my little brother reuben came by this week and lovingly made me these oyster mushroom gyros! as a cook i very rarely get cooked for so it is always extra special to have someone throw down in the kitchen for me! check out the recipe below for a simple and delicious lunch.
serves 2/3
prep time: 20 mins
cook time: 25 mins
total time: 45 mins
ingredients
for the gyros:
300g oyster mushrooms
1 red onion, thinly sliced
1 tsp ras el hanout
1 tsp cumin
4 garlic cloves, minced
1/2 tsp allspice
1 tsp cayenne
1 tsp smoked paprika
1 tsp oregano
1 tbsp olive oil
pinch of salt and pepper
for the homemade chips:
3 large potatoes, sliced into chips (tip - place the chips into water and put to one side once sliced)
50ml frying oil (i recommend sunflower or grapeseed oil)
sprinkle of salt to taste
for the tahini sauce:
1/2 cup tahini
1 clove garlic, minced
juice of 1 lemon
2 tbsp chopped parsley leaves
2 tbsp chopped mint leaves
1 tbsp agave
1-2 tbsp water
for the red onion garnish:
1 x small red onion, thinly sliced
2 tbsp chopped parsley leaves
juice of 1 lemon
salad of your choice: e.g. shredded lettuce, sliced cucumber, sliced tomatoes
4 - 6 wraps of your choice
method
using your hands, shred the mushrooms into strips. this gives it an even 'meatier' texture and mouth feel.
in a bowl, mix together the mushrooms, onions and spices and put to one side
in a saucepan, cover the chipped potatoes with water and bring to the boil. leave to boil for 10 mins until softened but still firm. remove and dry with kitchen towel.
sauté the mushroom and onion mix on a medium heat until slightly caramelised and fragrant. it should look meaty in texture.
mix together all the ingredients for the tahini sauce except the water. slowly add the water, mixing as you pour, until the mixture is a thick, pourable sauce. season to taste with salt and pepper and put to one side.
mix together all the ingredients for the red onion garnish and put to one side.
heat up your frying oil. if you don’t have a thermometer, place a raw chip into the oil. when it starts to float and fry, it should be the right temperature (140-160 degrees). shallow fry for about 8 minutes. drain the oil by placing the cooked chips on a kitchen towel.
heat up your wraps according to packet instructions.
assemble your gyro! a layer of chips, a layer of mushrooms, the red onion garnish, a generous dollop of tahini sauce and a handful of salad.
enjoy!