Fruit and Vegetable illustration

This Meaty Mushroom Shawarma recipe is so magical and surprisingly easy to make, definitely one of our favourite meals and ways to eat in that it is so tactile and it goes all over your face to enjoy later!! So incredibly delicious! Lucy, our friend who grew up in the Middle East, self proclaimed Shawarma Queen, gave them her seal of approval!

Meaty Mushroom Shawarma


This Meaty Mushroom Shawarma recipe is so magical and surprisingly easy to make, definitely one of our favourite meals and ways to eat in that it is so tactile and it goes all over your face to enjoy later!! So incredibly delicious! Lucy, our friend who grew up in the Middle East, gave them her seal of approval!

Takes 20 minutes

Serves 2

Ingredients
 

  • 2 flatbreads
  • 200 g Oyster Mushroom

Seasoning

  • 1 tbsp sumac
  • 1/2 tsp tumeric
  • 1 tbsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp black pepper
  • 3 tbsp tamari
  • 1.5 tbsp maple syrup
  • 2 tbsp oil
  • 10 cherry tomatoes
  • 1/3 cucumber
  • 15 g fresh coriander

Tahini Sauce

  • 50 g Tahini
  • 100 g natural yoghurt
  • 1 clove garlic
  • 1 juice lemon
  • pinch salt
  • pickled red onion

Instructions
 

  • Tear open the mushrooms so that they can be spread out as wide as possible when compressed. Add them to a bowl along with the seasoning and mix well. Heat a wide bottomed non-stick frying pan on high heat and add 1 tbsp of oil. Once hot add in a single layer of the mushrooms ensuring there is enough room for them to spread out and fry for 1-2 mins, using a clean pan compress the mushrooms to maximise charring and to evaporate more moisture for a more fleshy texture, press down for 20 seconds. Turn and repeat on the other side until the mushrooms are charred, cooked through and smell magnificent. Remove from the pan onto a chopping board and roughly chop.
  • Next finely dice the cucumber, coriander and the cherry tomatoes and mix together with a pinch of salt. Set aside.
  • For the tahini cream, peel and finely dice the garlic clove and add to a bowl along with the tahini, yoghurt, lemon juice and pinch of salt and mix until it emulsifies into a thick cream. Taste and adjust the seasoning to your liking. 
  • To assemble, add a generous coating of the tahini cream, followed by the coriander, tomato, cucumber mix, followed by lots of mushroom “meat” and top with some pickled red onions. Enjoy!

Nutrition

Calories: 573kcalCarbohydrates: 68gProtein: 16gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 7mgSodium: 251mgPotassium: 1261mgFiber: 10gSugar: 26gVitamin A: 2954IUVitamin C: 26mgCalcium: 175mgIron: 6mg
Keyword mushrooms
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All of our recipes are completely plant-based and include mostly whole foods


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