Oyster mushroom shawarma recipe

Get Ready for Flavor Explosion: Mushroom Shawarma with Fresh Salad

Prepare yourself for a burst of deliciousness with our Mushroom Shawarma! It's like taking a trip to flavor town with every bite. Imagine savory mushrooms cooked to perfection with Middle Eastern spices, all mixed up with tangy pickled lemon and crunchy red onions. Then there's the salad, packed with juicy tomatoes, crisp cucumbers, and refreshing mint, all coated in a creamy cashew sauce. Whether you're a vegan enthusiast or just love good food, this recipe is sure to make your taste buds dance. So grab some pita bread or wraps, load them up, and get ready for a taste sensation!

This dish consists of two parts: mushroom preparation and salad assembly.

Ingredients:

• 300-500 grams of oyster mushrooms per person

• Spices: Black pepper, cumin, oregano, paprika, cayenne pepper, garlic, turmeric, coriander, chili pepper, or simply purchase a kebab seasoning from any store

• Pickled lemon; if unavailable, use fresh lemon

• Fresh lemon juice

• 1 red onion for every 300-500 grams of mushrooms

• Salt

• 1.5 tablespoons of olive oil for every 300-500 grams of mushrooms

Mushroom Shawarma Preparation:

1. Shred or cut the mushrooms lengthwise, following the direction of the gills.

2. Place the shredded mushrooms in a large pot, filling it with water until the mushrooms are floating but not fully covered. Add salt and bring to a boil.

3. Once boiling, reduce the heat to low and simmer for 30-40 minutes.

4. While simmering, slice the onion thinly and mince the pickled lime. Prepare the spices.

5. After 30-40 minutes, drain the water from the mushrooms.

6. Add the onion, pickled lime, olive oil, spices, and mix thoroughly. Adjust salt to taste.

7. Lay the mushrooms on a large tray in a single layer for even baking.

8. Bake at 180 degrees Celsius for 30-40 minutes.

Salad Ingredients:

• 1 paprika

• 2 small cucumbers or half of a large one

• 2 tomatoes

• 10-15 leaves of mint

• 100 grams of cashews

• 1 lemon

• Salt and pepper to taste

Salad Preparation:

1. Chop all vegetables into small cubes and finely chop the mint leaves.

2. For the cashew sauce, blend cashews, lemon juice, 1 garlic clove, and salt until smooth, adding water until cashews are barely covered.

3. Alternatively, for a non-vegan version, Greek yogurt can be used.

4. Mix the sauce with the chopped vegetables.

Serving:

Warm up pita bread, wraps, or any other type of bread. Fill them with mushrooms and salad and enjoy!