Mushroom Doner

Ingredients for  4  Servings

• For the Chilli Sauce

• 400g tin

  Chopped tomatoes
• 2 tbsp

  Rose harissa
• 2 tsp

  Caster sugar
• Good squeeze

  Lemon juice
• For the Onion

• 1

  Onion, very thinly sliced into half moons
• 2 tsp

  White wine vinegar
• 20g

  Flatleaf parsley, finely chopped
• For the Yoghurt Sauce

• 150g

  Plain yoghurt
• 1 tsp

  Dried mint
• -

  Salt and freshly ground black pepper
• For the Doner

• 500g

  Oyster mushrooms, very thinly sliced lengthways
• 2 tsp

  Garlic oil
• 2 tsp

  Sweet paprika
• 2 tsp

  Ground coriander
• 2 tsp

  Celery salt
• 3 tsp

  Garlic granules
• ½ tsp

  Freshly ground black pepper
• 4

  White pitta breads
• For the Garnish

• ¼

  Small white cabbage, very finely shredded
• 2

  Tomatoes, sliced cut into half moons
• 4-6

  Pickled chillies, thinly sliced (optional)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside.
2. Put the pittas in the oven to warm for 5 minutes.
3. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat.
4. Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using.