Crispy mushroom shawarma

Name: Crispy mushroom shawarma
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Greek
Ingredients: 200g natural yoghurt; 800g portobello and oyster mushrooms; 1 red onion; 2 cloves of garlic; 2 preserved lemons; 1 teaspoon ground cumin; 1 teaspoon ground allspice; 1 teaspoon smoked paprika; olive oil; 2 tablespoons pomegranate molasses; 10 radishes, ideally with leaves; ½ a cucumber; 100g ripe cherry tomatoes; 1 tablespoon white wine vinegar; 1 x 200g jar of pickled jalapeño chillies; 1 bunch of fresh mint (30g); 4 large flatbreads; 4 tablespoons tahini; 2 tablespoons dukkah

Tahini flatbreads, pickles, minted jalapeño salsa & dukkah

Vegetarian

1 hr plus marinating

Not Too Tricky

serves 4

nutrition per serving

Calories

18%

Fat

26%

Saturates

18%

Sugars

15%

Salt

30%

Protein

29%

Carbs

13%

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

BUY THE BOOK

Ingredients

200g natural yoghurt

800g portobello and oyster mushrooms

1 red onion

2 cloves of garlic

2 preserved lemons

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon smoked paprika

olive oil

2 tablespoons pomegranate molasses

10 radishes, ideally with leaves

½ a cucumber

100g ripe cherry tomatoes

1 tablespoon white wine vinegar

1 x 200g jar of pickled jalapeño chillies

1 bunch of fresh mint (30g)

4 large flatbreads

4 tablespoons tahini

2 tablespoons dukkah

Top Tip

If you find the tahini has separated in the jar, add a splash of hot water and mix until spoonable.

Method

Line a sieve with pieces of kitchen paper, tip in the yoghurt and pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.
Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals.
Peel the garlic, roughly chop the preserved lemons, discarding any pips, and bash to a paste in a pestle and mortar with ½ a teaspoon of sea salt, 1 teaspoon of black pepper and the spices.
Muddle in 1 tablespoon of oil, then toss with all the mushrooms and onions. Marinate for at least 2 hours, preferably overnight.
When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/ gas 9).
Randomly thread the mushrooms and onions on to a large skewer, then place on a large baking tray and roast for 20 minutes, turning occasionally.
Push the veg together so it’s all snug, baste with any juices from the tray, then roast for a further 15 minutes, or until gnarly, drizzling over the pomegranate molasses for the last 3 minutes.
Meanwhile, finely slice the radishes and cucumber, ideally on a mandolin (use the guard!), and quarter the tomatoes, toss with a pinch of salt and the vinegar, then leave aside.
Tip the jalapeños (juices and all) into a blender, then pick in most of the mint leaves and whiz until fine. Pour back into the jar – this will keep in the fridge for a couple of weeks for jazzing up future meals.
Warm the flatbreads, spread with tahini, then sprinkle over the pickled veg, remaining mint leaves and dukkah.
Carve and scatter over the gnarly veg, dollop over the hung yoghurt, drizzle with jalapeño salsa, then roll up, slice and tuck in.

Start by placing a large non-stick frying pan over a medium-high heat. In a bowl, mix 100g of plain flour with a 1 pinch of sea salt, 50ml water and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 1 minute on each side, or until golden and almost a little gnarly, turning halfway. Simple!

Tags

Mushroom Greek-style Bread & doughs Flatbread Baking Dips & salsas Sides Vegetarian Fakeaway Veg cookbook Dinner Vegetable

Recipes you may like

Grilled mushroom & peppers

35 mins

Garlic mushroom burgers

25 mins

Mushroom quesadillas

15 mins

Super Noodle Ramen with Kale and Barbecue Mushrooms

Super noodle ramen with kale & barbecue mushrooms

2 hrs 10 mins

Mushroom sourdough bruschettas

15 mins

Mega mushroom & lentil curry

40 mins

Mushroom cannelloni

1 hr 40 mins

related features

A plate of crispy fish and chips with lemon, minty peas and vinegar

For the love of… Fish and chips

We’ve rounded up some of the UK’s favourite regional chip shop traditions, and thrown in a few of our own fish and chips recipes for good measure, too.

Vegan chocolate brownies recipe with pecan nuts

Our favourite vegan baking recipes

In the mood for something sweet? Check out our favourite vegan baking recipes and discover loads of easy vegan bakes, cakes and more!

A table laid with loads of delicious food

Friday night dinner ideas

From the greatest hits of weekend cooking to our favourite fakeaways, Friday night dinners have never looked so good.

Jamie holding a bowl of broccoli and cauliflower cheese

Vegetarian roast dinner recipes

From tasty mains to easy ways to veggie-fy your gravy or stuffing, check out our selection of recipes for the ultimate vegetarian Sunday roast.

Fabulous ways with frozen peas

Need some inspiration for ways to use frozen peas? Explore our top picks that use this dependable, nutritious veg.

A chicken thigh and pepper jalfrezi traybake recipe

Jamie’s best traybake recipes

Let the oven do the hard work with our trusty traybake recipes. From all-in-one midweek meals to budget-friendly winners, we've got something for everyone here.