B-well Mushroom Shawarmas
Nothing is more satisfying than fully loaded hand-held sandwich or wrap filled with bold flavours and fresh vegetables.
Time: 30 minutes
Recipe by: Thando Manyoni
B-well Canola & Olive Blended Oil
300g oyster mushrooms, roughly shredded
1 tsp ground cumin
1 tsp ground coriander
1 tbsp thyme
2 tsp toasted sesame seed
1 tsp sumac
1 tbsp Cajun seasoning
2 tsp Spanish smoked paprika
2 garlic cloves, finely chopped
4 Pita breads
1 cup cucumber, cut into cubes
90g Pickled red onion
3 baby gem lettuce hearts
In a medium bowl combine the spices, mushrooms and a glug of oil. Toss to coat the mushrooms well.
Heat a large skillet to a medium-high heat and add a glug of oil. Add the mushrooms and sauté for 2 minutes, add the garlic and sauté until evenly charred.
Heat the flat breads in the microwave or over an open flame.
In a bowl, toss together the lettuce, cucumber and add a drizzle of oil.
To assemble, spread a generous amount of chillinaise on the pita, add the salad, add the mushrooms and top with pickled red onion.
Chefs Tip: You can add any of your favourite fresh ingredients to the salad, such as tomatoes, peppers or avo.