Greek Mushroom Gyros - Vegan
A quick and easy vegan take on classic Greek gyros with tzatziki.
For the tzatziki, store-bought is fine as well
- 3 c - 750 ml Greek-style yogurt or plain, strained in a cheese cloth for 6 hours
- 1 cucumber peeled and finely chopped
- 3-4 cloves garlic peeled and finely chopped
- 1/4 t - 1.5 g salt
- 3-4 T - 45-60 ml olive oil
- 3 T - 45 g fresh dill finely chopped
For the oyster mushroom gyros
- 3 T - 45 ml olive oil
- 1 shallot finely chopped
- 4 cloves garlic peeled and chopped
- 8 oz - 250 g oyster mushrooms coarsely torn
- 1/4 green bell pepper coarsely chopped, optional
- 1 T - 15 ml red wine vinegar
- 1/2 T - 7.5 ml lemon juice fresh is preferred
- 1/2 T - 7.5 g dried oregano
- pinch salt
- ground black pepper
Make the tzatziki - again: store-bought is fine too
Mix together 3 c - 750 ml Greek-style yogurt with 1 peeled and finely chopped cucumber, 3-4 finely chopped cloves of garlic, 1/4 t - 1.5 g of salt, 3-4 T - 45-60 ml olive oil and 3 T - 45 g of finely chopped dill, cover and leave to cool in the fridge.
Make the oyster mushroom gyros
Heat 3 T - 45 ml of olive oil in a large frying pan. Sauté 1 finely chopped shallot and 3-4 finely chopped cloves of garlic in the oil until they start becoming translucent.
Add 9 oz - 250 g torn oyster mushrooms and 1/4 coarsely chopped green bell pepper if using. Leave to sit until the vegetables start to get some color on them before giving the pan a toss. Do this until the vegetables have turned soft and start to turn golden brown and the pan is almost dry.
Now keep stirring the vegetables while you toss in 1 T - 15 ml of red wine vinegar and 1/2 T - 7.5 ml lemon juice. The liquids will sizzle and dry out quickly, imparting a slight tang to the vegetables.
Once the liquids have evaporated, add 1/2 T - 7.5 g of dried oregano and add salt and pepper to taste. Give it another quick stir before serving the gyros on warm pita bread with a good dollop of tzatziki.
- You can keep the prepared oyster mushrooms for 1 day in the fridge and reheat until crisp in a hot frying pan but it's best finished fresh.
- The tzatziki keeps for 2-3 days in a closed container in the fridge.