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So many oyster mushrooms! Maybe 1-2 clusters as big as your head
2-3 tablespoons shawarma spice mix [see note below](
1/2 pint cherry tomatoes
1/2 red onion
2 Persian cucumbers
garlicky green tahini sauce [see below]
Pita pockets
Other optional fillings: avocado; pickled onions; amba; hummus
Garlicky Green Tahini Sauce
1 cup of tahini
1-2 cloves of garlic
1 bunch of parsley and/or cilantro
juice of 1-2 lemons
Approx. 1/4 cup ice water
Pinch of salt
Optional: serrano pepper or 1/2 a serrano or jalapeno
*Shawarma Spice Mix
You can buy this, or make your own blend of cumin, coriander, paprika, turmeric, cinnamon, cayenne, cloves, nutmeg, pepper, allspice, garlic powder, onion powder
Set the oven to 400 degrees (or 425 if you've only got 30 mins for this part). Tear your oyster mushrooms into bite-sized pieces and spread out on 2 sheet pans (take care not to overcrowd them to ensure that they don't steam). Toss with olive oil and generous helpings of the shawarma spice mix--about a tablespoon per pan or more if you like it zesty. Roast for 40-45 minutes, tossing halfway through. Pull them out when they're nice and crispy and toss with salt to taste. Salting at the end also helps prevent them from getting water-logged and steaming while in the oven.
(Pro tip: slice the tops off your pitas, gently open up the pockets a bit so that they're ready to stuff, then toss them into the oven with the mushrooms for the last 5 minutes so they warm up.)
While the mushrooms are roasting, make the garlicky green tahini sauce. Put all ingredients in a blender and blitz. Taste and adjust to your liking--adding more lemon juice or water if too thick.
Also while the mushrooms roast, dice the tomatoes, onion, and cucumbers. Mix together in a small bowl, seasoning with lemon juice, salt, and pepper. Taste and adjust if you'd like to add spices like sumac or an avocado to the mix.
Fill each pita pocket with sauce, tomato/cucumber salad mix, roasted mushrooms (alternating in layers until delightfully full to bursting), and any other fun toppings your heart desires. Don't mind if you've got green tahini running down your hands while eating.
Source: Maggie
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