Spiced Beech Mushroom Gyro with Vegan Tzatziki Sauce

Look no further for plant-based picnic inspiration than these flavorful vegan gyros. Chewy beech mushrooms make an incredible filling with a variety of fresh vegetables and zingy vegan tzatziki sauce. Pair with pita chips and hummus or a Greek salad with fresh fruit for dessert!

Servings: 4 gyros
Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients

• 3 tablespoons extra virgin olive oil, divided

• 1-½ tablespoons garlic, minced, divided (~4 garlic cloves)

• 2 tablespoons soy sauce

• 1-½ teaspoons ground cumin

• ¼ cup slivered almonds

• 16 ounces RI Mushroom Co. Beech mushrooms, trimmed

• ½ each English cucumber, divided

• 1 each lemon

• ¼ cup + 1 tablespoon fresh dill, chopped, divided

• 1 cup vegan yogurt (regular full-fat yogurt is good too)¼ red onion, sliced thinly½ cup cherry tomatoes, sliced

• ¼ cup pickled peppers, drained

• Kosher salt and freshly ground black pepper, to taste

• 4, 10” pita flatbreads

• Pita chips, for serving (optional)

• Hummus, for serving (optional)

Directions

1. In a medium bowl, add 2 tablespoons extra virgin olive oil, 1 tablespoon of the minced garlic, soy sauce, cumin, and slivered almonds, mixing to combine. Trim away any woody bottom portions from the RI Mushroom Co. Beech mushrooms and place them into the marinade. Toss well to coat evenly and let marinate for at least 15 minutes.

2. Slice the half cucumber down the middle. Grate one half into a mesh sieve and season lightly with kosher salt. Press the grated cucumber with your hands or a spatula to remove as much moisture as possible before placing it into a small bowl. Slice the lemon down the middle, squeezing half into the bowl, followed by the remaining ½ tablespoon minced garlic, remaining 1 tablespoon extra virgin olive oil, 1 tablespoon chopped dill, and vegan yogurt. Mix well to combine, and season with salt and black pepper, to taste.

3. Slice the remaining half cucumber thinly. Prepare other vegetables like sliced cherry tomatoes, thinly sliced red onion, and remaining chopped dill. Cut the remaining half lemon into four wedges. Arrange toppings on a serving plate with dill in the middle or sealable containers (if packing for a picnic).

4. Heat a large non-stick skillet over medium-high heat. Add spiced Beech mushroom mixture and cook, stirring occasionally, until most of the liquid has evaporated and mushrooms are starting to brown, about 5-7 minutes. Place 10” pita flatbreads in a toaster oven, air fryer, or microwave until warmed, about 1 minute (optional).

5. Spread some tzatziki sauce over warmed flatbreads. Top with spiced Beech mushrooms, cucumber slices, red onion slices, cherry tomatoes, pickled peppers, and chopped fresh dill. Serve with lemon wedges, pita chips, tzatziki sauce, and hummus. Enjoy!

   Chef’s Notes:

   • The tzatziki sauce flavor deepens over time, feel free to prepare ahead of time if possible,

   • The vegetable toppings can be changed, swapped, or removed depending on preferences. Make it yours!

   • Other RI Mushroom Co. mushrooms are great in this dish such as Blue Oyster, Maitake, Shiitake, and Lion’s Mane mushrooms. Just make sure they are sliced evenly.