Mushroom doner on pitta
Preparation
Cut the mushrooms lengthwise into strips, halve the onion and slice and crush or finely chop the garlic. Now fry it all together with the olive oil in a non-stick frying pan until the onions are translucent and the first cooking residues start to form. Remove the frying pan from the cooktop, add the spice mix and blend well. Season with salt and pepper to taste. In the meantime, toast the pittas or warm them in the oven, cut open and fill each one with 1 handful of salad, the mushroom doner mix, 2 tbsp soya yoghurt and 1 or 2 slices of tomato. Sprinkle with chilli flakes to taste and serve.
Recipe creation: Sebastian Copien
Serves 4
- 300 g oyster mushrooms
- 2 onions
- 2 garlic cloves
- 6 tbsp olive oil
- 4 tsp kebab spice mix
- 4 wholemeal pittas
- 4 handfuls leaf salad or lettuce
- 8 tbsp soya yoghurt
- 2 tomatoes
- natural or sea salt
- ground pepper
- chilli flakes to taste
