Crispy-fried oyster mushrooms and cremini mushrooms get warm, cumin-forward shawarma spices, creamy tahini and bright pickled onion. A hearty lunch with soft, crunchy and tangy elements in every bite.
This flatbread is all about contrast. The mushrooms cook up savory, with firm, almost crispy bites around the edges; tahini makes everything creamy, while the pickled red onion cuts through that richness. Parsley adds a fresh, green note. Cumin, coriander seeds and paprika bring to mind the spiced flavor profile of shawarma, without suggesting this is a traditional meat dish: here, mushrooms are the main ingredient, and the take is contemporary.
Oyster mushrooms tear into fibrous strips and cook up with irregular, crisp edges. Cremini mushrooms have a denser, juicier bite and complement the oyster mushrooms. Both are generally available year-round. The key to cooking them is giving them room: an overcrowded pan cools down and releases moisture, so the mushrooms steam rather than brown. Cook them in batches if needed, and let them sit for a moment before stirring. Those dark edges add extra flavor and keep the flatbread from being too soft and uniform.
Tahini varies in thickness and bitterness from brand to brand. Stir the jar well first, so the oil is evenly mixed back into the sesame paste. Mix the sauce with lemon juice and add cold water gradually; tahini thickens at first, then turns smooth and pourable. If the sauce is still thick, add a little more water. If you don't have lemon, a mild vinegar can brighten the sauce, but add it a little at a time. White wine vinegar or apple cider vinegar works for the pickled onion; don't use sweet balsamic vinegar, which would overpower its fresh flavor.
Serve the mushrooms straight from the pan in warm flatbread, so the filling doesn't cool down and the bread stays pliable. Don't just pile the sauce and onion on top: a thin layer of tahini on the inside helps keep the toppings in place, while extra sauce at the table is always welcome. For lunch, you can serve a simple cucumber or tomato salad alongside. Store any leftover mushrooms covered in the fridge and reheat them in a hot pan; trapped steam in the microwave will soften their crispy edges.
Cut the red onion into thin half-moons. In a bowl, mix the vinegar, 60 ml water, sugar and ½ teaspoon salt. Stir until the sugar and salt have dissolved, add the onion and leave for at least 20 minutes.
To make the tahini sauce, mix the tahini with the lemon juice and grated garlic. Gradually stir in cold water until the sauce is smooth and pourable. Season with salt.
Tear the oyster mushrooms into strips and slice the cremini mushrooms about half a centimeter thick. Heat the olive oil in a large skillet over high heat. Cook the mushrooms in batches so they aren't piled on top of one another. Let them brown first, then toss them from time to time; allow 5–7 minutes per batch.
Return all the cooked mushrooms to the pan. Add the cumin, coriander, paprika, chopped garlic and black pepper. Cook for 1 more minute, toss well and taste to see if they need more salt.
Warm the flatbreads briefly in a dry skillet or according to the package directions. Spread tahini sauce over each flatbread, top with the mushrooms, then add the pickled onion and parsley. Serve with the remaining sauce.
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