Shawarma is usually lamb or mutton cut into thin strips, stacked on a vertical rotisserie spike in an inverted cone, and roasted slowly. Mushroom Shawarma can be improvised with a grill or bbq and a skewer, but short of time, I just fried flat field mushrooms whole.
Serves 2
4 large field mushrooms, sliced into wide slices
1 clove of garlic, peeled and crushed
1/2 preserved lemon, or zest & juice of half a lemon
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 preserved lemon, or zest & juice of half a lemon
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp ground coriander
2 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
Oil for frying
Mix all the marinade ingredients together and coat the mushroom strips in the marinade.
Heat 1 tbsp of oil over a high heat in a non-stick frying pan. Fry the mushrooms until slightly crispy on the edges. Water will come out after a few minutes, but this will evaporate off, allowing you to crisp the mushrooms a little.
Alternatively, you could fry the mushrooms whole like I did. I fried the mushrooms over a medium high heat gill side down first for a few minutes until slightly browned, then turned them over and put the shawarma marinade (which I had not tossed them in) and spooned the marinade into each mushroom whilst they browned on the bottom. I turned the heat down to low and put on a lid for a final a couple of minutes to cook the mushrooms through.
Serve in a pitta or on toast.
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