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.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Mediterranean
- 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
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.
Keyword mediterranean food, mushrooms, vegan gyro