The origins of this dish are lost in the mists of antiquity. Well, no, they aren't. Maybe in the mists of glasses of wine served over crushed ice, but not antiquity, as we only started making bacon-wrapped mushrooms in the last dozen years or so. From the first taste, however, we wondered how we had ever passed a summer without them.
It starts, simply enough, with a pound of sliced bacon. (Thin slices work the best.) In a neighborly way, introduce the bacon to fresh, short-stemmed white mushrooms, which should be 1 1/2 inches to 2 inches across. Wrap the slices of bacon around the mushrooms, arranging them in conversational groups on barbecue skewers. Let them get to know each other over the barbecue, cementing the pleasure of their acquaintance with barbecue sauce in the latter half of the cooking time.
When the bacon is cooked, the mushrooms will be done, too, and both will be ready to visit briefly with you.
Everyone has their own favorite barbecue sauce, of course. I make ours.
Sand's Barbecue Sauce
1 1/2 cups ketchup
1 tablespoon prepared yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
a splash of cider vinegar -- maybe 2 teaspoons
a pinch of celery seed
** A quick note: if you make this dish, be sure to make enough so that your friends don't fight over them. Nothing spoils a barbecue like having someone stab a relative's hand with a fork for taking the last bacon-wrapped mushroom.