Cook: 20 minutes

Serves: 4

I love this preparation for mushrooms: the spiced-yoghurt coated field mushrooms are grilled, then sliced, turning extra juicy as they cook and blister under a fierce heat. With the mushrooms cooked, you can then slice and stuff them, and some of their cooking juices, into warm flatbreads. As is the way with so many of my favourite recipes, the condiments here are king, so don’t stint on them. Make the yogurt sauce, chop the salad, source some good pomegranate molasses. Likewise, some Baharat spice blend is ideal here for assertive sprinkling at the table to eat. Fresh chilli or pickled chillies are both excellent additions, too, and as ever, a good slick of nice extra virgin olive oil is great here.

Method:

Preheat the grill (broiler) to hot.
Mix the mushrooms with the onion, garlic, ground spices, yogurt, olive oil and lemon zest and juice and season well with salt and pepper. Lay everything in a roasting tray in a single layer.
Grill (broil) the mushrooms for about 15 minutes until the liquid almost cooks away and the mushrooms and onion are tender, and yogurt curds have begun to caramelise. You can stir midway through the cooking time, if you like, but be sure to get some good colour to the mushrooms.
Meanwhile, combine all the salad ingredients with the juice of ½ the lemon and a big pinch of salt and put to one side.
Slice the grilled mushrooms, warm the flatbreads in a dry pan, then arrange the mushrooms in the flatbreads along with some of the cooking juices and onion, chopped salad and seasoned yogurt, with a pinch of Baharat spice, a slick of pomegranate molasses, some sumac and chilli flakes.
Serve with the lemon wedges to squeeze over.

Recipe extracted from Mushroom (Quadrille)

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Ingredients

Name: Spiced mushroom shawarma with chopped salad and pomegranate molasses
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: For the mushrooms 6 large flat mushrooms, stems removed and skin peeled (to help with marinating) 1 red onion, thinly sliced 2 garlic cloves, finely chopped 2 tsp ground cumin ½ tsp ground cinnamon ½ tsp ground turmeric 2 tsp paprika 150g (5½oz) Greek yoghurt 2 tbsp extra virgin olive oil finely grated zest and juice of ½ unwaxed lemon Salt and freshly ground black pepper For the salad ½ cucumber, finely chopped 300g (10 ½ oz) tomatoes, finely chopped a small bunch of flat-leaf parsley, finely chopped chopped fresh red chilli or pickled green chilli, finely sliced, to taste 1 lemon, half juiced, half cut into wedges To serve 4 soft flatbreads 1 red onion, finely diced100g (3 ½ oz) Greek yogurt, seasoned with a pinch of salt and 1 small garlic clove, grated a big pinch of Baharat spice blend, to taste 2 tbsp pomegranate molasses a big pinch of sumac, to taste 1–2 tsp chilli flakes, Turkish if possible, to taste

For the mushrooms

6 large flat mushrooms, stems removed and skin peeled (to help with marinating)

1 red onion, thinly sliced

2 garlic cloves, finely chopped

2 tsp ground cumin

½ tsp ground cinnamon

½ tsp ground turmeric

2 tsp paprika

150g (5½oz) Greek yoghurt

2 tbsp extra virgin olive oil finely grated zest and juice of

½ unwaxed lemon

Salt and freshly ground black pepper

For the salad

½ cucumber, finely chopped

300g (10 ½ oz) tomatoes, finely chopped

a small bunch of flat-leaf parsley, finely chopped

chopped fresh red chilli or pickled

green chilli, finely sliced, to taste

1 lemon, half juiced, half cut into wedges

To serve

4 soft flatbreads

1 red onion, finely diced100g (3 ½ oz) Greek yogurt, seasoned with a pinch of salt and 1 small garlic clove, grated

a big pinch of Baharat spice blend, to taste

2 tbsp pomegranate molasses

a big pinch of sumac, to taste

1–2 tsp chilli flakes, Turkish if possible, to taste