Melissa Overgaard, The Coconut Collab
Mushroom lovers won’t be able to get enough of these crispy oyster mushroom gyros by Coconut Collab and Melissa Overgaard. Bringing all the flavours of classic Greek street food with a plant-based twist, these gyros make the perfect dinner. Tender, golden mushrooms are packed into warm pitas with dairy-free tzatziki, crunchy vegetables and homemade paprika fries for the ultimate comfort food meal.
For the homemade fries:
2 large potatoes, cut into fries
Cold water (for soaking)
2 tbsp olive oil
1 tsp paprika
Salt
For the mushroom gyros:
300g oyster mushrooms, torn into strips
2 tbsp olive oil
1 tbsp soy sauce
1⁄2 tsp dried oregano
1⁄2 tsp paprika
Salt & pepper
200g The Coconut Collab Natural Yog
1⁄2 cucumber, grated and excess water squeezed out
1 garlic clove, finely grated
Juice of 1⁄2 lemon
1 tbsp olive oil
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
Salt & pepper, to taste
To serve:
2–4 pita breads, warmed
1⁄2 red onion, thinly sliced
1 medium tomato, sliced
Lemon wedges
Mushroom lovers won’t be able to get enough of these crispy oyster mushroom gyros by Coconut Collab and Melissa Overgaard. Bringing all the flavours of classic Greek street food with a plant-based twist, these gyros make the perfect dinner. Tender, golden mushrooms are packed into warm pitas with dairy-free tzatziki, crunchy vegetables and homemade paprika fries for the ultimate comfort food meal.
1. Place the cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch. Drain and pat dry. Toss with olive oil, paprika and salt. Spread evenly on a baking tray. Roast at 220°C for 30–35 minutes, flipping halfway, until golden and crispy.
2. In a bowl, mix together The Coconut Collab Natural Yog, grated cucumber, garlic, lemon juice, olive oil, chopped dill and mint and a pinch of salt and pepper. Chill until ready to serve.
3. Heat olive oil in a pan over medium-high heat. Add the oyster mushrooms, soy sauce, oregano, paprika and season with salt and pepper. Cook on high heat for 6–8 minutes, stirring occasionally, until the mushrooms are golden and crisp around the edges.
4. Warm the pita breads. Spread each with a generous layer of tzatziki, then add a couple of fries, the cooked mushrooms, sliced red onion, tomato and cucumber. Finish with a squeeze of fresh lemon juice.
5. Plate the gyros alongside the homemade fries and some extra tzatziki.
6. Enjoy!
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