Shroom Steak Souvlaki
Here's a good dish to start in the morning and finish later in the day for lunch or dinner. Or marinate the shroom steaks overnight for even more flavor. The marinade's the star, a classic Greek combo of olive oil, garlic, lemon juice, and oregano. Those flavors infuse deep into the steak and veg. A dollop of cucumber-dill-yogurt sauce brightens up the whole lot. Wrap it in warm, soft pita bread, and this sandwich is great at home or on the go.
Ingredients
Serves 4
Prep Time 20 minutes (plus a few hours marinating and chilling)
Cook Time 30 minutes
Mushrooms and Peppers
2-3 brown oyster mushroom clusters, about 10 1/2 oz/300 g total
Sea salt to taste
1/2 tsp cracked black pepper
2 large bell peppers (mixed colors)
2 green onions
3 cloves garlic
1 large lemon, juiced
1/3 cup extra-virgin olive oil (80 ml)
1 tsp dried oregano
Salt and pepper
Tzatziki:
3/4 cup nondairy yogurt (177 ml), such as Oatly
1/2 lemon, juiced
1/2 small English cucumber
1 green onion
1 Tbsp chopped fresh mint and/or dill
Salt and pepper
Bread and Topping:
4 pita or naan
A few leaves romaine lettuce
8-10 cherry tomatoes
1 thinly sliced Thai hot chili (optional)
Preparation
Use the Sarno Sear to press and sear the brown oyster clusters with the salt and pepper.
Meanwhile, cut the pepper flesh from the cores, then char the peppers on a grill or under a broiler until they start to get tender but are still a little crisp, 5-6 minutes.
While the peppers are charring, make your marinade: Chop the green onions and mince the garlic, and scrape them into a shallow 2-qt/2-L baking dish. Stir in the lemon juice, olive oil, and oregano. Chop the charred peppers into bite-size chunks, add them to the marinade, then season the whole lot with salt and pepper. Bury the seared oyster clusters in the marinade, and let everything marinate at room temperature for 1 hour or up to 4 hours. Or cover and marinate overnight in the fridge.
You can make the tzatziki ahead too. Mix the yogurt and lemon juice in a bowl, then dice the cucumber and chop the green onion and herbs. Stir them in, then season with salt and pepper. Chill in the fridge for 1 hour or up to 2 days.
When ready to eat, heat the oven to 350°F (180°C). Heat the mushroom mixture and marinade in the baking dish until hot, 15-20 minutes. During the last 5 minutes, put the pita or naan in the oven to warm up. Remove everything from the oven, then remove the mushrooms to a cutting board and slice into strips. Shred the lettuce and quarter the tomatoes. Place a pile of mushrooms on each piece of bread, spoon on some peppers and marinade, and then some tzatziki. Top with the lettuce, tomatoes, and hot chilies (if using). Fold up and chow down.
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