Need a Substitute for Shiitake Mushrooms? Try These Swaps

If you need a replacement, think about what matters most in your dish—their flavor, texture, or both—and pick a substitute that fits.

Best Substitutes for Shiitake Mushrooms

There’s no perfect one-size-fits-all substitute, but plenty of options can match their flavor, texture, or cooking versatility.

1. Portobello Mushrooms

Portobellos have a similar meaty texture and earthy flavor. While they’re less smoky, their hearty bite makes them a solid choice for recipes needing a substantial ingredient.

Best for: Grilled dishes, stir-fries, or roasting.

2. Cremini Mushrooms

Also called baby bellas, cremini mushrooms are milder but still earthy. They’re a versatile option, especially for soups or pasta, where texture isn’t the main focus.

Best for: Soups, casseroles, or pasta dishes.

3. Oyster Mushrooms

Oyster mushrooms are tender and have a light, subtly sweet flavor. They’re milder than shiitakes but work well in dishes that don’t need bold mushroom flavors.

Best for: Stir-fries, noodle dishes, or salads.

4. King Oyster Mushrooms

These mushrooms have thick stems and a chewy texture, making them ideal when shiitakes’ meaty texture is key. They absorb flavors well and can be seasoned to suit your dish.

Best for: Braising, grilling, or as a plant-based protein substitute.

5. Maitake Mushrooms

Also called hen of the woods, maitake mushrooms bring bold umami flavor to recipes. Their frilly texture differs from shiitakes’ chewiness but works beautifully in soups and stews.

Best for: Soups, stews, and sautés.

6. Dried Mushrooms

Dried mushrooms deliver a concentrated umami flavor similar to shiitakes. Rehydrating them creates a flavorful broth and makes them perfect for sauces and risottos.

Best for: Broths, sauces, and risottos.

7. Eggplant

For a non-mushroom option, eggplant can mimic the chewy texture of shiitakes. It lacks the same depth of flavor but absorbs seasonings well and holds its shape during cooking. Avoid overcooking, though, as it can turn too soft.

Best for: Stir-fries, grilled dishes, or casseroles.

Tips for Choosing the Right Substitute

The best replacement depends on what your recipe needs most:

• For flavor: Maitake mushrooms or dried mushrooms come closest to shiitakes’ rich, savory taste.

• For texture: Portobello, king oyster, or eggplant can replicate their firm bite.

• For cooking style: Oyster mushrooms work well for quick-cooking dishes, while portobello and king oyster mushrooms are better for grilling or roasting.

You can also combine substitutes—like using dried mushrooms for flavor and king oysters for texture—to get the best of both worlds.

Wrapping Up: Shiitake Mushrooms Alternatives

Shiitake mushrooms bring bold flavor and texture to recipes, but plenty of substitutes can step in. Portobellos provide a hearty bite, maitake mushrooms pack umami, and dried mushrooms are great for broths and sauces. For a non-mushroom option, eggplant is a good choice, as long as it isn’t overcooked.

Focus on what your recipe needs most—flavor, texture, or cooking style—and pick the best match. With so many options, you can keep your dish just as tasty, even without shiitake mushrooms.