Substitute for Mushrooms: 4 Easy Cooking Alternatives
The best substitute for mushrooms is Shiitake Mushrooms at a 1:1 ratio. It works best for stir-fry, soups, risotto. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Shiitake Mushrooms
1:1
Stronger umami flavor and chewier texture. Remove tough stems before cooking. Adds more depth than button mushrooms.
What are the other substitutes for mushrooms?
Zucchini
1:1
Provides similar bulk and moisture in cooked dishes. Lacks umami flavor, so add a dash of soy sauce to compensate.
Eggplant
1:1
When cooked, develops a meaty texture similar to mushrooms. Absorbs sauces well. Dice small for best results.
Sun-Dried Tomatoes
1/2 cup sun-dried per 1 cup mushrooms
Provides intense umami and chewy texture. Best in pasta sauces and grain bowls where deep flavor is desired.
What should you know before substituting mushrooms?
Never wash mushrooms under running water as they absorb moisture like sponges. Wipe with a damp paper towel instead. Cook on high heat without crowding the pan to get proper browning rather than steaming.
How do you substitute mushrooms in a recipe?
Common white or cremini mushrooms with a mild, earthy flavor and tender texture when cooked. A kitchen staple used in sauces, soups, stir-fries, and as a meat substitute due to their savory umami quality.
The best substitute for mushrooms depends on what role it plays in your recipe. Our top recommendation is Shiitake Mushrooms (1:1), which works well for stir-fry, soups, risotto.
If you need a different option, Zucchini (1:1) is another reliable choice. Provides similar bulk and moisture in cooked dishes. Lacks umami flavor, so add a dash of soy sauce to compensate.
When substituting mushrooms, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What can I use instead of mushrooms?
Zucchini or eggplant at a 1:1 ratio provide similar texture in cooked dishes. For matching umami flavor, add a splash of soy sauce. Sun-dried tomatoes also deliver deep savory notes.
Can I leave mushrooms out of a recipe?
Yes, but you may lose umami depth and bulk. Add a splash of soy sauce or Worcestershire sauce to replace the savory flavor, and increase another vegetable to make up the volume.