroom powder and the result = Even More Yummy!
This is our family's Heritage Barbeque Sauce, and we're always cautious when tampering with tradition. But, we simply couldn't resist embelishing tradition with mushroom powder. We love playing around with mushroom powder, adding a sprinkle here and there. We found the urge to experiment with mushroom powder in the BBQ sauce to be absolutely irresistable.
As confident as we were that we'd found the perfect addition to our family's recipe, even we, die-hard mushroom connoisseurs that we are, were astonished at the richness and depth of flavor contributed by the bolete powder. The boldness of the BBQ sauce was mellowed by the bolete powder, and the color deepened to a luscious mahogany.
The recipe makes a moderate amount sauce, about 1-1/2 cups, which can be used to baste the cooking meat or can be brushed on the meat just before serving. We love it with chicken, on hamburgers and just about anything that benefits from the last taste of the summer BBQ.
The waterfall at Glencar, Ireland would be a perfect
place for a picnic with yesterday's BBQ chicken.
Heritage BBQ Sauce with Bolete Mushroom Powder
4 tablespoons butter
1/2 cup finely chopped yellow onion
2 teaspoons chopped garlic
1 tablespoon salt
1 teaspoon crushed red pepper
1/2 tablespoon smoked paprika
1/2 tablespoon chili powder
1/4 teaspoon ground black pepper
1 cup water
3/4 cups vinegar
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/8 cup molasses
1/2 cup tomato paste
1 tablespoon bolete powder (process dehydrated bolete mushrooms in coffee grinder until they are a very fine powder)
- In a 1 quart saucepan, melt butter over medium heat. Add onion, garlic and salt, cooking until onion is tender.
- Stir in red pepper, smoked paprika, chili powder and black pepper.
- Stir in water, vinegar, Worcestershire sauce, brown sugar and molasses.
- Add tomato paste and bolete powder, stirring until mixture is smooth.
- Bring to a boil, reduce to a simmer and cook uncovered 15-30 minutes until sauce is thick.