Ingredients: 250 g portobello mushrooms, sliced to 2 mm 150 g oyster mushrooms, torn into strips 2 medium-sized white onions 3 garlic cloves 1/4 cup extra virgin olive oil 3 tsp Med Cuisine Shawarma spice 2 tbsp finely chopped flat-leaf parsley Baby leeks (trimmed and cleaned) Extra virgin olive oil Salt and pepper 1 tub (400 g) Greek yogurt (vegan or regular) 1 heaped tsp Med Cuisine Harissa Paste Salt Instructions: Preheat the Oven: Preheat the oven to 180°C for the mushrooms, and 200°C for the leeks. Prepare the Mushroom Shawarma: In a baking tray lined with parchment paper, spread the portobello and oyster mushrooms evenly. Drizzle with 4-5 tbsp olive oil, season with salt, pepper, and 2 tsp shawarma spice, and toss to coat. Bake for 15-20 minutes, stirring occasionally. Sauté the Onions and Garlic: In a wide frying pan, heat 3-4 tbsp olive oil over medium-high heat. Add the onions and sauté for 5-7 minutes until golden. Add a pinch of salt, 1 tsp shawarma spice, and the garlic, then stir-fry for another 2-3 minutes. Remove from heat. Combine and Garnish: Combine the roasted mushrooms with the sautéed onions in the frying pan or baking tray. Toss together and taste, adjusting seasoning if needed. Add 1 tbsp chopped parsley and mix. Reserve the remaining parsley to sprinkle on top. Charred Baby Leeks: Trim off most of the green part and rinse the leeks thoroughly to remove sand. Dry the leeks and arrange them in a roasting tray lined with parchment paper. Drizzle generously with olive oil, and season with salt and pepper. Roast at 200°C until golden brown, around 10-15 minutes. Harissa Yogurt: In a small bowl, whisk together the yogurt and the harissa until homogeneous. Taste and add more harissa if you prefer it spicier. Add a pinch of salt if needed. Serve: Serve the mushroom shawarma with the charred baby leeks on the side. Add a dollop of harissa yogurt and sprinkle with the remaining parsley. Enjoy!
