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Sauce recipe for a mushroom side dish? BBQ Cookoff Special with Ribs - anyone?
We went to a BBQ Cook-off with brisket, and ribs were prepared by all competitors. One of the cooks had a bowl of mushrooms either from the jar or cooked, and covered in a brown kind of runny sauce. The flavor was fantastic. She would not give out recipe. It did not have any other vegetables at all. The ingredients were all liquid and maybe spices. Not thick at all. The color was light carmel of the sauce. Husband thought he smelled Jack Daniels in it - but I don't know. Anyone know this recipe? or been to a cook off and send this served and know what it is called? This was served as side dish - NOT on the meat.
It just sounds like Sauteed Mushrooms to me. A classic, usually served with steak. Since it was a BBQ Cook-Off, I wouldn't doubt if they used Jack Daniels, JD seems to be a popular ingredient for BBQ aficionados these days. And it would take the mushrooms from re-fined to just bold enough to stand up to the BBQ flavors. I don't know the recipe off hand, but will post back here shortly if I can find it for you.
Maybe this one:
Jack Daniels Mushroom Sauce
INGREDIENTS:
8 oz. sliced mushrooms
2 TB vegetable oil
4 oz. chilled salted butter
1 cube beef bouillon
1 cube tomato and chipotle bouillon or 1 tsp. chipotle sauce**
6 oz. Jack Daniels
¼ tsp. garlic powder
2 TB cornstarch mixed with 1 TB water
12 oz. water
PREPARATION:
1. Preheat sauté pan with vegetable oil over medium-high heat. Add mushrooms and sauté until fully cooked.
2. Add Jack Daniels. Cook until liquid is reduced by two-thirds.
3. Add water and both bouillon cubes to mushroom reduction. Simmer until bouillon is dissolved, stirring occasionally (while waiting for bouillon to dissolve, mix cornstarch with cold water).
4. Remove sauté pan from heat and stir in cornstarch and water mixture. Thicken sauce by returning pan to heat while stirring constantly (trying to add cornstarch mixture while pan is still over heat will result in little white lumps in the sauce).
5. Slice remaining butter into 1/4-inch thick patties. Remove from heat again, and stir in a few butter patties at a time until all of the butter is incorporated into the sauce and sauce has a smooth, shiny consistency.
Or possibly a modified version of this:
Ingredients:
1 c. Jack Daniels
Juice of 1 lemon
1 tsp. onion salt
2 tsp. Worcestershire sauce
1 tsp. lemon pepper
1 c. water
1 tsp. paprika
1 (5 lb.) beef tenderloin, trimmed
1/2 tsp. chicken-flavored granules
1 1/2 tsp. beef-flavored granules
2 slices bacon
1 c. water
2 tsp. browning and seasoning sauce
2 tbsp. cornstarch
1/4 c. water
Directions:
Combine first 8 ingredients, stir well. Spear tenderloin in several places. Place tenderloin and marinade in a ziploc heavy-duty plastic bag. Seal tightly; refrigerate 8 hours. Drain and reserve marinade. Place tenderloin on rack of broiler pan, making sure it does not touch fat. Bake at 425 degrees for 45 to 60 minutes or until thermometer registers 140 degrees (rare) or 150 degrees (medium). Baste occasionally with marinade while baking. Remove to serving platter. Reserve remaining marinade. Pour remaining marinade in a saucepan, cook over medium heat until reduced to 1/2 cup. Add mushrooms, 1 cup water, bouillon granules, and browning and seasoning sauce. Cook until mushrooms are tender. Combine cornstarch and 1/4 cup water, stir into mushroom mixture to a boil. Cook 1 minute or until thickened and bubbly, stirring constantly. Brush tenderloin with mushroom sauce. Slice tenderloin, and serve with sauce. Yield 12 servings.
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