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Crispy mushroom shawarma
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Total Time:
1 hour
Ingredients:
  • 200 g natural yoghurt
  • 800 g portobello and oyster mushrooms
  • 1 red onion
  • 2 cloves of garlic
  • 2 preserved lemons
  • 1 teaspoon ground allspice
  • 1 teaspoon smoked paprika
  • olive oil
  • 2 tablespoons pomegranate molasses
  • 10 radishes ideally with leaves
  • ½ a cucumber
  • 100 g ripe cherry tomatoes
  • 1 tablespoon white wine vinegar
  • 1 x 200g jar of pickled jalapeño chillies
  • 1 bunch of fresh mint (30g)
  • 4 large flatbreads
  • 4 tablespoons tahini
  • 2 tablespoons dukkah
Instructions:
  • - Prepare a sieve lined with kitchen paper, pour in the yoghurt, gently apply pressure to allow liquid to drain into a bowl, and let it drain. - Peel and trim the portobello mushrooms, quarter the onion, and separate into petals. Chop the preserved lemons, garlic, and spices with salt and pepper, muddle in oil, then marinate the mushrooms and onions for at least 2 hours. - Preheat the oven to 240ºC/475ºF/gas 9. Skewer the marinated mushrooms and onions, roast for 20 minutes, basting with juices, then roast for an additional 15 minutes with pomegranate molasses. - Slice the radishes and cucumber, quarter the tomatoes, and toss with salt and vinegar. Blend jalapeños and mint, then store in the fridge. Warm flatbreads, spread with tahini, top with pickled veg, mint, and dukkah. Serve with gnarly veg, hung yoghurt, jalapeño salsa, and enjoy!

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