lf you try this recipe you might never go back to traditional shawarma again. This dish is incredibly flavorful, meaty and satisfying! I could not stop eating it! I used two types of mushrooms: King Oyster Mushrooms and Maitake, both from Hokto Kinoko. These both have a firm and meaty texture.
Hokto Kinoko specializes in four types of mushrooms - Maitake (Hen of the Woods), White Beech (BunapiⓇ), Brown Beech (Bunashimeji), King Oyster (Eryngii) and they’ve been around since 1964. Hokto mushrooms are power-packed-filled with Vitamin B, B1, B2, D, Gaba, Ornithine, Folic Acid and Potassium. Such a great alternative to meat but also just so incredibly good for you!
This recipe took about 35 minutes to make and 30 minutes of that was the cook time. I served it with diced cucumber, tomatoes, tzatziki and flatbread. You could also add feta cheese, olives and French fries on the side! My whole family enjoyed it. Now if I could only hack the white sauce at Halal Guys. That would taste SO good on top of these! You can find the recipe below.
Mushroom Shawarma
by Brandi Milloy
serves 2
Ingredients
6 oz. King Oyster Mushrooms, chopped
3. 5 oz. Maitake Mushrooms, chopped
2 tbsp. olive oil
2 garlic cloves, minced
1 tbsp. smoked paprika
3 tsp. cumin
1 tsp. cinnamon
1/2 tsp. salt
1 tbsp. maple syrup
Directions
Preheat oven to 400F. Add mushrooms to a bowl and top with olive oil, seasonings and maple syrup. Toss well to coat. Place on parchment lined baking sheet and roast for 30 minutes, flipping half way. You could also thread mushrooms onto bamboo skewers just make sure to soak skewers in water if they are wooden for at least 30 minutes.
Serve and enjoy with all the fixings (diced cucumber, tomatoes, olives, feta, cilantro, hummus and flat bread)!