63min 4 ppl
Mushroom Shawarma Wrap
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
350 kcalper person
Protein 11g
Carbs 46g
Fats 14g
About this dish
Thick strips of king oyster mushroom take on the same warm garlic and spice marinade as a meat shawarma, seared until deeply browned, then piled into warm pitta with tomato, red onion and garlic sauce.
Allergy Info
Gluten
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Pita Bread4start 1 hour aheadMake your own
- Toum (Lebanese Garlic Sauce)4 tbspstart 26 minutes aheadMake your own
Ingredients
Fresh Produce
- King oyster mushroomstorn lengthways into thick strips600 g
- Lemon juice2 tbsp
- Garlic clovescrushed3
- Tomatoessliced2
- red onionthinly sliced0.5
Dried Goods
- Pitta breadwarmed4
Spices & Seasonings
- Ground Cumin2 tsp
- Smoked paprika2 tsp
- Ground Turmeric1 tsp
- Ground cinnamon0.5 tsp
- Ground Allspice0.5 tsp
- Cayenne pepper0.5 tsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Extra-virgin olive oil3 tbsp
- Toum4 tbsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Large frying pan
- Tongs
Method
1
Whisk together the olive oil, lemon juice, garlic, ground cumin, smoked paprika, ground turmeric, ground cinnamon, ground allspice, cayenne pepper, fine sea salt and black pepper in a large bowl.
Approx. 5 minutes
2
Tear the king oyster mushrooms lengthways into thick strips and add them to the marinade, turning to coat evenly.
Approx. 6 minutes
3
Leave the mushrooms to marinate at room temperature for 15 minutes.
Approx. 3 minutes
4
Heat a large frying pan over a high heat and cook the mushrooms in batches for 8 minutes, turning occasionally, until deeply browned and any liquid has evaporated.
Approx. 8 minutes
5
Warm the pitta bread in a dry frying pan for 1 minute on each side.
Approx. 2 minutes
6
Fill the warm pitta bread with the mushrooms, tomatoes, red onion and toum, then serve immediately.
Approx. 5 minutes
