Vegan Shawarma Mushroom with Cucumber salad
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
Instructions
- Toast coriander seed, cumin seed, allspice berries, and black peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Grind into a fine powder, then mix with ginger powder, cinnamon, kosher salt, and smoked paprika.
- Tear maitake mushrooms into large clusters and toss with olive oil and shawarma spice until evenly coated.
- Heat a skillet over high heat and sear mushrooms until deeply caramelized on both sides. Transfer to a 350°F oven and roast until crispy and golden brown, about 12 to 15 minutes.
- In a bowl, combine skyr, grated garlic, lemon zest, lemon juice, and salt, then whisk until smooth and creamy.
- Cut Persian cucumbers into bite-sized pieces, toss with sumac, salt, and olive oil, and let sit for 10 minutes to lightly macerate.
- Warm pita in a dry skillet or oven until soft, then brush with olive oil and sprinkle with za’atar.
- Spread lemon yogurt onto a plate or shallow bowl, top with sumac cucumbers and roasted mushrooms, finish with mint, parsley, and dill, and serve with warm pita on the side.
Video
Notes
Maitake mushrooms are the best choice for this recipe because they develop crispy, caramelized edges while staying tender and juicy inside. This texture makes them a perfect plant-based alternative for shawarma-style cooking.
If you want to add protein, this dish works just as well with chicken thighs or steak. Simply season and cook the meat using the same spice blend for a more traditional shawarma variation.
For a dairy-free option, use an unsweetened coconut or almond yogurt with a thick consistency. A rich, tangy yogurt helps balance the spices and keeps the final dish creamy and cohesive.