Natalia Rudin's shawarma mushroom flatbreads recipe
'It hardly needs any accessories and works as a marinade on most things with just an extra lick of olive oil and a good pinch of salt. It's also one of those things that seems to last forever in the fridge once opened.'
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Shawarma mushroom flatbreads
Ingredients
(Serves 2)
2tbsp olive oil
2tbsp shawarma paste
400g oyster mushrooms, roughly torn
2 flatbreads, warmed
1 pickled gherkin, sliced
Small bunch of parsley
Salt
For the pickled onions:
½ small red onion, thinly sliced into half-moons
Juice of ½ lemon
For the tahini yoghurt:
5tbsp plain yoghurt of your choice
1tbsp tahini
For the slaw:
¼ red cabbage, thinly sliced
1tbsp vegan garlic mayo (or egg-based alternative)
Juice of ½ lemon
(Issy Croker/PA)
Method
1. Start by combining 1 tablespoon of the olive oil and the shawarma paste in a bowl. Tear the mushrooms and add them to the bowl, season with a good pinch of salt, then coat them in the paste so the flavours infuse. Set aside while you prep the pickled onions.
2. Put the onions into a small bowl along with the lemon juice and a big pinch of salt then give it a rough mix and leave to sit for a couple of minutes until light pink and juicy.
3. In another bowl, mix the yoghurt and tahini and season with salt.
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4. To make the slaw, mix all the ingredients together with a good pinch of salt and set aside.
5. Heat the remaining tablespoon of olive oil in a frying pan over a high heat and fry the marinated mushrooms for about 10 minutes until charred and caramelised.
6. Warm through the flatbreads in a separate dry pan or straight on a flame if you have a gas hob (be careful and use tongs). Let them sit for about 30 seconds per side and keep flipping until they feel warm to the touch – this goes for both pan or direct flame.
7. Layer on the yoghurt, slaw, pickled onions, mushrooms and finish with pickled gherkin and parsley.
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Tip: Pour olive oil into the jar of shawarma paste once it's been opened to cover to the surface and prevent mould growth.
(Penguin Life/PA)
Cooking Fast and Slow by Natalia Rudin is published in hardback by Penguin Life. Photography by Issy Croker. Available now.
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