Oyster Mushroom Shawarma Tacos With Garlic Tahini Sauce, Chopped Shirazi Salad & Sumac Pickled Onions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 180°C / 200°C fan, then take out a large roasting tray.
STEP 2
Tear the oyster mushrooms into thin shreds with your hands and combine them with the shawarma marinade in a bowl.
Spread them out thinly on your roasting tray in a single layer and roast in the oven for about 15 minutes, or until the edges become crispy and the marinade starts to caramelise.
STEP 3
In the meantime, finely chop the baby cucumber, plum tomato, and parsley leaves, then combine them in a bowl with a sprinkle of salt and freshly ground pepper. Add a drizzle of olive oil if you like, and give everything a good toss. This is your chopped shirazi salad.
STEP 4
Warm up the flour tortillas by dry-frying (without oil) in your frying pan over medium heat for about 30 seconds on each side.
STEP 5
To serve, lay the flour tortillas on a large plate and spread a spoonful of garlic tahini sauce. Top with the chopped shirazi salad and drained sumac cabbage & onion, and finally the crispy shawarma oyster mushrooms. Enjoy!
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Oyster Mushroom Shawarma Tacos With Garlic Tahini Sauce, Chopped Shirazi Salad & Sumac Pickled Onions
Oyster Mushroom Shawarma Tacos With Garlic Tahini Sauce, Chopped Shirazi Salad & Sumac Pickled Onions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 180°C / 200°C fan, then take out a large roasting tray.
STEP 2
Tear the oyster mushrooms into thin shreds with your hands and combine them with the shawarma marinade in a bowl.
Spread them out thinly on your roasting tray in a single layer and roast in the oven for about 15 minutes, or until the edges become crispy and the marinade starts to caramelise.
STEP 3
In the meantime, finely chop the baby cucumber, plum tomato, and parsley leaves, then combine them in a bowl with a sprinkle of salt and freshly ground pepper. Add a drizzle of olive oil if you like, and give everything a good toss. This is your chopped shirazi salad.
STEP 4
Warm up the flour tortillas by dry-frying (without oil) in your frying pan over medium heat for about 30 seconds on each side.
STEP 5
To serve, lay the flour tortillas on a large plate and spread a spoonful of garlic tahini sauce. Top with the chopped shirazi salad and drained sumac cabbage & onion, and finally the crispy shawarma oyster mushrooms. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 180°C / 200°C fan, then take out a large roasting tray.
STEP 2
Tear the oyster mushrooms into thin shreds with your hands and combine them with the shawarma marinade in a bowl.
Spread them out thinly on your roasting tray in a single layer and roast in the oven for about 15 minutes, or until the edges become crispy and the marinade starts to caramelise.
STEP 3
In the meantime, finely chop the baby cucumber, plum tomato, and parsley leaves, then combine them in a bowl with a sprinkle of salt and freshly ground pepper. Add a drizzle of olive oil if you like, and give everything a good toss. This is your chopped shirazi salad.
STEP 4
Warm up the flour tortillas by dry-frying (without oil) in your frying pan over medium heat for about 30 seconds on each side.
STEP 5
To serve, lay the flour tortillas on a large plate and spread a spoonful of garlic tahini sauce. Top with the chopped shirazi salad and drained sumac cabbage & onion, and finally the crispy shawarma oyster mushrooms. Enjoy!