Step-by-Step Instructions

1. Preheat oven and prepare roasting tray

   5 min

   Preheat your oven to 180°C / 200°C fan, then take out a large roasting tray.

   Equipment: oven, roasting tray
   Temperature: 180°C

2. Prep and roast oyster mushrooms

   20 min

   Tear the oyster mushrooms into thin shreds with your hands and combine them with the shawarma marinade in a bowl. Spread them out thinly on your roasting tray in a single layer and roast in the oven for about 15 minutes, or until the edges become crispy and the marinade starts to caramelise.

   Equipment: bowl, roasting tray, oven

3. Prepare chopped shirazi salad

   8 min

   In the meantime, finely chop the baby cucumber , plum tomato , and parsley leaves, then combine them in a bowl with a sprinkle of salt and freshly ground pepper. Add a drizzle of olive oil if you like, and give everything a good toss. This is your chopped shirazi salad.

   Equipment: knife, cutting board, bowl

4. Warm flour tortillas in frying pan

   3 min

   Warm up the flour tortillas by dry-frying (without oil) in your frying pan over medium heat for about 30 seconds on each side.

   Equipment: frying pan, stove

5. Assemble and serve tacos

   5 min

   To serve, lay the flour tortillas on a large plate and spread a spoonful of garlic tahini sauce . Top with the chopped shirazi salad and drained sumac cabbage & onion , and finally the crispy shawarma oyster mushrooms . Enjoy!

   Equipment: large plate, spoon