Slow cooker roasted mushrooms?
Hi, all. For my mom's birthday this weekend, am planning to do an Italian themed meal with braised pork shoulder over polenta. Mom loves roasted mushrooms, but pork shoulder cooks at 325 for 3+ hours, while the roasted mushroom recipes I've found call for a 450 or 475 oven. Am wondering if roasting mushrooms in a slow cooker is a possibility.
If so--have any of you Chowhounders tried this, and if so--what setting for what volume of mushrooms/liquid for how long?
Thanks in advance--Chowhounders are always so helpful! :)
I've slow-cooked mushrooms in butter - it's terribly decadent and not at all mushy - but I don't think it's anything like roasted.
You just put mushrooms into slow cooker, melt butter, and a mix of herbs (original recipe calls for a packet of "Good Seasons" but I made my own herb mix) - pour the herbed butter over all, "deglaze" the butter/herb cup with 1 Tbsp or so of sherry (scraping down the sides) & pour over - and cook for 2-3 hours on high or 4-6 hours on low. Original recipes (I combined 2 and put my own twist on) call for one 2-tbsp herb mix and one stick of butter per pound of mushrooms.
Since you're doing a braise, it should retain heat for some time after being removed from the oven. Wouldn't there be enough time to roast the mushrooms at the proper temperature once the pork is removed from the oven?