Recipe Mushroom Shawarma Wraps
Gluten-free option
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Easy peasy
Comfort food
Entertaining
Lazy dinners
Main meals
Mushrooms have an uncanny ability — much like tofu — to take on whatever flavours and seasonings you fancy. This recipe turns mushrooms into the savoury ‘meat’ of a beloved Middle-Eastern dish.
You will need
Serves 4
- 6 large mushrooms, sliced
- 3 cloves garlic, crushed
- 1/2 lemon, juice and zest
- 1 tablespoon soy sauce, or tamari sauce or coconut aminos for soy-free
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil (or sub water)
- Salt and pepper to taste
Tahini sauce
- 2 tablespoons tahini
- 1/2 lemon, juice and zest
To serve
- 4–8 wholemeal pita breads, regular or gluten-free
- 2 cups lettuce, shredded
- 2 medium tomatoes, cut into strips
- 1 medium cucumber, cut into strips
Recipe: Rainbow Nourishments
Directions
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Step 1
Combine the garlic, lemon, soy sauce, maple syrup and spices in a large bowl, then toss the mushrooms through to coat evenly. If you can, leave these to marinate for a bit! 5 minutes is great; 20 minutes is ideal.
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Step 2
Add the olive oil (or water) and mushrooms to a large fry pan over high heat. Sauté until the mushrooms are soft and cooked through, probably about 10 minutes. If the spices are cooking too quickly, add a dash of water to the fry pan to slow down the cooking. Season with salt and pepper to taste.
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Step 3
To make the tahini sauce, mix together the tahini, lemon and a dash of water until smooth. Mix in more water for a thinner sauce.
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Step 4
To serve, lightly toast/ heat the pitas in a dry pan for a minute, then top each one with lettuce, tomato, cucumber, mushrooms, and a generous drizzle of tahini sauce. Fold over and enjoy!
Recipe: Rainbow Nourishments
