Mushrooms in a crock pot/slow cooker? Need answer quickly...time running out for dinner plan.?

Question

I have 4 pints of crimini (baby portabello) mushrooms and I don't have a pan large enough to saute.

I have nine guests coming at 6:30 pm (10 hours) for dinner. Usually I just slice, saute and serve...but as I said, no pan large enough for this volume.

Do you think I could just toss them in my slow cooker w/ some shallots, red wine and spices for the same effect? I'm concerned that the water won't evaporate off and they'll just be soupy instead of nicely carmelized like they are in the saute pan.

Any ideas? Need answers quickly, please.

Answer 1

I'd fix them in batches for the pan size available, cool completely and refrigerate until 1/2 hour or so before dinner. Turn out of storage container onto a lightly sprayed/oiled foil lined cookie sheet and pop into oven to reheat.

Answer 2

Crock pots do not get hot enough to saute. Just do them the way you always do in smaller batches...when they cook down you could add them all back to the pan for a quick reheat. Or use a couple of pots...it does not have to be done in a pan....

Answer 3

you dont need a large frypan, the mushrooms will cook down...... no slow cooker... just put them all in your frypan with some water, get pan nice and hot, cover, and they will cook down in about 10 minutes, you will be surprised how much they cook down....I make sauteed mushrooms all the time with the pan mounded with mushrooms and they cook down to about 1/3 of the amount i started with