Shawarma de Champiñones Crujiente a la Sartén

Ingredientes

• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp sumac
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp Kosher salt
• 1/2 tsp sweet paprika
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Pinch of cayenne pepper
• 16-20 oz mushrooms,
• 1/2 cup mayonnaise
• 1/4 cup sour cream or whole milk Greek yogurt
• 2 Tbsp white vinegar
• 1-2 cloves garlic, (grated)
• 1 tsp granulated sugar
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• Water (as needed, to thin it out)
• Pita bread
• Chopped lettuce, such as Romaine (cabbage works too!)
• Cucumber, (thinly sliced)
• Tomatoes (thinly sliced)
• Pickled red onions
• Tahini
• Sriracha
• Lemon wedges

Preparación

1. 1

   Make the shawarma spice blend. In a small bowl, combine 2 tsp ground coriander, 1 tsp turmeric, 1 tsp sumac, 1 tsp garlic powder, 1 tsp cumin, 1 tsp Kosher salt, ½ tsp sweet paprika, ½ tsp ground cardamom, ¼ tsp ground cinnamon, and a pinch of Cayenne pepper (or more if you want it spicier). Mix well.

2. 2

   Season the mushrooms. Drizzle the mushrooms with 2 Tbsp olive oil, then sprinkle the shawarma spice blend on top. Toss to thoroughly coat.

3. 3

   Sear the mushrooms. Heat a large cast-iron skillet over medium-high heat. When hot, add 2 Tbsp olive oil, let it heat up, then add the mushrooms. Weight them down with a food weight or another large heavy pan. Cook undisturbed for 5 minutes, then flip them over or give them a good stir. Repeat and cook for another 3-5 minutes, or until they’re nice and crispy.

4. 4

   Make the white sauce. While the mushrooms are cooking, combine ½ cup mayo, ¼ cup sour cream, 2 Tbsp white vinegar, 1-2 cloves of grated garlic (use 2 if you like it extra garlicky!), 1 tsp sugar, ½ tsp Kosher salt, and ¼ tsp black pepper. Whisk until smooth, then add a few teaspoons of water, as needed, to reach desired consistency for drizzling.

5. 5

   Assemble, then serve! Pile onto warm pita bread with tzatziki (or white sauce), chopped lettuce, cucumbers, tomatoes, and pickled red onions. Drizzle with tahini, then serve with lemon wedges.