Name: Vegan Shawarma Mushroom with Cucumber salad
Prep time: 20 min
Cook time: 15 min
Ingredients: 400 g maitake mushrooms (about 2 whole large maitake mushrooms, roughly 4 cups torn into clusters); 30 g extra virgin olive oil (2 tablespoons); 18 to 24 g shawarma spice blend (2 to 3 tablespoons); 8 g coriander seed (1 tablespoon); 6 g cumin seed (1 tablespoon); 2 g whole allspice berries (1 teaspoon); 8 g black peppercorns (1 tablespoon); 4 g ginger powder (1/2 tablespoon); 4 g ground cinnamon (1/2 tablespoon); 15 g kosher salt (1 tablespoon); 10 g smoked paprika (1 1/2 tablespoons); 240 g skyr yogurt or thick Greek yogurt (1 cup); 15 g garlic (finely grated (3 cloves)); Zest of 1 large lemon; 45 g lemon juice (3 tablespoons); 4 g kosher salt (about 3/4 teaspoon, or to taste); 300 g Persian cucumbers (about 2 cups gem-cut cucumbers); 8 g sumac (1 tablespoon); 15 to 30 g extra virgin olive oil (1 to 2 tablespoons); Kosher salt to taste; 2 pita breads; 15 g extra virgin olive oil (1 tablespoon, for brushing pita); 8 g za’atar (1 tablespoon); 5 g chopped mint (1 tablespoon); 5 g chopped parsley (1 tablespoon); 5 g chopped dill (1 tablespoon)

Vegan Shawarma Mushrooms with Lemon Yogurt and Sumac Cucumbers

This dish started with the memory of shawarma plates I used to make when I cooked at Palace Kitchen in Seattle. Back then, we would take leftover rotisserie chickens at the end of service, shred them down, toss them in shawarma spice, and serve them over rice with warm naan. That flavor profile stuck with me for years.

This version takes that same warm spice blend and gives it to one of my favorite mushrooms instead: maitake. Maitake mushrooms have that same layered pull-apart texture that makes them perfect for shawarma seasoning. Once roasted until crispy at the edges, they become deeply savory and almost meaty.

Paired with lemon-whipped yogurt, bright sumac cucumbers, warm za’atar pita, and fresh herbs, this is the kind of meatless dinner that does not feel like it is missing anything.

And yes, this is vegetarian, not vegan, because of the yogurt. If you swap in plant-based yogurt, it becomes fully vegan.

Ingredients

For the Maitake Shawarma Mushrooms

400 g maitake mushrooms (about 2 whole large maitake mushrooms, roughly 4 cups torn into clusters)
30 g extra virgin olive oil (2 tablespoons)
18 to 24 g shawarma spice blend (2 to 3 tablespoons)

For the Shawarma Spice Blend

8 g coriander seed (1 tablespoon)
6 g cumin seed (1 tablespoon)
2 g whole allspice berries (1 teaspoon)
8 g black peppercorns (1 tablespoon)
4 g ginger powder (1/2 tablespoon)
4 g ground cinnamon (1/2 tablespoon)
15 g kosher salt (1 tablespoon)
10 g smoked paprika (1 1/2 tablespoons)

For the Lemon Whipped Yogurt

240 g skyr yogurt or thick Greek yogurt (1 cup)
15 g garlic, finely grated (3 cloves)
Zest of 1 large lemon
45 g lemon juice (3 tablespoons)
4 g kosher salt (about 3/4 teaspoon, or to taste)

For the Sumac Cucumbers

300 g Persian cucumbers (about 2 cups gem-cut cucumbers)
8 g sumac (1 tablespoon)
15 to 30 g extra virgin olive oil (1 to 2 tablespoons)
Kosher salt to taste

For Serving

2 pita breads
15 g extra virgin olive oil (1 tablespoon), for brushing pita
8 g za’atar (1 tablespoon)
5 g chopped mint (1 tablespoon)
5 g chopped parsley (1 tablespoon)
5 g chopped dill (1 tablespoon)

How to Make Vegan Shawarma Mushrooms

1. Make the Shawarma Spice

Toast the coriander seed, cumin seed, allspice berries, and black peppercorns in a dry skillet until fragrant, about 1 minute.

Transfer to a spice grinder or mortar and pestle. Grind until fine.

Mix with ginger powder, cinnamon, kosher salt, and smoked paprika.

2. Season the Mushrooms

Tear maitake mushrooms into large shawarma-like clusters.

Toss with olive oil and shawarma spice until evenly coated.

3. Sear and Roast

Heat a skillet over high heat. Sear mushrooms until caramelized on both sides.

Transfer skillet to a 350°F oven and roast until crispy and golden brown, about 12 to 15 minutes.

4. Make the Lemon Whipped Yogurt

In a bowl, combine skyr, grated garlic, lemon zest, lemon juice, and salt.

Whisk until smooth and creamy.

5. Prepare the Sumac Cucumbers

Cut Persian cucumbers into gem cuts.

Toss with sumac, salt, and olive oil.

Let sit 10 minutes to lightly macerate.

6. Warm the Pita

Warm pita in a dry skillet or oven.

Brush generously with olive oil and sprinkle with za’atar.

7. Plate the Dish

Spread lemon yogurt into a shallow bowl.

Spoon cucumbers over yogurt.

Cascade roasted mushrooms over one side.

Finish with mint, parsley, and dill.

Serve warm pita alongside.

Chef’s Notes

Maitake mushrooms are ideal here because they crisp beautifully while staying juicy inside.
This recipe works just as well with chicken thighs or steak if you want to add meat.
If using vegan yogurt, choose unsweetened coconut or almond yogurt with thick texture.

Storage

Store mushrooms, yogurt, and cucumbers separately in airtight containers for up to 3 days.

Reheat mushrooms in a hot skillet to restore crispness.