This sauce will enliven ribs, chicken, or pulled pork. I’ve also used it successfully on grilled salmon and octopus. You can adjust the level of heat by using hot sauce or puréeing a hot pepper or two into the mix.
1 Tbsp (15 mL) vegetable oil
2 onions, peeled and diced
2 cups (500 mL) minced mushrooms (oyster, chanterelle, button, etc.)
2 Tbsp (30 mL) porcini powder (here)
2 Tbsp (30 mL) minced fresh garlic
2 Tbsp (30 mL) minced fresh sage
2 Tbsp (30 mL) minced fresh rosemary
1 cup (250 mL) beer
½ cup (125 mL) tomato paste
2 cups (500 mL) stewed tomatoes
¼ cup (60 mL) bigleaf maple syrup
½ cup (125 mL) cider vinegar
1 Tbsp (15 mL) hot sauce (or more to taste)
½ cup (125 mL) molasses
salt and pepper, to taste
Heat a saucepan over medium-high and add the oil, onions, and mushrooms. Sauté until the mushrooms give off moisture and the mixture begins to stick to the bottom of the pan. Add the porcini powder, garlic, sage, and rosemary to the pan. Stir to mix and add in the beer. Stir to mix and cook until the beer is almost evaporated.
Add the tomato paste, stewed tomatoes, maple syrup, cider vinegar, hot sauce, and molasses. Reduce the heat and simmer for 30 minutes, stirring occasionally. Purée the sauce with an immersion blender until very smooth. Season with salt and pepper. Cool and transfer to a storage container.
Can be stored in the refrigerator for several weeks.
MAKES ABOUT 4 CUPS (1 L)