When it comes to finding a vegetarian or vegan alternative to steak, mushrooms are often one of the first ingredients that come to mind. With their rich, meaty texture and umami flavor, certain varieties of mushrooms can mimic the delicious savoriness of a juicy steak. But with so many types of mushrooms available, from common white buttons to exotic chanterelles, which one provides the closest flavor and texture to a grilled steak?
The Meaty Texture of Mushrooms
Mushrooms have a natural meatiness that lends itself well to imitating the chewy, fibrous texture of steak. When cooked correctly by grilling or searing to develop a charred exterior, mushrooms can provide a satisfying, toothsome bite like a good cut of beef. Their cell structure contains fibers called hyphae that resemble muscle fibers in animal meat, allowing mushrooms to shred and pull apart similar to meat when cooked. Different types of mushrooms have varying densities, but in general the firmer, denser varieties are best for replicating steak.
The Savory, Umami Flavor
In addition to texture, mushrooms bring a rich, savory umami flavor to the table. Umami is considered one of the five basic tastes, and it detects savoriness and brothy flavors in foods. Steak contains high levels of natural umami compounds like glutamates, nucleotides, and amines. Mushrooms also have an abundance of these compounds, which is why their flavor is often described as meaty. The umami flavors intensify when mushrooms are cooked, especially when grilled or roasted, just like beef.
Portobello Mushrooms
Appearance and Texture
Portobello mushrooms are one of the most popular varieties used as a steak substitute due to their large, thick caps and dense texture. When mature, portobellos typically grow to around 4-6 inches in diameter. This substantial size and girth allows portobellos to mimic the hearty, filling qualities of steak. Their brown, rounded caps also physically resemble a slice of grilled beef. Underneath the smooth cap, portobellos have thick, meaty flesh with a tender interior that remains slightly firm when cooked. The large size and steak-like texture make portobellos a natural choice for vegetarian and vegan dishes.
Flavor
In addition to texture, portobello mushrooms provide a rich, savory flavor when cooked, thanks to natural umami compounds. Grilling or broiling portobellos until the caps are slightly charred gives them a smoky flavor similar to grilled steak. Their naturally earthy, mushroom flavor also takes on a more pronounced steak-like taste when paired with common meat seasonings like salt, pepper and garlic. Simply seasoning sliced portobello caps and grilling them creates a plant-based alternative full of hearty mushroom essence.
Preparation
Cleaning portobellos well and removing the stem and gills is important to prevent a slimy texture. Slicing the caps into strips, chunks or fillets makes for better steak mimicry. Cooking portobellos on a grill or griddle brushed with oil allows them to char for enhanced flavor. Pairing grilled portobellos with classic steak sauces and sides completes the illusion. Marinating the mushroom caps in juices like balsamic, red wine or soy gives them even more savory depth.
Shiitake Mushrooms
Appearance and Texture
Native to Asia, shiitake mushrooms have long been valued for their distinctively meaty texture. Fresh shiitake mushrooms have brown, slightly curved caps with a soft, fleshy texture that provides a satisfying chew. The mushroom’s tan colored gills underneath also resemble the marbling found in beef. When sliced, shiitakes have a tender yet firm interior similar to steak, especially when grilled or roasted to firm up. The rich, hearty structure makes them a favorite for plant-based recipes trying to imitate meat.
Flavor
In their raw state, shiitake mushrooms have hints of smoke and earthiness. But when cooked, shiitakes truly shine and develop their savory umami flavor. The taste intensifies further when the mushrooms are browned through dry heat methods like grilling or broiling. Their flavor is deep and complex, with nutty notes that complement the woodsy aspects often found in grilled meats like steak. Shiitakes pair well with steak seasonings, absorbing flavors like cracked pepper beautifully. Simply seasoning and grilling shiitake caps or slices lets their steak-like essences sing.
Preparation
Shiitakes require wiping clean rather than washing to prevent soaking up too much water. Remove the stem which can be woody before slicing the caps. Allowing the cut shiitake pieces to marinate in oil, soy sauce or steak marinades imparts more savory flavors. Grilling, broiling or pan frying shiitakes until slightly charred provides the depth and smoky notes of grilled steak. Shiitakes pair well with garlic, onion, herbs and butter to round out the steak illusion.
King Oyster Mushrooms
Appearance and Texture
King oyster mushrooms have extra thick central stems and smaller caps that naturally resemble a tenderloin steak. When the stems are sliced lengthwise into medallions, the cuts mimic round slices of tenderloin with grill marks added. King oysters have a dense, juicy flesh that remains meaty when cooked. The slices hold their steak-like shape and provide a hearty bite. Whether grilled or pan fried into medallions, king oyster mushrooms are nicely substantial and filling.
Flavor
The taste of raw king oyster mushrooms leans more mild and neutral, primed to soak up sauces and marinades. Grilling or pan frying enhances their natural umami notes, giving king oyster medallions a rich, savory flavor on par with steak. A simple mixture of oil, salt and pepper is sufficient to achieve a grilled steak essence. They also absorb more complex steak marinades with wine or garlic nicely. King oysters are mild enough to complement stronger, meaty seasonings.
Preparation
Cleaning the mushrooms and trimming the bases prepares king oysters for slicing. Cutting lengthwise into half-inch medallions optimizes the steak shape. Marinating for 30 minutes or longer infuses extra flavor before cooking. Grilling over high heat turns king oyster pieces into juicy and tender yet meaty morsels. Quick pan frying also cooks the mushrooms into tender yet firm steak-like medallions. Their large size makes king oyster mushrooms ideal candidates for replicating cuts of steak.
Oyster Mushrooms
Appearance and Texture
Oyster mushrooms have delicate spoon-shaped caps and slender stems that grow in clustered bouquets, resembling oyster shells. The caps are thin with a supple, velvety texture and tender bite. When the whole mushrooms are halved into strips from cap to stem, they mimic the soft, chewy texture of sautéed steak tips. The tender strips are nicely sized for quick sautés as well as skewering for grilling. Oyster mushrooms become lightly crispy on the edges when cooked while still retaining a juicy interior similar to seared steak.
Flavor
Raw oyster mushrooms taste mild with a faint hint of sweetness. Cooking enhances their earthy, umami notes, especially when caramelized in a hot pan or over a grill. The flavor transitions into a deeper, savory profile akin to steak, enhanced by seasonings like salt and garlic. Grilling gives the oyster mushrooms smoky nuances like grilled steak for a true mimicry. Their mildness also allows them to absorb the flavors of any marinades.
Preparation
Cleaning oyster mushrooms before pulling or cutting the clustered pieces apart is best. Halving the caps and cutting the tender stems into 2 inch lengths approximates steak strip shapes. Tossing in oil and seasonings before grilling or sautéing enhances flavor. A hot, dry pan or grill browns the mushrooms nicely while keeping the insides juicy like good steak. Finishing with butter, pan sauce or seasoning salt amps up their steak essence.
Cremini (Baby Bella) Mushrooms
Appearance and Texture
Cremini mushrooms are essentially a more mature version of white buttons with brown caps but a similar petite size. Halved or sliced creminis quickly sauté into pieces with a texture like seared cube steak or stew meat. Their firm structure holds up well to browning and absorbs pan juices or sauces for added juiciness. When left whole and stuffed, they mimic individual mini steaks and provide a pleasing bite. Creminis manage to be tender yet meaty when cooked.
Flavor
Cremini mushrooms have an earthy flavor with nutty, umami qualities. They taste more complex than white buttons but milder than most other varieties. The flavor evolves into rich, savory notes when browned, especially when drizzled with olive oil and garlic. Their subtle sweetness helps balance out charred, bitter notes from high heat cooking. The overall taste replicates flavors found in seared steaktips and other sliced or cubed beef preparations.
Preparation
Brushing away dirt rather than washing creminis preserves texture. Quartered or halved, they mimic stew meat. Uniformly diced, they resemble cube steak. Kept whole, they transform into mini stuffed steaks when baked. Pan frying in an oiled skillet beautifully caramelizes and crisps the outsides while keeping interiors tender. Marinating ahead helps them absorb extra savory essences before cooking.
Maitake (Hen of the Woods) Mushrooms
Appearance and Texture
Maitake mushrooms grow in ruffled, layered clusters that fan out from one base stem. The overlapping fronds with wavy edges uncannily resemble flaps of ribeye steak when sliced across the grain. Separating the mushroom clusters into individual leaf-like pieces prepares them beautifully for cooking. When seared or grilled, maitakes develop a pleasantly chewy texture strikingly similar to steak, with charred crispy bits on the edges.
Flavor
On their own, maitakes have an earthy, aromatic flavor. But when cooked at high heat, they obtain rich umami notes with slight smokiness like grilled meat. Their adaptability allows them to take on the essences of steak marinades as well. Maitakes also absorb pan sauces and juices well when sautéed for extra moisture and flavoring. The result tastes like perfectly seasoned and cooked steak with a tender yet meaty consistency.
Preparation
Prying the maitake fronds apart before slicing into steak-shaped pieces is necessary. Cubed strips work well for sautés, and ribs or fillets can be mimicked through lengthwise cuts. Marinating enables the maitakes to soak up more savory accents before hitting the grill or pan. Searing in olive oil caramelizes the surfaces beautifully while keeping insides juicy and tenderized.
Chanterelle Mushrooms
Appearance and Texture
Golden chanterelle mushrooms have curling, wavy caps shaped like trumpet horns that grow in delicate clusters. When torn by hand into smaller pieces, they closely resemble shredded steak or pulled pork. Chanterelle stems also naturally form bite-sized round pieces perfect for skewering. Pan frying or grilling gives chanterelles a simultaneously crisp yet tender texture much like seared meat. The shredded shape allows them to absorb pan juices for added moisture.
Flavor
Chanterelles possess a fruity, peppery flavor containing hints of apricot and oregano. Cooking over high heat brings out nutty, almost buttery notes along with increased umami qualities that mimic grilled meat drizzled in butter. The flavors evolve remarkably into something much closer to steak with the addition of simple seasonings and fat. Chanterelles readily soak up marinades as well for even more complex tastes.
Preparation
No need to wash chanterelles, just brush clean before tearing into small shreds and bites. Marinating the pieces amplifies flavor before cooking. Grilling or sautéing in a very hot pan gives the edges nice caramelization while retaining a tender interior. Tossing in a pan sauce of wine, butter or cream towards the end of cooking completes the savory steak impression.
Honorable Mentions
While not quite as steak-like as the varieties above, these mushrooms still can sub in for meat when cooked right:
White Button Mushrooms
The humble white mushroom has a mild flavor that adapts well to marinades and dresses up nicely with steak toppings. Searing and seasoning brings out savory notes.
Enoki Mushrooms
Tiny and delicate, these mushrooms impart an almost beef jerky chewiness when cooked. Their crunch works well in Asian-style steak dishes.
Beech Mushrooms
With thick, meaty caps and stems, beech mushrooms retain a tender bite when cooked. They absorb pan juices well.
Porcini Mushrooms
Large like portobellos with an earthy flavor, porcinis brown up nicely into rich, umami-packed morsels.
Key Factors in Mushroom Steak Mimicry
Choosing Varieties with Strong Meaty Textures
Dense, substantial mushrooms like portobellos and maitakes physically resemble steak more than small, delicate ones and provide a hearty bite.
Cooking Methods that Enhance Savory Flavor
Dry cooking techniques like grilling, broiling, roasting and pan frying intensify the natural umami flavor of mushrooms.
Browning the Exterior
Getting nice sear marks or char on the outside of mushrooms through direct high heat gives them a caramelized flavor like grilled steak.
Balancing Crispiness with Interior Juiciness
Cooking mushrooms at a high temperature browns the outside while keeping the inside tender and moist like a good steak.
Using Steak-Style Seasonings
Salt, pepper, butter, garlic, onions and steak sauces or marinades make mushrooms taste more like seasoned steak.
Conclusion
While no mushroom can truly replace the flavor and texture of a well-marbled steak, varieties like portobello, shiitake, king oyster and oyster all provide meaty substances and savory flavors when cooked right. Choosing mushrooms with thick, steak-like physical attributes and naturally high umami flavors sets you up for success. Then utilizing dry cooking methods, getting a good sear, and seasoning aggressively takes the mushroom flavors over the top into steak mimicry territory. While you may still crave real beef on occasion, these meaty mushrooms can satisfy any steak lover’s cravings.