For this very delicious vegetarian shawarma, I was inspired by Jamie Oliver, a wonderful English cook, with many incredible recipes, which I follow on social media and about which I also have some books. A few days ago, he posted a video where he prepared shawarma made with portobello mushrooms and oyster mushrooms, I can’t explain how the images took over my mind and I was just thinking about the juicy mushrooms falling into a flatbread with their other seasonings. Nook, crazy!
So, I made the necessary purchases and got to work. As I had aubergines and peppers in the fridge, it occurred to me to also make aubergine shawarma and I have to confess that they liked them a lot.
Seriously, vegetarian shawarma has nothing to envy to the original carnivores, nothing. You are satisfied and light at the same time. The umami flavor of the mushrooms together with the spices is a one hundred percent success. If you have leftover vegetables (mushrooms, aubergines, etc.) you can use them for scrambled eggs for breakfast the next day, it is very tasty.
