Roasted Garlic Mushroom Dipping Sauce

Makes 1 cup


12–14oz mixed mushrooms (crimini, button, shiitake, Portobello, etc)
4 garlic cloves
coarse ground sea salt, to taste
coarse ground black pepper, to taste
garlic powder, to taste
2 tablespoons grass-fed butter
1/4 cup bacon fat, melted
fresh parsley
1–2 tablespoons extra virgin olive oil
1/2 lemon, juiced


Preheat the oven to 350F.
Cut any large mushrooms in half and mince 3 cloves of garlic, reserve the last garlic clove for the end of the recipe.
In a 4.8 quart oblong glass baking dish add mushrooms, minced garlic, sea salt, black pepper, garlic powder, butter cut into pieces, melted bacon fat and toss to cover.
Transfer the dish to the oven and bake for 10 minutes, toss and bake a final 5 minutes or until the mushrooms are tender and golden.
Remove the dish and let cool 5–10 minutes.
Transfer mixture to a food processor along with reserved garlic clove, fresh parsley, olive oil, juice of 1/2 a lemon and a pinch of sea salt.
Process until smooth.
Serve with Dipping Sliders.