Crock Pot {or Slow Cooker} Mushroom Asada
These Crock Pot {or Slow Cooker} Mushroom Asada (or Hongos Asada in Spanish) are vegan, vegetarian, gluten-free (make sure you use GF soy sauce), and perfect for Cinco de Mayo or any Taco Tuesday!
We make Mushroom Asada all the time for our taco bar parties. And, it’s usually the first thing to be eaten up! People love it, and they always ask for more!
We have also turned this Marinade into a Crock Pot Carne Asada Recipe. Watch our video, and then grab the recipe here.
Since we recently made the carne asada into a crock pot recipe, we thought we’d try to do the same thing with the mushroom asada. And, it totally worked! I think I’ll be doing the mushrooms in the crock pot from now on. I mean, the crock pot is so easy! Throw it all in, and a few hours later it not only smells fantastic but it tastes fantastic!
I prefer brown mushrooms, also called baby portabellas or Italian mushrooms. White button mushrooms will be great too. And, of course, you could do a mix of special wild mushrooms like chanterelle, shiitake, or oyster mushrooms. Your choice, but the big tubs of brown or white mushrooms are so budget-friendly!
Cut the mushrooms in quarters, or if they are small, simply cut them in half.
When you first put the mushrooms and marinade in the slow cooker there’s a lot more mushrooms than liquid, but as they cook, the mushrooms will give off their liquid, and when cooking is complete, there will be a lot of liquid in the crock pot. Serve them with a slotted spoons so you can drain out the liquid. Though, I do like to add some of that liquid to my tacos; it’s so tasty!
That’s all there is to it! So easy, and so yummy! Serve this Crock Pot Mushroom Asada in tacos, burritos, nachos, sandwiches, anywhere you want tasty Mexican food. Oh, and check out our guide to hosting an Awesome Taco Bar Party here.
Crock Pot {or Slow Cooker} Mushroom Asada Recipe
Crock Pot {or Slow Cooker} Mushroom Asada
Ingredients
- 2 (24 ounce) containers mushrooms, cut in quarters
- 1 cup water
- 2/3 cup soy sauce
- 4 scallions, finely chopped
- Juice of 1 lemon or 2 limes
- 6 tablespoons dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1-2 teaspoon red pepper flakes
Instructions
- Place all ingredients in a large crock pot or slow cooker, and stir. Cover, and cook on high 5-7 hours. Serve with a slotted spoon so that the liquid drains out.
how many serving is this
Mikosa, it’ll depend on how much you put in your tacos, but it makes a lot. Probably 10 tacos for me.
I’m making this for supper tonight. Did you really mean to cook the Mushroom Asada “4-5 hours on high?” Won’t the mushrooms break down to mush? Not criticizing, just confirming. Thank you.
Laura, though it’s been a long time since I’ve made this, I suspect that that’s what I meant. You can’t really overcook mushrooms. Take a look at these for more info on that: https://www.splendidtable.org/story/can-you-overcook-a-mushroom-americas-test-kitchen-finds-out & https://www.cooksillustrated.com/articles/1856-why-you-can-t-overcook-mushrooms
You can always check the mushrooms as they cook to make sure they are to your liking. I do like mine cooked all the way through, while some people like them underdone a bit. Hope that helps.
I did one hour on high and then 4 on low. The mushrooms had good texture. Thanks for your prompt response.
Thinking about making this for a large crowd. Do you think a few bags of frozen mushrooms would work?
Vanessa, I honestly didn’t know that such a thing existed. I feel ashamed. LOL But, I’d be willing to guess that as long as the mushrooms aren’t cooked, it should work great. If they are cooked, you can probably use them and cut the cooking time down a bit. I’d love to hear if it works. Also, I need to go to the store and look for bagged frozen mushrooms!
They’re pretty amazing. I dumped a bag in my cast iron pan (still frozen) with a ton of garlic and coconut aminos and cooked on high until the liquid evaporated…..omg so yummy!!!!