From the kitchen of One Perfect Bite...This is a really nice recipe to have in your hopper. It can make a plain barbecue downright fancy and, best of all, the sauce can be made ahead of time and simply reheated when needed. The original recipe came the the Drury Lane Dinner Theater in Chicago, and I have slightly altered it to deepen the flavors of the sauce. I dry saute the mushrooms to intensify their flavor and I've added rosemary and parsley to my version of the recipe. I've also used a double-strength stock that's made by reducing several cups of broth to concentrate its flavor, and I've been known to make this truly sinful by adding heavy cream at the end of cooking. The sauce can be kept for several days in the refrigerator, though it will thicken and you'll have to add additional stock to get the consistency you want. I do hope you'll give this recipe a try. I know you will like it. Here is how the sauce is made.
