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Feb 7, 2013 04:26 PM

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! :)

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  1. I would put them in the oven with the roast (not with, but separate pan), yes lower temp, but for probably longer. I think the mushrooms would end up steaming in the slow cooker.

    2 Replies
    1. re: wyogal

      My thoughts, too, Roasting doesn't work in a slow cooker. It's moist heat. At 475, the roasted mushrooms could be done while the pork shoulder is resting and then being sliced/plated.

      1. re: wyogal

        This. I've roasted mushrooms at a lower temp - about 350 - successfully. However, eepi's slow-cooked method below sounds good if oven space is a problem. You could always brown them under the broiler while the roast rests.

      2. I would opt for a nice saute and serve on the side, the slow cooked will turn them to mush.

        1. 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.

          1 Reply
          1. re: eepi

            that sounds like it could be delicious and like a loose version of confit.

            but i don't see why the op can't simply roast the shrooms at a lower temp. i've done this successfully when i have large batches of stuff going. (also don't own a slow-cooker.)

          2. 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?