Barbecue mushrooms

Ingredients

• 5 tablespoons ketchup
• 5 tablespoons Spanish tomato sauce (tomate frito)
• 1 teaspoon balsamic vinegar
• 1 teaspoon soy sauce
• 1½ teaspoons brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon thyme
• ½ teaspoon liquid smoke
• 6-8 large white mushrooms
• 1 teaspoon olive oil
• A pinch of salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of soy sauce
• What to use instead of Spanish tomato sauce (tomate frito)
• What to use instead of thyme

Instructions

1. Put all the sauce ingredients in a small saucepan, mix them and set over medium-low heat, stirring constantly, until it starts to bubble.
2. Turn the heat to the lowest setting and cook for 3 more minutes, stirring the whole time, until the sauce turns dark and thick. Take it off the heat and let it cool.
3. What's in the saucepan is your barbecue sauce.
4. Wash the mushrooms and cut off the stems level with the caps so they sit flat.
5. Spread the oil over a grill pan or griddle with a piece of paper towel and set over high heat. Add the mushrooms, press them down slightly with a slotted spatula and sprinkle with the salt.
6. Cook them for a couple of minutes per side. Take them out, brush them with the barbecue sauce using a pastry brush and put them back on the griddle sauce side down.
7. While they cook, brush the other side and turn them over. Take them off and serve hot.

Nutrition facts

Approximate, per serving (about 75 g). Calculated with data from USDA FoodData Central.