Mushroom Döner: Flavorful Veggie Döner Kebab Recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

For the chilli sauce

• 400g tin chopped tomatoes
• 2 tbsp rose harissa
• 2 tsp caster sugar
• good squeeze lemon juice

For the onion

• 1 onion, very thinly sliced into half moons
• 2 level tsp white wine vinegar
• 20g/¾oz flatleaf parsley, finely chopped

For the yoghurt sauce

• 150g/5½oz plain yoghurt
• 1 heaped tsp dried mint
• salt and freshly ground black pepper

For the ‘doner’

• 500g/1lb 2oz oyster mushrooms, very thinly sliced lengthways
• 2 tsp garlic oil
• 2 tsp sweet paprika
• 2 heaped tsp ground coriander
• 2 tsp celery salt
• 3 tsp garlic granules
• ½ tsp freshly ground black pepper
• 4 white pitta breads

For the garnish

• ¼ small white cabbage, very finely shredded
• 2 tomatoes, sliced into half moons
• 4–6 pickled chillies, thinly sliced (optional)

Method

1. Preheat the oven to 180C (200C fan)/Gas 4.

2. To make the chilli sauce, combine the chopped tomatoes, rose harissa, sugar and a good squeeze of lemon juice in a small saucepan. Heat over medium, bring to a gentle simmer and cook for about 10 minutes, stirring regularly, until the mixture reduces and thickens. Remove from the heat and let cool. If you prefer a smooth sauce, blend briefly with a hand blender; otherwise leave it slightly chunky.

3. Toss the sliced onion with the white wine vinegar and chopped parsley, then set aside to mellow for a few minutes.

4. Stir the dried mint into the yoghurt, season with salt and freshly ground black pepper and refrigerate until needed.

5. Warm the pitta breads in the oven for about 5 minutes.

6. Heat a frying pan over medium-high. Add the sliced oyster mushrooms and dry-fry for 2 minutes, stirring once or twice so they start to brown. Add the garlic oil, sweet paprika, ground coriander, celery salt, garlic granules and black pepper, tossing to coat the mushrooms evenly. Pour in 2–3 tablespoons of water, stir-fry for another minute to finish cooking, then remove from the heat.

7. Split the warmed pittas and fill each with a little shredded cabbage, some tomato slices and a portion of the pickled onion. Divide the seasoned mushrooms between the pittas, add more cabbage and tomato if you like, then drizzle generously with the chilli sauce and the yoghurt sauce. Top with sliced pickled chillies if using and serve immediately.