Vegan Gyros (Shredded Mushrooms)

What to expect from this recipe?

Classic gyro meat is tender but has a crispy crust. It is usually not seasoned with more than salt and black pepper. To make it vegan, we wanted to find an ingredient that could deliver on the texture.

We love to work with oyster mushrooms. Our love for these fungi started with this vegan buffalo chicken dip recipe, where we wanted to find the best alternative to vegan shredded chicken.

When you taste our vegan gyro meat, you can expect a firm and chewy texture and a hearty and satisfying flavor. The crispy texture of the mushrooms will give them a lovely bite and a crunchy texture. Look at the below picture. Would you have guessed that these are mushrooms and not meat? It looks amazing. I promise you, not only does it look good, it tastes good as well.

Ingredients

Classic gyro meat is only seasoned with salt and black pepper. But you need more seasoning to turn these mushrooms into the perfect vegan gyros.

• Oyster mushrooms → Not king oyster, but pearl oysters. Here is a list of where to buy them or how to grow oyster mushrooms at home.
• Soy sauce → or use tamari to make it gluten-free
• Olive oil
• Lemon juice (freshly squeezed)
• Oregano
• Ground cumin seeds
• Sweet smoked paprika powder
• Garlic powder
• Onion powder
• Salt
• Black pepper

Instructions

There are 11 ways to cook oyster mushrooms, but this time the best method which gives you the right texture and flavor is baking. Not to mention you get to make a large batch in one go.

1. Cut the end of the stem of pearl oyster mushrooms and tear the cap into smaller shreds with your hands. If the stem is soft enough, you can shred them as well.
2. Take a small bowl and mix the marinade (olive oil, soy sauce (or tamari), freshly squeezed lemon juice, oregano, cumin, garlic powder, onion powder, sweet paprika powder, salt, and black pepper).
3. Place parchment paper in a sheet pan or baking tray and spread the marinated oyster mushroom shreds in one layer. See the below picture for reference.
4. Bake them in the oven at 425 Fahrenheit (ca. 218 °C) for 40 minutes, or until crispy. Check it after 20 minutes. Baking time largely depends on the size of the strips.

Cooking tips

• Don’t wash oyster mushrooms. Since they don’t grow in the dirt but on logs, they rarely need any cleaning. If the end of the stem feels too hard or log pieces stubbornly stick to the tip, trim it. Here is everything you need to know about preparing oyster mushrooms.
• The size of the strips is important. Baking time depends on the size of your shredded mushroom. We have torn them into at least an inch wide in this vegan gyros recipe. If you shred them thinner, 40 minutes will likely be too much. We recommend checking at around 20 minutes to be on the safe side.

Variations

1. Spicy: If you prefer your oyster mushroom gyros spicy, try adding some diced jalapeños or one teaspoon of chili flakes to the spice mix.
2. Herby: Instead of using oregano as the only green herb, you can use Greek or Mediterranean spice blends. Since they include other spices like thyme, marjoram, rosemary, and sometimes even coriander, or fennel seeds, they will give your vegan mushroom gyros a more complex and aromatic flavor.
3. Lemony: Squeezing a bit of lemon juice on top is quite a common thing to do when it comes to Greek or Mediterranean dishes. If you like a stronger lemony flavor, go for it.
4. Sun-dried tomato and olives: Try stirring in some chopped sun-dried tomatoes and olives for a bold and flavorful twist. They pair well with many Greek or Mediterranean dishes.

Serving ideas

• In pita pockets – You can serve vegan gyro meat in pita bread or wraps with fresh veggies like red onion and tomato drizzled with some homemade vegan tzatziki sauce.
• On a plate – You can also serve it as a main dish with french fries or roasted potatoes. And use the tzatziki sauce as a dip, served in a small bowl or on top of the mushrooms.
• As a salad – Make a vegan Greek salad, tabbouleh, or any other Mediterranean or Middle Eastern-inspired lettuce or bean salad.
• Part of a platter board – We have this fantastic falafel platter with hummus, tzatziki, and tahini dressings, where you can substitute vegan falafel for vegan gyros. Or prepare this Mediterranean grazing board which can be even better if you add this dish.

Equipment

• Baking sheet with parchment paper or silicone baking mat. Even if the mushroom marinade includes oil, it is best if you use something non-stick to bake them.
• Cast-iron skillet. We have plenty of recipes with oyster mushrooms where we use a skillet or frying pan, like in this pan-fried oyster mushrooms recipe. They make them equally crispy, but they only have a limited capacity. If you were to make 2 servings, a skillet is enough. For more servings, we recommend using the oven.

Storing tips

You can store them in an airtight container in the fridge for 3-4 days without any problem. Mushrooms may lose their crispiness as time goes by or dry out. We recommend eating them sooner rather than later.

When you are ready to serve them, reheat them in a frying pan or skillet, instead of the microwave, to get them crispy again.

You can store raw oyster mushrooms easily for up to a week in the refrigerator, or at room temperature for 1-2 days. For more tips, read our how to store oyster mushrooms article.