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Home » Crock Pot {or Slow Cooker} Mushroom Asada

Crock Pot {or Slow Cooker} Mushroom Asada

April 4, 2017 by Debi 8 Comments

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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!

Crock Pot {or Slow Cooker} Mushroom Asada or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any Taco Tuesday!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Crock Pot {or Slow Cooker} Mushroom Asada or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any Taco Tuesday!

Mushrooms at a taco bar!

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!

Crock Pot {or Slow Cooker} Mushroom Asada or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any Taco Tuesday!

What kind of mushrooms should I use?

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.

Crock Pot {or Slow Cooker} Mushroom Asada or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any Taco Tuesday!

How to serve

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!

Crock Pot {or Slow Cooker} Mushroom Asada or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any Taco Tuesday!

I love a good taco!

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 or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any Taco Tuesday!
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Crock Pot {or Slow Cooker} Mushroom Asada or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any Taco Tuesday!
 

Crock Pot {or Slow Cooker} Mushroom Asada Recipe

Crock Pot {or Slow Cooker} Mushroom Asada or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any Taco Tuesday!

Crock Pot {or Slow Cooker} Mushroom Asada

Debi
Crock Pot {or Slow Cooker} Mushroom Asada or Hongos Asada in Spanish are vegan, vegetarian, gluten-free, and perfect for Cinco de Mayo or any taco night!
4.72 from 7 votes
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Prep Time 15 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 15 minutes mins
Course Main Course
Cuisine Mexican
Servings 10 servings
Calories 70 kcal

Ingredients
  

  • 48 ounces 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.

Nutrition

Calories: 70kcalCarbohydrates: 13gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.04gSodium: 879mgPotassium: 499mgFiber: 2gSugar: 10gVitamin A: 110IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword crock pot, mushrooms, slow cooker
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Budget, Gluten-free, Main Dish, Mexican Food, Side Dishes, Slow Cooker/ Crock Pot, Vegan, Vegetarian, Weeknight meals Tagged With: Cooking, crock pot, dinner, Food, gluten-free, healthy, Meatless Monday, Mexican, mushrooms, recipe, slow cooker, vegan, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. mikosa redetzke

    August 2, 2017 at 11:44 am

    how many serving is this

  2. Debi

    August 3, 2017 at 6:05 am

    Mikosa, it’ll depend on how much you put in your tacos, but it makes a lot. Probably 10 tacos for me.

  3. Laura

    July 29, 2019 at 9:36 am

    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.

  4. Debi

    July 29, 2019 at 6:29 pm

    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.

  5. Laura

    July 30, 2019 at 10:06 am

    4 stars
    I did one hour on high and then 4 on low. The mushrooms had good texture. Thanks for your prompt response.

  6. Vanessa

    March 6, 2020 at 12:20 pm

    Thinking about making this for a large crowd. Do you think a few bags of frozen mushrooms would work?

  7. Debi

    March 6, 2020 at 1:30 pm

    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!

  8. Vanessa

    March 6, 2020 at 1:37 pm

    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!!!!

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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