Ingredients:
- 250 g portobello mushrooms, sliced to 2 mm
- 150 g oyster mushrooms, torn into strips
- 2 medium-sized white onions
- 3 garlic cloves
- 1/4 cup extra virgin olive oil
- 3 tsp Med Cuisine Shawarma spice
- 2 tbsp finely chopped flat-leaf parsley
- Baby leeks (trimmed and cleaned)
- Extra virgin olive oil
- Salt and pepper
- 1 tub (400 g) Greek yogurt (vegan or regular)
- 1 heaped tsp Med Cuisine Harissa Paste
- Salt
Instructions:
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Preheat the Oven:
- Preheat the oven to 180°C for the mushrooms, and 200°C for the leeks.
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Prepare the Mushroom Shawarma:
- In a baking tray lined with parchment paper, spread the portobello and oyster mushrooms evenly.
- Drizzle with 4-5 tbsp olive oil, season with salt, pepper, and 2 tsp shawarma spice, and toss to coat.
- Bake for 15-20 minutes, stirring occasionally.
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Sauté the Onions and Garlic:
- In a wide frying pan, heat 3-4 tbsp olive oil over medium-high heat.
- Add the onions and sauté for 5-7 minutes until golden.
- Add a pinch of salt, 1 tsp shawarma spice, and the garlic, then stir-fry for another 2-3 minutes. Remove from heat.
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Combine and Garnish:
- Combine the roasted mushrooms with the sautéed onions in the frying pan or baking tray. Toss together and taste, adjusting seasoning if needed.
- Add 1 tbsp chopped parsley and mix. Reserve the remaining parsley to sprinkle on top.
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Charred Baby Leeks:
- Trim off most of the green part and rinse the leeks thoroughly to remove sand.
- Dry the leeks and arrange them in a roasting tray lined with parchment paper.
- Drizzle generously with olive oil, and season with salt and pepper.
- Roast at 200°C until golden brown, around 10-15 minutes.
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Harissa Yogurt:
- In a small bowl, whisk together the yogurt and the harissa until homogeneous.
- Taste and add more harissa if you prefer it spicier. Add a pinch of salt if needed.
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Serve:
- Serve the mushroom shawarma with the charred baby leeks on the side.
- Add a dollop of harissa yogurt and sprinkle with the remaining parsley. Enjoy!