A portabella mushroom on a brown cutting board is half chopped.

How To Replicate Meat Texture and Flavor with Mushrooms

Meat doesn’t grow on trees, but in some cases, mushrooms do. These fun guys (okay, fungi) may have different ecological origins than animal products, but they’re known to be a great meat substitute if you prepare them properly. Keep reading to learn how to make mushrooms taste like meat — and, just as importantly, feel like it too.

What makes mushrooms meaty?

Mushrooms with their water cooked out are chewy and tender like meat, and with their water evaporated off, they brown like meat too. None of this accounts for meaty flavors, though — instead, you’ll add that through marination and cooking.

Yes, mushrooms and meat are both naturally rich in umami flavor. However, mushrooms are basically just umami, whereas meat’s flavor is more complex, especially in the restaurant-quality preparations you might crave. It’s much easier to achieve that level of deliciousness at home than you probably think.

The best types of mushrooms for meaty texture and flavor

Mushrooms that can taste like meat after some simple kitchen magic include oyster mushrooms and king oyster mushrooms (yes, these are different), as well as portobello, shiitake, cremini, maitake, and lion’s mane mushrooms.

Oyster mushrooms

Known for their thick stalks, frilly appearance, and saucer-like top, oyster mushrooms are a great pick for mimicking seafood textures without any fish. They’re also a popular substitute for taco meat since they’re easy to crisp up while staying plenty tender. Some people even shred them into a texture that brings pulled pork to mind.

King oyster mushrooms


With highly firm and chewy stalks that are easy to slice, king oyster mushrooms are a favorite among plant-based eaters craving scallop and shrimp textures and flavor.

Portobello mushrooms

The portobello burger at your local gastropub might be what comes to mind first with these mushrooms, and they’re also a reliable pick for non-meat steaks.

Shiitake mushrooms

These are the most versatile type of mushroom for emulating meat texture and flavor. Rather than the star of a “meat” dish, shiitakes are an ideal vegan replacement in recipes in which meat is only part of the story. Think stir-fries, soups, or pasta dishes — anything where the meat is bite-sized and competing with grains, starches, and veggies.

Cremini mushrooms

Anytime there’s an occasion for a shiitake mushroom, cremini mushrooms, also known as baby bella mushrooms, will also do the trick. That can be a huge save — these mushrooms are often easier to find than shiitakes.

Maitake mushrooms

With wispy frills and a layered structure, maitake mushrooms are a go-to for non-meat bacon (as is the plant-based protein tempeh, which we discuss in our tempeh vs. tofu and tempeh vs. seitan guides). Some people also swear by frying maitake mushrooms and adding them to tacos.

Lion’s mane mushrooms

Fuzzy, stringy, and relatively rare at even health food stores and local food co-cops, lion’s mane mushrooms can be pressed into non-beef steaks. Shredding them instead yields a texture often likened to crab.

Mushrooms that do not work as meat substitutes

Only a small handful of mushrooms aren’t great for replacing meat textures and flavors. These are:

  • Enoki mushrooms: These mushrooms are too thin, long, stringy, and tiny to function as a meaty substitute.
  • Porcini mushrooms: Often sold as dried mushrooms, these mushrooms must be rehydrated before you work with them. Even then, the ability that some people say they have to resemble seafood underwhelms as compared to king oyster or lion’s mane mushrooms.
  • Button mushrooms: Though they’re similar to cremini mushrooms in size (and just as easy to find), button mushrooms aren’t quite as chewy and meat-like in texture.

Ways to treat mushrooms for meaty texture

Just as with plant-based meat substitutes, you can shape mushrooms in all kinds of ways based on the textures you’re seeking. Common ways of treating mushrooms to give them that signature tender chewiness include:

  • Shredding: Your box grater is for more than just cheese. Shredding mushrooms makes for a reliable pork or chicken replacement, and if you don’t feel like getting in an arm workout, just use the shredding disc on your food processor.
  • Blending: No, not into a smoothie. Instead, using your blender or food processor to break down your mushrooms into tiny pieces will give them a texture perfect for replacing beef in a hearty meat sauce.
  • Pressing: This technique, which isn’t the same as pressing tofu, is ideal for transforming lion’s mane and portobello mushrooms into non-meat steaks.
  • Slicing: With king oyster mushrooms, evenly slicing the stalk is all it takes to get a texture that resembles the chewiest of seafoods.
  • Searing: This common technique for preparing meat is just as effective at browning mushrooms and giving them that signature Maillard reaction flavor.
  • Cooking the water off: Mushrooms are packed with water, all of which is the opposite of chewy and meaty. When this water is cooked off, only then can your mushrooms get that must-have chewiness.
  • Simply adding them to larger dishes: When you’re missing meat’s standard chewiness and depth in pastas, stir-fries, and other dishes with diverse ingredients, add mushrooms in their place. Cook their water off and brown them first, but beyond that, you don’t need to take any extra steps for this preparation.

How to season mushrooms to give them meaty flavor

Like tofu and, to an extent, seitan (learn about them both in our seitan vs. tofu guide), mushrooms are basically sponges for whatever marinade you have in mind. That’s a good thing — marinades are the best way to season your mushrooms for meaty flavor.

Since you’re trying to make your mushrooms taste like meat, soy sauce is a must since it’s rich in umami flavor and naturally salty. Lots of marinades also call for the addition of oil or plant-based butter, garlic, and fresh herbs.

Beyond these ingredients, your marinade will vary by the type of meat you’re trying to emulate: liquid smoke and maple syrup for maitake mushroom bacon, crumbled seaweed sheets for king oyster mushroom scallops. There’s nothing wrong with the shortcut of adding steak sauce or poultry seasoning if you’re going for mushrooms that resemble, respectively, steak or chicken.

However you go about marinating your mushrooms, gently shake your marinade and mushrooms in an airtight container, then refrigerate the container overnight. From there, you’re ready to cook.

The best cooking methods to treat mushrooms like meat

Whether your marinade leans fishy or steak-like, there are some steps you should take each and every time. Namely:

  • Marinate your mushrooms: Follow the steps above.
  • Cook the water out: This step bears repeating since not cooking the water out is the most common mistake among newcomers. With five to 10 minutes in a lightly oiled pan on medium or medium high heat, your mushrooms will lose their water and start browning.
  • Salt your mushrooms at the right time: Although salt typically assists in drawing water out of foods, the opposite is often true with mushrooms. Instead, salt your mushrooms once they start browning (and add pepper for more robust seasoning).
  • Consider a bright finishing touch: A splash of lemon juice and balsamic vinaigrette at the end of cooking can emphasize the flavors you’ve already added while bringing a gourmet edge of acidity.

Other cooking methods vary by what outcome you’re going for:

  • Pressing mushrooms: With portobello or lion’s mane steaks, compress your mushrooms while they’re searing in a hot pan, often using another heavy pan.
  • Searing: Although this step — cooking on medium-high to high heat with some light oil — is good for any mushroom, it’s a must for mushroom steaks in particular. It’s how you get that dazzling brown crust.
  • Sauteing: For king oyster scallops or shrimp, searing is too intense since these foods aren’t typically prepared with a crust. Simply sauteing these mushrooms in a pan over medium to medium-high heat should get you all the golden-brown color you need.
  • Baking: In certain recipes, the oven instead of the stovetop is where all the browning happens.

Across all cooking methods, your mushrooms should be in full contact with your pan. Evaporating the water out, and then browning, won’t occur completely if not every part of your mushrooms are receiving direct heat. Use your widest pan, or if your pans are on the smaller side, cook your mushrooms in batches. It’s worth the time and effort.

The best cooking equipment for giving mushrooms meaty texture and flavor


Stock your kitchen with these tools to get your mushrooms to taste and feel like meat:

  • Sharp knives
  • Cutting boards
  • Marination containers
  • A wide pan, ideally cast iron or other oven-safe material
  • A slightly narrower pan for pressing mushrooms
  • Food processor or blender
  • Box grater

Ingredients you’ll need for meaty mushrooms

For any meaty marinade, you’ll start with the first ingredient from the below list, and for most recipes, you’ll add the other ingredients too:

  • Soy sauce
  • Garlic
  • Oil or plant-based butter
  • Fresh herbs such as rosemary, parsley, and thyme
  • Salt and pepper
  • Lemon juice or balsamic vinegar

The other ingredients you’ll need vary by the type of meat you’re trying to emulate:

  • Bacon: Liquid smoke, maple syrup
  • Scallops or shrimp: Nori (seaweed) sheets, miso paste
  • Steak: Steak sauce or dry-rub seasoning
  • Chicken: Poultry seasoning
  • Meat in pastas, stir-fries, and soups: Nutritional yeast, paprika

The best thing about cooking with mushrooms is that you can experiment with ingredients to your liking! Consider these lists to be just a starting point — have fun with your recipe and add whatever your heart desires.

4 mushroom recipes for meaty texture and flavor

Though mushrooms are easy to work with, it’s always a bit imposing to try something new. Skip the guesswork with these straightforward, delectable Purple Carrot mushroom recipes:

Make meaty mushrooms easy with Purple Carrot

As exciting as meat-ifying mushrooms can be, the journey of finding mushrooms and searching for recipes can feel imposing. With Purple Carrot, though, it doesn’t have to be. Our meal kits come with the exact ingredients you need, alongside beginner-friendly recipes developed by chefs and dietitians. Shop Purple Carrot now for $100 off your first month of meal deliveries — chewy, savory delights await.

Max Freedman