Champignon-Döner mit Knoblauchsauce (mushroom döner with garlic sauce)
Units
Temperature
Servings
Ingredients
Mushrooms
- 500 g button or cremini mushrooms, sliced rounded
- 30 ml olive oil rounded
- 10 g ground cumin rounded
- 10 g sweet paprika rounded
- to taste fine salt rounded
Garlic sauce
- 200 g plain yoghurt rounded
- 2 garlic cloves, grated rounded
- 15 ml olive oil rounded
- to taste fine salt rounded
To serve
- 4 flatbreads rounded
- 100 g white cabbage, finely shredded rounded
- 100 g tomato, diced rounded
Method
Method
- Heat a dry pan over high heat, no oil yet. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they’ve released their water and it has fully evaporated, leaving the mushrooms browned and slightly shrunken.
- Only now add the olive oil, cumin and paprika. Cook for another 2 minutes, stirring, until fragrant. Season with salt.
- Stir the grated garlic and olive oil into the yoghurt for the sauce. Season with salt.
- Warm the flatbreads. Spread with the garlic sauce, then fill with the mushrooms, cabbage and tomato.
Notes
- Cook the mushrooms dry before adding any oil. Mushrooms release a surprising amount of water; oil added too early traps that water against the pan and steams them into a grey, rubbery texture instead of letting them brown.
- Don’t crowd the pan. Too many mushrooms at once slows evaporation and makes steaming more likely; cook in two batches in a smaller pan if needed.
- Season after the water has gone, not before. Salt draws out moisture, which works against you if you want a seared, browned result rather than a wet one.
- Leftover mushrooms reheat well in a hot, dry pan for a minute to re-crisp the edges.
Ingredient substitutions
- Button or cremini mushrooms can be swapped for king trumpet mushrooms for a meatier bite.
- Flatbread can be pita, lavash, or any soft wrap.
- A pinch of chili flakes in the garlic sauce adds heat.