These oyster mushroom gyros make a speedy, plant-based dinner with all the satisfying flavors of a classic gyro. The shredded mushrooms have a perfectly meaty texture and rich, savory seasoning that's spot-on for gyros! Pile them into a warm wrap or pita with quick-pickled white cabbage.
Why you'll love oyster mushrooms
- Oyster mushrooms are a staple in plant-based cooking thanks to their meaty texture that holds up beautifully when cooked. Just note that since these are mushrooms, they are a lot lower in protein than meat.
- They soak up all the flavors from your seasoning or marinade like a sponge.
- They are quick and easy to prepare. Slice them up or pull them apart with your fingers for a gyros-like texture. It's just as simple as my BBQ jackfruit burger.
- The cooked mushrooms are incredibly juicy meaning that you might not even need to add a sauce. But hey, if garlic sauce is calling your name, feel free to add some to your vegan gyros.
- Oyster mushrooms are also widely available in many parts of the world, making them a convenient plant-based option.
Homemade gyros seasoning
Since gyros seasoning can be hard to find at the grocery store, I've got a simple recipe to make your own with spices you most likely already have in your pantry.
In a small bowl, combine:
- 1 tablespoon dried oregano
- 1 tablespoon mild paprika
- ¾ teaspoon cumin
- ¾ teaspoon garlic powder
- ⅛ teaspoon cinnamon
- 1 teaspoon salt
- ¼ teaspoon pepper
Key ingredients and substitutions
- Oyster mushrooms: I recommend regular oyster mushrooms (those with large caps and visible strings) over king oyster mushrooms (with thick stems and tiny caps) for this recipe.
- Gyros seasoning: Use a ready-made seasoning from the grocery store or make your own with oregano, cumin, cinnamon, and a few other spices.
- White cabbage: It gets quick-pickled in a brine made of vinegar, sugar, and salt for a crunchy, tangy addition to these oyster mushroom gyros. Follow the same method as for this quick pickled red cabbage, but use white cabbage instead of red and white wine vinegar instead of red wine vinegar.
- Wraps: They are easily available at every grocery store, even in gluten-free options. Alternatively, use pita bread for more authentic gyros.
- Garlic sauce (optional): I don't necessarily need garlic sauce in this recipe as the mushrooms and cabbage are already very juicy and flavorful. But my cashew roasted garlic sauce would be a great addition (just not that it takes a while to roast the garlic).
How to clean oyster mushrooms?
To clean oyster mushrooms, grab a damp paper towel and gently brush off any dirt from the tops and bottoms of the caps.
Next, cut off the lower half of the stem as that part’s a bit rubbery and not as tasty. Voilà, your oyster mushrooms are ready to cook up deliciously!
Step-by-step instructions
- Step 1: Pickled the cabbage. Press the shredded white cabbage into a bowl or lidded container. Top it with vinegar, boiling water, salt, and sugar. Let it sit for at least 20 minutes.
- Step 2: Prep the oyster mushrooms. Cut them lengthwise into strips. It may look like a lot of mushrooms for two people but remember that they will lose water and shrink during cooking. Mince the garlic (I like using a garlic press or a grater).
- Step 3: Sauté. Heat a large pan with olive oil. Sauté the minced garlic over medium-high heat until fragrant. Add in the mushrooms and sauté for 5 minutes until they start to soften. Then,
- Step 4:season with gyros seasoning and salt (only if there's no salt in your gyros seasoning yet). Cook for another 2 minutes.
- Step 5: Heat the wraps in a separate pan until golden and crispy.
- Step 6: Assemble. Start with a layer of oyster mushroom gyros and top it off with pickled white cabbage.
Storage tips
You can store leftover mushroom gyros, vegan yogurt sauce, and pickled white cabbage in separate airtight containers for 3 days in the refrigerator.
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The recipe
Oyster Mushroom Gyros (Vegan)
These oyster mushroom gyros made with shredded mushrooms make a speedy, plant-based dinner with all the satisfying flavors of a classic gyro.
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Servings: 2
Ingredients
- 14 oz (400 g) oyster mushrooms
- 2 tablespoons olive oil
- 2-3 tablespoons gyros seasoning see notes to make your own
- 4 wraps gluten-free if needed
For the pickled white cabbage
- 2.5 oz (70 g) pre-shredded white cabbage or ¼ small white cabbage
- ⅓ cup (80 ml) white wine vinegar or apple cider vinegar
- ⅓ cup (80 ml) boiling water
- 1 ½ teaspoon sugar
- ¼ teaspoon salt
Instructions
Pickle the cabbage: Thinly slice the cabbage (skip if using pre-shredded cabbage). Add it to a 16 oz (500 ml) glass jar. Pour in the boiling hot water, vinegar, salt, and sugar. Shake and let it rest for at least 20 minutes. If time allows make it the day before.
Garlic & Mushrooms: Mince the garlic. Thinly slice the oyster mushrooms.
Make the mushroom gyros: Heat a large frying pan with olive oil. Sauté the garlic over medium-high heat until fragrant. Add in the oyster mushrooms and sauté for 5 minutes over medium heat until soft and golden.
Season: Add the gyros seasoning and sauté for another minute. Add salt if your seasoning does not contain any.
Make the wraps: Warm up your wraps in a separate pan. Serve with the oyster mushroom filling and quick pickled cabbage.
Notes
Make your own gyros seasoning by combining: 1 tablespoon dried oregano, 1 tablespoon mild paprika, ¾ teaspoon cumin, ¾ teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon pepper.
Nutrition
Calories: 523kcal | Carbohydrates: 71g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Fiber: 11g | Sugar: 24g
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