Shawarma has evolved far beyond its rotisserie origins, embracing a universe of creative fillings that celebrate texture and flavor. In this rendition, king oyster mushrooms—also known as eryngii—take center stage, their dense, umami-rich flesh absorbing a fragrant marinade and developing an irresistible caramelized crust on the grill. Paired with a crunchy cabbage-cucumber salad and a creamy, tangy cheese-yogurt sauce, all wrapped in soft lavash, this grilled eryngii shawarma is a plant-based sensation that satisfies even the most devoted carnivores. Whether for a picnic, lunch, or a quick dinner, this recipe transforms simple ingredients into an extraordinary handheld feast.
About This Recipe
Eryngii mushrooms are prized for their meaty texture and ability to hold up to high heat, making them an ideal substitute for traditional shawarma meat. Here, they are sliced into thick slabs, scored to absorb every drop of a garlicky-adjika marinade, then grilled until charred and smoky. After a quick glaze with a spiced water mixture, they emerge tender and juicy. The accompanying salad—shredded Napa cabbage, cucumber strips, and green onion—adds a refreshing crunch, while the sauce, a blend of soft cheese, yogurt, and adjika, ties everything together with its creamy heat. Thin lavash sheets are brushed with tomato sauce, loaded with mushrooms and salad, rolled tight, and griddled until golden. The result is a handheld marvel that rivals any meat-based shawarma.
Ingredients
For the mushrooms: 400 g eryngii (king oyster mushrooms), 8 garlic cloves (40 g), 100 g vegetable oil, 1 teaspoon Abkhazian adjika, salt, 80 g water (for glaze). For the salad: 400 g Chinese (Napa) cabbage, 4 medium cucumbers (400 g), 1 medium bunch green onions (50 g), 3 tablespoons lemon juice (45 g), vegetable oil, salt, fresh ground black pepper. For the sauce: 200 g soft cream cheese or cottage cheese, 200 g yogurt (6–9% fat), 1–2 teaspoons Abkhazian adjika. For assembly: 4 thin lavash sheets (24–26 cm diameter), tomato sauce (optional, for brushing).
Step-by-Step Instructions
1. Prepare the eryngii: Cut each mushroom lengthwise into 3 even slabs. Score each slab lightly with a knife, taking care not to cut through.
2. Marinate: In a bowl, combine vegetable oil, grated garlic, and Abkhazian adjika (or your favorite spicy paste). Coat the mushroom slabs, cover, and let marinate for 30–40 minutes at room temperature.
3. Grill: Heat a grill or grill pan over medium-high heat. Cook the mushrooms until deep golden and charred on both sides, about 3–4 minutes per side.
4. Glaze: Mix adjika with 80 g water. Remove mushrooms from grill, drizzle with the mixture, and return to the grill for 30 seconds per side. Let cool slightly, then slice into strips similar to shawarma meat.
5. Make the sauce: In a small bowl, combine cream cheese, yogurt, and Abkhazian adjika. Whisk until smooth. Adjust seasoning with salt if needed.
6. Prepare the salad: Finely shred Napa cabbage, then cut the shreds into pieces about 4 cm long.
7. Cut cucumbers into thin matchsticks. Thinly slice the green onion.
8. Combine cabbage, cucumber, and green onion in a large bowl. Dress with vegetable oil, lemon juice, salt, and fresh black pepper. Toss well.
9. Assemble: Lay a lavash sheet on a clean surface. Spread tomato sauce (or extra adjika) over about two-thirds of the surface, leaving one end clean.
10. Place a portion of sliced mushrooms and salad along the bottom edge. Drizzle with cheese sauce.
11. Roll the lavash into a tight cylinder, folding in the sides after the first turn to enclose the filling.
12. Cook until golden: Heat a dry skillet or waffle iron over medium heat. Place the shawarma seam-side down and press with a heavy pan or a spatula. Cook 2–3 minutes per side until crispy and browned. For even more crunch, use a panini press or air fryer.
Tips for Perfect Grilled Shawarma
To ensure the mushrooms are tender and not dry, do not skip the scoring step—it allows the marinade to penetrate deeply. If you lack a grill, a convection oven at high heat works well. For the creamiest sauce, use full-fat yogurt and soft cheese; if you prefer a vegan version, substitute with cashew cream and plant-based yogurt. A food processor makes quick work of shredding cabbage and mixing the sauce. When rolling the lavash, ensure the filling is compact to avoid tearing. The final sear in a heavy skillet or waffle iron seals the wrap and adds a delightful crust.
Variations to Explore
This shawarma is endlessly adaptable. Swap eryngii with portobello or oyster mushrooms for a different texture. Add pickled vegetables or sliced bell peppers to the salad for extra zing. For a spicier kick, increase the adjika or add a dash of lava sauce. If you have leftover chicken or lamb, you can combine them with the mushrooms for a hybrid version. The creamy sauce can be replaced with tahini or a garlicky hummus for a different flavor profile.
Frequently Asked Questions
Can I make this shawarma ahead of time?
Yes, you can prepare the marinated mushrooms and sauce a day in advance. Assemble and grill the shawarma just before serving to maintain crispness. Store components separately in the refrigerator.
What is Abkhazian adjika and where can I find it?
Adjika is a spicy, herbal paste from the Caucasus region, typically made with hot peppers, garlic, herbs, and salt. It is available in specialty stores or online. A substitute is harissa or a mix of chili flakes, garlic, and coriander.
Can I use a different flatbread?
Absolutely. While thin lavash is traditional, pita, tortilla, or even large lettuce leaves work. Adjust the rolling technique accordingly. For a gluten-free option, use rice paper or coconut wraps.
How do I keep the shawarma from getting soggy?
Make sure the mushrooms are patted dry before grilling, and do not oversaturate the lavash with sauce. Toasting the lavash on a dry skillet before filling can also help create a barrier. A light oil spray on the exterior before grilling promotes even browning.
Is this recipe suitable for a picnic?
Yes! Prepare all elements at home, keep the grilled mushrooms and salad in separate containers, and assemble at the picnic site. A portable ice pack will keep the sauce cold. For best results, grill the final shawarma over a campfire or portable grill.
Can I freeze the assembled shawarma?
Freezing is not recommended because the fresh salad will lose its crunch. However, you can freeze the grilled mushrooms and sauce separately for up to three months. Thaw and reassemble with fresh salad when ready to eat. Use a vacuum sealer to preserve quality.
