Mushroom Shawarma Flatbreads
Hodmedods Recipe Bag
Serves 4 to 5 @ £1.50 per person
Quick baked Suffolk mushrooms in Deptford bakery flatbreads - dinner in 20 mins!
Vegan, Nitrogen Fixing, High Protein, High Fibre
Prep time - 5 mins, Cook time 15 minutes = dinner in 15 minutes
You will receive:
1 x Lavash Pita (400g)
1 x Cherry Bell Radishes (pre-packed)
1 x Fresh Mint (20g)
1 x Whole Lemon
1 x Recipe Card Mushroom Shawarma Flatbreads
1 x Portobello Chestnut Mushrooms (500g)
1 x biodegradable bag
You will need to provide:
The 15-Minute Cooking Method (Serves 2)
⚡ 1. The Instant Radish Pickle (Minutes 0–3)
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Action: Finely slice 6–8 of your Cherry Bell Radishes into paper-thin rounds. Drop them into a small bowl with 2 tablespoons of vinegar, 1 teaspoon of sugar, a splash of warm water, and a pinch of salt. Toss thoroughly and set aside. By the time your mushrooms are cooked, you’ll have a vibrant, crisp, punchy pickle.
🍄 2. The Spiced Roast Mushrooms (Minutes 3–12)
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Action: Do not peel the Portobello Mushrooms—simply wipe them clean and slice them into thick, meaty strips. Toss them directly onto a baking tray with a generous glug of oil, your pantry shawarma spices (cumin, allspice, paprika), salt, pepper, and the juice of half your lemon.
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Action: Roast at 200°C (or pan-fry on medium-high heat in a skillet) for 8–10 minutes until the edges turn deeply caramelized, crispy, and dark golden brown.
🧄 3. The 60-Second Garlic Tahini Sauce (Minutes 6–7)
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Action: In a small glass, vigorously stir 2 tablespoons of smooth tahini paste with the juice of the remaining half-lemon and your minced garlic clove. It will seize up and turn thick—don't panic! Whisk in 2–3 tablespoons of cold water one at a time until it transforms into a smooth, creamy, pourable white sauce. Season with a tiny pinch of salt.
🌿 4. The Assembly (Minutes 12–15)
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Action: Warm two massive Arch Bakery Lavash Pitas in a dry frying pan for 30 seconds until soft and pillowy.
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Action: Pile the piping-hot, crispy spiced mushrooms down the center of each flatbread. Drain your quick-pickled radishes and scatter them over the top. Pluck a generous handful of fresh mint leaves, tear them roughly, and scatter them over the pickles. Smother everything in the creamy garlic tahini sauce, roll tightly, and eat immediately.
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