Shawarma shrooms with green sauce
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
A vegetarian kebab-style meal that tastes as good as anything from a late-night takeaway.
Ingredients
For the mushrooms
- 750g/1lb 10oz mushrooms, roughly chopped or torn
- 2 tbsp shawarma seasoning
- 4 tbsp vegetable oil
- 4 wholemeal pittas or flatbreads, lightly toasted, to serve
- 100g/3½oz Iranian cucumber pickles, drained and chopped, to serve (optional)
For the red cabbage
- ½ lemon, juice only
- ½ small red cabbage, thinly sliced
- salt
For the green sauce
For the salad (optional)
- 250g/9oz plum tomatoes, cut in half
- 1 small cucumber, seeds removed and chopped
- 1 small red onion, finely chopped
- 100g/3½oz pomegranate seeds
- 1 lemon, juice only
- 1 tsp sumac
Method
To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside.
To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside.
To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside.
Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour.
Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce.
If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using.
