Mushroom Shawarma
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.
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!
Nutrition
Calories: 595kcalCarbohydrates: 59gProtein: 19gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 1984mgPotassium: 2013mgFiber: 17gSugar: 8gVitamin A: 1465IUVitamin C: 21mgCalcium: 141mgIron: 10mg
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