Crispy Pan-Seared Mushroom Shawarma
Craving the bold flavors and satisfying textures of shawarma, but looking for a plant-based option? Look no further than Pan-Seared Mushroom Shawarma! This recipe is a flavor and texture powerhouse, boasting crispy, golden-brown mushrooms packed with an irresistible blend of Middle Eastern spices. Vegetarian and easily gluten-free without a pita.
Servings: 4 servings
Calories: 138kcal
Equipment
Ingredients
For the mushrooms
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp sumac
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp Kosher salt
- ½ tsp sweet paprika
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- Pinch of cayenne pepper
- 16-20 oz mushrooms, stems removed, caps cut into ½-inch strips, such as shiitake mushrooms, white button mushrooms, sliced portobello mushrooms, enoki mushrooms, oyster mushrooms – you can mix and match!
For the white sauce
- ½ cup mayonnaise
- ¼ cup sour cream or whole milk Greek yogurt
- 2 Tbsp white vinegar
- 1-2 cloves garlic, grated
- 1 tsp granulated sugar
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Water as needed, to thin it out
For serving
- Pita bread
- Chopped lettuce, such as Romaine (cabbage works too!)
- Cucumber, thinly sliced
- Tomatoes thinly sliced
- Pickled red onions
- Tahini
- Sriracha
- Lemon wedges
Instructions
- Make the shawarma spice blend. In a small bowl, combine 2 tsp ground coriander, 1 tsp turmeric, 1 tsp sumac, 1 tsp garlic powder, 1 tsp cumin, 1 tsp Kosher salt, ½ tsp sweet paprika, ½ tsp ground cardamom, ¼ tsp ground cinnamon, and a pinch of Cayenne pepper (or more if you want it spicier). Mix well.
- Season the mushrooms. Drizzle the mushrooms with 2 Tbsp olive oil, then sprinkle the shawarma spice blend on top. Toss to thoroughly coat.
- Sear the mushrooms. Heat a large cast-iron skillet over medium-high heat. When hot, add 2 Tbsp olive oil, let it heat up, then add the mushrooms. Weight them down with a food weight or another large heavy pan. Cook undisturbed for 5 minutes, then flip them over or give them a good stir. Repeat and cook for another 3-5 minutes, or until they’re nice and crispy.
- Make the white sauce. While the mushrooms are cooking, combine ½ cup mayo, ¼ cup sour cream, 2 Tbsp white vinegar, 1-2 cloves of grated garlic (use 2 if you like it extra garlicky!), 1 tsp sugar, ½ tsp Kosher salt, and ¼ tsp black pepper. Whisk until smooth, then add a few teaspoons of water, as needed, to reach desired consistency for drizzling.
- Assemble, then serve! Pile onto warm pita bread with tzatziki (or white sauce), chopped lettuce, cucumbers, tomatoes, and pickled red onions. Drizzle with tahini, then serve with lemon wedges.
Notes
- Nutrition facts include mushrooms, spices, and white sauce only. They do not include pita or additional toppings.
- To make-ahead: The seasoned mushrooms can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, then assemble in a pita or salad bowl fresh.
- While cooked mushrooms can technically be frozen, the texture might be slightly affected upon thawing. It's best to enjoy this dish fresh for optimal taste and texture.
Nutrition
Calories: 138kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 1116mg | Potassium: 445mg | Fiber: 2g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
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