Oyster Mushroom Shawarma Bowl With Bulgar Tabbouleh, Hummus, Sumac Pickled Cabbage, Cherry Tomatoes & Tahini Sauce

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

We highly recommend using a cast iron pan or griddle to char the oyster mushrooms if you have one. If you don't a frying pan will work too. As well as this, take out a saucepan and a mixing bowl.

STEP 2

Place the bulgur wheat in a saucepan and cover with cold water. Bring to the boil, then reduce to a simmer and cook until tender but still al dente, about 6–8 minutes. Once ready, drain the bulgur wheat and lightly season with a drizzle of olive oil, a pinch of salt, and freshly ground black pepper. Set aside and keep warm.

STEP 3

To make the hummus, add 3/4 of the tahini sauce and a whole tin of chickpeas along with half of the aquafaba (the liquid in the tin) to your blender and blend until smooth. Season to taste with salt and pepper. Set aside the rest of the tahini sauce for serving.

We recommend using a blender for this process. However you could mash it with a masher or the back of a fork if you don't have one or prefer a chunkier consistency.

STEP 4

Tear the oyster mushrooms into 1.5-2cm strips and add them to your mixing bowl along with the shawarma marinade and a good amount of salt and pepper. Give everything a good mix with your hands until the mushrooms are well coated in marinade. Thread the marinated oyster mushroom pieces onto the wooden skewers

STEP 5

Place your cast iron griddle or frying pan over medium-high heat and add a generous drizzle of olive oil. Once the pan is searing hot, add the mushroom skewers. We recommend compressing the oyster mushrooms with a spatula or slotted turner so that they flatten and get crispier. Cook until crispy and blackened a little, around 5 minutes on each side.  Brush the mushrooms with any remaining shawarma marinade as you cook.

STEP 6

In the meantime, slice the cherry tomatoes into halves and finely chop the parsley leaves.

Stir the chopped parsley through the bulgar wheat, along with a healthy drizzle of olive oil and season generously with salt and pepper.

STEP 7

To serve, divide the bulgur tabbouleh between serving bowls and top it with an oyster mushroom skewer each, the cherry tomatoes, sumac pickled cabbage and the hummus on the side. Drizzle with the remaining tahini sauce all over. Enjoy!