It’s Heritage Day tomorrow! Sunshine, family, friends and our national dish – BRAAI! Whip up a batch of Bacon Wrapped Mushrooms with Barbecue Sauce https://bit.ly/2dj9ra3 to get things going. #braai #SouthAfrica #holiday #braaiday #barbecuesauce #sabloggers #safoodies #foodiez #foodblognation #heritageday #heritagemonth #baconandmushroom #baconwrapped #baconlovers #mushroomlovers #lovemushrooms #freshmushrooms #proudlysouthafrican #friendsandfam #bondingtimes #sunsoutfunsout #quickandeasy #easysnacks #yummysnacks #chargrilled #flavourexplosion #socialcooking #nationaldish
Ingredients
24 medium Button or Portabellini mushrooms, cleaned, stems removed
12 slices of bacon
1 cup honey barbecue sauce
Honey Barbecue Sauce
2 cups tomato sauce
1 cup white wine
⅓ cup honey
1 small onion, diced
2 cloves garlic, minced
1tbsp dried parsley
2tbsp white vinegar
2tbsp lemon juice
1tbsp Worcestershire sauce
1 dash hot sauce
salt and pepper to taste
Method
1 To make the barbecue sauce, bring all ingredients to a boil in a saucepan, reduce heat and simmer, stirring often, for 15-20 minutes, or until slightly thickened. Makes about 2½ cups. Also good on ribs and chicken.
2 Cut bacon slices in half. Wrap each mushroom with ½ piece of bacon, secure with soaked wooden toothpicks.
3 Dip wrapped mushrooms in barbecue sauce and braai over medium heat for 4-5 minutes each side, or until bacon is crisp. Serve warm with more barbecue sauce for dipping.