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Mushrooms substitutes

Out of mushrooms? Here are the best substitutes — what to reach for, why it works, and how much to use. Another mushroom variety is the top pick.

  1. 01
    Another mushroom varietybest pick

    Button, cremini, and portobello are freely interchangeable by weight.

    1:1

  2. 02
    Dried mushrooms, rehydrated

    Deeper, more concentrated umami — save the soaking liquid for the pan.

    1 oz dried = about 8 oz fresh

  3. 03
    Eggplant

    Meaty and absorbent; browns and soaks up sauce much the way mushrooms do.

    1:1

  4. 04
    Zucchini

    Softens into a similar tender bite, though it brings no earthy umami.

    1:1

  5. 05
    Tofu, pressed and browned

    Holds sauce and adds savory bulk in stir-fries and braises.

    1:1

Cooking with mushrooms?

Paste your recipe into Mise — we'll find every ingredient as a real product you can buy, and swap the ones you can't, like mushrooms, for the closest match in stock.

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How we choose these

These are tested kitchen substitutes, chosen for matching flavor, texture, and role — with ratios so the swap actually works. Taste as you go; substitutes shift intensity, not just flavor.

Flavor data: Epicure (Radzikowski & Chen, 2026), arXiv:2605.22391, CC-BY-4.0.
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