MainsSnacks & starters Modern Turkish
Oyster mushroom 'döner' wraps
Oyster mushrooms marinated in spiced yoghurt, pressed in a hot cast-iron pan until crisp and wrapped in lavash with sumac onions and garlic yoghurt. Ready in 40 minutes, plus 30 minutes marinating.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 30 min
- Serves
- 4
- Difficulty
- Medium
Oyster mushroom
Torn into thin strips, oyster mushrooms take on a stringy, almost meaty texture. A spiced yoghurt marinade and a hard sear under a heavy weight in a cast-iron pan give them the crisp, charred edges of Turkish döner.
Cumin, paprika, chilli flakes, oregano and a pinch of cinnamon make a simple home version of döner spice. Rolled in lavash with sumac onions and garlicky yoghurt, it's a meat-free take on the Turkish döner dürüm.
Ingredients
Tick them off as you go.
For the marinade
For the yoghurt sauce
Onion salad and to serve
Method
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-
Trim off the tough base of the clusters. Tear the caps along the grain into thin strips about 1 cm wide; tearing rather than slicing gives that shredded döner texture.
~6 min -
In a large bowl, mix the yoghurt, olive oil, lemon juice, garlic and all the spices. Add the mushrooms and work the marinade into every strip with your hands, then cover and leave at room temperature for 30 minutes.
~4 min -
Meanwhile, make the sauce by whisking the yoghurt with the garlic, olive oil and salt. Rub the onion with a pinch of salt, leave for a minute and squeeze out the liquid, then toss with the sumac and parsley.
~5 min -
Heat a cast-iron pan over a high heat for 3–4 minutes until very hot, then add 1 tbsp oil. Spread half the mushrooms in a thin layer, cover with baking paper and press down with a heavy pan. Leave for 5–6 minutes until the underside is deep brown and crisp, then flip and press again for another 3–4 minutes. Cook the second batch the same way with the rest of the oil.
~20 min -
Roughly chop the crisp mushrooms on a board, as if carving döner, then toss both batches together in the hot pan for a minute so they stay hot and crisp.
~2 min -
Warm the flatbreads in a dry pan for 15–20 seconds a side. Spread with the yoghurt sauce, pile on the mushrooms, tomato, onion salad and gherkins if using, then roll up tightly and serve straight away.
~3 min
Enjoy!
The mushroom in this recipe
Mushroom swaps
King oyster mushroom Pleurotus eryngiiShred the stems lengthways into thin strips with a fork; the result is even meatier.
Shiitake Lentinula edodesDiscard the stalks and slice the caps thinly; the flavour is deeper and smokier.
Tips
- Don't overcrowd the pan: piled-up mushrooms steam instead of crisping. Cook in three batches if you need to.
- No cast iron? Any heavy-based frying pan works, as long as it's very hot and you press the mushrooms down.
- Oven option: spread the marinated mushrooms thinly on a lined tray and roast at 230 °C for 20–25 minutes, turning halfway.
Storage
The cooked mushrooms keep in an airtight container in the fridge for up to 2 days; reheat thoroughly in a hot pan until crisp again. Don't roll the wraps in advance or the bread will go soggy.
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