This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.
- 1/2 lg. sweet onion, minced
- 4 cloves garlic, minced
- 3/4 cup Crown Royal
- 2 cups ketchup
- 1/3 cup white vinegar
- 1/4 cup Worcestershire Sauce
- 1/2 cup brown sugar, packed
- 3/4 cup molasses
- 1/2 tsp. black pepper
- 1/2 Tbs. salt
- 1/4 cup tomato paste
- 2 Tbs. Liquid Smoke
- 1/3 tsp. Tabasco
Combine onion, garlic, and Crown Royal in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.
I discovered grill portabellas at a friend’s house years ago at a BBQ thought he was nuts, grilling is for burgers but he made me try one and I was sold. What a great alternative to meat and I have tried many variations plain, stuffed, chop and stir fried. The other day we had these mushrooms and I was wondering what to do with them so… Lyn got us this 360 cookware 2 quart pan (need no oil or water) over the holidays and I thought what the heck I have left over cheeses from the holidays let’s see what I can do.
Stuffed balsamic portabella mushrooms
- 3 larger portabella mushrooms stem and ribs removed (mince some of the stems)
- 1 – 8 oz. package soft goat cheese room temperature
- 3-5 sundried tomatoes minced
- 1 small shallot minced
- Small amount of whole wheat bread crumbs you can judge on your own maybe 2-3 Tbsp.
- Balsamic vinegar (I used my 18 year old for this)
- Salt and pepper to taste.
Drizzle some of the balsamic vinegar on the mushrooms (top down) don’t be shy but don’t drown them and set aside
In a small sauté pan add ¾ to 1 Tbsp. olive oil sauté the shallots, minced mushroom stems and sundried tomato until the shallots are softened about 3-5 minutes. Add the bread crumbs, salt and pepper heat a little. Add to bowl with the goat cheese and thoroughly mix together. You can add some more breadcrumbs if you think it is needed at this point your looking for enough to fill the mushroom caps. Stuff the mushroom caps. Now I supposed you could do this with a nonstick pan and cover but I had a new toy (360 cookware) and wanted to try. So I heated the pan up as directed until water drops bounced across the pan, yes I dropped water in twice it was cool. Place the mushrooms, stuffed side up in covered and reduced heat to medium. Waited until the steam started turned the heat to low and spun the top and waited about 6 minutes. Yes I spun the top from time to time new toy was afraid the seal was not there. After 6 minutes they were done and put on plate and covered loosely. Then I then took some broccoli that we had in the freezer put them in the pan rinsed with water, dumped excess water out put on high cover until the steam started, spun the cover removed from heat for 6 minutes came out nice and firm not mush. You could also do the julienned poached veggies with this, kind of vegi pasta. Will post that later.
Comment: There are so many things you can use for stuffing that the dish can be different every time you make it. I was not planning this so I grabbed what I saw