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A close up of three white bowls and plates with blue trim, topped with a pita bread cut through the middle filled with roasted oyster mushrooms and tzatziki.

Greek Mushroom Gyros - Vegan

Dorothy Porker
A quick and easy vegan take on classic Greek gyros with tzatziki.
Prep Time 5 minutes
Cook Time 20 minutes
If you're making Greek yogurt from scratch 6 hours
Course Dinner, Lunch
Cuisine Greek, Vegan
Servings 2 people


  • Strainer, if making your own Greek yogurt
  • Cheese cloth, see above
  • Bowl, see above
  • Bowl
  • Frying pan
  • Toaster or oven for pita


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

To serve

  • pita bread ready-made


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. 
Keyword easy vegan, greek, gyros, mushrooms, tzatziki