GOLDEN OYSTER MUSHROOM SHAWARMA (SHOARMA)

Written By Alan Grommers

November 16 ‘24

Check out this killer veg alternative to an old crowd pleaser. The Goldies are especially fit for making this because they have a beautiful, meaty texture reminiscent of goat meat. You can obviously choose to go full vegan and replace the dairy products with vegan options but I’m a sucker for this creamy fresh garlic yoghurt.

Fresh golden oysters carry a wonderful smell that hints of freshly made chocolate or cocoa butter.

Golden oyster or pleurotus citrinopileatus are a subtropical cousin to the more famous grey oyster or pleurotus ostreatus. This is one of my favorite mushrooms to grow. They fan out in these perfect, vibrant clusters that are extremely photogenic. Fresh golden oysters carry a wonderful smell that hints of freshly made chocolate or cocoa butter. The mushrooms are also reliable and consistent in their yields. The taste is delicate and the texture has a soft, meaty character.


….you’ll be rewarded with the vibrant colors, amazing aroma and texture of the golden oyster mushroom.

These beauties are -sadly- often overlooked by chefs and other customers due to a fes downsides; their relatively short shelf life and delicacy and once they loose their freshness, the smell can be quite pungent. But if you source your mushies fresh and straight from the farm these downsides can be put aside and you’ll be rewarded with the vibrant colors, amazing aroma and texture of the golden oyster mushroom.

Freshly harvested golden oyster mushrooms



(Makes 4 servings)

INGREDIENTS:

For the Shawarma Spice Mix:

  • 1 tsp ground cumin

  • 1 tsp ground paprika (smoked or regular)

  • 1 tsp ground coriander

  • 1/2 tsp ground turmeric

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground allspice

  • 1/2 tsp ground black pepper

  • 1/4 tsp ground cloves

  • 1/2 tsp garlic powder

  • 1/4 tsp cayenne pepper (optional for heat)

For the Mushrooms:

  • 500 grams fresh golden oyster mushrooms, cleaned and torn into strips

  • 1-2 tbsp butter or vegetable oil (for cooking)

For the Garlic Sauce:

  • 5 tbsp 10% fat Greek yogurt

  • 1 tbsp mayonnaise

  • 3 cloves garlic, finely minced or grated

  • A handful of fresh chives, finely chopped

  • Salt and pepper, to taste

For Serving:

  • 4 pita breads or flatbreads

  • Pickled vegetables (such as pickled cucumbers, onions, or turnips)

  • Hot sauce (optional)


INSTRUCTIONS:

1. Prepare the Shawarma Spice Mix:

  • In a small bowl, combine the cumin, paprika, coriander, turmeric, cinnamon, allspice, black pepper, cloves, garlic powder, and cayenne pepper (if using).

  • Mix well and set aside.

2. Cook the Mushrooms:

  • Heat a large skillet over medium-high heat. Add the torn golden oyster mushrooms directly to the dry skillet. Let them cook for about 5-7 minutes, stirring occasionally. The mushrooms will release their moisture and shrink.

  • Once most of the moisture has evaporated and the mushrooms begin to brown, add the butter or vegetable oil. Stir in the shawarma spice mix and cook for an additional 2-3 minutes, ensuring the mushrooms are well-coated and fragrant.

  • Remove from heat and set aside.

3. Prepare the Garlic Sauce:

  • In a small bowl, mix together the Greek yogurt, mayonnaise, minced garlic, chopped chives, salt, and pepper. Taste and adjust seasoning as needed (you may want to add more garlic or salt).

  • Cover and refrigerate the sauce until ready to serve.

4. plating your shawarma

  • Warm the pita bread or flatbread in a dry skillet or microwave for a few seconds until soft and pliable.

  • Place a generous amount of the cooked golden oyster mushrooms in the center of each pita.

  • Add a few spoonfuls of the garlic sauce on top, then drizzle with hot sauce (if using).

  • Add pickled vegetables (pickled cucumbers, turnips, or onions) to taste.


Alan Grommers
Previous

Basic mushroom stock