Creamy Mushroom Stroganoff

• 1 ½ lb cremini mushrooms, sliced
• 2 tbsp olive oil, divided
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 2 tbsp unsalted butter
  Swaps for unsalted butter

  Instead of butter

  • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
  • Plant-based butter sticks: The same amount. The closest swap.
  • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

  All 4 swaps for butter

  Cooking for an allergy? Check every label.

• 1 medium onion, finely chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 3 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• ½ tsp dried thyme
  Swaps for dried thyme

  Instead of thyme

  • Fresh thyme: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more lemony.
  • Italian seasoning or dried marjoram: The same amount. Close; Italian seasoning adds oregano and basil.

  More for thyme

• 1 tsp paprika
  Swaps for paprika

  Instead of paprika

  • Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
  • Chili powder: The same amount. Adds cumin, garlic and a little heat.

  More for paprika

• 2 tbsp all-purpose flour
  Swaps for all-purpose flour

  Instead of all-purpose flour

  • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
  • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
  • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

  All 4 swaps for all-purpose flour

  Cooking for an allergy? Check every label.

• ¼ cup dry white wine (optional)
  Swaps for dry white wine

  Instead of white wine

  • Broth + vinegar or lemon juice: The same amount of chicken or vegetable broth, plus 1 tsp white wine vinegar or lemon juice per cup. Savory and bright; a little less fruity.
  • Dry vermouth: The same amount. Herbal and a bit stronger.
  • White grape juice + vinegar: Half white grape juice and half broth, plus a splash of vinegar. Sweeter; fine in small amounts.

  All 4 swaps for white wine

  Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.

• 2 cups vegetable broth
  Swaps for vegetable broth

  Instead of broth

  • Chicken broth: The same amount. Richer and more savory; not vegetarian.
  • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
  • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

  More for broth

• 1 tbsp soy sauce
  Swaps for soy sauce

  Instead of soy sauce

  • Tamari: The same amount. Richer and a little less salty.
  • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

  More for soy sauce

  Cooking for an allergy? Check every label.

• 1 tsp dijon mustard
  Swaps for dijon mustard

  Instead of mustard

  • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
  • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

  More for mustard

• ¾ cup sour cream, at room temperature ≈ 173 g
  Swaps for sour cream

  Instead of sour cream

  • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
  • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
  • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

  All 4 swaps for sour cream

• ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ½ tsp black pepper
• 12 oz wide egg noodles
• 1 tbsp kosher salt, for the noodle water
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 2 tbsp fresh parsley, chopped
  Swaps for fresh parsley

  Instead of parsley

  • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
  • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
  • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

  More for parsley

Missing something? Tap Swaps next to an ingredient, or see all substitutions.