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

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

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