(2023) Best Shiitake Mushroom Substitutes

Ingredients

• to tasteDried shiitake mushrooms (the winner)
• to tasteButton mushrooms
• to tasteOyster mushrooms
• to tasteCremini mushrooms
• to tastePortobello mushrooms
• to tastePorcini mushrooms
• to tasteMaitake mushrooms
• to tasteEnoki mushrooms
• to tasteLobster mushrooms
• to tasteCourgette
• to tasteAubergine
• to tasteCauliflower
• to tasteTofu
• to tasteTVP (textured vegetable protein)
• to tasteTempeh

Instructions

1. 1

   Choose a substitute

   Select a mushroom or non-mushroom alternative that suits your dish. Some options may have a milder flavour than shiitake, but a little creativity can make a range of substitutes work in different recipes.

What are shiitake substitutes?

Shiitake are edible mushrooms used in a variety of dishes for their savoury flavour and substantial texture. This guide offers other mushrooms as well as plant-based alternatives for recipes that call for them.

There is no single best choice for every dish: the right substitute depends on whether you want a similar mushroom character, a different texture or an option that is not a mushroom.

Choosing another mushroom

Dried shiitake: these are the closest match in name and type, and can be useful when a recipe calls for dried mushrooms. Follow the recipe’s instructions for preparing them.

Fresh varieties: button, oyster, cremini, portobello, porcini, maitake, enoki and lobster mushrooms each bring their own size and texture. Pick one that suits how the mushrooms will be cut and cooked.

Using non-mushroom options

Vegetables: courgette, aubergine and cauliflower can stand in when the recipe needs pieces of a cooked ingredient rather than a specifically mushroom-like flavour. Cut them to a size that works with the other ingredients.

Plant proteins: tofu, TVP and tempeh are alternatives when you want a more substantial component. Their preparation differs, so use the method appropriate to the chosen ingredient.

Match the texture

For larger pieces: portobello or aubergine can suit recipes where a substantial bite is welcome. Slice or dice the substitute to fit the dish.

For smaller pieces: button mushrooms, enoki or cauliflower can be cut or separated into pieces that blend into a mixed dish. Keep the size consistent so they cook evenly.

Keep flavour in mind

Mushroom flavour: porcini and dried shiitake are options to consider when a dish benefits from a pronounced savoury mushroom note. The other varieties offer different flavour and texture, so the result will not be identical.

Milder choices: vegetables and tofu can be more neutral in a dish. Season and flavour them as directed by the recipe you are adapting.

Adapt the cooking method

Preparation: these alternatives are not all handled the same way. In particular, dried mushrooms, TVP and fresh vegetables may require different preparation, so check the instructions for your chosen ingredient.

Doneness: follow the original dish’s cooking cues and check the substitute as it cooks. Avoid assuming every option will take the same time as shiitake.

Serving ideas

Use the chosen substitute in the dish that originally called for shiitake, such as a mixed cooked dish or a recipe where mushrooms are a main feature. The best pairing depends on the recipe and the substitute.

If using tofu, TVP or tempeh, consider them as the dish’s more substantial element. For vegetable alternatives, serve alongside another source of protein if you want a more filling meal.

Recipe notes & tips

• Choose one substitute at a time rather than combining every option in the list.
• Match the cut size of your substitute to the other ingredients in the dish.
• Check preparation instructions for dried mushrooms and TVP before cooking.
• Treat the listed options as alternatives, not as a set of ingredients to use together.
• Check the texture as the substitute cooks, since cooking times can differ from shiitake.

Variations

• Use oyster mushrooms: choose them for a different mushroom texture in the dish.
• Try portobello: cut it into pieces when you want a more substantial bite.
• Swap in cauliflower: use it as a vegetable alternative to mushrooms.
• Choose tofu: use it when you want a non-mushroom option with protein.
• Use tempeh: select it as another substantial plant-based alternative.

Common mistakes to avoid

• Using every option: these are alternatives, so choose one that suits the recipe.
• Expecting identical flavour: substitutes vary, so season the adapted dish according to its own recipe.
• Ignoring preparation: dried mushrooms and TVP may need different handling from fresh ingredients; follow their instructions.
• Cutting uneven pieces: inconsistent sizes can cook at different rates, so prepare the substitute evenly.
• Assuming the same cooking time: check the chosen ingredient for doneness rather than relying only on the original shiitake timing.

How to store

Storage depends on the chosen substitute and the dish you prepare with it. Store leftovers in a covered container in the fridge and reheat until hot throughout, following any specific storage guidance for the ingredient.

Frequently asked questions