I’ve personally taste-tested a variety of enoki mushroom substitutes to find the best one for every cooking occasion.
Whether you’re on the hunt for the closest flavor match, in need of a last-minute pantry swap, or want a substitute that fits your diet, I’ve got the answers.
Beech mushrooms are the best substitute for enoki mushrooms’ appearance and texture-wise. Oyster mushrooms are also a decent alternative if you don’t mind a more meaty texture. Looking for a non-mushroom alternative? Try bean sprouts. They’re thinner, with a slight crunch and the same mild sweetness.
Ready? Let’s jump right in.
The experiment
I made a batch of my favorite ramen soup to try out different enoki mushroom substitutes.
Enoki mushrooms have small caps and slender stalks that are attached at the bottom, giving them their cluster-like appearance. Enokis have a mild taste compared to other mushrooms, with hints of fruitiness.
This unique flavor and crunchy texture makes them a favorite for noodle dishes like ramen, stir-fries, soups, and hotpots. They’re also popularly paired with beef or bacon for appetizers or snacks.
Finding an exact match in terms of flavor and appearance was tough, but I did find a few decent options. Here are the substitutes I tested and my verdicts:
| Substitutes | How to Substitute | Verdict |
| Beech mushrooms | Similar shape | 9/10 |
| Oyster mushrooms | Meatier texture | 9/10 |
| White button mushrooms | Very accessible | 6/10 |
| Shiitake mushrooms | Stronger flavor | 8/10 |
| Bean sprouts | Similar crunch | 9/10 |
| Bamboo shoots | Sweet and nutty | 8/10 |
| Portobello mushrooms | Stronger flavor | 6/10 |
Common uses for enoki mushrooms
For soups, stews, and hot pots: Beech mushrooms are a good option. You can also use oyster or white button mushrooms for a meatier bite.
For salads: White button mushrooms are a good substitute. Bean sprouts are also a solid option if you prefer a non-mushroom alternative.
For veggie/noodle stir-fries: Any of the substitutes on the list work as a substitute for enoki mushrooms in stir fries.
As a deep-fried snack: Oyster mushrooms are perfect for frying. You can fan them out so they resemble enoki mushrooms once deep-fried.
Beech mushrooms
These mushrooms get their name because they often sprout from decaying beech trees, but they’re also typically sold as shimeji mushrooms.
They’re connected at the base, like enokis, but their thicker stems and caps give them a slightly different appearance.
They also have a wonderful crunch to them similar to enokis, although I don’t recommend using them raw because they’re far too bitter!
Despite being thicker than enokis, they cook pretty quickly. They only needed about 3 to 4 minutes to turn the bitterness into a delicious nutty flavor.
How to substitute: replace enoki mushrooms in a 1:1 ratio with cooked beech mushrooms.
Oyster mushrooms
Oyster mushrooms are another interesting alternative for enokis.
You can eat them raw, but they have a slight metallic flavor that not everyone will like. To get rid of this, you need to add them earlier in the cooking process than you would enokis.
Once fully cooked, oyster mushrooms have a delicate earthy taste with a hint of brininess and a velvety texture.
Psst… oyster mushrooms are the perfect candidates for deep frying, and are often used to make ‘vegan fried chicken’.
How to substitute: replace enoki mushrooms in a 1:1 ratio with oyster mushrooms.
White button mushrooms
These aren’t the best substitute for enoki mushrooms and are nowhere near as exotic, but they get the job done if all you want is a mushroom element to bulk up your dish.
They have a mild flavor similar to enoki mushrooms, with an earthy note that isn’t too overpowering. But the best thing about white button mushrooms is that they can be used in both cooked and raw applications. If you want a crunch that reminds you of enoki, keep them raw!
I sautéed a few mushrooms and added them to my ramen, and also used a handful of raw slices as a garnish for a picture-perfect dish.
How to substitute: replace enoki mushrooms in a 1:1 ratio with sliced white button mushrooms.
Shiitake mushrooms
Shiitakes are a common Asian mushroom you can use in place of enokis if you want a similarly novel feel.
They’re pretty affordable and you should be able to find them in most grocery stores. But they have a very distinct (much bolder) flavor. Shiitake mushrooms aren’t mild like enoki mushrooms.
They have a rich, woody flavor that deepens as they cook and a satisfying meaty texture.
Pro-tip: make sure to pull out the stems when using fresh shiitake mushrooms. They’re tough, fibrous and won’t be pleasant to bite into.
How to substitute: replace enoki mushrooms in a 1:1 ratio with sliced shiitake mushrooms.
Bean sprouts
For those seeking a non-mushroom alternative, bean sprouts are the perfect option. They have a mildly sweet flavor and a subtle nutty hint that is surprisingly close to enoki mushrooms!
They’re a little more slender than enokis and are very crunchy raw, but they’ll lose some of this crunch if you cook them.
I added them to my ramen broth right about a minute before I served it, and that was just enough time to ensure they were cooked through but still lightly crunchy.
How to substitute: replace enoki mushrooms in a 1:1 ratio with bean sprouts.
Bamboo shoots
Another non-mushroom option are bamboo shoots.
They also have a mildly sweet flavor, with hints of nuttiness. And they retain their crisp, crunchy texture even after cooking, giving you a bite close to enoki mushrooms.
You won’t find them fresh unless you’re in Asia, but it’s easy to find them canned.
Psst.. bamboo shoots are very similar to water chestnuts, so you could use these as a substitute too.
How to substitute: replace enoki mushrooms in a 1:1 ratio with bamboo shoots.
Portobello mushrooms
These mushrooms are easier to find than enokis, and their flavor is stronger (more mushroom-y). They also look totally different!
But the reason I included them is because they make great appetizers. If you want to replace your bacon-wrapped enoki, try stuffed portobellos instead!
They usually come with their stalks, but can’t use them because they’re too fibrous (like shiitakes). Check the video below to see how to remove them!
Pssst… don’t toss the stalks out. You can use them in making homemade stock.
Because they are larger than enokis and have a meatier texture, I had to slice them up and cook them a couple minutes longer than enokis.
How to substitute: replace enoki mushrooms in a 1:1 ratio with sliced portobello mushrooms.
Other substitutes to consider
The list above are my top picks for enoki mushroom substitutes, but there’s more alternatives you can try. Give any of these a shot if you have them on hand:
- Dried morel mushrooms – these are wild mushrooms, just like enoki. They have a bolder nutty flavor, with a hint of smokiness, making them a good option if you want to switch things up. Since they’re dried, you’ll have to reconstitute them before you use them.
- Maitake mushrooms – also called hen-of-the-woods, these mushrooms are connected at the base like enokis, but have a frilly appearance. They taste earthier than enokis, and have a denser, meatier texture. They’re great for frying, like enoki mushrooms.
- Leafy vegetables – options like bok choy and napa cabbage are great non-mushroom alternatives you can use to beef up or garnish your bowl of ramen or miso soup. They have a lightly crisp, refreshing bite and they have a mild sweetness that won’t overpower your dishes. Slice them thinly for best results or use a mandoline.
11 Best Enoki Mushroom Substitutes
Ingredients
- 100 grams beech mushrooms
- 100 grams oyster mushrooms
- 100 grams white button mushrooms
- 100 grams shiitake mushrooms
- 100 grams bean sprouts
- 100 grams bamboo shoots
- 100 grams portobello mushrooms
Instructions
- Cook your meal according to the recipe.
- Add your chosen enoki mushroom substitutes at the appropriate cooking time.
- Mix until thoroughly combined with the recipe.
