Mushroom Sharwarma on Zaatar Flatbread- by Mandy Hall

As cooked by Mandy’s  on Thursday November 15 for National Mushroom Day.

Mandy Hall National Mushroom Day recipe

Mushroom Sharwarma

Ingredients

  • 500g Portabello or Swiss Brown Mushroom sliced thickly or hand shredded
  • ½ TB cumin
  • ½ TB ground coriander
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp of soy or tamari
  • 2 TB oil
  • 2 TB butter
  • Ground pepper to taste

Method

Shred or slice mushrooms into thick slices, place into a bowl and add all other ingredients except butter , combine well & set aside.

When ready to cook, heat frypan, add oil and butter and cook until soft and golden and liquid from mushrooms has reduced, serve in flatbread with Choban Salatasi – Shepherd’s salad and Yoghurt Sauce

Zaatar flatbreads

Ingredients

  • 1 cup self raising flour
  • ½ cup plain yoghurt
  • 1 tsp salt
  • 2 tsp zaatar – can omit
  • 1-2 TB olive oil – 1 TB for dough, 1 for frypan

Method

All into a large bowl, combine well to form a dough and leave to rest (even 10 minutes is good), portion into four and with a rolling bin on a floured surface, roll out into desired shape, into a very hot pan with some olive, turn each side until golden, cover with tea towel to keep warm until ready to serve.

Choban SalatasiShepherd’s Salad

Ingredients

  • 1 cucumber finely diced
  • ½ capsicum finely diced
  • 1 large tomato finely diced
  • ½ red onion finely sliced
  • 3 tb finely chopped fresh parsley
  • 1 teaspoon sumac
  • olive oil
  • lemon juice
  • salt and pepper

Yoghurt Sauce

Ingredients

  • 1 cup Greek Yoghurt
  • 1 tsp Tumeric
  • fresh mint chopped
  • Pinch of Salt

Method

Combine together in a bowl, spread on base of pitta before adding Mushroom Shawarma and salad