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Cookout Sessions: Charred Mushroom Shawarma Recipe

Nothing complicated. Just good food, cooked outdoors

Episode 3 of Cookout Sessions sees Sam Jones (@NoMeatDisco) return to 7th Rise in Cornwall to meet local forager Stuart Woodman and cook up a mouthwatering mushroom shawarma recipe in the Gozney Tread Oven. Outdoors, of course. 

Mushroom shawarma on yogurt flatbread with foraged salad, displayed on a chopping board
A man holds a Mushroom shawarma on yogurt flatbread up to the camera for a close up

Episode 3: Charred Mushroom Shawarma Recipe with Foraged Salad

The yogurt flatbreads from Episode 1 were so good we brought them back for Episode 3, they make the perfect base for Sam’s flavour-packed mushroom shawarma recipe.


Scroll down for the full recipe and instructions. And check out Episode 1 for an easy how-to on the flatbreads.

A freshly cooked wood-fired mushroom shawarma recipe on a rustic chopping board

Charred Mushroom Shawarma

Prep time

25 minutes

Cook time

15 minutes

Servings

4

Category

Starters & Sharers

Ingredients

For the shawarma:

  • 500g mixed mushrooms (portobello, oyster, or any foraged mushrooms)

  • 2 tbsp olive oil

  • 1 tbsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tbsp pomegranate molasses (or balsamic glaze)

  • Salt & pepper


For the foraged salad:

  • A handful of wild garlic or sorrel (seasonal)
  • Fresh tomatoes
  • Red onion / radish
  • Fresh herbs (parsley, mint)
  • Toasted seeds (optional)
  • Lemon juice & olive oil (for dressing)


For the flatbreads:

  • ¾ cup plain Greek yogurt - Sam used zero fat
  • 1 cup self raising flour (or plain all purpose flour)
  • 1 tsp baking powder (only add if using all purpose flour)
  • Pinch of salt
  • Olive oil spray for cooking

Cooking Instructions

Marinate the mushrooms:

  • Tear large mushrooms into strips. Toss with olive oil, smoked paprika, cumin, coriander, pomegranate molasses, salt, and pepper.

  • Thread onto metal skewers or spread on a cast-iron tray.


Cook the shawarma:

  • Roast in the pizza oven, turning occasionally until charred and juicy (8-10 mins).

Prep the salad:

  • Rinse and roughly chop the foraged greens. Slice up the tomatoes and red onion / radish. Toss with lemon juice, olive oil, salt, and toasted seeds.

Serve up:

  • Pile the mushrooms into warm flatbreads. Add a handful of foraged salad and drizzle with extra pomegranate molasses.

Video: Charred Mushroom Shawarma Recipe

Loved this Charred Mushroom Shawarma Recipe? Follow Sam on Instagram at @NoMeatDisco for more vegan recipes, good tunes, and run club fun, and check out previous episodes of Cookout Sessions below.


A note on cooking outdoors and with open flames:

  1. Check whether fires are allowed in the area you've chosen for your cookout session, especially during the summer months.
  2. If fires/bbqs are allowed, choose a cooking spot well away from buildings, dry grass and vegetation, and overhanging branches. Make sure you set up on a flat and stable area.
  3. Don't leave the grill or oven unattended, and it's always best to have a fire blanket or extinguisher to hand, just in case.
  4. Leave No Trace - take your rubbish and waste home with you.
A lemon flatbread with smokey chickpeas with text on top reading Cookout Sessions Episode One - Harissa & Burnt Lemon Flabreads with @NoMeatDisco

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A man with a BBQ skewer slicing cooked mushrooms

Meet The Ambassador: Sam Jones
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