Indulge in the flavours of the Middle East with this Mushroom Shawarma—a vegan twist on the classic street food favourite. Oyster mushrooms, cooked in a blend of herbs and spices, are grilled and served in warm flatbreads with a refreshing salad and creamy coconut yogurt sauce, creating a satisfying and flavourful meal.
I never forget when I first made this Mushroom Shawarma. My life LITERALLY changed forever. This quickly became one of Jacob and I's favourite meals, you know when you have that one recipe you bring out every few weeks and get soo excited to make it? Well this is ours!
I didn't come up with the idea myself of cooking oyster mushrooms like this though, I saw Gaz Oakley, the king of vegan recipes, make this on his YouTube channel. When I tell you I ran to the shops sooo quick to make this myself.
Looking for other delicious vegan recipes? You'll love my Butter Tofu recipe or my Vegan Calamari Tofu Rings!
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Why you need to make this Mushroom Shawarma
Meaty and Flavourful: Oyster mushrooms, known for their meaty texture, absorb the savory spices and herbs, creating a satisfying and flavourful filling reminiscent of traditional shawarma.
Health-Conscious Option: This mushroom shawarma is a nutritious alternative to traditional meat-based shawarma, providing a good source of fiber, vitamins, and minerals while being lower in calories and saturated fat.
Quick and Easy Preparation: With simple ingredients and straightforward cooking techniques, this recipe comes together in no time, making it perfect for busy weeknight dinners or casual gatherings with friends and family.
Ingredients
Everything you'll need to make this Mushroom Shawarma
- Oyster mushrooms: Provide a meaty texture and absorb the flavors of the spices and herbs, making them an excellent plant-based alternative to meat.
- Spices: Add depth of flavour and aromatic complexity to the dish, enhancing the overall taste experience.
- Olive oil: Helps to coat the mushrooms and aids in grilling, while also providing healthy fats and richness to the dish.
- Salad ingredients (cucumber, tomato, coriander, dill, red onion, sea salt flakes): Offer freshness, crunch, and vibrant colours, balancing the richness of the mushrooms and adding texture to the dish.
- Flatbreads: Serve as a base for the shawarma, providing a soft and chewy vessel for the flavourful filling.
- Coconut yogurt: Adds creaminess and a tangy flavour to the dish, complementing the savory mushrooms and refreshing salad.
See recipe card for quantities.
Instructions
Full instructions further down the page
Hint: Use a heavy-bottomed pan or cast-iron skillet to press down on the mushrooms, helping to release excess moisture and achieve a crispy texture. I'm using these ones. They're my fave!
Substitutions
- Oyster mushrooms: Brown mushrooms or portobello mushrooms can be used as alternatives if oyster mushrooms are unavailable.
- Coconut yogurt: Greek yogurt or dairy-free yogurt alternatives such as almond or soy yogurt can be substituted for coconut yogurt.
- Flatbreads: Pita bread, naan, or tortillas can be used instead of flatbreads for serving.
Storage
This dish is best served fresh! Otherwise you can store cooked mushrooms separately to the salad and flat bread. They will keep for up to 3 days in the fridge.
Related
Looking for other recipes like this? Try these:
Mushroom Shawarma
Ingredients
- 600 g oyster mushrooms you can use brown mushrooms too, oyster mushrooms are the meatiest though
- ½ teaspoon thyme
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon coriander powder
- ½ tsp garlic powder
- ½ teaspoon onion powder
- 1 teaspoon sea salt flakes
- 2 tablespoon olive oil
Salad
- ½ Lebanese cucumber finely chopped
- 1 tomato finely chopped
- ¼ cup coriander finely chopped
- ¼ cup dill finely chopped
- ¼ red onion finely chopped
- ½ teaspoon sea salt flakes
Also need
- 2 flat breads
- ½ cup coconut yogurt greek style
- 1 lemon
Instructions
- Mix all the salad ingredients together in a bowl and set aside.
- Combine all the herbs, spices and salt together and leave aside.
- Bring a large pan to medium/high heat with the olive oil. Place the oyster mushrooms into the pan with the gill side up, pour half the spice mix over the mushrooms, trying to get as much as you can between the gills. Drizzle a little extra olive oil on top of the mushrooms then use the bottom of another smaller pan to press firmly down on the mushrooms. The goal here is to press out as much water in the mushrooms as possible. The main pan will fill a little with excess water but will eventually evaporate. Ensure the heat is up high, use a scrunched up rag on the smaller pan when pressing as the heat can transfer through and get pretty hot.
- After 5 minutes or so, flip the mushrooms onto the other side, sprinkle over the rest of the spice mix and apply pressure again using the smaller pan. Continue to grill on either side until there's no excess water and the mushrooms and well browned and crispy.
- Once the mushrooms are cooked, thinly slice them and serve hot in your flat bread with some coconut yogurt, the salad and a big squeeze of lemon. Enjoy!
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