Oesterzwam shoarma

Name: Oesterzwam shoarma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 8-12 flatbread; 500 g oyster mushroom; 4 tbsp olive oil; 1 pinch salt; 2 tbsp shawarma spice; 2 tbsp Greek yoghurt; 4 garlic clove; 1 tbsp olive oil; 89 ml Greek yoghurt; 2 tbsp mayonnaise; 1 tbsp dried dill; 2 tbsp lemon juice; salt; pepper; 5 vine tomato; 1 cucumber; 10 g fresh mint; 15 g fresh flat-leaf parsley; 15 g fresh basil; 1 tbsp dried oregano; 2 tbsp red wine vinegar; 2 tbsp extra virgin olive oil; 1 pinch salt

Maartje 5 Jul 2026

A traditional recipe with a new life-hack: grilling oyster mushrooms in a sandwich press for an even tastier result.

Prep: 15 min
Cook: 25 min
Total: 40 min
Level: Medium
Servings: 4 servings

Start cook mode

Ingredients

4 servings

Tap an ingredient or step to tick it off.

Flatbreads

8-12 flatbreads

Shoarma mushrooms

500 g oyster mushrooms
4 tbsp olive oil
1 pinch salt
2 tbsp shawarma spices
2 tbsp Greek yoghurt

Garlic sauce

4 garlic cloves
1 tbsp olive oil
89 ml Greek yoghurt
2 tbsp mayonnaise
1 tbsp dried dill
2 tbsp lemon juice
salt to taste
pepper to taste

Cucumber-tomato salsa

5 vine tomatoes
1 cucumber
10 g fresh mint
15 g fresh flat-leaf parsley
15 g fresh basil
1 tbsp dried oregano
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 pinch salt

Method

Preheat the oven to 180 degrees Celsius. Tear the oyster mushrooms into small strips and place them in a deep bowl. Drizzle with olive oil and spread them out on a baking sheet lined with parchment paper.
Roast the mushrooms in the oven for 20 minutes. Then mix the shoarma spices and Greek yogurt with the mushrooms.
Grill the mushrooms for another 5 minutes in a sandwich press or on a grill pan over medium heat.
For the garlic sauce: Finely chop the garlic. Briefly fry it in some olive oil to reduce its sharpness. Mix the fried garlic with the remaining ingredients and season with salt and pepper.
For the cucumber-tomato salsa: Dice the tomatoes and cucumber. Combine with fresh mint, parsley, basil, dried oregano, red wine vinegar, extra virgin olive oil, and a pinch of salt.

Nutrition (per serving)

450kcal
Energy: 12g
Protein: 55g
Carbohydrates: 20g
Fat

Protein 11% Carbohydrates 49% Fat 40%

All nutrition values

Calories: 450 kcal
Protein: 12 g
Carbohydrates: 55 g
of which sugars: 8 g
Fat: 20 g
of which saturated: 3 g
Fibre: 5 g
Salt: 1.5 g

Values provided by the cook.

Allergens

Contains

Gluten
Egg
Milk
Nightshades

Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.

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