Meaty mushroom gyros wrapped in a pitta with crispy oregano chips, tzatziki, tahini sauce, and salad, perfect for a summer sandwich. This dish combines oyster mushrooms with flavorful ingredients and serves as an ultimate 'fakeaway' meal.
1: Tear the mushrooms into a mixing bowl, then add garlic powder, smoked paprika, oregano, lemon juice, harissa, salt, pepper & olive oil. Mix well to coat.
2: Chop a potato in half, then place at the bottom of a skewer. Stack the mushrooms on top to form a kebab, then top with 1/2 an onion.
3: Roast in the oven at 200 Celsius for 30 minutes, or until charred on the outside.
4: For the fries, chop the potatoes into chip shapes, rinse in cold water, dry, then season with salt, pepper, oregano, paprika, garlic powder + a splash of oil.
5: Air fry for 15-20 minutes at 200, or until crispy on the outside, but soft on the inside.
6: For the tzatziki, combine grated cucumber, vegan yoghurt, minced garlic, lemon juice, salt, pepper & olive oil.
7: To serve, toast the flatbreads, then build the gyros with tzatziki, tomato slices, mushrooms, fries, tahini sauce, onion & fresh herbs.
