Recipe from Pantry Chef Jorden Kedem.
Skewered and covered in a za'atar spice mix, these oyster mushrooms are hearty enough to withstand grilling--- and they'll have your guests guessing why this shawarma tastes SO GOOD. The best part? It’ll be vegan.
Set atop a vibrant golden tahini that has been lightly infused with Pantry EVOO (1:1 THC: CBD) AND bone broth for a collagen boost, this dish is easy to make at home and good for you too. To keep the recipe vegan, skip the bone broth, or use an alternative vegan collagen source.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving size: 2 tablespoons tahini
per serving: dose to your preference!
Small & medium mixing bowl
2 small gold beets (pre-boiled in hearty stock or bone broth and sliced into 1/6ths)
A quarter cup tahini base
2 cloves garlic
Icy water (until desired consistency)
Salt & pepper to taste
For Mushroom shawarma:
6 oz king oyster mushrooms
3 minced garlic cloves
Ras al hanout
Maldon sea salt
Gather all your ingredients for this portion of the recipe and place inside of a high-speed blender until smooth.
Add more turmeric or salt gradually for desired color and taste before transferring to a glass or plastic container with lid.
You will probably have some Tahini left over once plating this dish, it will keep in your fridge for up to two weeks.
Clean your mushrooms if they are still attached to their base with lukewarm water and dry any left over water with a kitchen cloth. Place in glass bowl and toss around in olive oil and all the spices listed except for the sea salt flakes.
When you’re ready to cook, preheat the grill or oven (to 475ºF).
Thread mushrooms on to a large skewer, then place on a large baking tray or a grilling net and roast for 30 minutes or until browned and crispy, turning occasionally. You want to maintain the plump texture of the mushroom in the center.
Spread or drizzle the Tahini Mixture on the plate you're serving on before transferring the hot skewers from the grill. Add freshly ground black pepper, a pinch of the sea salt flakes and your desired dose of Pantry olive oil, you can get creative here by adding smoked or sweet paprika as well.
Top dish with fresh chopped parsley and serve hot. Enjoy!