Emma Wilson
Mushroom shawarma is a vegetarian or vegan dish inspired by Middle Eastern spiced lamb shawarma. It typically consists of thick-cut roasted portobello or oyster mushrooms dusted with smoky spices like cumin, coriander, and paprika. The mushrooms are often served in pitas with toppings such as pickled vegetables, fresh herbs, and sauces such as tahini, hummus, or garlic yoghurt. The dish is known for its bold flavours and simplicity of preparation, making it a popular choice for weeknight dinners or make-ahead meals.
| Characteristics | Values |
|---|---|
| Type | Vegetarian/Vegan |
| Main ingredients | Mushrooms, spices, pita/flatbread |
| Mushrooms | Portobello, oyster, shiitake, maitake, chicken of the woods, hen of the woods |
| Spices | Cumin, coriander, paprika, turmeric, cayenne pepper, cinnamon, oregano, onion powder, garlic |
| Toppings | Pickled onions, pickled turnips, slaw, pickled gherkin, parsley, cilantro, mint, cabbage, cucumber, tomato, radishes, spinach, feta cheese, tzatziki, hummus, Sriracha |
| Sauces | Tahini, garlic yoghurt, tzatziki, hummus |
| Nutrition (per serving) | 202.8 calories, 10.1g fat, 24.6g carbohydrates, 9.1g sugar, 6.8g fiber, 9.8g protein |
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What You'll Learn
Vegan shawarma with oyster mushrooms
This vegan shawarma recipe uses oyster mushrooms and a host of spices to create a savoury, flavourful, and healthy dish. It is a simple recipe that can be made in under an hour and is perfect for a weeknight dinner or a large gathering.
Ingredients
- Oyster mushrooms
- Olive oil
- Garlic
- Lemon
- Tomatoes
- Cucumber
- Red onion
- Parsley
- Chickpeas
- Spices (cumin, black pepper, smoked paprika, dried oregano, onion powder, ground coriander, cinnamon, cayenne pepper)
- Salt
- Pitas
- Hummus
- Tahini
- Yogurt
- Fresh vegetables of choice
Method
Prepare a middle eastern-style salad by whisking together garlic, lemon juice, and olive oil in a mixing bowl. Add the tomatoes, cucumber, red onion, parsley, and chickpeas, and toss everything together. Season with salt to taste. In a separate bowl, mix together the spices and set aside.
Wash the oyster mushrooms and remove any hard bits around the stem. Dip the mushrooms in the spice mixture, coating all sides. Mix a tablespoon of olive oil with shawarma paste in a bowl, tear the mushrooms, and add them to the bowl, coating them in the paste.
Fry the marinated mushrooms in a pan for about 10 minutes until charred and caramelised. You can also sear and season the mushrooms, stack them on a stick, and roast them in the oven until brown.
To serve, spread yogurt over warm pitas and top with the salad, mushroom mixture, and fresh vegetables of choice. You can also add hummus, tahini, or a garlic yogurt sauce.
This vegan shawarma with oyster mushrooms is a delicious and healthy dish that is full of flavour and perfect for a variety of occasions.
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Middle Eastern-inspired spices
Mushroom shawarma is a vegetarian or vegan dish inspired by traditional shawarma, a Middle Eastern dish of spiced lamb. It typically consists of thick-cut roasted portobello or oyster mushrooms dusted with Middle Eastern-inspired spices and served in a wrap or flatbread with toppings and sauces.
The spices used in mushroom shawarma can vary, but some common Middle Eastern-inspired spices used include:
- Cumin
- Coriander
- Paprika
- Turmeric
- Cayenne pepper
- Cinnamon
- Oregano
- Onion powder
These spices are typically mixed together and used to coat the mushrooms before cooking. The mushrooms are then typically fried or roasted until tender and browned, and served with various toppings and sauces.
Some popular toppings and sauces for mushroom shawarma include:
- Hummus
- Pickled vegetables (onions, turnips)
- Shredded cabbage
- Fresh vegetables (cucumber, tomato, parsley)
- Tahini
- Yogurt
- Garlic sauce
- Hot sauce
The beauty of mushroom shawarma is that it can be customised to one's taste preferences and can accommodate a variety of Middle Eastern-inspired spices and toppings.
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Pickled vegetables
To make Lebanese pickles, or shawarma pickles, it is recommended to use fresh vegetables, cut into sticks or batonnets. The vegetables are then blanched for a few minutes until slightly tender, being careful not to overcook them to avoid sogginess. The pickling and storage happen in the fridge, and the pickles can last for at least a month.
In terms of mushroom shawarma, pickled vegetables are often included. For example, a recipe for mushroom shawarma pitas includes pickled red onions, and another for pan-seared mushroom shawarma suggests serving with any pickled vegetables.
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Flatbreads, pitas, or wraps
To make the flatbreads, you can follow a recipe by Natalia Rudin, which involves making a shawarma paste with olive oil and spices. Dip the mushrooms in this paste and coat them on all sides. Fry the marinated mushrooms for about 10 minutes until charred and caramelised. To make the pickled onions, combine onions, lemon juice, and salt in a bowl and leave to sit until they turn light pink. Mix yoghurt and tahini and season with salt. To make the slaw, mix the ingredients with a pinch of salt. Layer the yoghurt, slaw, pickled onions, mushrooms, and finish with pickled gherkin and parsley on the flatbread.
For pitas, a recipe from the New York Times suggests roasting thick-cut portobello mushrooms with onions, dusted with cumin, coriander, and paprika. Make a sauce with yoghurt and turmeric and toss sliced cabbage with salt. Pile everything into a pita with cilantro and mint. These pitas can be eaten folded in half or as open-faced sandwiches.
You can also make vegan wraps with oyster mushrooms. Mix your spices and sear the mushrooms in a pan. Stack them on a stick, brush with more flavour, and roast in the oven until brown. Plate the mushroom shawarma in a wrap with any sauce you like, such as tahini, hummus, or garlic yoghurt.
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Yogurt sauces
Mushroom shawarma is a vegetarian twist on a classic Middle Eastern dish. It is often served with a yoghurt sauce, which can be made in a variety of ways.
One recipe for a yoghurt sauce to accompany mushroom shawarma is a blend of Greek yoghurt, minced garlic, lemon juice, olive oil, cumin, salt, and black pepper. This sauce is tangy and cooling, pairing well with the warm spices used in the dish. You can adjust the seasonings to your preference and even add mayonnaise for a richer sauce.
Another option for a yoghurt sauce is to combine yoghurt with turmeric and season with salt and pepper. This sauce is then slathered over warm pitas, along with cabbage, mushroom mixture, and herbs. Some people also add lemon to the yoghurt along with the turmeric, enhancing the freshness of the dish.
For those who prefer a sweeter sauce, you can create a blend of Greek yoghurt, apricot jam, garlic, lemon juice, apple cider vinegar, coconut aminos, honey, and Dijon mustard. This sauce is both sweet and tangy, pairing well with the earthy flavour of mushrooms.
Finally, a simple garlic yoghurt sauce can be made with unsweetened yoghurt, lemon juice, garlic, and salt and pepper. This light and tangy topping complements the other flavours in the shawarma.
These yoghurt sauces are easy to make and can be adjusted to your taste preferences, providing a delicious complement to the bold and spicy flavours of mushroom shawarma.
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Frequently asked questions
Mushroom shawarma is a vegetarian/vegan take on the traditional Middle Eastern shawarma. It typically consists of spiced mushrooms, quick-pickled onions, crunchy slaw, and tahini yoghurt served in a flatbread or pita.
Oyster mushrooms are a popular choice for mushroom shawarma, but you can also use shiitake, maitake, chicken of the woods, or hen of the woods.
Mushroom shawarma is typically made with a blend of cumin, coriander, paprika, and turmeric. You can also add garlic granules, black pepper, smoked paprika, dried oregano, onion powder, cinnamon, and cayenne pepper.
Mushroom shawarma can be served as a wrap, salad, or on a bed of rice. It is often served with hummus, pickled turnips, shredded green cabbage, cucumber slices, tomato slices, and Sriracha hot sauce.
To make mushroom shawarma, start by marinating the mushrooms in a blend of spices and olive oil. You can then fry or roast the mushrooms until they are golden brown. Serve the mushrooms in a pita or flatbread with your choice of toppings and sauces.
