Mushroom Shawarma

Café 1001
91 Brick Lane

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.


  • 2 teaspoons ground cumin
  • teaspoons paprika
  • ¾ teaspoons ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • tablespoons sumac
  • juice of ½lemon
  • 6 cloves garlic, finely grated
  • 40 g ginger, finely grated
  • 50 g fresh coriander, stems and leaves, chopped
  • 6 large portobello mushrooms
  • salt
  • black pepper


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 marinade and stir through so that they are evenly coated. Leave to marinate overnight in the fridge. When you are ready to cook the mushrooms, preheat the oven to 180°C (160°C fan). Lay the mushrooms on a baking tray and bake for around 15 minutes until lightly golden. Serve hot.