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    Home > Guides

    Best and Worst Oyster Mushroom Substitutes For Cooking

    By Nandor Barta on 04/09/2025 - May contain affiliate links. Please read our disclosure.

    From earthy shiitake and rich porcini mushrooms to versatile eggplant and tofu, there is no shortage of delicious alternatives. Maitake mushrooms come closest in taste and texture, but this guide will walk you through each substitute and show you exactly which lookalikes work best for different recipes and also which ones are the worst alternatives.

    4 mushrooms in a collage
    Jump to:
    • What are oyster mushrooms?
    • Abalone mushrooms
    • Maitake (Hen of the wood) mushrooms
    • Lion’s mane mushrooms
    • Porcini mushrooms
    • Baby bella, button or cremini mushrooms
    • Portobello mushrooms
    • Chanterelle mushrooms
    • Shiitake mushrooms
    • Matsutake mushrooms
    • Morel mushrooms
    • Eggplant
    • Tofu
    • Tempeh
    • The worst oyster mushroom substitutes
    • FAQs
    • More articles about oyster mushrooms
    • The best oyster mushroom recipes

    What are oyster mushrooms?

    Oyster mushrooms are medium to large in size, these mushrooms have short or nearly absent stems, white gills that extend onto their stems, and spore prints that range from white to lilac-gray.

    They often have a faint aroma reminiscent of anise or black licorice and are prized in Asian cuisines for their chewy, nutty texture and savory, bittersweet flavor, making them popular as vegan meat substitutes.

    Among the seven main types of oyster mushrooms, king oyster mushrooms stand out for their large size, umami-rich flavor, and scallop-like texture, ideal for gourmet dishes.

    Pearl oyster mushrooms, another common variety, are favored for their nutty, sweet taste but have tougher stalks, making them particularly suitable for stir-fries, soups, stews, and salads.

    Why would you need a substitution? If you are wondering where to buy oyster mushrooms, then you are not alone. As tasty as they are, oyster mushrooms are seasonal and tend to be a tad more expensive than regular button mushrooms. But here are the best 13 substitutes if you can’t find it or are too expensive.

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    Abalone mushrooms

    white mushrooms in a woven basket

    Abalone mushrooms, named after the shellfish abalone, are often confused with pearl oyster mushrooms. That’s no surprise considering that this ivory-colored mushroom variety is in fact very closely related to oyster mushroom. What sets it apart, however, is its silkier texture and rich, buttery flavor. It is also these characteristics that make it a popular ingredient in Asian stir-fries and sauces.

    Maitake (Hen of the wood) mushrooms

    A cluster of brown mushrooms

    While maitake mushrooms look like oyster mushrooms, their flavors are entirely different. The former tends to be meatier than the latter, with a very earthy undertone. They have frilly sides that shrivel up when cooked for too long.

    Fry them or add them to a base, and offset it with some saltiness to really add some oomph to your dish! The only drawback is that they might be a little hard to come by at your local grocery store so it may not be the best oyster mushroom substitute.

    Lion’s mane mushrooms

    A mushroom that looks like a sponge

    True to their name, lion’s mane mushrooms (or yamabushitake) are shaggy looking with dangling white teeth that resemble the mane of a lion. Its sweet and rich meat tastes a lot like seafood, almost like crab or lobster, and its meaty texture might remind you of pearl oyster mushrooms.

    Porcini mushrooms

    A handful of mushrooms on a white plate

    Porcini mushrooms are a great replacement for the fleshy king oyster mushroom because of their meaty texture. While the smell can take some getting used to, nothing beats its great taste and ability to hold its shape when cooked! Both dried and fresh porcini have been used as oyster mushroom alternatives for quite some time in both Italy and France. 

    Baby bella, button or cremini mushrooms

    a handful of button mushrooms

    With the meaty taste of the king oyster mushroom and the delicate look of pearl mushrooms, the baby bella mushroom might just be the most perfect replacement for you. Also known as white button mushrooms or cremini mushrooms, these mushrooms are coveted for their meaty flesh, which is the reason why they are commercially produced on such a wide scale. 

    What’s more, is that they don’t have that pungent smell that is characteristic of most mushrooms. This versatility allows them to be cooked in several different ways. Just remember to take off the fibrous portion of the stem before you do.

    Portobello mushrooms

    Large mushroom caps on a brown cloth

    Portobello mushrooms are actually crimini mushrooms that have matured to obtain a diameter measuring more than 4″. They come sporting a smooth cap with an even brown color and are renowned for their deep and earthy flavor. Their overall effect in a dish can be likened to that of the pearl oyster mushroom. 

    Since they are seasonal from December to March, it is pretty easy to run into them at your local store. If you are looking to cook with these delectable beauties, you might want to check out our portobello mushroom recipes like this one below.

    Chanterelle mushrooms

    Vibrant yellow mushrooms

    Chanterelle mushrooms might look like oyster mushrooms with their bright hue and wide cap, but the good news is they’re not quite as expensive! These mushrooms are characterized by their nutty, meaty, and almost peppery undertones, making them great for sauces.

    Shiitake mushrooms

    Brown mushrooms on a dark grey surface

    Out of all the king oyster mushroom substitutes we have listed, this mushroom from Asia is probably the most popular. Shiitake mushrooms are also much less expensive than oyster mushrooms and can be used as the perfect replacement.

    Shittake mushrooms come in a range of brown hues and have umbrella-shaped wide caps. And while the caps themselves don’t look very appetizing, the bold flavor and fleshy texture more than make up for it. Some even say that it resembles a well-done piece of steak when cooked well! We have many recipes using shiitake mushrooms like this one:

    Matsutake mushrooms

    2 brown mushroom

    Matsutake, being a versatile oyster mushroom substitute, can be consumed both raw and fried, but tends to taste most delicious when added fried to soups and sauces. They hardly need any additional seasoning and are best consumed with their natural, earthy flavor.

    Matsutake mushrooms are quite the star ingredient in many Asian cuisines, especially Japanese, and are particularly popular for their aromatic smell and unique taste that is reminiscent of truffles! 

    However, it should be mentioned that these mushrooms are a little expensive, so if you want to stick with oyster mushrooms or portobello mushrooms. You could probably even make do with replacing them for fresh shiitake – trust us, none would be the wiser!

    Morel mushrooms

    Mushrooms with white stem and dark brown curly caps

    Morel mushrooms are characterized by a shriveled, brown body that does not appeal to the eye at first sight. And while they are found aplenty in the woods, they also have a poisonous lookalike, so it’s best and safest to just buy this type of mushroom from a store. 

    When it comes to taste, morel’s are simply divine – meaty, nutty, and quite like oyster mushrooms. Unfortunately, these are seasonal and priced higher than oyster mushrooms. So, it’s more likely you will find yourself substituting oyster mushrooms for morel mushrooms than the other way around, but both ways work just fine. If you’ve got some lying around, go for it!  

    Eggplant

    Two hands holding a dark purple raw eggplant

    This might come as a surprise, but you can substitute eggplant for oyster mushrooms! Both have a surprisingly spongy texture that soaks up juicy marinades easily. Plus, eggplant is relatively neutral in taste as well, making it perfect for adding your favorite seasonings to make it taste as close to oyster mushrooms as possible.

    You can use eggplant instead of mushrooms to make meatballs, or to add it to stir-fries, to top your pasta or risotto with it.

    Tofu

    Tofu cubes in a white plate and a wooden spoon with dry soy beans

    Tofu and oyster mushrooms or even mushrooms, in general, have a common characteristic that makes them perfect replacements for each other. And that is their spongy texture which soaks up marinades, sauces, and juices easily. Both have a quite neutral taste that with the proper seasoning you can easily overpower.

    If you have a recipe that calls for shredded mushrooms, you can think of tofu as well. We used shredded oyster mushroom in Hoisin sauce to make rice paper dumplings, and shredded tofu in Hoisin sauce to make crispy rice paper rolls.

    Tempeh

    Tempeh cake

    Tempeh is made of fermented soybeans and used as a vegetarian protein or meat substitute. Their aroma is considered to be very mushroom-like, nutty, and earthy due to the fermentation. It has a much stronger aroma than tofu. So you would need a marinade or strong seasoning to make them taste nice.

    If your recipe calls for oyster mushrooms, especially in pasta dishes, salad bowls, or stir-fries, you can substitute tempeh for it and use the spices that were recommended for the mushroom.

    The worst oyster mushroom substitutes

    If you are searching the internet for substitutes, you may come across other alternatives, but let me tell you why they are our least favorite ones:

    Wood ear mushrooms

    Wood ear mushrooms have a very unique gummy texture, which is in no way similar to oyster mushrooms. Stores sell them dried. They need to be dehydrated and then cooked before you can use them. This cooking method makes them less gummy but still far from the texture you would be after.

    Enoki mushrooms

    They are more close to sprouts than oyster mushrooms. They are very thin with really small caps, which cannot really mimic the texture of oyster mushrooms. Also, it is limited on how you can prepare them as you usually use them as a whole.

    Angel wings

    The main difference is that while oyster mushrooms are edible, angel wings are poisonous. The first warnings came as early as 2004.

    Nuts (walnut and pecan)

    It is true that mushrooms have a nutty, earthy flavor and you would think that nuts are great substitutes. We do use them to enhance the mushroom flavor to make mushroom meatballs or the mushroom filling in vegan wellington, but they cannot mimic the texture and the taste on their own.

    Sun-dried tomatoes

    They may have a similar texture to dried mushrooms, their flavor is just so strong. There are not enough spices in the world you can use to turn them towards a nutty, earthy mushroom aroma.

    FAQs

    What is the best substitute for pearl oyster mushrooms?

    Maitake or abalone mushrooms are the closest in texture and taste. If you look at pictures of them they even look quite similar with fan-like gills that run along the stem. However, we listed 11 other alternatives you can choose from.

    What is the best substitute for king oyster mushrooms?

    Porcini or shiitake mushrooms are the closest in texture and taste. They both have a chewy, meaty large enough stem to work with. However, we listed 11 other alternatives you can choose from.

    More articles about oyster mushrooms

    • Black cast iron skillet from above with crispy brown oyster mushroom, sliced red pepper, garlic slices and chopped fresh green herbs.
      11 Ways to Cook Oyster Mushrooms
    • Oyster mushroom on a wooden cutting board with a knife
      How To Prepare Oyster Mushrooms in 3 Steps: Clean, Trim and Cut
    • Pearl oyster mushrooms are growing out of a bag plastic bag
      4 Ways to Grow Oyster Mushrooms (Do You Need a Kit?)
    • Pink oyster mushroom in themiddle with baskets of other mushrooms at the back
      Where To Buy Oyster Mushrooms? 6 Locations You Can Always Find Them
    • Oyster mushroom in the middle of a wooden storage
      5 Ways to Store Oyster Mushrooms Properly
    • 4 mushrooms in a collage
      Best and Worst Oyster Mushroom Substitutes For Cooking

    The best oyster mushroom recipes

    Browse through to find your next favorite among these 40 oyster mushroom recipes.

    • 3 small tortillas folded in half on parchment paper filled with mushroom shreds, corn, avocado slices, black beans drizzled with red and white sauce.
      Crispy Oyster Mushroom Tacos
    • White bowl with tofu cubes, broccoli florets, oyster mushroom shreds, red chili slices and long thin rice noodles.
      Oyster Mushroom Noodle Stir Fry
    • Black cast iron skillet from above with crispy brown oyster mushroom, sliced red pepper, garlic slices and chopped fresh green herbs.
      Pan-fried Green Herb Oyster Mushroom
    • Penne pasta with yellow bell pepper slices, brown mushroom shreds and spring onion rings in a creamy red sauce in a frying pan from above.
      Cajun Oyster Mushroom Pasta
    • Black boardabove with crispy brown juicy flattened oyster mushroom clusters and half bok choy with charcoal stripes
      Teriyaki Oyster Mushroom Steak
    • Brown breaded wings on a white plate with a yellow sauce in the middle. A hand is holding one piece
      Vegan Chicken Wings (Oyster Mushroom)
    • Several pita pocket on a white serving tray stuffed with crispy brown shredded oyster mushroom, tomato and cucumber slices andwhite-green tzaztziki sauce
      Vegan Gyros (Shredded Mushrooms)
    • Small tortillas with colorful pepper slices and crispy brown mushroom shreds topped with white and green sauces on a wooden board. Surrounded by side dishes.
      Vegan Fajitas (Oyster Mushroom)
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    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

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      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
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    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
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    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
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    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
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