Ilse's King Oyster Shawarma
Cabbage if a food we regularly receive from the market, and while they usually stay good for a very long period, there has been times where the quality wasn't great and it was better to make something with them. But when you have 5 or 6 cabbages in your fridge, you run out of inspiration pretty quickly. That is until I realised you can make them last even longer by perserving them.
I hope you enjoy it as much as I do
For 1-2 persons
2-3 King oyster mushrooms*
1 tablespoon oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon coriander
a pinch of turmeric
Salt & pepper to taste
* Other mushrooms, like portobello are also possible, however this might affect how long they go into the oven. I prefer King Oyster mushrooms due to their texture, as well as how well the ease with which they can be pulled appart.
** A frying pan is also possible, but the mushrooms won't turn out as crispy as they would when preparing in the oven
1) Clean the oyster mushrooms, and pull them into shreds with two forks.
2) Put all the shreds into a bowl and add all the spices. Stir the mixture so the spices cover all the mushroom pieces, and then add oil and stir again. Let the mixture rest and marinate for approximately 10-20 minutes. During this time, preheat the oven at 150 C
3) When the oven is properly preheated, take out the baking tray and spread the mushrooms out to make sure they all bake evenly. Depending on the thickness of the shreds, they should bake for 10-15 minutes. Stir halfway through to make sure all pieces bake evenly.
4) serving suggestion: Take a wrap or pita bun and heat them according to the instructions. Layer them with salad, preferred veggies and a condiment (I prefer some garlic based sauce).