Mushroom Shawarma

Name: Mushroom Shawarma
Yield: Serves 6
Ingredients: 1½ teaspoons paprika; 2 teaspoons ground cumin; 6 large portobello mushrooms; ½ teaspoon ground cinnamon; ½ teaspoon ground cardamom; 50 g fresh coriander, stems and leaves, chopped; 40 g ginger, finely grated; 6 cloves garlic, finely grated; juice of ½lemon; 1½ tablespoons sumac; ½ teaspoon ground turmeric; black pepper; ¾ teaspoons ground coriander; salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

A wonderful vegan and vegetarian option that is great on a pitta with salad and a dollop of garlic mayo. The spices perfectly complement the mushrooms and you get a hint of sour from the sumac. A delicious meat-free Monday dish with minimal prep and only 15 minutes of oven time.

Ingredients

2 teaspoons ground cumin
1½ teaspoons paprika
¾ teaspoons

Side dish
Main course
Gluten-free
Vegan
Spicy

Method

Heat a frying pan on medium heat and toast the cumin, paprika, coriander, cardamom, cinnamon and turmeric for about 30 seconds, stirring continuously. Take off the heat and put the spices into a bowl. Add the sumac, lemon juice, garlic, ginger, chopped coriander and olive oil and mix well. Season to taste with salt and black pepper.

Wipe the mushrooms clean, then add them to the marinad