planted

Recipes

placeholder image
6min read
Share

Oyster Mushroom Shawarma (with miso tahini & zhoug)

by Jessica Tatham

6min read

You asked for it, and we delivered. Jess has created an Oyster Mushroom Shawarma that melts in the mouth like the real thing. Topped with miso tahini and zhoug for a fresh and spicy extra something, that two portion suddenly became for one only.

Prep Time

45 mins

Cook Time

20 mins

Serves

2

Ingredients

Mushrooms:

200g oyster mushrooms

2 tsp baharat spice mix

60mls olive oil

1 clove garlic, crushed

1 tsp lemon juice

1dsp maple syrup

1/2 tsp flaked salt

1 pinch black pepper

Miso tahini sauce:

40g tahini

1 tsp maple syrup

2 tsp lemon juice 

Pinch salt

1 tsp white miso (optional, to add richness)

Salad:

½ cucumber

50g cherry tomatoes

½ banana shallot

½ lemon, juiced

Zhoug:

Small handful coriander leaves

1/2 jalapeno chilli

Pinch salt

Squeeze of lemon

Pinch cumin

50mls extra virgin olive oil

To serve: 

2 flatbreads, or pita breads

Optional: sprinkle of za’atar, pickled jalapeno 

Method

STEP 1

Combine the spice mix with the olive oil, lemon, crushed garlic, maple syrup, salt and pepper. Toss the mix gently through the mushrooms and leave to marinate while you get on with the rest. Preheat the oven to 220C.

STEP 2

For the tahini sauce: whisk all the ingredients until smooth, if needed add 1-2 tbsp water to loosen up, until the correct consistency is reached, set aside.

STEP 3

For the salad: finely slice the shallot, put in a small bowl with the juice of ½ lemon and pinch of salt and leave to pickle for 10 minutes. Wash and deseed the cucumber, cut thin slices on the bias, combine with the chopped cherry tomatoes. When the shallots are ready, sprinkle over the tomato and cucumber.

STEP 4

For the zhoug: put all ingredients in a blender, pulse until smooth, and taste for seasoning.

STEP 5

Thread the mushrooms tightly onto two skewers. If you’re using wooden skewers, wrap the ends with foil to stop them burning. Place into the preheated oven for 15-20 minutes, turning halfway. They should look golden and yielding when cooked.

STEP 6

To serve: warm your flatbreads and pile with your salad, put your mushrooms on top then drizzle with tahini and zhoug. Eat at once.

Share

Jessica Tatham
by Jessica Tatham

Jess, our Guest Writer on Planted Magazine and founder of rad-ish, dreams up the tastiest modern dishes for you to enjoy from home. When she’s not cooking up her all-time favourite dish — Aubergine Parmigiana — you’ll find her experimenting in and out of the kitchen with creative hobbies.

Read more from Jessica


MORE GREAT READS

Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.
People and Planet icon
Atoms/Icons/Payment/Large/VisaCreated with Sketch.Atoms/Icons/Payment/Large/MasterCardCreated with Sketch.Atoms/Icons/Payment/Large/AmexCreated with Sketch.Atoms/Icons/Payment/Large/ApplePay CopyCreated with Sketch.Atoms/Icons/Payment/Large/ApplePay Copy 2Created with Sketch.

© Copyright 2020 Allplants Ltd.
All rights reserved

Welcome to allplants. We use cookies (plant-based, of course!). By continuing to browse the site you are agreeing to our use of cookies. Find out more.