Pakistani Style Mushrooms In Pita Food

VEGETARIAN MUSHROOM SHAWARMA PITAS

Steps:

• Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
• Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
• To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

PAKISTANI CHAPLI KEBAB

Steps:

• Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
• Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
• Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

SAUTEED MUSHROOMS IN A HOT CRUSTY PITA

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
• To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.

PAKISTANI-STYLE MUSHROOMS IN PITA

Steps:

• Heat the oil in a large skillet over medium heat until it begins to smoke.
• Add the garlic, cardamom, cumin, and chiles.
• Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the shiitake.
• Stir over high heat, adding more oil if necessary.
• Saute until the vegetables are well cooked, limp, and fragrant, about 10 minutes.
• Salt to taste.
• Stuff the pitas with the mixture and serve.
• Remember, no forks except to fill the pita pockets.

CHICKEN AND MUSHROOM KEBABS IN PITA BREAD

Steps:

• Whisk first 6 ingredients in bowl to blend. Pour half of marinade into another bowl. Add mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes.
• Meanwhile, prepare barbecue (medium-high heat). Wrap 1 bacon piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing bacon to secure. Discard chicken marinade. Reserve mushroom marinade. Grill kebabs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of barbecue until warm.
• Unwrap pita breads. Place 1 kebab in center of each bread. Fold bread sides up around each kebab and pull out skewer.

MUSHROOM PITA POCKETS

Steps:

• In a large bowl, combine mushrooms, red pepper, cucumber, onion, cheese. Add dressing. Toss to mix well.
• Open pita halves and place lettuce leaf in each pita half. Spon filling evenly into the pita halves. Garnish with fresh herbs if desired.
• Variation: Spread 1 tablespoons low-fat mayonnaise inside each pita half.