Two of my favorite ingredients when cooking vegan are mushrooms and tomatoes because of their strong umami or savory, dare I say meaty flavor. I promise you satisfaction after eating this kebab with no cravings left beside maybe having another one :)
Together they go like salt and pepper, a synergistic explosion of tasting agents, the mushrooms boost the acidity of the tomatoes further.
For the hummus spread I used walnut vinegar, don't substitute it with anything else, or you will miss out the unique nutty acidic flavor which for my tastebuds is the main actor in this culinary play.
Lets cut to the chase.
Serves 2
⏱ 30 minutes
The Mushrooms
- 8 button mushrooms
- 1 shallot
- 1 clove garlic
- 1 sprig thyme
- ¼ t marjoram
- ½ t paprika powder
- 2 t tomato paste
- ½ t cayenne pepper
- ½ t salt
- 4 T oil
Cure the button mushrooms and cut into slices, peel shallot and clove of garlic, cut the shallot into fine stripes and chop the garlic finely. Mix with herbs, spices, tomato paste, salt and oil and let steep for 5 minutes while preparing the hummus.
In this case I like to use grape seed oil over EVOO because of its higher polyunsaturated fats content and because it's virtually flavorless, it will allow the herbs and later on the walnut balsamico and the walnut oil stand out.
The Dill Hummus
- 1 small can chickpeas
- ½ t salt
- 1 small bunch dill
- 2 T walnut oil
- 1 T walnut vinegar
- 5 T water
Strain the chickpeas through a sieve. Don't throw away the liquid as it makes an excellent egg substitute. It's called aquafaba and you can even whipe it like regular egg whites!
In a food processor purée the drained chickpeas together with the remaining ingredients and the water into a smooth consistency. Adjust the moisture if needed.
Finish and Assemblage
- ½ turkish flat bread
- cucumber
- tomato
- salad
- radish
Now some kitchen magic. Oil one pan lightly, put the turkish flat bred in it and leave it there on a small flame. In a second pan fry the mushroom mixture for 3 minutes while constantly stirring. The mushrooms shouldn't collapse and still have some bite left.
Turn the turkish flat bred and weight down with the pan filled with the mushrooms. Roast for another 3 minutes.
Cut the flat bread horizontally if not done already and prepare the vegetables.
Fill the flat bread with the dill hummus and cover with tomato and radish slices.
Spoon the mushroom mixture into the sandwich.
Cover with cucumber slices and salad leaves.
Close and enjoy this juicy handful and flavorful piece of mushroom kebab which doesn't have to shun any comparison to the original.
Thank you 
Bon appétit,
Miron