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Smoked Mushroom Barbeque Sauce




Source of Recipe


Dickie Brennan's Steakhouse


Recipe Introduction


This homemade barbeque sauce is delicious with Prime sirloin, London broil or brisket. Season the meat on all sides with Creole seasoning, then sear it medium-rare in a cast-iron skillet. Grilled Vidalia onions tossed with olive oil, kosher salt, cracked black pepper and fresh chopped herbs are a great accompaniment.



List of Ingredients




1 C Roasted garlic
3 C Onion, chopped
3 C Leeks, half moon cut
½ gal Smoked mushrooms
2 C Celery, chopped
3 ea Bay leaves
2 T Tarragon
2 T Coleman dry mustard
1 C Tomato paste
2 pints Fresh figs
1 ea Lemon
1 ea Orange
1 C Molasses
1 C Dark brown sugar
1 C Cane vinegar
6 C Veal or beef stock
Kosher salt and cracked black pepper to taste


Recipe



Cook the roasted garlic, onion, leeks, mushrooms and celery in a large saucepot until the vegetables are soft. Add the bay leaves, tarragon, dry mustard and tomato paste. Cook and stir for about 5 minutes. Add the figs, lemon, orange, molasses, brown sugar and cane vinegar. Cook and stir for 5-7 minutes. Stir in the stock and bring the sauce to a boil, then reduce the heat to a simmer. Puree the sauce. Return the barbeque sauce to low heat, and simmer until the sauce coats the spoon. Season to taste with kosher salt and cracked black pepper.