📖 Instructions

1. Prepare the Mushrooms: Begin by cleaning 1.5 pounds of mixed mushrooms (such as cremini, oyster, and shiitake). Gently wipe them with a damp cloth or use a mushroom brush to remove any dirt. Avoid soaking them in water, as they will absorb it like a sponge! Slice the larger mushrooms into strips and leave the smaller ones whole. Ever since one time I washed mushrooms and then they ended up tasting watery, I started using a damp cloth. Trust me on this!
2. Marinate the Mushrooms: In a large mixing bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of shawarma spice blend (you can find this at most spice stores, or make your own with cumin, coriander, turmeric, paprika, and a pinch of cayenne), 2 cloves of minced garlic, the zest and juice of 1/2 a lemon, and a pinch of salt and black pepper. Add the sliced mushrooms to the bowl and toss to coat evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The longer they marinate, the more flavorful they will be!
3. Sauté the Mushrooms: Heat a large skillet over medium-high heat. Once hot, add the marinated mushrooms and spread them in a single layer. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture, then reabsorbed it and started to brown. You want them to have a nice, slightly caramelized texture. If the mushrooms start to stick to the pan, add a tablespoon of water or broth to deglaze. This is where I go crazy adding spices as well, cause the aroma gets my stomach grumbling!
4. Prepare the Balsamic Glaze: While the mushrooms are cooking, prepare the balsamic glaze. In a small saucepan, combine 1/2 cup of balsamic vinegar and 2 tablespoons of brown sugar. Bring to a simmer over medium heat and cook for 8-10 minutes, or until the glaze has thickened and coats the back of a spoon. Be careful not to burn it! Remove from heat and set aside. I once tried making balsamic glaze at the highest heat and almost burned down my kitchen. Keep it low, keep it slow!
5. Warm the Pita Bread: While the mushrooms finish cooking and the glaze thickens, warm 4 pieces of pita bread. You can do this in a dry skillet over medium heat for about 30 seconds per side, or in a toaster. Keep them warm in a clean kitchen towel while you assemble the shawarmas.
6. Assemble the Shawarmas: Spread a tablespoon of yogurt sauce (see recipe below) or hummus on each pita bread. Top with a generous portion of the sautéed mushroom shawarma. Drizzle with balsamic glaze. Add your favorite toppings, such as thinly sliced cucumbers, tomatoes, red onions, fresh parsley, and a sprinkle of sesame seeds.
7. Serve Immediately: Fold the pita bread in half or roll it up like a wrap. Serve immediately and enjoy this savory and satisfying mushroom shawarma!
8. Make the Yogurt Sauce (Optional): In a small bowl, whisk together 1/2 cup of plain Greek yogurt, 1 tablespoon of lemon juice, 1 clove of minced garlic, 1 tablespoon of chopped fresh mint, and a pinch of salt and black pepper. Adjust seasonings to taste. This sauce adds a creamy and tangy element that complements the savory mushrooms and sweet balsamic glaze. I use this sauce for almost everything so, I always have a backup in my fridge, haha!
9. Note: You can also roast the mushrooms in the oven. Toss marinated mushrooms on baking sheet in a preheated oven for 20 to 25 mins at 400F, till mushrooms get tender and browned.