Mushroom Substitutes: Here Are Some Recommended Alternatives You Can Choose

Mushrooms are used in pizza and Neapolitan.

These mushrooms are round in shape and have a crispy texture.

However, mushrooms are relatively expensive, so you may be wondering why you should bother preparing them.

Maybe I should buy mushrooms. What to do…

In such a case, I recommend using an alternative to mushrooms.

In this article, I’ll introduce you to some mushrooms that you can use instead of mushrooms to help you out when you’re in trouble, so please take a look at them!

What kind of food are mushrooms?

Mushrooms are native to Europe and are often used in French cuisine.

Three types of mushrooms are commonly sold: white, brown, and cream.

The white variety is generally white, while the brown variety is brownish.

Both can be used in the same recipes, but the brown variety has a stronger aroma and flavor and is recommended for stews.

The white variety, on the other hand, has a mild flavor and is suitable for light dishes.

By the way, the best way to check the freshness is to look at the umbrella!

If the umbrella is closed and not blackened, the mushrooms have not been harvested long.

If the umbrella is closed and not blackened, the mushrooms are freshly harvested.

Substitute for mushrooms 1: eringi

Eringi mushrooms

The eringi mushroom is characterized by its crunchy texture.

The texture when chewed is similar to that of mushrooms, so it can be eaten as a substitute without feeling uncomfortable.

One of the advantages of eringi is that it has a thick handle and can be used in abundance. Even if you use a lot, you can make a dish on a low budget.

The umbrella part is soft and has a different texture from mushrooms, but it is easy to eat because of its unconventional taste.

Substitute for mushrooms 2: Shiitake mushrooms

Shiitake mushrooms

Shiitake mushrooms are mainly used in Japanese and Chinese cuisine.

They have a strong aroma and can be used to make soup stock, so they are useful in a variety of dishes.

Although they have a different flavor, they can also be used in place of mushrooms, which have a delicious flavor.

Shiitake mushrooms, as the name implies, grow on the shiitake tree. Shiitake mushrooms are harvested all over the country and are distributed all year round through greenhouse cultivation, making them easy to find.

They are easy to find, as they are grown in greenhouses and distributed throughout the year.

Substitute for mushrooms 3: Shimeji mushrooms

Shimeji Mushrooms

Shimeji mushrooms are easy to eat and have an unconventional taste.

It is said that “fragrant matsutake mushrooms and tasty shimeji mushrooms” have a lot of flavors.

It has a smooth texture and is one of the ingredients that can be used as a substitute for mushrooms.

Since shimeji mushrooms are sold at a relatively low price, many people may choose to buy them when buying mushrooms.

There are various types of shimeji mushrooms, and the most commonly sold type is Bunashimeji.

There is also a pure white type called “Bunapi,” but it can be used for basically the same dishes.

If you want to use it as a substitute for mushrooms, you may choose “Bunapi,” which does not have this coloration.

Also, to get the most flavor out of them, I recommend slow cooking them!

You can cook them in small bunches, but it is easier to release the flavor if you break them up and cook them one by one.

Substitute for mushrooms 4: Japanese maitake mushrooms

Japanese Maitake Mushrooms

The flavorful and crunchy “maitake” is similar to the texture of mushrooms.

It is similar to the texture of mushrooms and is one of the mushrooms that can be used as a substitute.

Mainly grown in Niigata Prefecture, the season for maitake is from late September to October.

It can be used in a variety of dishes such as stir-fries and tempura, as well as in hot-pot dishes.

It can be used as a substitute for mushrooms, but care should be taken when using it in stewed dishes.

If you use mushrooms in stews, however, you need to be careful. When you stew them, the pigments in the mushrooms will dissolve and the soup will turn black.

Mushroom substitute 5: Porcini


Porcini is considered a high-class mushroom.

It has a texture similar to that of eringi mushrooms, so it can be used as a substitute for mushrooms.

Porcini is a difficult mushroom to find, so few people buy it regularly.

However, dried porcini are relatively widely available and can be stored well, making them easy to purchase.

Porcini smell like Japanese matsutake mushrooms, and taste similar to shimeji mushrooms, so they may be easier to eat.

If you don’t have mushrooms, try substituting the fragrant porcini.

Substitute for mushrooms 6: Enoki mushrooms

Enokitake Mushrooms

Enoki mushrooms have a crunchy texture.

It has an unconventional taste and is used in various dishes such as nabe, stir-fries, and miso soup.

The advantage of this plant is that it is easy to grow in factories, so it is always readily available and reasonably priced.

Although they don’t look exactly like mushrooms, you can use them as a substitute for mushrooms since they have a similar crispy texture.

When using enoki mushrooms as a substitute, it is important to be careful not to overcook them.

Enoki mushrooms are thin and soft, and overcooking them will make them squishy and spoil their texture.

Try adding them at the end of the cooking process as a substitute.

I suggest freezing the mushrooms!

Have you ever tried to use mushrooms only to find that they were damaged and unusable?

Freshness is the key to mushrooms, so it is best to use them immediately after purchase. However, there are times when you cannot use them in a timely manner.

If you are not going to use them right away, freezing them is recommended.

Freezing mushrooms also break down their cell membranes and increases their flavor, killing two birds with one stone.

What to prepare

  • Zipper bag


  • Slice the mushrooms with the stem attached and place them in a zipper bag to seal. The key is to flatten it out so that the cold air can spread evenly. If the stem is browned, remove it.
  • For white mushrooms, it is a good idea to put lemon juice on the knife when cutting, as they discolor easily.

A variety of mushrooms can be frozen in a similar way, including shimeji mushrooms, enoki mushrooms, and shiitake mushrooms.

You can divide each type into small portions, or mix and freeze them!

The storage period is “about a month,” so it’s convenient when not used immediately!


  • The most common types of mushrooms are white, brown, and cream. The white variety is lighter, while the brown variety has a stronger flavor and aroma.
  • The following six mushrooms are recommended as substitutes for mushrooms: eringi, shiitake, shimeji, maitake, porcini, and enoki.
  • If you don’t use mushrooms right away, freezing them is recommended.
  • Frozen mushrooms can be stored for about a month. Can be used without thawing if cooked.