Best Substitute for Mushrooms

Mushrooms are a favorite cuisine for people all over the globe, but there may be instances when a replacement is required. This may be linked to food and dietary choices, as well as food allergies.

In rare situations, a recipe may call for mushrooms that you do not have. In this case, a mushroom replacement may be used to provide the desired effect. Consider the following mushroom alternatives and give one a try the next time you get the opportunity.

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What Are Mushrooms?

Mushrooms are the reproductive structure of many fungus found all over the globe. Spores are found in the underside gills of the mushroom’s cap or top.

These spores are released by the mushroom in a variety of ways. For example, wind, bugs, animals, and other activities or disturbances may disperse mushroom spores.

When the spores settle in an appropriate substrate, they will start growing and reproducing all over again. Unlike plants, mushrooms have a brief lifetime.

Rather of sunlight, they get their nourishment from other organic components. They are, in some ways, parasitic. They also need a lot of water to reproduce and flourish. They like wet soil with lots of shade and humidity.

They normally do not thrive in dry settings, although they may grow in thick patches if circumstances are favorable.

Tofu, Eggplant, or Tempeh may be used as Mushroom substitutes since they have a similar flavor and texture. Zucchini and sun-dried tomatoes are two more options.

1. Tofu

Tofu is perhaps one of the best mushroom alternatives. Tofu is a soybean paste that has been compacted into blocks and is sold in the refrigerated area of supermarkets. Tofu is an excellent option if you are not allergic to soy.

Tofu does not have its own taste; rather, it absorbs the flavor of whatever it is cooked with or seasoned with. You may add flavorings and spices to produce a mushroom-like flavor if you want to emulate the taste of a mushroom.

To properly utilize tofu, you must first squeeze the water out of it. It can’t absorb tastes if it’s packed in water for freshness. To press the water out, set the tofu on a towel and cover with another towel. Then, for an hour, place a heavy pan or book on top of the towel.

Another reason tofu is such a fantastic alternative is that it can nearly approximate the feel of mushrooms and is a year-round choice.

Cooking Time

If you want to utilize tofu, bear in mind that it will crumble after long cooking periods. You may avoid this by gently frying it, but be sure to season it first since fried tofu does not absorb flavors as well.

If you want to prepare a meal for an extended period of time, try adding the tofu near the conclusion of the cooking process if you don’t want to use fried tofu but want to maintain the texture’s integrity.

2. Eggplant

Eggplant is available at most grocery shops and, on occasion, at a fresh food stand or farmers market. Although they don’t grow all year, they’re simple to find in most places when they’re in season.

The texture of eggplant is remarkably similar to that of a mushroom. Its flesh has the same bouncy characteristic that makes mushrooms appealing. Although eggplant has its distinct taste, if cooked appropriately, it may readily replicate the flavor of a mushroom.

To produce a credible performance in a dish, eggplant should be peeled beforehand. Unlike the mushroom, which may be eaten raw in certain cases, it is better to cook the eggplant until it is tender and mushy.

There are several kinds of eggplant available, so it’s advisable to try a couple before selecting on one that’s appropriate for your mushroom alternative.

Cooking Times

In texture, eggplant is similar to mushrooms, but not in taste. It has a lengthy cooking time and a good taste as a replacement in most meals.

Although you can imitate the texture of a mushroom, you should remove the skin first since it is a dead giveaway and affects the taste of the eggplant.

3. Tempeh

Tempeh, a fermented soybean product, is another fantastic mushroom alternative. Soybeans are soaked before being partially cooked.

It has a heartier texture and a taste akin to mushrooms, as opposed to tofu. It’s more convincing than tofu, yet some people like the texture of tofu.

Tempeh is readily seasoned and can withstand the cooking procedures necessary for stews and sauce recipes. It’s also a great addition to any sandwich that includes mushrooms. You could also try thinly slicing the tempeh to look like a mushroom.

If you have a mold allergy, however, you should avoid tempeh since it may produce a response.

Cooking Times

When you need to replicate the taste of mushrooms and want to simmer the tempeh for an extended period of time, this is an excellent solution. You can do practically everything you can do with mushrooms using tempeh.

If you don’t want to change the taste of the tempeh too much, add it at the end of the cooking period.

4. Zucchini

Zucchini is a kind of squash that is also known as summer squash. It may grow to be rather enormous, although it is often preferred while it is smaller. The texture of zucchini is similar to that of mushrooms, particularly when thinly sliced.

It should be noted, however, that it will not mislead anybody into believing it is a piece of mushroom. When you need an excellent, palatable substitute for mushrooms, it works in meals that call for them.

Zucchini may be purchased at grocery shops and farmers markets around the country, and in certain cases, it is accessible all year.

Cooking Times

If you don’t need to prepare a meal for more than an hour, zucchini is an excellent choice. However, the longer you cook zucchini, the softer it becomes. When this occurs, they may not be a good alternative for mushrooms and may be lost in the mix.

If you are concerned about the zucchini holding up in the dish, you may roast it and add it at the end.

5. Sun-Dried Tomatoes

Although sun-dried tomatoes lack the taste of mushrooms, they may nearly resemble their texture. They may also absorb flavors and complement many of the same meals as mushrooms.

Sun-dried tomatoes are collected when they are ripe and then dried naturally in the sun. As a consequence, it has a tangy taste and a firm texture that can withstand rigorous cooking in sauces, stews, and soups.

It’s an excellent substitution for mushrooms in Italian recipes, as well as a beef stew or other similar meal. Sun-dried tomatoes are available at your local grocery shop packed or in cans. Canned tomatoes are softer and have a stronger tomato taste.

Dry versions are available entire, sliced in half, or in parts. For a believable texture, chop them into mushroom-like pieces.

Cooking times

This would be a wonderful alternative if you want to make a recipe that requires time to simmer and does not need the taste of mushrooms. Even after hours of cooking, the sun-dried tomato retains its firmness and produces amazing taste.


If you’re intending to create a meal and need an excellent alternative for mushrooms, one of these possibilities should be considered. If you need to replicate the taste, tempeh or perhaps eggplant would be excellent. These are the finest options for achieving a mushroom taste and texture.

If you dislike tempeh or are unable to consume it, you should try tofu or zucchini instead. Tofu is the finest option for texture and taste options. Tofu can be made to taste nearly anything, and if you want to firm up the texture even more, you can fried it and it will cling together much better.

If you don’t need to replicate the taste of a mushroom but rather utilize an option that works well in meals that often use mushrooms, consider sun-dried tomatoes. There are many alternatives to pick from, and they typically enhance the tastes of the foods in which they are used.


Is there a substitute for mushrooms?

Suggestions for Mushroom Substitutes. Tofu, Eggplant, or Tempeh may be used as Mushroom substitutes since they have a similar flavor and texture. Zucchini and sun-dried tomatoes are two more options.

What is a high protein alternative to mushrooms?

Seitan. Seitan is the best alternative for portobello mushrooms there is. Seitan, which is nearly completely comprised of wheat gluten, is low in carbohydrates and strong in protein, making it a popular meat substitute among vegans.

How to get mushroom flavor without mushrooms?

Mushroom Substitute
Walnuts or Pecans. 🍄 Mushroom Substitutes for Taste, not Texture.
Umami Seasoning.
Beef Broth. 🍄 Non-Mushroom Substitutes.
Sun Dried Tomatoes.

How do I substitute mushrooms in pasta?

To replace mushrooms in spaghetti, use a 1:1 ratio of onions, zucchini, sun-dried tomatoes, olives, and leeks.

What are the best chicken substitute mushrooms?

1) White Button Mushrooms: Simple and Delectable

Best meat substitute: White buttons aren’t the most meaty mushroom, but since they absorb up other tastes, you can get creative with them. Here’s how to include them into your dishes to add taste, texture, and nutrition: Pizza with white button mushrooms (classic!)

What mushroom is closest to meat?

Because of their pleasant texture and variety of flavors, portobello mushrooms are the best beef substitute. The absorbency of this mushroom allows it to easily absorb sauces, resulting in a satisfying meal. Portobellos may be used in burgers, kebabs, meat platters, and pasta dishes.

Is mushroom a vegetable or protein?

Mushrooms, although being classified as a vegetable, are neither plant nor animal food. They are a form of fungus that includes ergosterol, which is structurally similar to cholesterol in mammals.

Which has more protein broccoli or mushrooms?

Protein levels in broccoli and mushrooms are comparable. Broccoli has 2.8 gm of protein per 100 gm, whereas mushrooms have 3.1 gm per 100 gm. 1.According to one research, broccoli effectively decreases the risk of cancer.

What vegetable has the same protein as meat?

According to research, all plants contain protein, and protein accounts for at least 14% of total plant calories. Broccoli has more protein per calorie than steak, while spinach has nearly the same as chicken and fish.

What is the least mushroom tasting mushroom?

Button mushrooms (scientific name, Agaricus bisporus) are the mildest-tasting fungus known, with a milder taste than many of its relatives. They may be eaten raw or cooked, and they go nicely with soups, salads, and pizza. They’re also delicious stuffed or sautéed.

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