Mushroom Shawarma Wraps

Name: Mushroom Shawarma Wraps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lbs (700 g) king oyster mushrooms, sliced lengthwise into 1/4-inch (6 mm) thick strips; 3 tbsp (45 ml) extra-virgin olive oil; 2 tsp (5 g) ground cumin; 1½ tsp (3 g) ground coriander; 1½ tsp (4 g) paprika; ½ tsp (1 g) black pepper; 1 tsp (3 g) garlic powder; ½ tsp (1½ g) onion powder; ¼ tsp (½ g) ground cinnamon; ⅛ tsp (0.3 g) ground cloves; ⅛ tsp (0.3 g) cayenne pepper (optional); ¼ tsp (1½ g) salt; ⅓ cup (90 g) tahini; 3 tbsp (45 ml) fresh lemon juice; 2 cloves (6 g) garlic, minced; 2½ tbsp (37½ ml) water; salt, to taste; black pepper, to taste; 4 large pieces (450 g) flatbread; 1 cup (150 g) pickled cucumbers and red onions, drained; ¼ cup (10 g) fresh flat-leaf parsley, chopped (optional); ¼ cup (10 g) fresh cilantro, chopped (optional); ½ cup (75 g) tomatoes, diced (optional); 2 cups (60 g) lettuce, shredded (optional)

From the MyKitchenBank Kitchen

Pan-roasted king oyster mushroom strips seasoned with a warm shawarma spice blend, served in warm flatbread with creamy tahini sauce, pickled vegetables, and fresh herbs. A hearty, plant-based take on the classic Middle Eastern shawarma that's ready in under an hour.

Prep: 20 min
Cook: 20 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (8 wraps, 2 per person)

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Ingredients

4 servings

For the roasted mushrooms
1½ lbs (700 g) king oyster mushrooms, sliced lengthwise into 1/4-inch (6 mm) thick strips
3 tbsp (45 ml) extra-virgin olive oil
For the shawarma spice
2 tsp (5 g) ground cumin
1½ tsp (3 g) ground coriander
1½ tsp (4 g) paprika
½ tsp (1 g) black pepper
1 tsp (3 g) garlic powder
½ tsp (1.5 g) onion powder
¼ tsp (0.5 g) ground cinnamon
⅛ tsp (0.3 g) ground cloves
⅛ tsp (0.3 g) cayenne pepper (optional)
¼ tsp (1.5 g) salt
For the tahini sauce
⅓ cup (90 g) tahini
3 tbsp (45 ml) fresh lemon juice
2 cloves (6 g) garlic, minced
2½ tbsp (38 ml) water
salt, to taste
black pepper, to taste
For serving
4 large pieces (450 g) flatbread
1 cup (150 g) pickled cucumbers and red onions, drained
¼ cup (10 g) fresh flat-leaf parsley, chopped (optional)
¼ cup (10 g) fresh cilantro, chopped (optional)
½ cup (75 g) tomatoes, diced (optional)
2 cups (60 g) lettuce, shredded (optional)

Equipment (6)

Large skillet or 12-inch cast-iron pan
Small mixing bowl
Medium mixing bowl
Whisk
Cutting board and sharp knife
Measuring spoons and cups

Steps

Before you start

Clean the king oyster mushrooms and have them ready to slice lengthwise
Measure out and combine the shawarma spices (or gather store-bought shawarma seasoning)
Prepare all vegetables, pickles, and fresh herbs so assembly is quick
Have tahini at room temperature for easier whisking

1
Prep the mushroom strips
- Clean the king oyster mushrooms with a damp paper towel to remove any dirt.
- Trim the bottom of the stems if needed.
- Slice each mushroom lengthwise into 1/4-inch (6 mm) thick planks, keeping the long dimension intact.
- This creates wide, flat pieces that will develop excellent surface area for browning and roast evenly.
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Ready when: Mushroom strips are consistent thickness and free of dirt
Tip: Keep the long length intact to maintain structural integrity during cooking; avoid dicing into cubes.
2
Mix shawarma spice blend
- In a small bowl, combine ground cumin, ground coriander, paprika, black pepper, garlic powder, onion powder, ground cinnamon, ground cloves, cayenne pepper (if using), and salt.
- Stir with a small spoon until the spices are evenly distributed and there are no visible clumps.
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Ready when: All spices are thoroughly mixed with no visible clumps
3
Season mushroom strips
- Place the sliced mushroom strips in a medium mixing bowl.
- Drizzle with the 3 tablespoons (45 ml) of olive oil.
- Generously sprinkle the shawarma spice blend over the mushrooms and toss gently with your hands or a spoon, coating both sides of each strip evenly.
- Let the seasoned mushrooms sit for 5 minutes at room temperature so the spices adhere and the flavors permeate the mushroom flesh.
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Ready when: All mushroom strips are evenly coated in oil and spice with no dry patches
Tip: Don't skip this resting period; it helps the spices become integral to the mushroom, not just a surface coating.
4
Roast mushrooms on first side
- Heat a large skillet or 12-inch cast-iron pan over medium-high heat for about 2 minutes until a drop of water sizzles immediately on contact.
- Arrange as many seasoned mushroom strips as will fit in a single layer without overlapping.
- Do not crowd the pan; work in 2 batches if needed to avoid steaming.
- Cook for 3–4 minutes on the first side without moving them.
- The mushrooms will release moisture initially, then reabsorb it, developing a deep golden-brown, caramelized exterior.
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Ready when: The first side is deeply golden-brown and caramelized; mushrooms appear mostly opaque
Tip: High heat is essential for browning; a crowded pan will steam instead of roast. Resist the urge to move them around.
5
Roast mushrooms on second side
- Gently flip each mushroom strip and cook the other side for another 3–4 minutes until similarly browned.
- The mushroom should be tender but not mushy—it should break in half with light pressure, and the interior should be hot throughout.
- Transfer the finished batch to a clean plate.
- If working in batches, repeat steps 4 and 5 with the remaining mushroom strips.
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Ready when: Both sides are deeply caramelized and golden-brown; mushrooms are tender but retain their structure
6
Whisk tahini sauce
- In a small mixing bowl, combine tahini and fresh lemon juice.
- The mixture will seize and thicken—this is normal.
- Add the minced garlic and whisk vigorously to combine.
- Gradually whisk in water, 1 tablespoon (15 ml) at a time, until you reach a smooth, pourable consistency.
- Season with salt and black pepper to taste.
- The finished sauce should be creamy and drizzle easily from a spoon.
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Ready when: Sauce is smooth, creamy, and pours easily from a spoon
Tip: Add water gradually to prevent over-thinning. Taste and adjust seasoning now, as it's harder to adjust after assembly.
7
Warm flatbreadOven 325°F / 165°C
- Heat a dry skillet or griddle over medium heat for 1 minute.
- Place 1–2 flatbreads at a time in the skillet and warm for 15–20 seconds on each side until pliable and lightly toasted.
- Alternatively, wrap all flatbreads in foil and warm in a 325°F (165°C) oven for 3 minutes.
- Transfer to a clean kitchen towel and keep warm while assembling.
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Ready when: Flatbread is warm, soft, and pliable
8
Assemble shawarma wraps
- Lay a warm flatbread on a clean surface.
- Drizzle 2–3 tablespoons of tahini sauce down the center.
- Layer a generous handful of warm roasted mushroom strips on top.
- Add a spoonful of drained pickled cucumbers and red onions, a small handful of shredded lettuce, some diced tomatoes, and a sprinkle of fresh parsley and cilantro (if using).
- Fold the sides of the flatbread inward about 2 inches, then roll tightly from one end to the other, tucking in any filling as you go.
- Serve immediately while the mushrooms are still warm.
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Ready when: Wrap is tightly rolled and all filling is secure inside
Tip: Spread sauce and fillings with restraint at first; it's easier to add more than to prevent overflow. Keep flatbread warm until assembly.

Good to know

Tips

King oyster mushrooms have a firm, meaty texture that holds up beautifully to high-heat roasting. Other varieties may become mushy, so this choice makes a real difference.
Don't crowd the pan when roasting—each piece needs direct contact with the hot surface to caramelize, not steam. Cook in batches if necessary; the result is worth the extra minute.
High heat is essential for developing the characteristic charred, caramelized exterior. A cooler pan will cause mushrooms to release water without properly browning it.
Tahini sauce can be made thin for drizzling or thicker for dipping. Add water gradually and taste as you go—you can always thin it further but can't thicken it back up easily.

Make ahead

The shawarma spice blend can be made weeks ahead and stored in an airtight container. The mushrooms can be seasoned 30 minutes before cooking. The tahini sauce can be made up to 2 days ahead and refrigerated.

Storage & reheating

Room temperature: Wraps are best enjoyed immediately. Leftovers can sit covered at room temperature for 1–2 hours, but the flatbread will soften. Refrigerator: Store roasted mushrooms in an airtight container for up to 3 days; reheat in a skillet over medium heat for 2–3 minutes. Store tahini sauce for up to 5 days. Freezer: Not recommended for assembled wraps due to flatbread texture. Roasted mushrooms freeze for up to 1 month; thaw overnight in the refrigerator and reheat before serving.

Substitutions

king oyster mushrooms → oyster mushrooms, cremini mushrooms, or portobello mushroom caps. Oyster and cremini mushrooms will be smaller and may cook 2–3 minutes per side. Portobello caps should be scored on the underside to release moisture.
tahini → Greek yogurt or labneh mixed with lemon juice and garlic, or hummus. Use equal parts tahini replacement with lemon juice. Greek yogurt-based sauce will be lighter and tangier.
flatbread → pita bread, naan, or flour tortillas. Any soft, pliable bread works. Warm the same way.
ground cumin → store-bought shawarma spice mix. Use 2 tablespoons store-bought shawarma seasoning in place of all the individual spices in steps 2 and 3.