MUSHROOM GYRO
A classic gyro is a warm, pillowy pita wrapped around thinly sliced, spiced meat (traditionally pork or chicken mix) roasted on a vertical spit, piled with crisp tomato, onion and chips, then drizzled with tangy tzatziki and a squeeze of lemon. Now does that mean you can’t achieve something vegetarian with this classic combination? You absolutely can.
Using juicy large mushrooms, searing and marinading in my classic gyro oily spice mix, gives a wonderful vegetarian friednly version of this right in your own home. The skewered onion allows you to create the vertical mushroom gyro tower so all the ends get deliciously charred, and the spicy heavy marinade stays put allowing to penetrate into the mushrooms. Once cooked and slice, layer it into your preferred pita wrap and fill it up with whatever your heart desires, although I have gone for a simple classic mix or pickled onion, tomato and garlic heavy tzatziki.
Find my wrap extra recipes below…
MUSHROOM GYRO
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MUSHROOM GYRO 〰️
Time: 90 minutes + overnight marinade
Serves: 6-8
Start this recipe one night before looking to serve.
8 large swiss flat mushrooms
1 tbl sp dried oregano
1 tbl sp paprika
1/2 tbl sp ground cumin
1/2 tbl sp gr coriander seeds
1/2 tbl sp onion powder
1/2 tbl sp garlic powder
1/4 tbl sp gr cinnamon
1 large brown onion
Salt, to taste
Extra virgin olive oil
Gyro Wrap Filling:
Sliced tomato
Roughly chopped fresh parsley
Place large pan on high heat and add a drizzle of oil. Whilst pan gets hot, cut off the excess root nub of the mushroom so it sits as flat as possible and once pan is hot, sear the mushrooms for a few minutes on each side until charred. This process is optional, but it helps flatten the mushrooms as well offer a more meaty char. Repeat this process until all mushrooms are charred before placing in a large mixing bowl.
In small bowl mix together oregano, paprika, cumin, gr coriander, onion powder, garlic powder, a big pinch of salt and 4 table spoons of EVOO. Add marinade to mushrooms and mix together until all mushrooms are covered and leave to marinade overnight or as long as you can.
Preheat oven to 180 degrees Celsius, fan forced.
Peel brown onion and cut in half horizontally, before levelling the bottom onion so it sits flat. Poke two large skewers into the bottom onion and then add the marinated mushrooms ones after another onto the skewers, adding a couple more skewers if you need more stability. Finish with the top onion head, drizzle of EVOO before popping into oven standing up and cooking for 1 hour or until deeply charred. Once roasted, slice downwards for mushroom slices and fill up the gyro.