Mushroom Shawarma

A spin on a classic Middle Eastern dish – made the plant-pusher way! We work with slow-pressed meaty Portobello mushrooms, coated with aromatic spices, thinly sliced and stacked onto warm pitta with a side of spicy harissa and cool tzatziki!

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

Method

1. Get a pan ripping hot and add a little oil. Place mushrooms, stem facing down, on a baking sheet and drizzle with oil. Place mushrooms, stem facing up, onto the hot pan, and add another pan on top for the pressing step.
2. Allow the weight of the pan to press them gently and apply gentle pressure using a tea towel once softened (you want them to soften, before properly pressing them, otherwise they break). As soon as you start to see water being released, start to apply more pressure. Turn and press on the other side, until they are half the size of the raw mushroom. (The whole pressing process will take between 8-10 minutes). Repeat for remaining mushrooms until caramelized on edges.
3. Combine all spices and seasonings in a small bowl and coat the stem side of the mushroom with the blend. Flip over and repeat, coating with the spices. Use a spoon to push the seasoning into the surface of the mushrooms.
4. Heat up a pan on medium heat and coat surface liberally with vegan butter. Saute mushrooms in a pan and blacken on both sides.
5. Make Tzatziki; Mix plain yoghurt, mint, garlic clove (crushed and finely chopped), lemon zest, and salt in a bowl.
6. Prep your side vegetables, cucumber, cherry tomatoes, and fresh parsley
7. Remove mushrooms from the pan and chop into thin slices, reminiscent of kebab meat.
8. Warm pitta bread in the oven and wrap in a tea towel, assemble your shawarma on a plate, topped with Tzatziki, arugula, mushrooms, tomatoes, sliced cucumber, parsley, and harissa.
9. Serve and enjoy!