Love them, gotta have them. I put dried mushrooms in the braising process, but not fresh ones. They turn tasteless and lose their firm texture that I enjoy too much. Instead I sautee fresh mushrooms with butter and thyme and then add them to the pot roast in the last 15 minutes. Plain old criminis serve me fine, can't always afford fancier mushrooms. I do the same with carrots too, I like my carrots a little firm in a pot roast or stew.
