This recipe was developed by Mandy Hall for our National Mushrooms Day Cook-Off in October of 2020.

Ingredients:

  • 500g Portobello or Swiss Brown Mushroom sliced thickly or hand shredded
  • ½ TB cumin
  • ½ TB ground coriander
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp of soy or tamari
  • 2 TB oil
  • 2 TB butter
  • Ground pepper to taste

Method:

1. Shred or slice mushrooms into thick slices, place into a bowl and add all other ingredients except butter , combine well & set aside.

2. When ready to cook, heat frypan, add oil and butter and cook until soft and golden and liquid from mushrooms has reduced, serve in flatbread with Choban Salatasi – Shepherd’s salad and Yoghurt Sauce

Zaatar flatbreads

Ingredients:

  • 1 cup self raising flour
  • ½ cup plain yoghurt
  • 1 tsp salt
  • 2 tsp zaatar – can omit
  • 1-2 TB olive oil – 1 TB for dough, 1 for frypan

Method:

1. All into a large bowl, combine well to form a dough and leave to rest (even 10 minutes is good), portion into four and with a rolling bin on a floured surface, roll out into desired shape, into a very hot pan with some olive, turn each side until golden, cover with tea towel to keep warm until ready to serve.

Choban Salatasi – Shepherd’s Salad

Ingredients:

  • 1 cucumber finely diced
  • ½ capsicum finely diced
  • 1 large tomato finely diced
  • ½ red onion finely sliced
  • 3 tb finely chopped fresh parsley
  • 1 teaspoon sumac
  • olive oil
  • lemon juice
  • salt and pepper

Yoghurt Sauce

Ingredients:

  • 1 cup Greek Yoghurt
  • 1 tsp Turmeric
  • fresh mint chopped
  • Pinch of Salt

Method:

1. Combine together in a bowl, spread on base of pitta before adding Mushroom Shawarma and salad.