Mediterranean Mushroom Gyro
Feed your immune system with this vegetarian Mushroom Gyro that has a tasty blend of Mediterranean spices with "meaty" sauteed mushrooms then drizzled with a homemade tzatziki sauce all wrapped up in a whole wheat pita. White button mushrooms are a great source of Vitamin D, selenium, and Vitamin B6, amino acids, among other powerful nutrients. This gyro is easy and quick and delicious.
Equipment
- food processor or blender
Ingredients
- 1-1/2 cup raw cashews
- 3/4 cup water filtered
- 2 Tbsp lemon juice or freshly squeezed
- 3/4 tsp salt kosher
- 5 garlic cloves
- 3 tsp white vinegar
- 1 large cucumber peeled and grated
- 1 tbsp fresh dill fresh or dried (chopped)
- 16 ounces whole white mushrooms sliced
- 1/4 cup olive oil extra virgin
- 2 tbsp Soy Sauce
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1/2 tsp oregano, paprika, salt, pepper 1/2 tsp each
Instructions
- Boil cashews in water for 15 minutes.
- After cashews have boiled for 15 minutes, remove from heat and drain.
- To make tzatziki sauce, in a food processor or blender combine the next 7 ingredients, cashews, water, lemon juice, kosher salt, garlic cloves, white vinegar, cucumber, and fresh dill and blend until smooth and creamy, then pour into a bowl.
- Next, in a separate bowl combine the olive oil, soy sauce, lemon juice, minced garlic, oregano, paprika, salt and pepper, then whisk together to blend spices.
- Pour spice mixture over sliced mushrooms and saute on medium heat for about 5-10 minutes.
- Serve on a lightly toasted whole wheat pita.
Notes
For extra flavor, add sliced red onion, sliced tomatoes, and cucumber on top before serving.
Recipe inspired by:
https://minimalistbaker.com
https://liveeatlearn.com