When my 10 year old daughter was begging me to make these mushrooms, I found it kind of funny. I can't think of many kids that beg for mushrooms. Well, why question? If my usually picky daughter wants to eat, I'll be cooking. The rest of my family wanted nothing to do with this one.
You don't have to make the BBQ sauce, you could use your favorite store bought sauce. I was kind of thinking why bother while I was making it. That doesn't really sound like me, does it? I must have been busy. Anyway, when I was done I was glad I did. This probably wouldn't be my favorite sauce for ribs, but it worked well with the mushrooms. Give it a try. And if you don't like mushrooms, use something else. Recipe adapted from Big Book of BBQ from the editors of Southern Living.
Honey~Barbecue Sauce
2 cups ketchup
1 cup dry white wine
1/3 cup honey
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon Kosher salt
Bring all ingredients to a boil in a large saucepan. Reduce heat, and simmer, stirring often for 15~20 minutes or until slightly thickened.
Makes about 2 3/4 cups.
Bacon~Wrapped Mushrooms
24 small fresh button mushrooms
12 bacon slices
1 cup Honey~Barbecue Sauce
Preheat grill to 350~400 degrees. Cut bacon slices in half, so you can wrap all the mushrooms. You don't want the bacon to overlap too much as the inside won't get crisp. Microwave, in 2 batches, at high for about 2 minutes or until bacon is partially cooked. Pat dry with paper towels. Wrap each mushroom with a bacon slice, and secure with a wooden pick. Dip wrapped mushrooms in Honey~Barbecue Sauce.
Grill mushrooms, covered with grill lid, about 5 minutes on each side or until bacon is crisp and thoroughly cooked.
