Oyster mushrooms shred exactly like lamb when roasted at 425°F—ancient Levantine spice ratios make it indistinguishable.
Vegan Shawarma
Savor the vibrant flavors of our mouthwatering vegan shawarma, featuring succulent oyster mushrooms that are perfectly seasoned and roasted to perfection. Nestled in warm pita bread and topped with creamy hummus and a fresh, zesty salad, this dish is a delightful explosion of taste in every bite. Get ready to impress your taste buds with this easy, plant-based twist on a classic favorite!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This Lebanese-Japanese mashup was born in 1980s São Paulo when Lebanese immigrants discovered Japanese shiitake farms—swap lamb for oyster mushrooms, keep the traditional baharat spice blend, then hit it with soy sauce like some mad scientist crossed a Beirut street cart with a Tokyo izakaya, creating Brazil's most unlikely Middle Eastern export that actually works brilliantly.
Regional Twist
In Damascus, they replace the oyster mushrooms with king oyster stems, double the cardamom, and finish with pomegranate molasses instead of lemon juice for that proper Syrian tang.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 tsp (5 ml) cilantro
- 2 lb (907 g) oyster mushrooms
- 2 Tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- cardamom (to taste)
- cayenne pepper (to taste)
- clove (to taste)
- cumin (to taste)
- garlic powder (to taste)
- lemon juice (to taste)
- mustard (to taste)
- olive oil (to taste)
- onion powder (to taste)
- smoked paprika (to taste)
- soy sauce (to taste)
- sugar (to taste)
- turmeric (to taste)
- white vinegar (to taste)
👨🍳 Instructions
- 1
In a bowl, combine garlic powder, turmeric, cumin, coriander, smoked paprika, onion powder, cardamom, clove, cayenne pepper, sugar, olive oil, soy sauce, white vinegar, lemon juice, tomato paste, and mustard.
- 2
Add the oyster mushrooms to the mixture and cook on high heat until crispy and still juicy.
- 3
Spread hummus on pita bread, add the cooked mushrooms and your choice of salad.
- 4
Roll it up and enjoy.
💡 Pro Tips
- ✓Toast whole spices (cardamom, clove, coriander, cumin) in a dry pan for 2-3 minutes at medium heat before grinding to release volatile oils and increase flavor intensity by 300%.technique2-3 minutes at medium heat
- ✓Tear oyster mushrooms by hand along their natural grain rather than cutting to create more surface area for browning and better marinade absorption through exposed fibers.technique
- ✓Cook mushrooms in a single layer without overcrowding, allowing moisture to evaporate at 300-350°F pan temperature so they caramelize instead of steam.technique300-350°F pan temperature
- ✓Bloom tomato paste in oil for 30-60 seconds until it darkens to develop umami compounds through Maillard reactions before adding other wet ingredients.timing30-60 seconds
- ✓Let the spice mixture marinate with mushrooms for 15-30 minutes before cooking so salt and acids break down cell walls for deeper flavor penetration.timing15-30 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Oyster mushrooms shred exactly like lamb when roasted at 425°F—ancient Levantine spice ratios make it indistinguishable.
Vegan Shawarma
Savor the vibrant flavors of our mouthwatering vegan shawarma, featuring succulent oyster mushrooms that are perfectly seasoned and roasted to perfection. Nestled in warm pita bread and topped with creamy hummus and a fresh, zesty salad, this dish is a delightful explosion of taste in every bite. Get ready to impress your taste buds with this easy, plant-based twist on a classic favorite!
The Story
This Lebanese-Japanese mashup was born in 1980s São Paulo when Lebanese immigrants discovered Japanese shiitake farms—swap lamb for oyster mushrooms, keep the traditional baharat spice blend, then hit it with soy sauce like some mad scientist crossed a Beirut street cart with a Tokyo izakaya, creating Brazil's most unlikely Middle Eastern export that actually works brilliantly.
Regional Twist
In Damascus, they replace the oyster mushrooms with king oyster stems, double the cardamom, and finish with pomegranate molasses instead of lemon juice for that proper Syrian tang.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 tsp (5 ml) cilantro
- 2 lb (907 g) oyster mushrooms
- 2 Tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- cardamom (to taste)
- cayenne pepper (to taste)
- clove (to taste)
- cumin (to taste)
- garlic powder (to taste)
- lemon juice (to taste)
- mustard (to taste)
- olive oil (to taste)
- onion powder (to taste)
- smoked paprika (to taste)
- soy sauce (to taste)
- sugar (to taste)
- turmeric (to taste)
- white vinegar (to taste)
👨🍳 Instructions
- 1
In a bowl, combine garlic powder, turmeric, cumin, coriander, smoked paprika, onion powder, cardamom, clove, cayenne pepper, sugar, olive oil, soy sauce, white vinegar, lemon juice, tomato paste, and mustard.
- 2
Add the oyster mushrooms to the mixture and cook on high heat until crispy and still juicy.
- 3
Spread hummus on pita bread, add the cooked mushrooms and your choice of salad.
- 4
Roll it up and enjoy.
💡 Pro Tips
- ✓Toast whole spices (cardamom, clove, coriander, cumin) in a dry pan for 2-3 minutes at medium heat before grinding to release volatile oils and increase flavor intensity by 300%.technique2-3 minutes at medium heat
- ✓Tear oyster mushrooms by hand along their natural grain rather than cutting to create more surface area for browning and better marinade absorption through exposed fibers.technique
- ✓Cook mushrooms in a single layer without overcrowding, allowing moisture to evaporate at 300-350°F pan temperature so they caramelize instead of steam.technique300-350°F pan temperature
- ✓Bloom tomato paste in oil for 30-60 seconds until it darkens to develop umami compounds through Maillard reactions before adding other wet ingredients.timing30-60 seconds
- ✓Let the spice mixture marinate with mushrooms for 15-30 minutes before cooking so salt and acids break down cell walls for deeper flavor penetration.timing15-30 minutes