Shawarma shrooms with green sauce

Shawarma shrooms with green sauce is a delicious vegetarian alternative to the classic shawarma, perfect for a quick meal or a late-night craving. The earthy mushrooms, seasoned with shawarma spices and stir-fried until golden, are topped with a tangy green sauce and served with a refreshing salad and red cabbage for a crunchy, zesty balance.

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 4

Dietary
Egg-free, Nut-free, Pregnancy-friendly, Vegetarian

By Saliha Mahmood-Ahmed
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This recipe has a Nutri-Score B, meaning it’s a well-balanced vegetarian meal rich in fibre and healthy fats. The mushrooms provide protein and antioxidants, while the green sauce adds a creamy texture, and the cabbage and salad add vitamins and crunch. The Nutri-Score is calculated based on the ingredients and is a guide for overall nutrition.

Ingredients

• mushrooms 750g/1lb 10oz, roughly chopped or torn
• shawarma seasoning 2 tbsp
• vegetable oil 4 tbsp
• wholemeal pittas or flatbreads 4, lightly toasted, to serve
• Iranian cucumber pickles 100g/3½oz, drained and chopped (optional)
• lemon ½, juice only (for cabbage)
• red cabbage ½ small, thinly sliced
• salt to taste
• fresh flatleaf parsley 60g/2¼oz
• light tahini 3 heaped tbsp
• full-fat Greek-style yoghurt 2 heaped tbsp
• plum tomatoes 250g/9¾oz, cut in half (optional, for salad)
• cucumber 1 small, seeds removed and chopped (optional, for salad)
• red onion 1 small, finely chopped (optional, for salad)
• pomegranate seeds 100g/3½oz (optional, for salad)
• sumac 1 tsp (optional, for salad)

Method

Prepare the Mushrooms

1. 1. Season the mushrooms: Place the chopped or torn mushrooms in a bowl. Sprinkle the shawarma seasoning over the mushrooms and drizzle with half of the vegetable oil. Mix well to ensure that the mushrooms are coated with the seasoning.

Make the Red Cabbage

1. 1. Prepare the cabbage: Squeeze the juice of half a lemon over the sliced red cabbage. Season with a pinch of salt and set it aside. The lemon juice will soften the cabbage and add a refreshing tang.

Make the Green Sauce

1. 1. Blend the sauce: In a blender or food processor, combine the parsley, tahini, Greek-style yoghurt, and a few tablespoons of boiling water. Blend until smooth and creamy. Season with salt to taste and set aside.

Cook the Mushrooms

1. 1. Stir-fry the mushrooms: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over very high heat. Once the oil is smoking, add the seasoned mushrooms. Stir-fry for 3-4 minutes, until the mushrooms are golden brown and cooked through. Make sure the oil is hot enough, or the mushrooms will stew instead of crisping up.

Assemble the Dish

1. 1. Prepare the pittas: Lightly toast the pittas or flatbreads and roughly tear them into pieces. Divide the pieces between four plates.
   2. Top with mushrooms and cabbage: Spoon the cooked mushrooms onto the toasted pittas and top with the seasoned red cabbage.
   3. Add green sauce: Drizzle the green sauce generously over the mushrooms and cabbage.

Make the Salad (Optional)

1. Prepare the salad: If you’re making the salad, combine the plum tomatoes, cucumber, red onion, and pomegranate seeds in a bowl. Dress with lemon juice and sprinkle with sumac for added tang and flavour. Serve alongside the shawarma shrooms and pickles, if desired.

Suggested Wine Pairing

Majestic:

Vina Real Rioja Blanco
This crisp white wine with citrus notes pairs well with the tangy green sauce and earthy mushrooms. Its acidity will complement the flavours in the dish, making it a refreshing pairing.

Sainsbury’s:

Sainsbury’s Taste the Difference Picpoul de Pinet
The bright acidity of this wine, with hints of lemon and green apple, balances the richness of the tahini and the freshness of the salad, making it a great choice for this dish.

What can you serve with this

1. Hummus and pita: Serve alongside some creamy hummus and warm pita bread for extra texture and flavour.
2. Grilled vegetables: Grilled vegetables such as zucchini or eggplant complement the earthy mushrooms and enhance the overall Mediterranean theme.
3. Roasted potatoes: Serve with crispy roasted potatoes to add a hearty, satisfying element to the meal.

Nutri-score Health Check

This recipe has a Nutri-Score B, indicating that it is a well-balanced meal. The mushrooms provide protein and antioxidants, the tahini offers healthy fats, and the green sauce gives a creamy element without excess calories. The cabbage and salad are packed with vitamins and fibre, making this a nutritious vegetarian dish.

Recipe FAQ

• Can I use other vegetables instead of mushrooms? Yes, you can substitute the mushrooms with grilled or roasted vegetables like aubergine (eggplant) or cauliflower for a different flavour and texture.
• Can I prepare this dish ahead of time? The mushrooms are best cooked fresh to maintain their crispy texture, but you can prepare the cabbage, green sauce, and salad in advance.
• Can I make this dish spicier? If you prefer a spicier version, you can add a dash of cayenne pepper or chili flakes to the mushrooms before cooking.

Storing FAQ

• Can I store leftovers? Yes, store any leftover mushrooms, cabbage, and salad in separate airtight containers in the fridge for up to 2 days.
• Can I store the green sauce? Yes, the green sauce can be stored in the fridge for up to 3 days. Stir well before using.

Reheating FAQ

• How do I reheat the mushrooms? Reheat the mushrooms in a pan over medium heat until warm. You may need to add a little oil to prevent them from drying out.
• Can I reheat the green sauce? Yes, gently reheat the green sauce in a pan over low heat or in the microwave for 30 seconds to 1 minute.