Recipe · Oyster mushroom

Crispy oyster mushroom shawarma wraps

Name: Crispy oyster mushroom shawarma wraps
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g oyster mushrooms, torn; 3 tbsp olive oil; 2 tsp shawarma spice mix; 1 lemon, juiced; 4 flatbreads; 150 g garlic yoghurt (or vegan); 1/2 red onion, pickled; 1 handful parsley

Torn oyster mushrooms roasted hard with shawarma spices until the edges shatter. Our most-made recipe of 2026.

20 min
Serves 4
Vegan
Easy

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Our photo — cooked in test kitchen

Ingredients

4 servings

400 goyster mushrooms, torn
3 tbspolive oil
2 tspshawarma spice mix
1lemon, juiced
4flatbreads
150 ggarlic yoghurt (or vegan)
½red onion, pickled
1 handfulparsley

Kit we used

Cast-iron skillet, 28 cm
Oven tray + baking paper

Method

Heat the oven to 220 °C. Tear the mushrooms into strips along the gills — tearing gives more crispy edges than slicing.
Toss with oil, spice and a big pinch of salt. Spread in ONE layer — crowding steams them.
Roast 18–20 min, turning once, until deep brown and crisp at the edges.
Warm the flatbreads, spread with yoghurt, pile on mushrooms, onion, parsley and a squeeze of lemon.

Grow your own