Mushroom shawarma platter

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

main dish

Total: 2 hr 5 min. | Active: 45 min.

vegetarian

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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.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

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 -

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 (sesame paste)
	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	cucumber, in slices

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.

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