Mushroom shawarma
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 800g large flat mushrooms, stalks trimmed
- 6 large pittas, warmed on the barbecue
SHAWARMA SPICE MIX
- 1½ tbsp cumin seeds
- 2 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp fenugreek seeds
- 5 cloves
- ½ cinnamon stick
- 3 cardamom pods
- 1 tbsp paprika (not smoked)
- 1 tbsp sea salt flakes
- 200ml olive oil
TOUM
- 1½ bulbs garlic, cloves peeled
- 300ml flavourless oil (such as vegetable or groundnut)
- 2 tbsp lemon juice
TARRAGON SALAD
- 1½ tbsp pomegranate molasses
- 1 tbsp red wine vinegar
- a pinch caster sugar
- 2 tbsp olive oil
- 50g tarragon, woody stalks removed
- 50g rocket
Method
- STEP 1
Toast all the whole spices in a dry frying pan until fragrant. Grind to a powder and mix with the paprika, sea salt and olive oil. Brush the mushrooms all over with this spice paste, making sure to get into the gills too. Leave to marinate while you make the toum.
- STEP 2
Purée the garlic and a good pinch of salt in a blender or small food processer, making sure it’s a well blended paste and no chunks of garlic remain. With the motor running, very slowly pour in 100ml of the oil, followed by 1 tbsp of lemon juice. Repeat this until the lemon juice is used up, then continue, replacing the lemon juice with 2 tbsp of iced water until all the oil is incorporated.
- STEP 3
Light the barbecue. Make the dressing for the tarragon salad by whisking together the molasses, vinegar, sugar, olive oil and some salt and pepper.
- STEP 4
When the barbecue is ready, thread the mushrooms onto skewers (about six to eight per skewer) – if you can, use two skewers per set of mushrooms as it will make them easier to turn. Cook over direct heat with the lid on for 15-20 minutes, turning often, or until cooked through.
- STEP 5
Combine the dressing with the tarragon and rocket. Slice the mushrooms and serve with the salad, toum and pittas.
