Mushroom kebabs – homemade vegetarian shiitake mushroom kebabs

So it turns out I’ve become a bit of a cliché.

For the last few months I’ve been on a drive to save money and eat more healthily. The good news is these two aims have complimented each other nicely, as a lot of my healthier meals have been meatless. I’ve exchanged meat for a lot of beans, chickpeas and lentils, which are a lot cheaper! Apparently, this makes me a flexitarian, which is a very trendy thing to be right now. (Also known as “a vegetarian who cheats” according to The Guardian…)

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One of my favourite recent recipes on the blog was my delicious lamb kebabs. I wanted to make them again, but a “flexitarian” version. I choose shiitake mushrooms as my meat substitute because of their texture and taste. They are topped with an awesome garlic mayo and homemade pickles. Try them out – you definitely won’t miss the meat!

Ingredients (serves 2)
– 200g shiitake mushrooms
– one red onion, peeled and cut into half moons
– 3 garlic cloves, peeled and thinly sliced
– 2 teaspoons smoked paprika
– 1 teasoon dried oregano
– 1 teaspoon dried thyme
– half a teaspoon celery seeds
– 1 tablespoon Worchestershire sauce

To serve:
– flatbreads (I made mine using this BBC Good Food recipe)
– roasted garlic mayonnaise (a few teaspoons of mayo mixed with a few cloves of roasted garlic
– pickled cucumbers (check out Feasting At Home for great tips on how to do this)
– a handful of parsley

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Method
1. Mix the flatbread dough.
2. Heat a little oil in a frying pan. Cook the onion and garlic for 3-4 minutes until softened and turning translucent.
3. Clean and slice the shiitake mushrooms. Add them to the pan along with the spices and Worchestershire sauce.
4. Cook for at least 5 minutes until the mushrooms are cooked and have absorbed all of the amazing flavours.
5. In the meantime, mash the roasted garlic with the mayonnaise and cook the flatbreads.
6. Serve and enjoy!

Mushroom kebab 01-06-2017, 19 48 47

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