This Meaty Mushroom Shawarma recipe is magical and surprisingly easy to make—definitely one of our favourite meals! It’s tactile, messy, and absolutely delicious, with the flavours lingering in the best way. Our friend Lucy, who grew up in the Middle East, has given it her seal of approval!
Takes 20 minutesminutes
Serves 2
Ingredients
2flatbreads
200goyster mushrooms
Seasoning
1tbspsumac
1/2tspturmeric
1tbspsmoked paprika
1/2tspchilli powder
1/2tspblack pepper
3tbsptamari
1.5tbspmaple syrup
2tbspoil
Salad
10cherry tomatoes
1/3cucumber
15gfresh coriander
Tahini Sauce
50gtahini
100gnatural yoghurt
1clovegarlic
Juice of 1 lemon
Pinchof salt
Additional
Pickled red onion
Instructions
Prepare the mushrooms: Tear the oyster mushrooms into pieces that can be spread wide when pressed.Place them in a bowl, add the seasoning (sumac, turmeric, smoked paprika, chilli powder, black pepper, tamari, maple syrup, and oil), and mix well.
Cook the mushrooms: Heat a wide non-stick frying pan on high heat and add 1 tbsp of oil. Once hot, spread the mushrooms in a single layer, ensuring there’s enough space for them to char. Using another clean pan, press the mushrooms for about 20 seconds to maximise charring and remove excess moisture for a meatier texture. Cook for 1-2 minutes, turn, and press again until the mushrooms are charred and cooked through. Remove from the pan and roughly chop.
Make the salad: Finely dice the cucumber, coriander, and cherry tomatoes. Mix them in a bowl with a pinch of salt. Set aside.
Prepare the tahini sauce: Peel and finely dice the garlic. In a bowl, combine the tahini, yoghurt, lemon juice, garlic, and a pinch of salt.Mix until the sauce emulsifies into a thick cream. Taste and adjust seasoning as necessary.
Assemble the shawarma: Spread a generous layer of the tahini sauce over each flatbread. Add the coriander, tomato, and cucumber salad, followed by the charred mushrooms. Top with pickled red onions and enjoy!
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