Makes 1 cup (240 ml)
Ingredients
12–14oz (397 g) 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 (960 ml) bacon fat, melted fresh parsley 1–2 tablespoons (30 ml) extra virgin olive oil 1/2 lemon, juiced
Instructions
Preheat the oven to 350F (180°C). 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.
Enjoy!
More Recipes You'll Love
Roasted garlic mushroom dipping sauce is a rich, earthy sauce built on oven-roasted mushrooms and three kinds of garlic flavor. Butter and melted bacon fat roast the mushrooms to golden, then everything blends smooth with fresh parsley and a squeeze of lemon. Meant for dipping sliders, it works on anything that can carry it.
Pro Tips
- Cut large mushrooms in half so they roast evenly. Whole big caps stay raw in the middle while the small ones go to leather.
- Roast the mushrooms until genuinely golden — fifteen minutes total with a toss halfway. Pale mushrooms make a thin, weak-tasting sauce.
- Reserve one raw garlic clove for the blender. The roasted garlic gives sweetness while the raw clove adds the sharp bite that keeps the sauce lively.
- Cool the roast five to ten minutes before processing. Blending hot butter-fat mixtures splatters dangerously and loosens the sauce.
Frequently Asked Questions
Can I use any mushrooms?
Button mushrooms give the cleanest flavor, but cremini or mixed wild mushrooms make a deeper, more complex sauce. Avoid portobello gills which can turn the sauce muddy.
What can I serve this sauce with?
The recipe pairs it with dipping sliders, but it is also superb over grilled steak, stirred into cauliflower rice, or spooned over roasted vegetables.
Does this sauce freeze well?
It keeps three days in the refrigerator but is best fresh. Butter-based sauces can separate when thawed, though a quick re-blend brings them back.
Recipe Card
Ingredients
Method
- 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.
