Vegetarian Mushroom Shawarma
A savory, plant-based twist on the classic Middle Eastern street food using meaty oyster mushrooms and bold spices.
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Ingredients
- 1 1/2 lbs Oyster mushrooms, shredded into strips
- 3 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Coriander
- 3 pieces Garlic cloves, minced
- 1 tablespoon Lemon juice
- 4 pieces Warm pita breads
- 1/2 cup Tahini sauce
- 1/2 cup Red onion, thinly sliced
- 1/4 cup Fresh parsley, chopped(optional)
Instructions
- 1
Clean the oyster mushrooms and shred them by hand into long, thin strips to mimic the texture of sliced meat.
- 2
In a large bowl, whisk together the olive oil, cumin, paprika, turmeric, coriander, minced garlic, and lemon juice.
- 3
Add the mushroom strips to the bowl and toss thoroughly until every piece is coated in the spice marinade.
- 4
Heat a large cast-iron skillet over medium-high heat until very hot.
- 5
Spread the mushrooms in the pan in a single layer; let them sear undisturbed for 4-5 minutes to get crispy edges.
- 6
Stir the mushrooms and continue cooking for another 5-7 minutes until they have released their moisture and are deeply browned.
- 7
Warm the pita breads in the oven or on the stovetop until soft and pliable.
- 8
Assemble the shawarma by stuffing pitas with the mushrooms, sliced onions, parsley, and a generous drizzle of tahini sauce.
Nutrition per Serving
345
Calories
12g
Protein
42g
Carbs
16g
Fat
6g
Fiber
4g
Sugar
580mg
Sodium
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