Oyster Mushroom Shawarma

Name: Oyster Mushroom Shawarma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 600 g oyster mushrooms; 2 tbsp. olive oil; 2 tbsp. rose harissa paste, we used Belazu; 2 tbsp. soy sauce; 1 tsp. ground cumin; 4 wooden skewers, soaked in water for 30min

Traditionally a shawarma consists of layers of meat cooked on a spit. We’ve fried the oyster mushrooms here before layering on sticks to give them extra flavour and texture. The marinade enhances their delicious umami flavour.

By Georgie D'Arcy ColesPublished: 08 January 2024

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These vegan skewers would make a brilliant addition to any BBQ. If you don't have a BBQ or want to cook these in the colder months, then char in an oven instead.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

Ingredients

600 g
oyster mushrooms
2 Tbsp.
olive oil
2 Tbsp.
rose harissa paste, we used Belazu
2 Tbsp.
soy sauce
1 tsp.
ground cumin

You will also need

4
wooden skewers, soaked in water for 30min

Directions

1. Step 1Leave most of the mushrooms whole, but tear in 1/2 if large. Heat a large frying pan (see GH TIP) over high heat and add 1/2tbsp oil. Cook the mushrooms in batches for 2-3min per side, or until golden. To extract extra moisture, place a heavy pan on top while they are frying.
2. Step 2Transfer to a baking tray lined with kitchen paper while you repeat process with remaining mushrooms, adding remaining 11/2tbsp oil as needed.
3. Step 3In a small bowl mix the harissa, soy sauce, cumin and some seasoning.
4. Step 4Divide the mushrooms between the skewers and return to the baking tray (without the kitchen paper). Brush over all the harissa mixture.
5. Step 5Barbecue or griddle over medium heat for 10min, turning regularly, until charred. Alternatively char in an oven preheated to 200°C (180°C fan) mark 6 for 15min, turning halfway.