Emily Johnson
Mushrooms are a versatile ingredient used in dishes across the globe. They are known for their earthy, nutty, and umami flavours, as well as their soft, fleshy texture. While there is no exact substitute for mushrooms, there are several ingredients that can be used as replacements, depending on the dish and the specific qualities of mushrooms being targeted. For example, if it is the umami flavour that is desired, ingredients like dashi powder, miso, Parmesan, or anchovies can be used. If it is the earthy flavour that is sought, ingredients like barley, root vegetables, beans, or sun-dried tomatoes can be good alternatives. For texture, tofu, tempeh, eggplant, zucchini, or potatoes can be used, depending on the dish.
| Characteristics | Values |
|---|---|
| Substitute for small components of mushrooms | Leave them out and increase other vegetables to compensate |
| Substitute for umami flavour | Dashi powder, miso, Parmesan, kombu, yeast extract, ham, tomatoes, anchovies, or dulse |
| Substitute for earthy flavour | Barley, root vegetables, beans, huitlacoche, beer, sun-dried tomatoes, tempeh, chickpeas, olives, artichoke hearts, onions |
| Substitute for texture | Tofu, tempeh, zucchini, eggplant, potatoes, sun-dried tomatoes |
| Substitute for bulk | Artichoke hearts, eggplant, squash |
| Substitute for stuffed mushrooms | Tomatoes or baked potatoes |
| Substitute for sauté or skillet dishes | Green beans, water chestnuts, whole pecans, asparagus, pine nuts, turnips |
| Substitute for risotto | Asparagus |
| Substitute for meatier substance | Pecans, pine nuts |
| Substitute for mushrooms in pasta | Sun-dried tomatoes |
| Substitute for mushrooms on pizza | Eggplant, artichoke hearts, sun-dried tomatoes |
| Substitute for mushrooms in soups | Dried mushrooms, tempeh, zucchini, eggplant, potatoes, squash, chickpeas |
| Substitute for mushrooms in stir-fries | Canned mushrooms, tempeh, tofu |
| Substitute for mushrooms in stews | Canned mushrooms, tempeh, zucchini, eggplant, potatoes, squash, chickpeas |
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What You'll Learn
Tofu, tempeh, and seitan
Tofu is one of the most popular substitutes for mushrooms, mainly because its texture is slightly similar to mushrooms, and, like mushrooms, tofu absorbs the flavours of whatever it’s cooked in. When substituting tofu for mushrooms, use extra-firm tofu so it doesn't break down in your dish. Avoid using it in soups or stews, as tofu cannot be cooked for long periods of time. It’s best in stir-fries and dishes that are quick-cooking.
Tempeh, similar to tofu, is made from fermented soybeans. It has a denser, firmer, and chewier texture than tofu, with a nutty, earthy flavour. This makes it a great substitute for mushrooms, especially in stir-fries, sandwiches, wraps, and salads.
Seitan, also known as wheat gluten, is made from wheat protein. It has a chewy texture that resembles meat when cooked, and has been used in Chinese dishes for centuries. Seitan has a savory and slightly nutty flavour. Its chewy texture makes it a popular choice for imitating the feel of meat. A great choice for dishes with a hearty and chewy texture, such as stews, sandwiches, or fajitas, seitan is also dense enough to be grilled or braised.
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Eggplant, zucchini, and artichoke hearts
If you're looking for substitutes for mushrooms, eggplant, zucchini, and artichoke hearts are great options, especially when mushrooms are a smaller component of the dish.
Eggplant has a similar texture and bulk to mushrooms, and can be used as a meatier substitute. It can be roasted or sautéed, and takes on the flavour of whatever it is cooked with. For example, eggplants can be roasted with zucchini, onion, and mushrooms, with a touch of tomato for a sandwich filling. Alternatively, eggplants can be sautéed with zucchini, mushrooms, and onions, with butter, garlic, and onions for flavour.
Zucchini is another vegetable that can be used in a similar way to mushrooms. Like mushrooms, zucchini acts as a great sponge and takes on the flavour of whatever it is cooked with.
Artichoke hearts can also be used as a substitute for mushrooms, especially in a casserole or bake. They can be layered with mushrooms, or used as a substitute for them, with olive oil, salt, pepper, and breadcrumbs.
While these substitutes can be used in place of mushrooms, it is important to note that they will change the profile of the dish, and may not taste exactly the same.
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Sun-dried tomatoes and potatoes
Sun-dried Tomatoes
Sun-dried tomatoes are a popular substitute for mushrooms, especially in pasta and on pizza. They have an earthy texture similar to mushrooms and can be rehydrated in boiling water to achieve a plump and juicy consistency. When using sun-dried tomatoes as a replacement for mushrooms, opt for those not packed in oil. They pair well with other ingredients such as rosemary, cherry tomatoes, kale, spinach, and Parmesan cheese.
Potatoes
Potatoes can be used as a substitute for mushrooms in various dishes. For example, if a recipe calls for stuffed mushrooms, you can use baked potatoes and stuff them with the same filling intended for the mushrooms. Potatoes can also be used as a base for other ingredients, such as in a skillet dish with sun-dried tomatoes, rosemary, and spinach, or mashed potatoes with sun-dried tomatoes.
Other Substitutes
While sun-dried tomatoes and potatoes are great options, there are also other substitutes for mushrooms that can be used depending on the desired flavour and texture. These include tofu, tempeh, zucchini, eggplant, onions, artichoke hearts, green beans, water chestnuts, pecans, pine nuts, asparagus, and turnips.
Umami Flavour
Mushrooms are known for their umami flavour, so if you are looking for a substitute that provides a similar savoury taste, consider ingredients such as dashi powder, miso, Parmesan cheese, kombu, yeast extract, ham, or root vegetables.
Earthy Flavour
To replicate the earthy flavour of mushrooms, try using barley, beans, or a "funky" beer like a Saison or American Wild Ale in your dish.
Remember, when substituting mushrooms, consider the specific dish and its other ingredients to choose a replacement that complements the flavours and textures present.
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Umami alternatives: dashi, katsuobushi, Parmesan, and more
Mushrooms are a versatile ingredient, adding umami and earthiness to a variety of dishes. However, if you're looking for alternatives to mushrooms, there are several options that can provide similar flavours and textures.
Dashi powder is a great way to add umami to dishes that traditionally call for mushrooms. It's a common ingredient in Japanese cuisine and can be used in soups, stews, or even sprinkled over rice or vegetables. Another Japanese ingredient, katsuobushi, can also be used in small amounts to add umami without overwhelming the dish with a fishy taste.
If you're looking for a Western alternative, Parmesan cheese is a great option to add savoury notes to your dish. It can be grated or shaved over pasta, salads, or soups. Yeast extract, such as Vegemite or Marmite, is another umami-rich option that can be used in small quantities to enhance the flavour of sauces, stews, or even spread on toast.
Other ingredients that can add umami include miso, ham, tomatoes (especially tomato paste), and anchovies. These ingredients can be used individually or in combination to create a depth of flavour that complements a variety of dishes.
Earthy alternatives: tempeh, root vegetables, beans, and more
For an earthy flavour profile similar to mushrooms, tempeh is an excellent option. Made from fermented soybeans, it has a chewy texture and a nutty, savoury taste. It works well in stir-fries, curries, and can be added to soups and stews towards the end of cooking.
Root vegetables, such as turnips, carrots, and potatoes, can also provide an earthy flavour. Carrots, in particular, add sweetness and are great in soups and stews. Potatoes work well in fried or roasted recipes, especially if left unpeeled for added earthiness.
Beans are another versatile option, with chickpeas (garbanzo beans) offering an earthy, nutty flavour and a satisfying texture. They're excellent in stews, soups, and casseroles, adding protein and bulk to your dish.
Texture alternatives: tofu, zucchini, eggplant, and more
Tofu is a popular choice for replicating the texture of mushrooms, as it easily absorbs the flavours of other ingredients. However, tofu is best suited for quick-cooking methods like stir-fries, as it tends to fall apart with prolonged cooking.
Zucchini and eggplant are also good substitutes for the soft, fleshy texture of cooked mushrooms. They take on the flavour of whatever they're cooked with and work well in a variety of dishes, although care must be taken not to overcook them, especially in soups and stews.
Combination alternatives: sun-dried tomatoes, artichoke hearts, and more
Sun-dried tomatoes offer a sweet and earthy flavour that works exceptionally well in pasta and pizza dishes. They can be rehydrated to mimic the texture of mushrooms and provide a rich, savoury note to your meal.
Artichoke hearts are another underrated substitute for mushrooms. They are full of fibre and vitamins, and their subtle flavour and texture make them versatile enough to be used in pizzas, casseroles, and even as a stuffing for beef Wellington.
In conclusion, while mushrooms are a unique ingredient, these alternatives provide a range of options to suit various dishes and dietary preferences. By combining different ingredients for umami and earthiness, you can create delicious meals that satisfy your taste buds and nutritional needs.
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Green beans, water chestnuts, pine nuts, and more
Green beans, water chestnuts, pine nuts, and other substitutes are great alternatives to mushrooms in recipes.
Green beans are a good substitute for mushrooms in stuffings. They can also be added to sautés or skillet dishes, providing a similar texture to mushrooms.
Water chestnuts are another option to replace mushrooms in sautés or skillet dishes. They have a crunchy texture, which adds a unique bite to dishes.
Pine nuts are a great substitute when you want to add a meatier substance to your dish. They are versatile and can be used in both sweet and savoury dishes.
Other substitutes that can be used in place of mushrooms include asparagus, pecans, turnips, and artichoke hearts. Asparagus is a tasty addition to risottos, while pecans or pine nuts can be used when a recipe calls for a meatier texture. Turnips and artichoke hearts are also versatile and can be used in various dishes.
When substituting for mushrooms, it is important to consider the dish and what you are trying to replace—the taste or the texture. For example, if you are looking for an earthy flavour, you can try root vegetables like turnips, beans, or even something bolder like huitlacoche. If you want to replace the umami flavour that mushrooms provide, you can use ingredients like dashi powder, miso, Parmesan, kombu, yeast extract, or ham.
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Frequently asked questions
Some popular substitutes for mushrooms include tofu, tempeh, zucchini, eggplant, roasted cauliflower, fennel, and artichoke hearts. Tofu and tempeh are especially good substitutes for stir-fries and other quick-cooking dishes, as they pick up the flavors of whatever they're cooked in. Eggplant and zucchini can work well as substitutes for mushrooms in beef Wellington, but be careful not to overcook them, as they can get soggy and break down. Canned mushrooms are also a good substitute for fresh mushrooms in recipes like pasta sauces, soups, and stews due to their convenience and similar texture.
If you're allergic to soy and can't use tofu or tempeh as a mushroom substitute, you could try using vegetables like eggplant, zucchini, or roasted cauliflower. Sun-dried tomatoes are another option, especially for pasta and pizza dishes. Just be sure to get the ones that aren't packed in oil if you want a more earthy texture similar to mushrooms.
If you're looking for a substitute that will add umami flavor without the mushroom taste, you can try ingredients like dashi powder, miso, Parmesan cheese, kombu, yeast extract (such as Vegemite or Marmite), or ham. These ingredients will add a savory note to your dish without the mushroom flavor.
