My Favorite Oyster Mushroom Shawarma with Zero Oil
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2024
- Recently discovered in the / cblynvmjapg account, revamped and recreated here! Now it is my absolute favorite mushroom shawarma recipe, which couples mind-blowing mushroom texture and flavor, uses no oil, and is cooked under 30 minutes. It is a very healthy alternative to a plant-based shawarma takeaway which you can load with your favorite greens and veggies. Absolutely love this recipe with oyster mushrooms, but it is also well-suited for other kinds, such as white button or champignon mushrooms, portobellos, etc. Try it with the mushies you love most!
Timestamps:
00:00 Making mushroom shawarma at home in a healthy way
01:10 The key to this mind-blowing flavor
02:22 Fresh tzaziki dip
03:38 Getting the best mushroom texture
04:20 Teach me how to wrap
04:56 Freestyle with it
⭐️INGREDIENTS ⭐️
MUSHROOMS & MARINADE
350-400g Oyster Mushrooms (for the original recipe, but you can use other varieties)
1 tsp Smoked Paprika
1 tsp Curry Powder
1 tsp Cumin
1 tsp Sumac
3-6 Garlic Cloves, roughly chopped
1/2-1 Lemon Juiced, start with 1/2 Lemon and adjust for acidity as you go
1/2-1 tsp Salt, start with 1/2 tsp Salt and adjust for saltiness as you go
Either 1/2 cup Plant Milk + 1/2 cup Plant Yoghurt OR 1 cup Plant Yoghurt
SAUCE
3 Fresh Cucumbers
Either 1 1/2 cup Plant Milk + 1/2 cup Plant Milk (or Yoghurt) OR 2 cups of Plant Yoghurt
3 Garlic Cloves, roughly chopped
1/2-1 Lemon Juiced, start with 1/2 Lemon and adjust for acidity as you go
1/2-1 tsp Salt, start with 1/2 tsp Salt and adjust for saltiness as you go
4 Mint Leaves or 1 tbsp Dried Mint
Can add herbs such as dill and parsley - to taste.
Blended till cucumbers are in smaller pieces.
+ Flatbread to wrap the shawarma.
The second wrap: portobello mushrooms marinated in the same marinade, 1/2 avocado, tzatziki sauce, tortilla, tomatoes
⭐️COOKING TIPS ⭐️
* Chopping garlic will likely make your fingers smell, and if it makes you uncomfortable, either use gloves or garlic press. Garlic press will produce a more pungent taste as more flavor molecules will burst and release aroma, and that's just one thing you can experiment with.
* Great for batch cooking, you can store leftover marinade and use it for another batch of mushies the next day.
* Mushrooms will most definitely release a lot of water when cooked on a pan, so in order to get the perfect crisp and still keep it oil-free, you could either infuse the flavour in a pan for about 5 minutes on medium heat and then transfer the mushrooms to the oven at 200C/390F for around 10 minutes or till brown, or you could roast them in the oven till brown and have a slight crisp to them.
* Using different yoghurts and milks will create different taste of the final dish. This is why it is important to taste the sauce and the marinade before sending the mushrooms to cook - and adjust accordingly, with lemon - for acidity, salt - for saltiness, and any other spices for additional flavor.
* For the reference: I used unsweetened soya milk and almond "Greek" plant yoghurt, which has a light sweet taste.
🔸 My IG handle if you want to connect is @nastia.cooks.plants / nastia.cooks.plants
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Any mushroom dish favorites of yours?
The liquid will tenderize the mushroom. I cook the mushrooms in the liquid to dry. Then I add a little oil and brow and crisp. I like your use of sumac.❤❤
Yumilicious!! 😋😋😋 Hello from Northern Ireland. 👋🏻👋🏻👋🏻
Hey hii! Thank you!🙂
Nice seeing you here!
I love your videos thank you ❤️
You are awesome
Beautiful
Thank you!
@@nastiacooksplants your welcome
YUM! I definitely need to try that. Looks delicious!
I think you will love this! I experimented with several yoghurts and mushrooms - it hits differently, but always so nice
I got this as an ad and I'm going to subscribe cause it seems like high quality content :D
Haha great! Gotta keep it coming!
Making this tonight! Will update as we eat! Already smells delish!
EDIT: DELISH!! We looooved it :) i had an issue with roasting them. Mine were quite watery, and so needed to roast for ~20-30 min and then broiled for 3 ish. After that, though, it was so yummy and amazing. I used Kite Hill tzatziki bc im lazy :D was so good, adding it to my list of recipes I will share with my friends!
🎊🎊 I’m so happy you liked it!
Yeah, mushrooms are tricky because of all the moisture. Great tip!
Wawoo nice recipe👍👍😋😋😋
Keep sharing👍👍
Stay connected with me👍
All the best👍💯👍
whoop whoop! thank you for watching!
definitely stay in touch!
Vegan option? That’s probably more work though 😅
hey! do you have access to plant-based milk / yoghurt? I used almond yoghurt and soya milk. Let me know if you can't find those, I'll think of something else! 🙂