The classic spicy Levantine sandwich is made meat-free with hearty baked mushrooms
eviews and ratings are very much a part of our daily lives. Most of them I disregard, but occasionally something cuts through and it feels as if people have truly voted with their hearts. That was the case when I stumbled acrosswith 19,624 five-star ratings. I had to try it, but there were two problems: I didn’t want chicken and, being a serial tinkerer in the kitchen, I tinkered with it. With thanks and apologies to Sam, I’m happy to report that I’d give this five stars, too.
Pull the oyster mushrooms into ½cm-wide strips, score the king oyster mushrooms deeply with a fork and use your fingers to tear them into strands, and break up the chestnut mushrooms into 2cm pieces. Put all the mushrooms and the onion wedges in a large bowl. To make the marinade, put all the spices in a small bowl and add the garlic, oil, lemon zest, four tablespoons of the lemon juice and a teaspoon and three-quarters of salt. Mix well, pour over the mushrooms and onions, then toss with your hands to coat. Tip the mushroom mix on to the baking trays, and make sure everything is sitting in a single layer. Bake for 20 minutes, stir, then bake for another 10 minutes, until some of the mushrooms are turning crisp at the edges.
While the mushrooms are roasting, make the cucumber. Put the cucumber, sumac and a quarter-teaspoon of salt in a bowl, stir in the remaining two tablespoons of lemon juice and the chopped parsley, and set aside. To serve, spread the insides of each pitta with garlic mayonnaise, add the mushrooms and pickled chillies, then wedge in a little cucumber and eat.
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