Yoghurt Marinated Mushroom Shawarma

Name: Yoghurt Marinated Mushroom Shawarma
Prep time: 1 h 15 min
Total time: 1 h 15 min
Ingredients: ½ tsp ground cinnamon; ½ tsp ground cardamom; 1 tsp caster (superfine) sugar; 800 g (1lb 12oz) oyster mushrooms; Salt and pepper; Salt and pepper; 1 small red cabbage (about 500g/1lb 2oz), finely sliced on a mandoline; Juice of 1 lime; 350 g (12oz/1½ cups) Greek yoghurt; 4 garlic cloves, crushed; 2 tbsp vegetable oil; 1 heaped tbsp ground cumin; 2 tsp ground coriander; 1 tsp ground ginger; 1 tsp ground turmeric; ½ small bunch of fresh parsley, roughly chopped; ½ tsp caster (superfine) sugar; ½ tsp salt; 1 tsp cumin seeds, toasted; 200 g (7 oz) carrots, peeled and roughly chopped; 4 tbsp Greek yoghurt; 2 tbsp tahini; 4 naan or pita breads; 4 naan or pita breads

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Tossing the mushrooms in yoghurt tenderises them before they cook, as well as ensuring that a warming, gently spiced crust forms while they’re in the oven. I like oyster mushrooms for this recipe because their wide, fan-shaped cap falls apart when they’re well cooked, with a result not unlike pulled pork.

Ingredients

For the mushrooms

350 g (12oz/1½ cups) Greek yoghurt
4

Sandwich
Vegetarian

Method

In a large mixing bowl (you’ll ultimately need to fit all the mushrooms in it), combine the yoghurt, garlic, oil, spices, sugar and salt and pepper and stir to combine. Tear any larger mushrooms into bite-sized pieces and stir the mushrooms through the yoghurt mixture to coat. This is easiest if you use clean hands to work the marinade into all of the curves of the mushrooms. Cover the bowl and