Mushroom doner kebab

Name: Mushroom doner kebab
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g red cabbage; 2 tbsp apple vinegar; 1 ½ tsp salt; 1 tbsp olive oil; 500 g oyster mushrooms; 1 red onion; 2 garlic cloves; 2 tbsp tomato puree; 1 tsp ground cumin; ¼ tsp hot paprika; ½ dl water; 1 tbsp maple syrup; 4 flatbreads; 300 g plain greek yoghurt; a little pepper; 4 leaves leaf salad

Ingredients

4 pieces

Hint:

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

Cabbage

200 g red cabbage, very thinly sliced

2 tbsp apple vinegar

¼ tsp salt

Mushrooms

1 tbsp olive oil

500 g oyster mushrooms, torn into pieces

1 red onion, thinly sliced

2 garlic cloves, squeezed

2 tbsp tomato puree

1 tsp ground cumin

¼ tsp hot paprika

1 tsp salt

½ dl water

1 tbsp maple syrup

Kebab

4 flatbreads (approx. 90 g each)

300 g plain greek yoghurt

¼ tsp salt

a little pepper

4 leaves leaf salad

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How it's done

Cabbage

Put red cabbage, vinegar and salt into a bowl, mix well and set aside.

Mushrooms

Heat the oil in a non-stick frying pan. Add the mushrooms, fry for approx. 10 mins. Reduce the heat, add the onion and garlic, sauté for approx. 3 mins. Add the tomato purée and all ingredients up to and including salt, then steam for a further approx 2 mins. Remove the pan from the heat. Add the water and maple syrup, mix.

Kebab

Cut the flatbreads open, but not all the way through. Season the yoghurt, distribute it along with the lettuce, mushrooms and cabbage in the flatbreads.

How-tos

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«Mushroom doner kebab»

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4 pieces

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