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.