Grilled Oyster Mushrooms Gyro-Style

Name: Grilled Oyster Mushrooms Gyro-Style
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs oyster mushrooms (500 grams); 4 corn pita breads for souvlaki; Cherry tomatoes; Onion; Chopped parsley; Salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon hot paprika (optional, if you like it spicy, otherwise omit); 3 tablespoons olive oil; 1 teaspoon garlic powder; 3 potatoes; 1 container Greek strained yogurt; 1 clove garlic, minced; 3 tablespoons olive oil; Salt and pepper; 1 little vegetable bouillon powder (such as Knorr or Maggi); 1 tablespoon mustard

TheoDora @cook_Doris

Gelsenkirchen

Grilled Oyster Mushrooms Gyro-Style

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Ingredients

35 minutes

Serves 4 servings

1.1 lbsoyster mushrooms (500 grams)
4corn pita breads for souvlaki
Cherry tomatoes
Onion
Chopped parsley
Salt
1/2 teaspoonsmoked paprika
1/2 teaspoonhot paprika (optional, if you like it spicy, otherwise omit)
3 tablespoonsolive oil
1 teaspoongarlic powder
3potatoes
Yogurt sauce
1 containerGreek strained yogurt
1 clovegarlic, minced
3 tablespoonsolive oil
Salt and pepper
1little vegetable bouillon powder (such as Knorr or Maggi)
1 tablespoonmustard

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Steps

35 minutes

1

Tear the oyster mushrooms into large pieces by hand.
2

In a large bowl, combine the mushrooms, olive oil, smoked paprika, hot paprika (if using), and garlic powder. Mix well to coat. Spread the mixture on a baking sheet lined with parchment paper and bake at 350°F (180°C) with convection for 25 minutes.
3

Make the yogurt sauce by mixing all the sauce ingredients together in a bowl until smooth. Refrigerate to thicken while you fry the potatoes.
4

Once all the ingredients are ready, assemble your dish. Serve as an open-faced pita as shown, or wrap it up like a classic gyro.