Mushroom doner

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Sabrina Ghayour
From Saturday Kitchen

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 level tsp white wine vinegar
  • 20g/¾oz flatleaf parsley, finely chopped

For the yoghurt sauce

  • 150g/5½oz plain yoghurt
  • 1 heaped tsp dried mint
  • salt and freshly ground black pepper

For the ‘doner’

  • 500g/1lb 2oz oyster mushrooms, very thinly sliced lengthways
  • 2 tsp garlic oil
  • 2 tsp sweet paprika
  • 2 heaped 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)