I really wanted to make Jamie Oliver’s mushroom shawarma dish but realized it was too hard and the ingredients were difficult to find. Where am I going to find a jar of preserved lemons in rural Illinois during a pandemic?!
Nope, I needed a simpler version. Luckily, Steve found portobello and oyster mushrooms at the store. For my easier take on Jamie’s dish, cook in a skillet:
2 sliced portobello mushrooms
1 sliced cluster of oyster mushrooms
6-7 sliced button mushrooms
1 teaspoon of paprika
1 teaspoon of cumin
1/2 teaspoon of cinnamon
Chili powder to taste
Salt and pepper to taste
While the mushrooms are getting soft, I did use Jamie’s recipe for flour tortillas, which were SO easy to make. I’m never buying tortillas at the store again. For 4 small flour tortillas:
Mix 2 cups of flour, 1 cup of filtered water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt.
Knead into a dough, adding more flour or water depending on whether the dough is too sticky or dry.
When the dough is workable and no longer sticky, cut into four even pieces.
Roll out each piece with a rolling pin.
Add about a tablespoon of oil to a skillet on high-medium heat.
Place two tortillas on the skillet at a time (depending on how big your skillet is).
Flip when one side starts to form brown blisters.
