Mushroom Souvlaki Sandwich

Ingredients

For the mushroom ‘souvlaki’ 

• 250 g oyster mushrooms, torn into shreds 
• 150 g chestnut mushrooms, halved or quartered if large 
• 1 small red onion, cut into wedges 
• 3 tablespoons olive oil 
• 2 garlic cloves, grated 
• 1 teaspoon dried oregano 
• 1 teaspoon smoked paprika 
• ½ teaspoon chilli flakes 
• juice of ½ lemon 
• freshly ground black pepper 

For the tzatziki 

• 150 g plant-based Greek-style yoghurt 
• ½ cucumber, grated and squeezed dry 
• 2 garlic cloves, grated 
• 2 tablespoons fresh dill, finely chopped 
• 1 tablespoon lemon juice 
• salt and black pepper, to taste 
• drizzle olive oil on top

To serve 

• 1 large ciabatta 
• 1 large tomato, sliced 
• handful of rocket leaves 
• pink pickled onions 

Method

Preheat the oven to 220ºC/425ºF/gas mark 7 or prepare a barbecue. 

In a large bowl, whisk together the olive oil, soy sauce, garlic, oregano, smoked paprika, cumin, lemon juice and black pepper. 

Pull apart the oyster mushrooms and slice the chestnut mushrooms and red onion, and  toss them in the marinade until everything is well coated. Let sit for 10 minutes so the mushrooms soak up the marinade. 

Thread the mushrooms and onion onto skewers, alternating between the different mushrooms and onion pieces. 

Roast the skewers in the oven for 20-25 minutes, turning halfway through, until the mushrooms are caramelised around the edges and tender. Alternatively, cook on a barbecue over a medium-high heat until lightly charred and cooked through. 

Meanwhile, make the tzatziki by stirring together the plant-based yoghurt, grated cucumber, garlic, dill and lemon juice. Season to taste with salt and black pepper. 

Spread a generous spoonful of tzatziki onto the toasted ciabatta. Top with the sliced tomato and rocket then the mushroom souvlaki, sliding the mushrooms and onions off the skewers. Finish with an extra dollop of tzatziki and pink pickled onions and serve immediately.