Jamie Oliver Mushroom Shawarma is made with natural yoghurt, mushrooms, red onion, garlic, preserved lemons, spices, olive oil, pomegranate molasses, radishes, cucumber, cherry tomatoes, vinegar, pickled jalapeños, fresh mint, flatbreads, tahini, and dukkah.
This easy Mushroom Shawarm recipe makes a tasty dinner that takes about 3 hours, including marinating time, and serves 4 people.
This Mushroom Shawarma Recipe From “Veg Cookbook” By Jamie Oliver.
More Jamie Oliver Recipe:
🧡 Reasons To Add This Mushroom Shawarma Recipe To Your Favorites:
- Bursting with Flavor: The combination of spices, preserved lemons, and pomegranate molasses makes each bite incredibly flavorful.
- Healthy and Nutritious: Packed with vegetables and fresh herbs, this recipe is both healthy and delicious.
- Easy to Make: Despite the complex flavors, the recipe is straightforward and easy to follow.
- Perfect for Sharing: This dish is great for serving at gatherings or family dinners.
- Versatile and Customizable: You can easily adjust the ingredients to suit your taste or what’s available in your kitchen.
🍄 Jamie Oliver Mushroom Shawarma Ingredients
- 200g (7 oz) natural yoghurt
- 800g (1.75 lbs) portobello and oyster mushrooms (use any ratio you like)
- 1 red onion
- 2 cloves of garlic
- 2 preserved lemons
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons pomegranate molasses
- 10 radishes (with leaves if possible)
- ½ cucumber
- 100g (3.5 oz) ripe cherry tomatoes
- 1 tablespoon white wine vinegar
- 1 x 200g (7 oz) jar pickled jalapeño chillies
- 1 bunch fresh mint (30g / 1 oz)
- 4 large flatbreads
- 4 tablespoons tahini
- 2 tablespoons dukkah
🥧 How To Make Jamie Oliver Mushroom Shawarma
- Drain the Yoghurt: Line a sieve with pieces of kitchen paper. Put the yoghurt in the sieve, pull up the paper, and gently press to start the liquid dripping into a bowl. Leave it to drain for about 30 minutes.
- Prepare the Vegetables: Peel and trim the portobello mushrooms. Peel the red onion, quarter it, and separate it into petals. Peel the garlic cloves. Roughly chop the preserved lemons, discarding any pips.
- Make the Spice Paste: In a pestle and mortar, bash the garlic and preserved lemons with ½ teaspoon of sea salt, 1 teaspoon of black pepper, ground cumin, allspice, and smoked paprika until it forms a paste. Add 1 tablespoon of olive oil and mix well.
- Marinate the Mushrooms and Onions: Mix the mushrooms and onion petals with the spice paste. Cover and let it marinate in the fridge for at least 2 hours, preferably overnight.
- Cook the Mushrooms and Onions: Preheat your oven to 240ºC/475ºF (gas mark 9). Thread the mushrooms and onions onto a large skewer and place them on a baking tray. Roast for 20 minutes, turning occasionally. Push the vegetables together on the skewer, baste with any juices from the tray, and roast for another 15 minutes. Drizzle the pomegranate molasses over the vegetables for the last 3 minutes of cooking.
- Prepare the Salad: Finely slice the radishes and cucumber, ideally using a mandolin (use the guard for safety). Quarter the cherry tomatoes. Toss the radishes, cucumber, and tomatoes with a pinch of salt and the white wine vinegar. Set aside.
- Make the Jalapeño Salsa: Put the pickled jalapeños (with their juice) into a blender. Add most of the mint leaves and blend until fine. Pour the mixture back into the jar. This salsa can be stored in the fridge for a couple of weeks.
- Warm the Flatbreads: Warm the flatbreads in a dry pan or the oven. Spread each flatbread with tahini.
- Assemble the Shawarma: Sprinkle the sliced radishes, cucumber, tomatoes, remaining mint leaves, and dukkah over the tahini-spread flatbreads. Carve the roasted mushrooms and onions and scatter them over the flatbreads. Dollop the drained yoghurt on top and drizzle with the jalapeño salsa.
- Serve the Shawarma: Roll up the flatbreads, slice them, and enjoy. Serve warm.
💭 Recipe Tips
- Drain the Yoghurt Well: Make sure to let the yoghurt drain for at least 30 minutes to get a thick consistency for the shawarma.
- Marinate Overnight: For the best flavor, marinate the mushrooms and onions overnight. This allows the spices to penetrate deeply.
- Use Fresh Herbs: Fresh mint gives a bright flavor to the dish. Don’t skip this ingredient for a refreshing taste.
- Turn the Vegetables: While roasting, turn the mushrooms and onions occasionally to ensure even cooking and prevent burning.
- Warm the Flatbreads: Warm flatbreads make a huge difference in texture and taste. Don’t serve them cold.
🥗 What To Serve With Mushroom Shawarma?
Mushroom Shawarma goes well with hummus, tabbouleh, pickled vegetables, or a green salad. It can also be served with spicy roasted potatoes, couscous, roasted eggplant, or a tomato and cucumber salad for a tasty meal.
🎚 How To Store Leftovers Mushroom Shawarma?
- Refrigerate: Store the leftover shawarma in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the roasted mushrooms and onions in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Mushroom Shawarma?
- In the Oven: Preheat the oven to 180ºC/350ºF. Place the shawarma on a baking tray and heat for about 10-15 minutes or until warm.
- In the Microwave: Put the shawarma on a microwave-safe plate and heat on high for 1-2 minutes or until warm.
- On the Stove: Heat a pan over medium heat and warm the shawarma for about 5-7 minutes, stirring occasionally.
FAQs
Can I Skip The Preserved Lemons?
The preserved lemons add a unique flavor, but you can use fresh lemon zest as a substitute.
What Is Dukkah?
Dukkah is an Egyptian spice mix made from nuts, seeds, and spices.
How Long Should I Marinate The Mushrooms?
It’s best to marinate them overnight for the best flavor.
What Can I Use Instead Of Pomegranate Molasses?
You can use balsamic glaze as a substitute.
Can I Grill The Mushrooms Instead Of Roasting Them?
Yes, grilling will give them a nice smoky flavor.
Can I Add Other Vegetables To The Shawarma?
Yes, feel free to add other vegetables like bell peppers or zucchini.
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Jamie Oliver Mushroom Shawarma Nutrition Facts
- Calories: 357
- Fat: 18.2g
- Saturates: 3.5g
- Sugars: 13.6g
- Salt: 1.8g
- Protein: 14.3g
- Carbs: 33.3g
- Fibre: 5.7g
Jamie Oliver Mushroom Shawarma
Description
Jamie Oliver Mushroom Shawarma is made with natural yoghurt, mushrooms, red onion, garlic, preserved lemons, spices, olive oil, pomegranate molasses, radishes, cucumber, cherry tomatoes, vinegar, pickled jalapeños, fresh mint, flatbreads, tahini, and dukkah.
This easy Mushroom Shawarm recipe makes a tasty dinner that takes about 3 hours, including marinating time, and serves 4 people.
Ingredients
Instructions
- Drain the Yoghurt: Line a sieve with pieces of kitchen paper. Put the yoghurt in the sieve, pull up the paper, and gently press to start the liquid dripping into a bowl. Leave it to drain for about 30 minutes.
- Prepare the Vegetables: Peel and trim the portobello mushrooms. Peel the red onion, quarter it, and separate it into petals. Peel the garlic cloves. Roughly chop the preserved lemons, discarding any pips.
- Make the Spice Paste: In a pestle and mortar, bash the garlic and preserved lemons with ½ teaspoon of sea salt, 1 teaspoon of black pepper, ground cumin, allspice, and smoked paprika until it forms a paste. Add 1 tablespoon of olive oil and mix well.
- Marinate the Mushrooms and Onions: Mix the mushrooms and onion petals with the spice paste. Cover and let it marinate in the fridge for at least 2 hours, preferably overnight.
- Cook the Mushrooms and Onions: Preheat your oven to 240ºC/475ºF (gas mark 9). Thread the mushrooms and onions onto a large skewer and place them on a baking tray. Roast for 20 minutes, turning occasionally. Push the vegetables together on the skewer, baste with any juices from the tray, and roast for another 15 minutes. Drizzle the pomegranate molasses over the vegetables for the last 3 minutes of cooking.
- Prepare the Salad: Finely slice the radishes and cucumber, ideally using a mandolin (use the guard for safety). Quarter the cherry tomatoes. Toss the radishes, cucumber, and tomatoes with a pinch of salt and the white wine vinegar. Set aside.
- Make the Jalapeño Salsa: Put the pickled jalapeños (with their juice) into a blender. Add most of the mint leaves and blend until fine. Pour the mixture back into the jar. This salsa can be stored in the fridge for a couple of weeks.
- Warm the Flatbreads: Warm the flatbreads in a dry pan or the oven. Spread each flatbread with tahini.
- Assemble the Shawarma: Sprinkle the sliced radishes, cucumber, tomatoes, remaining mint leaves, and dukkah over the tahini-spread flatbreads. Carve the roasted mushrooms and onions and scatter them over the flatbreads. Dollop the drained yoghurt on top and drizzle with the jalapeño salsa.
- Serve the Shawarma: Roll up the flatbreads, slice them, and enjoy. Serve warm.
Notes
- Drain the Yoghurt Well: Make sure to let the yoghurt drain for at least 30 minutes to get a thick consistency for the shawarma.
- Marinate Overnight: For the best flavor, marinate the mushrooms and onions overnight. This allows the spices to penetrate deeply.
- Use Fresh Herbs: Fresh mint gives a bright flavor to the dish. Don’t skip this ingredient for a refreshing taste.
- Turn the Vegetables: While roasting, turn the mushrooms and onions occasionally to ensure even cooking and prevent burning.
- Warm the Flatbreads: Warm flatbreads make a huge difference in texture and taste. Don’t serve them cold.
Jamie Oliver Mushroom Shawarma