Mushrooms as a meat substitute

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Mushrooms are versatile all-rounders: whether as grilled Portobello burgers, hearty ragout or as delicate pulled mushrooms, they are enriching more and more meat-free menus. They are also climate-friendly: their cultivation leaves a minimal carbon footprint and they release hardly any CO₂ as they grow. Mushrooms are not only delicious but also have a low environmental impact.

Mushrooms as a sustainable alternative for the menu

Mushrooms offer restaurateurs numerous advantages: they are easy to prepare, versatile and have a good shelf life. When freshly prepared, they can be stored for several days and when dried, they can even be stored for months, which makes it easier to store them and reduces waste. While meat often needs to be deboned, cut and marinated, mushrooms can be prepared immediately after a quick clean. Thanks to their high protein content and savoury umami flavour, they are a natural alternative to traditional meat dishes. They can be used in a variety of ways, for example as burger patties, vegetarian fillings or in savoury stews. At the same time, mushrooms are low in fat and calories, making them a healthy alternative. Mushrooms also support regional and seasonal cuisine, as many varieties such as chanterelles or porcini mushrooms can be cultivated or foraged in Germany. By including mushrooms on their menus, restaurateurs appeal to a broad audience and offer guests who follow a meat-free diet, natural alternatives.

Mushroom cultivation in Germany

Mushrooms are mainly cultivated by professional growers in Germany. Mushroom cultivation often takes place in ‘vertical farming’ systems with six-layer racks, which saves on cultivation area (source):

In 2023, a total of 79,800 tonnes of edible mushrooms were produced
Of this, 77,800 tonnes (98 %) were button mushrooms
The remaining harvest consisted of oyster mushrooms, shiitake and other special mushroom cultures.
The harvest area for edible mushrooms was 372 hectares.
13% of the edible mushrooms (10,100 tonnes) were organically produced (source).

In Germany, the following mushrooms are mainly grown:

Button mushrooms (Agaricus bisporus)
Oyster mushrooms (Pleurotus ostreatus)
Shiitake (Lentinula edodes)
King trumpet mushrooms (Pleurotus eryngii)
Enoki (Flammulina velutipes)
Reishi (Ganoderma lucidum)
Maitake (Grifola frondosa)

Mushroom varieties as a meat substitute in international cuisine:

Nameko (Pholiota nameko) – Japanese cuisine

The nameko is one of the most popular edible mushrooms in Japanese cuisine. It is known for its slightly slimy surface and its mild, nutty flavour. It is considered the perfect substitute for meat or tofu in miso soups. But it is also used in nabemono stews or stir-fries. Dried, it gives broths an intense flavour and soups and sauces a creamy consistency. Also known internationally as ‘butterscotch mushroom’, it is equally popular in Russian cuisine, including in stews.

Huitlacoche (Ustilago maydis) – Mexican cuisine

Huitlacoche, often also called ‘Mexican truffle’, is a parasitic fungus that infests corn cobs. In Mexican cuisine, it is considered a delicacy and is particularly appreciated for its earthy and umami-like taste. When cooked, the galls turn black and take on an intense aroma. When slowly braised, the huitlacoche develops an oily consistency that goes extremely well with chorizo, onions and cheese. This makes it particularly suitable as a meat substitute in traditional Mexican dishes such as tacos or quesadillas. But it is also frequently used in omelettes, soups and risottos.

How can I recognise poisonous mushrooms?

Poisonous mushrooms are a constant danger for mushroom pickers, as they often look similar to edible varieties. The decisive features are the shape of the cap, the structure of the gills, the texture of the stem and the colour of the spores. Young and old mushrooms are particularly dangerous because they either have not yet fully developed their characteristic features or have already lost them through aging and damage. If you are unsure, identification books or apps can help. However, if in doubt, it is better to leave them alone.

Trumpet chanterelle (Craterellus cornucopioides) – Scandinavian cuisine

The trumpet chanterelle, also known as the ‘trumpet of death’, is a visually striking mushroom with its funnel-shaped, black to dark grey fruit body, but it is difficult to see in leaf litter. Despite its gloomy name and appearance, it is considered a delicacy in Scandinavian cuisine. Its earthy, slightly nutty flavour makes it an ideal ingredient for plant-based recipes, such as mushroom burgers or a substitute for minced meat in tacos or wraps. When dried, the trumpet chanterelle develops an intense truffle flavour, which is why it is often used as a truffle substitute in fine cuisine.

Enokitake (Flammulina velutipes) – Korean and Chinese cuisine

Enokitake mushrooms are frequently used in Korean and Chinese cuisine. The long, thin, white stems with small, rounded caps not only give dishes a crunchy texture, but also an elegant look. The cultivated variety is particularly pale because it is grown in low-light conditions, while the wild Enokitake has a yellowish-brown colour and velvety stems. With its mild flavour and versatility, it is a highlight in both modern and traditional meatless dishes. It is particularly good as a raw ingredient in salads, cooked in hotpots or added to soups such as ramen or miso. It is also frequently used in stir-fries or as a crunchy addition to Korean bibimbap bowls.

Morels (Morchella spp.) – French haute cuisine

Morels, with their unique honeycomb structure and intense, umami-rich flavour, are among the most exquisite ingredients in French cuisine. They range in colour from cream to black, and their hollow stems and characteristic honeycomb structure make them visually distinctive. Morels are particularly popular in gourmet dishes such as ragouts, sauces and soups. They are also popular in risottos or as a meat substitute in ravioli. Dried morels, which intensify their flavour when rehydrated, are a popular ingredient for stocks or broths. But be careful: due to thermolabile toxins, morels must always be thoroughly cooked before consumption, otherwise they can be poisonous.

fried huitlacoche — Huitlacoche cooked Mexican style

Fried portobello — Fried Portobello mushrooms

Chanterelle is being cleaned — Mushrooms can be easily cleaned with a brush

Truffels are grated over pasta — Grated truffles as topping are popular

Are truffles a type of mushroom?

No. Truffles are a special group of mushrooms called ascomycetes. They grow underground and live in symbiosis with the roots of certain trees, from which they obtain nutrients while they themselves provide the tree with minerals from the soil. They come in different varieties, such as white Alba truffles or black Périgord truffles.

How do mushrooms contribute to climate-conscious gastronomy?

Mushrooms require little water and space and often grow on organic waste such as wood chips or coffee grounds. This not only helps to reduce waste but also contributes to the circular economy. The Hamburg-based company Infinite Roots exploits these advantages by cultivating mycelium, the root network of mushrooms, in fermentation tanks to produce sustainable food. In addition, the energy required to cultivate mushrooms is very low. Through regional cultivation and the resulting short transport distances, mushrooms help to reduce the ecological footprint.

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