Fustini's Oils and Vinegars
Vegetarian Mushroom Shawarma

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Vegetarian Mushroom Shawarma


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Vegetarian Mushroom Shawarma



  • ¾ pound portobello mushroom caps, sliced 1/2-inch thick
  • 1 medium red onion, halved and cut into 1/3-inch wedges
  • 3 tablespoons plus 2 teaspoons Fustini's Leek olive oil
  • 1 teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground sweet or smoked paprika (optional)
  •  Kosher salt and black pepper
  • 4 pitas
  • 2 packed cups very thinly sliced red cabbage
  • ¾ cup low-fat or whole-milk Greek yogurt
  • ¾ teaspoon ground turmeric
  •  Cilantro or mint, for serving


Adapted from newyorktimes.com


Step 1. 

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons of olive oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned for about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.

Step 2. 

Meanwhile, toss cabbage with the remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.  To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

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