My Favourite Mushroom BBQ Sauce

Mushroom BBQ Sauce

 

           So I had a BBQ a few weeks ago (More on that later) so I thought I would have a go at making a BBQ sauce for it as the crap you get in supermarkets can be, well, crap.

           So I wanted something spicy and earthy so I started by frying off some spices with some finely diced mushrooms. Then got in with some chopped tomatoes and puree. Some sugar and some vinegar to give it that kind of sweet and sour thing. Bit of soy sauce for seasoning and boom! Got myself a big jar of Awesome BBQ sauce for the rest of the summer.

Good times lie ahead Lads 😉

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp smoked paprika

1 tsp black peppercorns

1 tsp dried chilli flakes

2 or 3 handfuls of mushrooms

1 tin of tomatoes

1 tin of tomato puree

2 tbs soy sauce

3 tbs sugar

2 tbs vinegar

-Take a mediums sized non-stick saucepan and get it onto a low/medium heat.

-Put the fennel, coriander, cumin, paprika, black pepper and chilli flakes into a pestle and mortar and crush them up really well.

-Put them into your warm pan without any oil. This will toast the spices and release a hell of a lot more flavour then cooking them normally. This, along with crushing them in the pestle, will give you some serious deliciousness factor. (If that is a thing?)

-While they are on, finely chop your mushrooms. Nothing showy, just get them into really small pieces, less than 1cm square.

-After a few minutes (three mins is usually perfect for me) add in a little olive oil and your mushrooms to fry off.

-Cook them until they are really dark and start to fall apart. This will give you the best base for your sauce.

-Now go in with the tomatoes, puree, vinegar and sugar.

-Mix it well through and allow to come to the boil for about 5 minutes or so.

-It should start tasting amazing but the final touch is the soy sauce, this will darken it up a little, season it nice and delicately and really bring the whole thing together.

-Now all you have to do is leave it for another 4/5 minutes.

-Fill one big disinfected jar or loads of little ones with your sauce and leave it to cool before you put it in the fridge.

-Then you can enjoy it at whatever time you like on whatever you like, from hotdogs to bacon sandwiches, to a roast or chips or a burger. The world is your BBQ flavoured oyster my friend.

 

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