MUSHROOM SHAWARMA WRAP
Directions
- 1Add the mushrooms to a large saucepan with the stock then top up with enough water to cover.
- 2Stir in the tamari, bring to a boil & cook for 15 minutes until tender.
- 3Drain the mushrooms (you can reserve the water to use as stock another time) then let them steam dry/pat them with kitchen towel.
- 4Mix the seasonings (paprika, cumin, turmeric, ground coriander, garlic granules, cayenne, oregano, salt) with the olive oil in a large bowl.
- 5Add the mushrooms & mix until everything is coated.
- 6Cook on a very hot griddle pan (or under the grill/bbq) until deeply browned & charred on both sides.
- 7For the garlic yoghurt: add all the ingredients (plant based yoghurt, minced garlic, olive oil, lemon juice, oregano, salt) to a bowl & mix to combine.
- 8Slice up the mushroom shawarma then load it onto a flatbread with garlic yoghurt, salad of your choice & hot sauce if you like an extra kick!
Ingredients
- 2 units wraps/flatbreads
- lettuce, shredded
- cucumber
- tomato
- red onion
- pickled chillis
- hot sauce
- 500 g oyster mushrooms
- 500 ml vegetable stock
- 2 tbsp tamari
- 2 tsp paprika
- 2 tsp cumin
- 0.5 tsp turmeric
- 0.5 tsp ground coriander
- 0.5 tsp garlic granules
- 0.5 tsp cayenne
- 0.5 tsp oregano
- 0.25 tsp salt
- 0.25 cup olive oil
- 0.5 cup plant based yoghurt
- 1 clove garlic clove, minced
- 0.5 tbsp olive oil
- 0.25 cup lemon juice
- 0.5 tsp oregano
- 0.25 tsp salt
Equipment
large saucepankitchen towellarge bowlgriddle pangrillbbq
Tips
- You can reserve the mushroom cooking water to use as stock another time.
- Ensure mushrooms steam dry or are patted with kitchen towel after draining.
- Cook mushrooms on a very hot surface until deeply browned and charred.
- Add hot sauce if you like an extra kick.
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