Slow Cooker Beef Bourguignon

[echokilo]

I make the above often and find that adding the mushrooms at the outset (white button and button chesnut) means they are very small and dark after several hours cooking ....... so tonight I have all the ingredients on over night on low (as usual) but wondered how long before serving I should add the mushrooms to ensure they are cooked but not overcooked. The last hour I will increase from low to high heat to ensure piping hot .................... all suggestions gratefully received!

[Ratty2E]

I fry them up in a pan and then bung them in near the end.

[murraymints]

Last 20 mins..they will cook but not go mushy..

[mrs_overall]

I don't use a slow cooker but I put them in the pan 5 minutes before I am going to serve

[humbersloop]

^wot ratty said.

also sometimes use dried porcini mushrooms; don''t bother soaking them first, just put them in from the start

[echokilo]

All great answers - thank you very much x

[echokilo]

I chucked them in about 50 mins before the end .... and served it with gnocchi rostini, preceeded by breaded camembert and onion marmalade, and followed by a trio of desserts (lemon icecream in a brandy snap basket, lemon and lime pannacotta with lemon caramel and a tiny slice of ginger and lemon cake ..... just in case anyone was wondering ...... am rather chuffed with it all!