What To Substitute for Mushrooms: 17 Great Options To Use

Unlike most ingredients, the best substitute for mushrooms is quite challenging to find, especially if you're a beginner home cook or you rarely use mushrooms in your recipe. The main reason is that many types of mushrooms exist.

Some of them have a strong earthy taste or nutty flavor, while others have mild flavor or are completely tasteless.

But don't worry; I will make the task easier for you. This list includes mushroom and non-mushroom substitutes that work for almost all types of fresh mushrooms, dried mushrooms, and ground or powdered mushroom substitutes.

Jump to:

• 8 Best Substitutes for Fresh Mushrooms
• 5 Best Mushroom Powder Substitutes
• 4 Best Dried Mushroom Substitutes
• Pick the Right Substitute for Mushrooms Now!
• Recipe

8 Best Substitutes for Fresh Mushrooms

While you can surely find fresh mushrooms of different varieties in your local grocery store, there will be days when they run out of stock. After all, mushrooms are seasonal.

So, when you're in need of oyster, porcini, button, chestnut, shiitake, enoki, maitake, or cremini mushrooms substitutes, I highly recommend the following ingredients that I have already used in most of my recipes:

1. Dried Mushrooms

Grab those dried mushroom varieties lying around in your pantry when you're out of fresh mushrooms. Undoubtedly, they have the same flavor and aroma.

However, make sure you rehydrate them before using them as a fresh enoki, cremini, shiitake, maitake, oyster, and porcini mushroom substitute. You should soak them in room-temperature water for at least 30 minutes.

Once done, place a colander or sift over a clean bowl, then pour the water and mushroom. Doing so will help strain out the mushroom grits that can affect your food's texture and overall quality.

I also suggest using the water, where you soaked your mushrooms, in your recipes instead of plain water, as it already has a savory mushroom flavor that can make your dish or sauces tastier. Just make sure you strain it again to remove any remaining grits.

With that out of the way, you can use half the amount or the same amount of rehydrated mushrooms as stated for fresh mushrooms in your recipe. The amount you need to use will depend on how much mushroom flavor you want to add, especially if you also added or used the water where you soaked your mushrooms.

Best for just about anything.

2. Canned Mushrooms

It isn't surprising for most home cooks to have canned mushrooms instead of fresh and dried ones in their pantries. They have a longer shelf life and are great for quick cooking sessions because they're already pre-cooked. Most canned mushrooms also have the same nutritional value as fresh mushrooms.

One issue I have with them is they contain sodium or salt to preserve the mushrooms. It's why I sometimes wash them before using or reduce the salt and other salty seasonings in my recipe.

Also, when I use mushrooms in cans to substitute cremini mushrooms or other mushroom varieties, I add them at the later stage of the cooking process to avoid overcooking them. As mentioned, they're already pre-cooked; they only need a little heat to bring out their flavor and aroma.

In terms of the substitution ratio, you won't need to adjust the amount of canned mushrooms added to your recipe. One cup of fresh mushroom is one cup of canned mushroom.

Best for pasta sauces, stir fries, soups, and stews.

3. Tempeh

Tempeh is an ingredient made from fermented soybeans commonly used in Asian curry and stir fry dishes. It boasts an earthy, nutty flavor, savory undertone, and chewy texture that will remind you of mushrooms.

One thing I want you to note of about tempeh is it's much softer than mushrooms. Hence, make sure you add it in the later stage of the cooking process, especially when you're making soups and stews. Meaning you don't have to add it to the food you're cooking at the exact time your recipe says you should add your mushrooms.

To replace mushrooms with tempeh, add the same amount as what's indicated in your recipe.

Best for just about anything.

4. Tofu

Tofu is another versatile ingredient made from fermented soybeans that will work perfectly as a substitute for mushrooms. Its texture is closer to mushrooms but is more delicate, so I suggest using firm tofu.

Tofu is also bland, so it's my favorite enoki and button mushrooms substitute. Of course, I'm not saying you can't use it as a substitute for other types of mushrooms. You can because it absorbs flavor well, ensuring you serve flavorful dishes.

That said, I suggest you find time to look for smoked tofu if what you need is a substitute for oyster mushrooms, a substitute for shiitake mushrooms, a substitute for cremini mushrooms, or a substitute for porcini mushrooms.

The smoked variety has a slight smokiness that will give your dish its much-needed earthy taste.

Whichever you use, when substituting tofu for mushrooms, you don't need to make any adjustments in the measurement. However, make sure you gently press a paper towel on the tofu's surface before using it. Doing so helps remove the water the tofu absorbed while inside its packaging.

Best for stir fries, pizza toppings, and pasta.

5. Artichoke Hearts

Artichoke hearts are another great substitute for fresh mushrooms due to their mild earthy flavor and nutty undertones. They also have a similar texture to mushrooms, so no one would notice that they're missing, except that artichoke hearts have a different color.

You can grab raw or canned artichoke hearts and replace the mushrooms in your recipe with the same amount of the vegetable.

Best for dips, casseroles, pasta, soups, and stews

6. Garbanzo Beans

If you have dry or a can of cooked garbanzo beans, it will work as a great substitute for mushrooms in many recipes. These legumes have the same texture as mushrooms and will add a mild earthy flavor to your dish.

While I suggest that you add half the amount of garbanzo beans to your recipe, you can always add more if you want or need to.

Best for salads, soups, and stews.

7. Russet Potatoes

Russet potatoes are my go-to beef Wellington mushroom substitute, as they won't disappoint when it comes to texture and earthy flavor. They're also great at absorbing the flavors of the ingredients you mix them with.

To give my baked or fried dishes enhanced earthiness, I keep the skin on and then add the same amount as what the recipe calls for mushrooms. When I use russet potatoes in my soups and stews, I remove the skin and only add half the amount required for mushrooms in my recipe.

Best for soups, stews, fried dishes, and baked dishes.

8. Lentils

Belonging to the same family as chickpeas or garbanzo beans, lentils are an excellent substitute for mushrooms. You can use both the canned and dry varieties.

For dry lentils, you will need to boil them for 20 to 30 minutes before adding them to your salads. Otherwise, add them to your dish earlier than when you need to add your mushrooms because they require a longer cooking time.

You'll also find several lentil varieties, but I highly recommend red lentils, especially if you're looking for an Enoki mushroom substitute or a button mushroom substitute.

Red lentils have a mix of a nutty flavor and sweet taste instead of the peppery taste that other lentil varieties are known for. Since they tend to get mushy when exposed to too much heat, make sure you add them at the later stage of the cooking process.

To replace mushrooms, use the same amount of red lentils as what your recipe calls for mushrooms.

That said, brown and green lentils can hold their shapes better when exposed to heat. They also have a better texture even when cooked. Thus, you can use them as a porcini, maitake, oyster, and shiitake mushroom substitute if the peppery taste won't affect your dish's overall flavor and aroma.

To replace mushrooms in your recipe with lentils, use half the amount and add more if and when you want or need to.

Best for salads, stir fries, pasta dishes, soups, and stews.

5 Best Mushroom Powder Substitutes

Now, if your recipe calls for ground or powdered mushroom as one of the seasonings in your recipe, here are my favorite alternatives:

1. Dried Mushrooms

What is a better way to substitute mushroom powder than from where it's made from, right?

If you have dried mushrooms in your pantry, place a good amount in your coffee or spice grinder. Pulse for a few seconds until they turn into powder. Then, just use it in your recipe as how you'll use store-bought mushroom powder.

In terms of how many dried mushrooms to grind or powderize, I found that one small dried mushroom produced at least one teaspoon of mushroom powder.

Best for just about anything.

2. Miso

Known for its umami flavor, miso is definitely an excellent mushroom powder substitute. Since it has a strong and distinct flavor and is saltier than mushroom powder, make sure you add less than what your recipe requires.

I usually start with one-fourth of the amount of mushroom powder listed in my recipe and then work from there.

Best for soups and sauces.

3. MSG

Like miso, MSG is a popular Japanese seasoning that adds umami flavor to many dishes. What I like most about MSG is you only need to add a minimal amount to give your recipes a good savory taste. In fact, you only need to sprinkle a pinch or two, just like how you would add salt to your dishes.

Best for just about anything.

4. Soy Sauce

The most accessible and affordable ingredient you can use as a ground or powdered shiitake, oyster, cremini, and porcini mushrooms substitute is soy sauce. Not only does it have a salty, savory flavor, but it's also popular for its umami-ness! In fact, it's considered an ancient umami seasoning in Asia.

The best thing about soy sauce is its versatility. Whether you need to add flavor to your stir fries, veggie burgers, beef stroganoff, soups, or stews, soy sauce will go well with most ingredients.

To use, add a quarter of the amount of mushroom powder indicated in your recipe to avoid overseasoning the food you're preparing.

Best for just about anything.

5. Nutritional Yeast

If you're a home baker like me, you surely have nutritional yeast in your pantry, which you can use as a powdered shiitake, oyster, porcini, cremini, or chestnut mushrooms substitute. It has a slightly nutty, earthy flavor, so it wouldn't change the flavor of your dish or even throw off the balance of flavors.

As an expensive ingredient, you're probably saving it for your baked goodies. But don't worry; you only need to use a pinch or two of nutritional yeast.

Best for just about anything.

4 Best Dried Mushroom Substitutes

Some recipes list dried mushrooms instead of fresh mushrooms because they have a more concentrated flavor that will give depth to broths, soups, and stews. Others require these mushrooms to add more texture to the dish.

Now, whether you need a substitute for dried porcini mushrooms, a substitute for dried shiitake mushrooms, or a substitute for any variety of dried mushrooms, use one or more of my go-to ingredients:

1. Fresh Mushrooms

If you're only after the flavor and not the texture, you can use fresh mushrooms as a substitute for dried mushrooms. If possible, use the same mushroom variety. For instance, use fresh cremini mushrooms as a dried cremini mushroom substitute, fresh oyster mushrooms as a dried oyster mushroom substitute, and so on.

But if that's not possible, portobello mushrooms will be your best option for any variety of mushrooms.

Yet again, if you don't have portobello mushrooms, you can always use any variety available in your pantry. After all, they all have an earthy, savory, umami flavor; the only difference is how strong the distinct flavor is.

Measurement-wise, you will need to increase the amount used by half since fresh mushrooms have a more subtle flavor than dried ones. For example, add one cup of fresh mushroom when your recipe calls for half a cup of dried mushroom.

Best for just about anything.

2. Sun Dried Tomatoes

Yes, sun dried tomatoes don't have a 100% similar flavor to dried mushrooms, but their savory taste won't disappoint your taste buds and those you will serve the food to. The texture is also isn't as crunchy as dry mushrooms, but they will still add the much-need variety in texture to your dish.

One thing to remember when looking for store-bought sun dried tomatoes is that they're available in two types: seasoned and seasoning-free. If possible, always opt for the seasoning-free variety so you don't have to tweak your recipe.

But if what you have is the seasoned variety, consider reducing the amount of any spices and herbs added to the sun dried tomatoes you're using. That is unless they won't affect the recipe's balance of flavor and overall quality.

Whichever variety you'll use, you can replace mushrooms with the same amount of sun dried tomatoes.

Best used as a pizza topping and for pasta dishes.

3. Dried Truffles

While an expensive option, dried truffles are a great dried porcini mushroom substitute that you can also use as a dried enoki, oyster, shiitake, chestnut, and maitake mushroom substitute since. They're known for their nutty, oaky, or earthy flavor with savory and sweet notes.

Dried truffles also have the same dried mushroom texture that will give your dish the much-needed crunch and variety in texture. Even better, they look like mushrooms for the untrained eyes!

When using dried truffles to substitute for mushrooms, you can follow a 1:1 ratio. However, since it's a costly ingredient, you use a quarter or half the amount listed in your recipe. I always do, and my dish is still appetizing both in flavor and smell.

Best for just about anything.

4. Dried Thyme

Don't underestimate the size of the dried thyme because it can work wonders when you use it as a dried shiitake, oyster, enoki, maitake, porcini, and button mushrooms substitute.

Like sun dried tomatoes, dried thyme has its own unique flavor, but it will give your dish a good amount of earthy tones. It's also not crunchy enough, but it will definitely add some texture to your recipe.

When I use dried thyme as a dried button and enoki mushroom substitute, I only add a quarter of the amount of what's indicated in the recipe. Meanwhile, I increase the amount to half when using it as a dried chestnut mushroom substitute or dried porcini mushrooms substitute.

Best for sauces, soups, stews, pizza, and pasta.

Pick the Right Substitute for Mushrooms Now!

Each of the best substitutes for mushrooms has its own share of good and bad, but they will all help you prepare mouthwatering meals. Make sure you pick one or more that will work well with the other ingredients in your recipe.

Whether you need a substitute for enoki mushrooms or any mushroom variety, you must always consider the cooking methods they're best used for and why you're replacing mushrooms in your recipe.

Will your dish be fine without the fresh or dried mushroom texture? Or do you need a substitute with an almost similar flavor, aroma, and texture to mushroom?

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