Soak fruit wood in hot water for 15 to 20 minutes. Drain and place in smoker set to 250°F.
In a bowl, toss mushrooms with oil. Sprinkle with onion, garlic, pepper and salt. Toss until mushrooms are evenly coated. Place mushrooms on rack over parchment lined sheet tray.
Once smoke is produced, open door slightly to release initial acrid or yellow smoke. Place racks of mushrooms in smoker for 10 to 15 minutes. Remove from smoker.
In a sauté pan over medium heat, melt butter and sauté mushrooms. Add sugar, BBQ sauce and heat to dissolve sugar and combine. Cool completely and set aside.
Ingredients
1/3 cup Cattlemen’s Louisiana Hot Spicy BBQ Sauce
1 1/2 tbsp butter
1 tsp McCormick Culinary® Garlic Powder
1 lb wild mushrooms, assorted
2 tbsp oil, olive
1 tsp McCormick Culinary® Onion Powder
1 tsp McCormick Culinary® Black Pepper, Ground, pure ground
