Mushroom Shawarma

 

Ingredients

500g mixed wild mushrooms, roughly chopped, shredded into large strips

1 tbsp olive oil

15g flat-leaf parsley, finely chopped

for the marinade

1 tsp ground cumin

½ tsp turmeric

½ tsp smoked paprika

½ tsp black pepper

¼ tsp ground coriander

2 cardamom pods, seeds ground

¼ tsp cinnamon powder

¼ tsp ground ginger

¼ tsp ground nutmeg

½ tsp salt

2 tbsp lemon juice

2 tbsp olive oil

2 garlic cloves, peeled and crushed

to serve (optional)

toum (garlic sauce)

zhoug (chilli sauce)

pickled vegetables such as cucumber, chillies 

salad of chopped cucumber, tomato, onion, lemon juice and parsley.

Method

In a large frying pan heat the oil to a high temperature then add the shredded mushrooms. Cook for about five minutes. 

Meanwhile put a saucepan on a medium heat, then add the dry spices and toast until they begin to release their fragrance.  Add the oil and the garlic. Bring up to temperature and fry the garlic for a few minutes. Next add the lemon juice and stir well.

Add the mushrooms to the spice marinade. Mix thoroughly. 

Return the mushrooms to the frying pan and place over a medium heat. Cook for about 10 - 15 minutes until the marinade has cooked out leaving a dry mushroom  "shawarma". 

Remove from the heat and add the chopped parsley.

Serve on warm flatbreads, topped with toum, zhoug, pickles and salad.