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Crispy Mushroom Shawarma
This is a recipe out of the book “Veg” by Jamie Oliver.
This crispy mushroom Shawarma recipe seems so creative and delicious sounding that we just had to share it! While it may have some ingredients that could be a bit difficult to find, the core concept is such a lovely way to prepare mushrooms. We’ve added in some extra tips to make it a little more Saffa friendly! 😉
You can grow your own oyster mushrooms with our ready-to-fruit grow sticks found here!
1 hour plus marinating
Crispy Mushroom Shawarma
with Tahini flatbreads, pickles, minted jalapeño salsa & dukkah
- 800g Portobello and oyster mushrooms (buy one of our grow sticks here)
- 200g natural yoghurt
- 1 red onion
- 2 cloves garlic
- 2 preserved lemons
- 1 tsp each of:
- ground cumin
- ground allspice
- smoked paprika
- Olive oil
- 2 Tbsp pomegranate molasses
- 10 radishes, ideally with leaves
- 1/2 a cucumber
- 100g cherry tomatoes
- 1 Tbsp white wine vinegar
- 1 x 200g far of pickled jalapeño chillies
- 30g fresh mint
- 4 large flatbreads
- 4 Tbsp tahini
- 2 Tbsp dukkah
1. Line a sieve with muslin cloth, tip the yoghurt and pull up the cloth, very gently apply pressure so that the liquid starts to drip through into a bowl and then leave to drain.
2. Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals.
3. Peel the garlic, roughly chop the preserved lemons, discarding any pips. Bash both of these into a paste in a pestle and mortar with 1/2 tsp of salt, 1 stp of black pepper and the spices. Muddle in 1 Tbsp of oil, then toss with all the mushrooms and onions. Marinate for at least 2 hours or preferably overnight.
4. When you’re ready to cook, preheat the oven to full whack (240°C / gas 9).
You could also do this on a braai if you like!
5. Randomly thread the mushrooms and onions on to a large skewer, and then place on a large baking tray to roast for 20 min, turning occasionally.
You could also add in some capsicum peppers onto the skewer. If doing on the braai make sure to turn regularly to get an even cook throughout
6. Push the mushrooms together so they’re all snug, baste with any juices from the tray and then roast for a further 15 min, or until gnarly, drizzling over the pomegranate molasses for the last 3 minutes.
You could also use any basting sauce of your choosing, like Jimmy’s sauce
7. Meanwhile, finely slice the radishes and cucumber, and quarter the cherry tomatoes, toss with a pinch of salt and the vinegar, then leave aside.
8. Tip the jalapeños – juices and all – into a blender, then pick in most of the mint leaves and whiz until fine. Pour back into the far – this will keep in the fridge for a couple of weeks for jazzing up future meals.
9. Warm the flatbreads, spread with tahini, then sprinkle over the pickled veg, remaining mint leaves and dukkah. Carve and scatter over the gnarly mushrooms and veg, dollop over the hung yoghurt, drizzle with jalapeño salsa, roll up, slice and tuck in.
These end parts can be modified to your liking, you could use a normal tortilla wrap or perhaps have it in a pita, with a completely different set of veg. Make it your own!