Shroom Shawarma

This recipe is one of my family favorites and it's as easy as it gets to make! It’s so versatile and surprises everyone, even those who don’t like mushrooms. It is meaty and delicious. 

Put on GF toast, in pita with hummus or a GF wrap, in lettuce cups drowning in tahini or your favorite sauce, or as a dish with a side of mash, roasted veggies or mix it with your GF pasta.

See what I mean? The possibilities are endless with these shroom babies! I also added an option of more available spices to create the rub for you in case some of these blends I used are not accessible for you. 

Ingredients

5 Large Maitake mushrooms 

1/2 cup grapeseed or avocado oil 

For the  Rub:

1.5 Tbsp Shawarma spice mix 

1 tbsp red paprika 

2 tsp Hawaij yemenite spice mix 

2 tsp Berbere Ethiopian spice mix ( this one is a bit more on the spicy side )

2 tsp garlic powder 

2 tsp salt 

1/4 cup water 

(To sub the shawarma, hawaig or berbere mixes you can simply make a rub out of:

cumin, paparkia, turmeric, coriander, black pepper, a bit of clove, and cayenne pepper or a blackened spice mix even ( for a little kick if you wish)

Let's make it 

  • Wash and dry mushrooms

  • Cut mushrooms thin and long so you get more strips then chunky parts and place in a large mixing bowl. 

  • Rub

  • In a small bowl mix all the spices 

  • add the oil and water. Blend well.  

  • Drop the rub in the large bowl of mushrooms and mix well so the rub coats all mushrooms beautifully. 

  • Heat your large skillet or pan and drop the mushrooms in.

  • Mix and cover. 

  • Check every few minutes, make sure to mix it often and reduce heat and let it simmer.

  • After the mushrooms are cooked, remove the lid and do a taste test. Add more spices or salt if needed. Allow to cook without the lid a bit more so some of the liquids evaporate a bit. 

  • You can make it as moist or as dry as you wish.