Ever hit a recipe roadblock because you’re out of cremini mushrooms? We’ve all been there.
Finding a substitute can feel like a treasure hunt where the X marks the spot in your fridge or pantry. Remember that time we tried bell peppers in place of mushrooms? Surprisingly, it wasn’t a disaster.
Our goal? To arm you with a list of swap-ins so seamless, your dishes won’t skip a beat.
And honestly, some of these might even kick your meals up a notch.
Or at least make dinner a tad more interesting. Welcome to the club of accidental genius ingredient swaps.
7 Easy Substitutes for Cremini Mushrooms
When using the following substitutes, keep in mind their texture and flavor.
Most of these can be used in recipes that call for cremini mushrooms as a filling, topping or side dish.
Let’s dig in (pun intended).
| Substitute | Taste | Texture | Suitable Dishes |
| Button Mushrooms | Mild, earthy | Fine, delicate | Sauces, soups, stews, salads, pastas, pizza |
| Portobello Mushrooms | Savory, umami | Fleshy, meaty | Baked, roasted, grilled dishes, pastas, sauces |
| Shiitake Mushrooms | Strong, earthy | Spongy, soft | Stews, pasta, risotto, sauces |
| Oyster Mushrooms | Mild, savory | Fleshy | Baked, roasted, grilled dishes, pastas, standalone dishes |
| Porcini Mushrooms | Earthy, nutty | Fleshy | Stews, soups, roasts, side dishes |
| Chanterelle Mushrooms | Fruity, peppery | Firm, meaty | Sauces, soups, stews, risottos |
| Morel Mushrooms | Earthy, nutty | Fine, meaty | Stews, sauces |
1 – Button Mushrooms
Button mushrooms make a great stand-in for creminis. They share similar looks and feels. Both belong to the same family, after all. We found them to work well in nearly every dish we’ve tried. Replace them 1:1 in any recipe asking for creminis.
These little guys cook up just right, keeping their structure without turning to mush. We tossed them into a stir-fry last Thursday. Success! They soaked up all the flavors. For more ideas, check this out here.
2 – Portobello Mushrooms
Portobellos step up as a big sibling to creminis. They’re beefier, offering a hefty bite. We swap them in at a 1:1 ratio, slicing them down to size. They do well in places where their larger size and meatier texture add value. We’ve thrown them into pasta. Spot on! They grabbed hold of the sauce like a champ.
Portobellos keep their shape under heat. This trait is a win in our book. For us, it means they’re reliable in a roast or a grill scenario. Their size plays well in recipes needing a chunkier presence. We’ve found them equally good stuffed or sliced.
Folks desiring a deeper look at portobellos as a swap might catch more insights here.
3 – Shiitake Mushrooms
Shiitake mushrooms stand in for creminis with flair. Their earthy, smoky flavor enhances dishes. We use them at a one-to-one ratio. They’re perfect in stir-fries and soups.
Shiitakes hold up well during cooking, maintaining a good chew. We added them to a beef stew last week. The result? A depth of flavor we didn’t see coming. These mushrooms absorb sauces and broths, bringing a rich taste to meals.
Curious about more ways to use shiitake mushrooms in your cooking? Find additional insights here.
4 – Oyster Mushrooms
Oyster mushrooms come through as a solid alternative for creminis. They’re tender and offer a mild taste. Their texture is slightly velvety, which works wonders in a variety of dishes. We switch them out at a 1:1 ratio. Found success in a creamy risotto last weekend.
They absorb surrounding flavors well, much like a culinary chameleon. These mushrooms hold up under a gentle sauté. We’ve been pleasantly surprised by their performance in pasta dishes. They add a subtle, yet distinct, earthy undertone. For further inspiration on leveraging oyster mushrooms in your meals, you might find value in this read right here.
5 – Porcini Mushrooms
Porcini mushrooms bring a rich vibe to the table. Their nutty and woody flavor elevates any dish. We substitute them at a 1:1 ratio. These guys fit perfectly in broths and risottos.
Their texture is something else. Firm yet tender, they never get soggy. We tossed them into a vegetable stew and, wow, did they stand their ground. They soaked up all the great flavors.
For those of you who dig deeper into swapping creminis with porcinis, find our thoughts right here.
6 – Chanterelle Mushrooms
Chanterelle mushrooms jump in as a vivid option for creminis. They carry a slightly peppery flavor that perks up any dish. We sub them in at a straight swap. Found them to shine in creamy sauces last Tuesday.
Their color brightens up a plate. This appeals to us. They hold their own during cooking, maintaining a firm texture. We included them in a quiche, and their taste lifted the whole thing.
For those eager for more ways to use chanterelles as a swap, discover our insights in this read right here.
7 – Morel Mushrooms
Morel mushrooms make a grand entrance as a cremini substitute. They offer a woodsy, earthy flavor. We swap them at a 1:1 ratio.
Their spongy texture is a standout feature. Works wonders in sauces and gravies. Last month, we tried them in a creamy chicken recipe. The results were stellar.
These mushrooms add a depth to dishes, unlike any other. Sure to impress in any meal. For those curious, we found morels particularly shine in pasta dishes.
A heads-up, they’re a bit pricier. However, the flavor payoff is worth it.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.