Substitute for Mushrooms in Recipes

Substitute for Mushrooms in Recipes

Edible mushrooms have been being used in a versatile range of cuisines for countless years. With their trademark earthy, the fleshy flavor is still compatible with its taste. However, there are some times when the cost or allergy hinders the way to enjoy their taste. 

Here, I tried to arrange substitute for mushrooms in recipes. These alternatives and some recipes are advantageous if you don’t want to miss those mushrooms’ earthy flavor. Let’s get a look at the substitutes and some recipes. 

Creamy Zucchini Pasta

This creamy, caramelized pasta is easy to cook, economical, and mostly, a toothsome dinner item. Use any pasta you want, but longer ones work well here. Usually, this pasta is made with wild shiitake mushrooms. As today are avoiding mushroom items, zucchini can be a suitable shiitake mushroom replacement here.

Though zucchini is eaten as a veggie, it’s flesh and flavor are perfect for pasta dishes like this. However, it can also take the flavor from the other ingredients that are being used; quite some skill it has. So, without any delay, let’s jump into the recipe.


  • 2 lb of zucchini
  • 1 large-sized shallot
  • 4 large-sized garlic cloves
  • 3 tbsp of extra virgin olive oil
  • 1/4 tsp of crushed red pepper flakes
  • 2 tsp of kosher salt
  • freshly ground pepper
  • 12 oz of bucatini pasta
  • 1 medium-sized lemon
  • 1/4 cup of freshly grated parmesan
  • 1/2 cup of basil leaves, chopped coarsely
  • 1/2 cup of heavy cream

Directions for preparation step by step:

Step 1: Get a large pot of water. Add enough salt and bring it to a boil.

Step 2: Get the replacement for mushrooms, and that is the zucchinis. First, trim them. Then, get a box grater and grate the zucchinis on the large hole side.

Step 3: Peel the garlic cloves and grate them as well. Now, this time, use the small hole side.

Step 4: Place the grated ingredients into a paper towel. Gather the ends of the towel and squeeze. The water from the zucchinis should be extracted to the maximum level. Squeeze till hardly any liquid comes off.

Step 5: Get a large skillet—heat 3 tbsp of olive oil over medium settings. Now, add 1/4 tsp of crushed pepper flakes. Stir and cook until the fragrance starts to come off. It will take around 30 seconds.

Step 6: Get the towel. Unwrap and add the mixture directly to the skillet. After that, add 2 tsp of kosher salt. Stir and mix well. Now, to season them with freshly ground pepper. Cook and occasionally stir for 5-10 minutes. Now, this is where the mushroom substitute hits in. The zucchini mixture should be thickened by 15-20 minutes. It will then start to stick to the bottom of the skillet.

Step 7: Meanwhile, let’s focus on the pasta. Add 12 oz. of bucatini pasta to the boiling pot until tender. Take out 2 cups of the cooking liquid. Set it aside.

Step 8: Get a small bowl and the box crater. Add the juice of 1 lemon, 1/4 cup of freshly grated parmesan, and 1/2 cup of chopped basil leaves. Combine them well.

Step 9: Drain the pasta and transfer them to the skillet. Now, reduce the heat to medium-low settings. After that, add 1/2 cup of the cooking liquid, 1/2 cup of heavy cream, and stir to combine them well for 1-2 minutes.

Step 10: Now, add another 1/2 cup of cooking liquid and the cheese mix. Stir constantly with a wooden spoon for 2-3 minutes. A creamy sauce will coat the pasta by now. Add more cooking liquid if seems necessary.

Step 11: Turn off the heat now. Stir in 2 tbsp of lemon juice—season with more pepper to your taste. Stir in the herbs if left any.

Step 12: Arrange the pasta on a plate. Top it with more parmesan if available. Serve and enjoy! If possible, try the traditional recipe where the shiitake mushrooms will be a substitute for zucchini.

Crispy Tofu with Cauliflower Rice

Cauliflower rice is easy to make, and you should try it for its unique flavor and texture. You won’t be able to distinguish cauliflower rice from regular rice. A special item that has a significant role behind its tase is the crimini mushroom. As we are trying to find a suitable substitute, I am gonna offer tofu. They can be used in fried-dishes and soup. As a perfect crimini mushroom substitute, its culinary demand is noteworthy. They are adequate in nutrition and a great deal of satisfaction.


  • 12 oz. of extra-firm tofu
  • 2 and 1/2 tbsp of almond butter
  • 1 tbsp of sesame oil
  • 2 tbsp of soy sauce
  • 2 tbsp of maple syrup
  • 2 tsp of garlic sauce

For Cauliflower Rice: –

  • 1 tbsp of sesame oil
  • 1 small head of a cauliflower
  • 2 cloves of garlic, minced
  • 2 tsp of soy sauce
  • 1 cup of baby bok choy, thinly sliced

Directions for preparation step by step:

Step 1: Start with the oven. Preheat it to 400F. Get parchment paper and line a baking sheet.

Step 2: Wash the tofu. Then, drain and use a paper towel and place something heavy on top. Press like this for 15-20 minutes.

Step 3: Get the tofu. Slice them into 1/2-inch cubes. Arrange the cubes on the baking sheet in a single layer. Keep gaps between them. Off to the oven now. Bake for around 20-25 minutes. 

Step 4: Let’s prepare the sauce now. Get a mixing bowl. Add 2 and 1/2 tbsp of almond butter, 1 tbsp of sesame oil, 2 tbsp of soy sauce, 2 tbsp of maple syrup, and 2 tsp of garlic sauce. Whisk them until combined well. You can add more garlic sauce to infuse the heat.

Step 5: Get the baked tofu. Add them into the almond sauce. Toss them gently to coat. Set aside and marinate for 10-15 minutes.

Step 6: Meantime, let’s prepare the rice. Get a large grater or a food processor. Prepare the rice from the small head of cauliflower. Set it aside.

Step 7: Get a large skillet and heat over medium settings. Add 1 tbsp of sesame oil, the cauliflower rice, 2 minced garlic cloves, 2 tsp of soy sauce, and stir for about 5-8 minutes until slightly browned.

Step 8: Cook 1 cup of baby bok choy on the side with a bit of sesame oil. Add it to the rice and cook for 1-2 minutes. Take the rice off and arrange it on a platter.

Step 9: Add the marinated tofu to the skillet. Stir frequently for about 3 minutes. Meanwhile, the sauce will caramelize. Turn off the heat. Transfer the tofu to the rice platter.

Step 10: Add some sauce if available. Serve hot. Bet you will have a hard time identifying what the substitute for mushrooms was. Enjoy!


There is your substitute for mushrooms in recipes. I would suggest, follow them with the mushrooms. Well, the replacements aren’t bad either. Do try both. If you have a suggestion for anything, let me know.

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