Mushroom doner recipe
 A meat-free mushroom ‘doner’ kebab packed with two types of sauces, pickles and veg. A mighty delicious vegetarian dish. 1 x 400g tin chopped tomatoes 2 tbsp rose harissa2 tsp caster sugargood squeeze lemon juice 1 x 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar good squeeze lemon juice 1 onion, very thinly sliced into half moons2 level tsp white wine vinegar20g/¾oz flatleaf parsley, finely chopped 1 onion, very thinly sliced into half moons 2 level tsp white wine vinegar 20g/¾oz flatleaf parsley, finely chopped 150g/5½oz plain yoghurt1 heaped tsp dried mintsalt and freshly ground black pepper 150g/5½oz plain yoghurt 1 heaped tsp dried mint salt and freshly ground black pepper 500g/1lb 2oz oyster mushrooms, very thinly sliced lengthways2 tsp garlic oil2 tsp sweet paprika 2 heaped tsp ground coriander2 tsp celery salt3 tsp garlic granules½ tsp freshly ground black pepper4 white pitta breads 500g/1lb 2oz oyster mushrooms, very thinly sliced lengthways 2 tsp garlic oil 2 tsp sweet paprika 2 heaped tsp ground coriander 2 tsp celery salt 3 tsp garlic granules ½ tsp freshly ground black pepper 4 white pitta breads ¼ small white cabbage, very finely shredded2 tomatoes, sliced cut into half moons4–6 pickled chillies, thinly sliced (optional) ¼ small white cabbage, very finely shredded 2 tomatoes, sliced cut into half moons 4–6 pickled chillies, thinly sliced (optional) Method Preheat the oven to 180C/200C Fan/Gas 4. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. For the onion, mix together the onion slices, vinegar and parsley and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside.Put the pittas in the oven to warm for 5 minutes. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat.Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using. Preheat the oven to 180C/200C Fan/Gas 4. Preheat the oven to 180C/200C Fan/Gas 4. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. For the onion, mix together the onion slices, vinegar and parsley and set aside. For the onion, mix together the onion slices, vinegar and parsley and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside. Put the pittas in the oven to warm for 5 minutes. Put the pittas in the oven to warm for 5 minutes. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat. Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using. Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using.