Mushroom shoarma pita

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Mushrooms take on shawarma spices beautifully because they hold onto flavour and can go slightly crisp at the edges. With tahini-yogurt sauce and sharp sumac onion, this becomes a vegetarian pita that still has plenty of character.

Serves: 4 people

Preparation time: 15 min

Ingredients

• King oyster mushrooms or mixed mushrooms, torn into strips – 600 g
• Shawarma spices – 2 tbsp
• Olive oil – 2 tbsp
• Greek yogurt – 150 g
• Tahini – 2 tbsp
• Lemon juice – 1 tbsp
• Red onion, thinly sliced – 1
• Sumac – 1 tsp
• Pita breads – 8
• Lettuce and tomato – for serving

Method

1. Tear the mushrooms into shoarma-like strips and toss them with the spices, olive oil, salt and pepper.
2. Fry them over medium-high heat until well browned and slightly crisp in places. Give them time in the pan, because colour is what makes them satisfying here.
3. Stir together the yogurt, tahini and lemon juice into a creamy sauce. Add a splash of water if you want it looser.
4. Mix the red onion with sumac and a pinch of salt so it softens slightly.
5. Warm the pita breads and fill them with lettuce, tomato, mushroom shoarma, sumac onion and sauce.