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Old 07-25-2016, 04:23 AM
 
Location: Bella Vista, Ark
71,682 posts, read 83,258,368 times
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Quote:
Originally Posted by Cliffie View Post
I am researching recipes and confronted again and again with mushrooms as a major ingredient. I am very allergic to them but I also understand that they have a distinctive and hard to replace taste. As far as texture and taste, what do people recommend as a substitute for the fungus?
For a slightly different taste but something I would use: artichoke hearts. Certainly this isn't the same as mushrooms, but it adds an unusual flavor.

ok, after reading the rest of the thread, which I should have done, for something like stir fry I would just leave them out; for pizza, I would use the artichokes.
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Old 02-07-2017, 09:26 AM
 
7,103 posts, read 9,306,087 times
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Thanks for all the suggestions, everyone! You've got me thinking. Not a small accomplishment!
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Old 02-07-2017, 04:53 PM
 
Location: Where rhotic consonants are either absent or intrusive
8,890 posts, read 5,197,284 times
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Try rehydrating TVP granules in a a broth made with Vegemite, Marmite, or veggie "beef" broth. It won't be an exact replica, but the texture will be similar and the broth will supply that umami flavor.
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Old 12-30-2018, 07:06 AM
 
Location: SE Florida
487 posts, read 96,434 times
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I just had this problem with a guest who is severely allergic to mushrooms, but we wanted to keep to our tradition of mushroom bread pudding. The allergy is so bad I didn't want to risk cross contamination by making one bread pudding with mushrooms and another without. I was just going to add extra onions, letting them caramelize a bit more than usual, and add a little extra garlic. While I was chopping the garlic, had an AHA moment --- black garlic! Since we happened to have some, used a couple of heads, chopped them up, put them in with the onions about 5 minutes before the regular garlic went in for a minute or 2. The black garlic added a bit too much sweetness, so I will either cut down on the amount and/or chop even finer or maybe even put it in a food processor with some of the onion and make a paste of it, possibly even add something bitter or acidy to counteract the sweetness, but, otherwise, the black garlic worked very well as a mushroom substitute. It added the umami, earthy tones of the mushrooms very, very well.
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Old 12-30-2018, 09:09 AM
 
Location: Nantahala National Forest, NC
26,844 posts, read 5,734,370 times
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Quote:
Originally Posted by Cliffie View Post
Thanks for the responses! I am looking mostly at stir-fries & vegetarian meatloaf at the moment. Pizza is way out of line for me as I am allergic to tomatoes, dairy and most of the add-ons -- like mushrooms and pepperoni.

I'd just leave them out....no specific replacement. Vegetarian meatloaf....the recipe I use has bell peppers and zucchini for flavor and to keep meatloaf moist. Recipe by Bobby Flay under Food Network.
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Old 12-30-2018, 12:17 PM
 
Location: SE Florida
487 posts, read 96,434 times
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Quote:
Originally Posted by greatblueheron View Post
I'd just leave them out....no specific replacement. Vegetarian meatloaf....the recipe I use has bell peppers and zucchini for flavor and to keep meatloaf moist. Recipe by Bobby Flay under Food Network.

A little late to be making suggestions for the OP as the thread is over 4 years old and he/she hasn't been on this site in a while. I just posted about the black garlic idea I had since this site is 1 of the ones that came up when I was looking for a mushroom substitute in case my idea was useful to anyone else looking for the same in the future.
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Old 12-31-2018, 08:36 AM
 
Location: Coastal New Jersey
55,588 posts, read 54,188,638 times
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Quote:
Originally Posted by Medtran49 View Post
I just had this problem with a guest who is severely allergic to mushrooms, but we wanted to keep to our tradition of mushroom bread pudding. The allergy is so bad I didn't want to risk cross contamination by making one bread pudding with mushrooms and another without. I was just going to add extra onions, letting them caramelize a bit more than usual, and add a little extra garlic. While I was chopping the garlic, had an AHA moment --- black garlic! Since we happened to have some, used a couple of heads, chopped them up, put them in with the onions about 5 minutes before the regular garlic went in for a minute or 2. The black garlic added a bit too much sweetness, so I will either cut down on the amount and/or chop even finer or maybe even put it in a food processor with some of the onion and make a paste of it, possibly even add something bitter or acidy to counteract the sweetness, but, otherwise, the black garlic worked very well as a mushroom substitute. It added the umami, earthy tones of the mushrooms very, very well.
WAIT JUST A MINUTE HERE!

Mushroom bread pudding?????

Can you tell me how you make this? I have always had bread pudding as a sweet dish, not a savory one, but this sounds good!
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Old 12-31-2018, 10:24 AM
 
Location: SE Florida
487 posts, read 96,434 times
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Posting under recipes now.
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