Mushroom shawarma platter

Name: Mushroom shawarma platter
Prep time: 45 min
Total time: 125 min
Yield: 4
Ingredients: 6 tbsp olive oil; 4 tbsp lemon juice; 3 garlic cloves; 2 tsp ground coriander seeds; 1 tsp ground cumin; 1 tsp paprika; a little nutmeg; a little cinnamon; 1 tsp salt; a little pepper; 600 g oyster mushrooms; 8 wooden skewers; ½ dl herbal vinegar; ½ dl water; ½ tsp sugar; 1 red onion; 1 tin chickpeas (approx. 400 g), rinsed, drained; 3 tbsp water; 2 tbsp tahini; salt and pepper to taste; 180 g plain yoghurt; 2 tbsp flat-leaf parsley; 2 tbsp peppermint; 4 pita breads; 4 tomatoes; ½ cucumber

I tried this wonderful dish in the lively district of Marais in Paris. In order to enjoy it at the nearby Canal Saint-Martin, I ordered it to take away. The pita bread was filled with hummus, yoghurt, pickled onions, cucumber and tomatoes. Next, the mushroom skewers were placed inside the pita, the bread was pressed together and then the wooden skewer was removed. This mushroom shawarma pita was so delicious that I recreated it at home. As I was able to eat at the table this time, I served it on a platter. Whether you make this recipe as a stuffed pita bread or serve it on a platter, the combination of spicy, marinated mushrooms, creamy hummus, pickled onions, fresh vegetables and herbs guarantees an altogether delicious dish.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the mushrooms

4 tbsp olive oil

1 tbsp lemon juice

2 garlic cloves, squeezed

2 tsp ground coriander seeds

1 tsp ground cumin

1 tsp paprika

a little nutmeg

a little cinnamon

½ tsp salt

a little pepper

600 g oyster mushrooms, roughly torn

8 wooden skewers, soaked in water for approx. 30 min.

Onions

½ dl herbal vinegar

½ dl water

½ tsp salt

½ tsp sugar

1 red onion, cut into thin rings

Hummus

1 tin chickpeas (approx. 400 g), rinsed, drained

1 garlic clove

3 tbsp lemon juice

3 tbsp water

2 tbsp olive oil

2 tbsp tahini

salt and pepper to taste

To serve

180 g plain yoghurt

2 tbsp flat-leaf parsley, finely chopped

2 tbsp peppermint, finely chopped

salt and pepper to taste

4 pita breads

4 tomatoes, cut into wedges

½ cucumbers, in slices

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How it's done

To marinate the mushrooms

In a bowl, mix the oil with all the other ingredients up to and including the pepper. Add the mushrooms, mix, cover and marinate for approx. 30 mins. Thread the mushrooms tightly onto the wooden skewers, place on a baking tray lined with baking paper.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180°C. Turn the skewers halfway through cooking.

Onions

Bring the vinegar, water, salt and sugar to the boil. Place the onions in a bowl, pour the liquid over the top, cover and leave to cool.

Hummus

Puree the chickpeas until smooth along with all the other ingredients up to and including the tahini, season.

To serve

Mix the yoghurt with the herbs, season. In a frying pan, toast the pita breads one after the other for approx. 1 min. on each side, then cut into pieces. Drain the onions. Serve the mushrooms with the hummus, yoghurt, onions, pita, tomatoes and cucumber.

How-tos

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4 people

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