Pan-Seared Mushroom Medley Gyro with Truffle Oil

Name: Pan-Seared Mushroom Medley Gyro with Truffle Oil
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 10 oz (280 g) cremini mushrooms, fresh, cleaned with damp paper towel, quartered; 8 oz (225 g) oyster mushrooms, fresh, cleaned, torn into bite-sized pieces; 6 oz (170 g) shiitake mushrooms, fresh, cleaned, stems discarded, caps halved; 3 tbsp (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, fresh, minced; 1½ tbsp (6 g) fresh thyme, leaves only, finely chopped; 2 tbsp (30 ml) balsamic vinegar; 1 tbsp (15 ml) truffle oil; ½ tsp (3 g) sea salt; ¼ tsp (½ g) freshly ground black pepper; ¾ cup (150 g) caramelized onions, store-bought or homemade, warm; ¾ cup (180 ml) tzatziki sauce, store-bought or homemade; 4 pieces pita bread, warmed; 2 cups (60 g) mixed salad greens (arugula, baby spinach, or romaine), fresh, torn if large; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ½ whole (50 g) lemon, cut into wedges

From the MyKitchenBank Kitchen

A sophisticated vegan gyro featuring a medley of pan-seared mushrooms (cremini, oyster, and shiitake) seasoned with garlic, thyme, and balsamic vinegar, finished with truffle oil for earthy richness. Served warm in soft pita bread with fresh herbs, caramelized onions, tzatziki, and crispy greens for a French-Mediterranean twist on this classic sandwich.

Prep: 20 min
Cook: 25 min
Wait: 5 min
Total: 50 min
Makes: 4 gyros

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Ingredients

4 servings

For the mushroom medley
10 oz (280 g) cremini mushrooms, fresh, cleaned with damp paper towel, quartered
8 oz (225 g) oyster mushrooms, fresh, cleaned, torn into bite-sized pieces
6 oz (170 g) shiitake mushrooms, fresh, cleaned, stems discarded, caps halved
3 tbsp (45 ml) extra-virgin olive oil
4 cloves (20 g) garlic cloves, fresh, minced
1½ tbsp (6 g) fresh thyme, leaves only, finely chopped
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) truffle oil
½ tsp (3 g) sea salt
¼ tsp (0.5 g) freshly ground black pepper
For serving
¾ cup (150 g) caramelized onions, store-bought or homemade, warm
¾ cup (180 ml) tzatziki sauce, store-bought or homemade
4 pieces pita bread, warmed
2 cups (60 g) mixed salad greens (arugula, baby spinach, or romaine), fresh, torn if large
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
½ whole (50 g) lemon, cut into wedges

Equipment (6)

Large skillet or sauté pan (12-inch / 30 cm)
Cutting board and chef's knife
Small bowl for mixing spices
Paper towels
Wooden spoon or spatula
4 pita breads (about 6–7 inches / 15–18 cm)

Steps

Before you start

Pat all mushrooms dry with paper towels to remove excess moisture and ensure proper browning
Warm pita bread in the oven at 300°F (150°C) for 3–4 minutes before serving
Have all ingredients prepped and ready; mushroom cooking moves quickly
If making tzatziki from scratch, prepare it 30 minutes ahead for the yogurt to chill

1
Prepare the mushrooms
- Pat all three types of mushrooms dry with paper towels—this is essential to achieve proper browning and caramelization.
- Cremini mushrooms should be quartered (about ¾-inch / 2 cm pieces), oyster mushrooms torn into rough bite-sized pieces (about 1.5 inches / 4 cm), and shiitake caps halved or quartered depending on size.
- Discard shiitake stems.
- Set aside on a clean plate.
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Ready when: All mushrooms are dry and uniformly sized
Tip: Wet mushrooms will steam rather than brown; patting them dry makes a huge difference in texture and flavor development.
2
Heat the skillet
- Place a large 12-inch (30 cm) skillet over medium-high heat and let it warm for 2 minutes.
- Drizzle in 1.5 tablespoons of olive oil and swirl to coat the pan.
- When the oil begins to shimmer and just smokes slightly, it's ready.
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Ready when: Oil shimmers and barely smokes
Tip: Don't skip the preheating—the pan must be hot to create a proper sear on the mushrooms.
3
First batch of mushrooms
- Add half of the cremini and oyster mushrooms to the hot pan (about half the mixture, not all three types at once).
- Spread them in a single layer without stirring for 3–4 minutes.
- They should develop a deep golden-brown color on one side.
- Stir and cook for another 2–3 minutes until lightly browned on multiple sides.
- Transfer to a clean plate.
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Ready when: Mushrooms are golden brown on the surface, slightly softened but still holding shape
Tip: Resist the urge to stir constantly; let the mushrooms sit undisturbed so they can brown properly.
4
Second batch of mushrooms
- Add the remaining 1.5 tablespoons of olive oil to the pan, then add the second batch of cremini and oyster mushrooms plus all the shiitake.
- Cook undisturbed for 3–4 minutes to develop color, then stir and cook another 2–3 minutes.
- Transfer to the plate with the first batch.
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Ready when: All mushrooms are golden and tender when pierced with a fork
Tip: Cooking in two batches prevents overcrowding and ensures each piece browns rather than steams.
5
Build the flavor base
- Reduce heat to medium and return all mushrooms to the pan.
- Create a small well in the center and add the 4 minced garlic cloves.
- Cook, stirring frequently, for 1 minute until fragrant.
- Add the 1.5 tablespoons of fresh thyme leaves and stir to distribute evenly throughout.
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Ready when: Garlic is fragrant and slightly light golden, thyme is evenly mixed throughout
Tip: Don't let garlic burn; if it begins to brown too quickly, stir in a splash of water and reduce heat slightly.
6
Deglaze with vinegar
- Pour the 2 tablespoons of balsamic vinegar into the pan, stirring gently to coat all the mushrooms.
- Let the liquid simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan.
- The vinegar will reduce slightly and coat the mushrooms in a glossy glaze.
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Ready when: Vinegar has mostly evaporated, mushrooms glisten with a dark glaze
Tip: The balsamic adds sweetness and depth; this step is key to authentic flavor development.
7
Season and finish
- Remove the pan from heat.
- Taste a mushroom piece and season with the 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper.
- Adjust to taste if needed.
- Drizzle the 1 tablespoon of truffle oil over the mushrooms and fold gently to distribute without breaking them apart.
- Let the mixture rest for 2–3 minutes to allow the truffle oil's aroma to develop.
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Ready when: Mushrooms are fully coated and glistening, with a fragrant earthy aroma
Tip: Truffle oil is best added off-heat to preserve its delicate, aromatic qualities.
8
Warm the pita breadOven 300°F / 150°C
- While the mushrooms rest, preheat the oven to 300°F (150°C).
- Wrap the 4 pita breads in aluminum foil and warm in the oven for 3–4 minutes until soft and pliable.
- Alternatively, wrap in a damp paper towel and heat in the microwave for 30 seconds.
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Ready when: Pita bread is warm to the touch and flexible
Tip: Warm pita is less likely to tear when you fill it; wrapping in foil or a towel keeps it soft and prevents drying.
9
Assemble the gyros
- Place one warm pita bread on a cutting board and spread 3 tablespoons of tzatziki sauce along the inside.
- Layer in the following order: a handful of mixed greens (about ½ cup / 15 g per gyro), one-quarter of the seared mushroom medley (about ¾ cup / 190 g), 3 tablespoons of warm caramelized onions, and 1 tablespoon of chopped fresh parsley.
- Repeat for the remaining three pitas.
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Ready when: All four gyros are filled evenly and ready to serve
Tip: Don't overfill—distribute the mushroom medley evenly so each bite is balanced. Fresh greens on the inside keep fillings from falling out.
10
Wrap and serve
- Fold or wrap each pita tightly in a piece of parchment paper or foil, leaving the top edge open slightly for ease of eating.
- Serve immediately with lemon wedges on the side for squeezing over the top.
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Ready when: Gyros are wrapped and ready to eat
Tip: Wrapping in parchment keeps your hands clean and helps contain juices; the lemon brightens the earthy mushroom flavors.

Good to know

Tips

For the best browning, ensure your pan is dry and hot before adding oil; moisture prevents caramelization.
Truffle oil is delicate and expensive—add it off-heat and just before serving to maximize its aromatic impact.
Make your own caramelized onions by slowly cooking sliced onions in olive oil over medium-low heat for 30–40 minutes, stirring occasionally, until deep golden and sweet.
This recipe is naturally vegan but can be made dairy-free with a vegan tzatziki substitute; the truffle oil and caramelized onions keep it rich and satisfying.

Make ahead

Caramelized onions can be made 1–2 days ahead and stored in the refrigerator; reheat gently before serving. Tzatziki can be prepared up to 24 hours in advance. The mushroom medley is best prepared just before serving to preserve its texture and the delicate aroma of truffle oil, though you can cook the mushrooms up to 2 hours ahead and reheat gently in a low oven (300°F / 150°C) for 5 minutes, then add truffle oil just before assembling.

Storage & reheating

Leftover seared mushrooms keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 3–4 minutes, or in the oven at 325°F (160°C) for 5–7 minutes. Do not refrigerate assembled gyros, as the pita will become hard; instead, store components separately and assemble fresh. Caramelized onions and tzatziki both keep for 3–4 days in the refrigerator.

Substitutions

truffle oil → Walnut oil or hazelnut oil. Walnut or hazelnut oil provides similar earthiness and richness at lower cost, though the aroma will be less fragrant. Use the same amount.
tzatziki sauce, store-bought or homemade → Vegan cashew cream seasoned with lemon, dill, and garlic. Blend soaked raw cashews with lemon juice, fresh dill, minced garlic, and a pinch of salt for a creamy, dairy-free alternative.
balsamic vinegar → Red wine vinegar or sherry vinegar. Red wine or sherry vinegar adds acidity and depth; start with 1.5 tablespoons as they're slightly more acidic than balsamic.
oyster mushrooms, fresh → King trumpet mushrooms or cremini mushrooms. If oyster mushrooms aren't available, use an equal weight of king trumpet mushrooms (more delicate) or additional cremini for a meatier texture.