Tamarind BBQ sauce
makes 4 cups

450g of Ketchup
150g of Tamarind Sauce
50g Brown Sugar
1.5g Chili Powder
1.5g Onion Powder
1.5 Garlic Powder
1.5g Mustard Powder

Cornmeal Crumble
½ cup all-purpose flour
¼ brown sugar
¼ cornmeal, fine
¼ white sugar
3 oz butter
¼ ts baking powder
¼ ts salt

Maitake Mushrooms
4 cups of Maitake, Sliced
Salt and pepper
Olive oil

METHOD

For BBQ Sauce
Mix everything in a heavy-bottom pot. Bring to a simmer, stirring frequently to prevent sticking for about 20 minutes.

For Cornmeal Crumble
Preheat oven at 375 degrees Fahrenheit.

In a bowl whisk the flour, sugars, cornmeal, baking powder, and salt.

Cut butter into pea-sized pebbles and add it to the flour mix by hand.

Spread in a cookie sheet lined with parchment paper and bake for 7 minutes or until golden brown.

Cut into small pieces

For Maitake Mushrooms

preheat oven at 350 degrees.
Warm a skillet or Sauté Pan over medium heat.
Toss mushrooms with olive oil, salt and pepper.
Add to the skillet and roast for 10 minutes, adjust seasoning.
Sprinkle with Davis Estates Zephyr 5 Spice rub and add BBQ sauce, sprinkle the cornmeal crumble

WINE PAIRING SUGGESTIONS

This dish pairs beautifully with our 2023 Davis Estates Pinot Noir, it that complements the earthiness of the mushrooms.

If you’re looking for more pairing options, here are a few additional suggestions:

• 2021 Merlot: Its earthy profile pairs well with the mushrooms and BBQ sauce.
• 2021 Napa Cabernet: This wine’s freshness beautifully complement the acidity of the BBQ sauce.

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