Oyster mushroom shawarma

• Mushroom shawarma:
• 12 g garlic cloves, peeled and chopped
• 60 g shallots, peeled and chopped
• 80 ml vegetable oil
• 600 g oyster mushrooms, rinsed, stems removed and cut lengthwise
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon chilli powder
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• To serve:
• 6 wheat tortilla wraps for serving
• 40 g red onion, sliced into strips
• 40 g oakleaf lettuce, washed and dried
• 1 pinch salt
• 1 pinch chilli
• Garlic sauce:
• 225 g cashew nuts
• 12 g garlic cloves, peeled
• 80 ml water
• 3 tablespoons cider vinegar

#WinterWarmers

To make the garlic sauce (in the i-Companion XL or food processor) 1. Soak the cashew nuts in water the day before, making sure they are well covered. 2. Drain and rinse the cashew nuts using a fine sieve. 3. Add the cashew nuts, garlic, water and cider vinegar to the mini bowl with the Ultrablade knife attachment and season. Lock the lid with the cap. Set to Speed 11 for 3 minutes. Occasionally scrape the mixture and restart the program. Season to taste and then set aside.

To make the mushroom shawarma: 1. Preheat the pan and saute the garlic and shallots. 2. Add the mushroom and spices and cook until soft.

To serve: Warm up tortilla wraps and top with the garlic cream, oyster mushrooms, red onions and lettuce. Season with salt and chilli. Fold and enjoy!