This is a great meat-free shawarma.
I used large meaty mushrooms so the dish had something you could sink your teeth into. I used an assortment of mushrooms to add an interesting texture to more closely resemble real shawarma.
Because the original recipe is made with meat, I had to prepare this in a way that wouldn’t feel like something was lacking/missing from the dish.
Eat this in a pita and you won’t miss the meat.
4 large champignon mushrooms – 200 grams
3 large portobello mushrooms – 200 grams
2 king oyster mushrooms – 200 grams
2 large onions
4 cloves of garlic
1/2 spicy chili pepper
3/4 tsp Moroccan paprika
1/3 tsp turmeric
1 tsp shawarma spice
1/4 tsp ground black pepper
1 Tbsp chicken bouillon
Salt (if needed, to taste)
1. Roughly dice the mushrooms. Cut the onion into quarters and then slice thinly. Cut the garlic into thin slices.
2. Heat 2 Tbsp of oil and in a pan and add the onion, sautéing until golden. Dice the pepper and add to the onion, then add the garlic and sauté together for around two minutes, stirring occasionally. Set aside.
3. Heat a large pan with 3 Tbsp of oil and sauté the mushrooms for around 5 minutes, stirring occasionally. Add the spices and sauté for another minute. Add the onion and sauté for a minute, then remove from the heat.
Best served with tahini, pita and vegetable salad, and also a nice soup.
Good to know…
It may seem like a lot of mushrooms but they shrink down tremendously during cooking.