King Oyster Mushroom Gyros with potato wedges

Preheat the oven to 400 °F. Peel and quarter the potatoes. Put them in a bowl and mix with the olive oil and salt.

• 8.8 oz Potatoes (w/o skin)
• 1 tsp Olive oil
• Salt

Place the potato wedges on a baking tray lined with parchment paper and bake for 15-20 minutes until the wedges are golden brown and crispy.

Mix the cream cheese with water until creamy. Grate the cucumber, put in a kitchen towel, and press as much water out of the cucumber as you can and add to the cream cheese. Chop the garlic and add to the cream cheese alongside the olive oil.

• ¼ cup Vegan cream cheese
• ¼ Cucumber (~ 3.9 oz)
• ½ Garlic clove (~ 0.1 oz)
• 1 tsp Olive oil

Finely chop the parsley and dill and add to the bowl. Season with salt and pepper.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
• Salt
• Black pepper

Cut the onion into rings. Slice the tomato and cucumber and put on a plate.

• 1 Tomato (~ 4.2 oz)
• ½ Onion, yellow (~ 1.4 oz)
• ¼ Cucumber (~ 3.9 oz)

Cut the mushrooms into thin strips an put in a bowl.

• 8.8 oz King Oyster Mushrooms

Add all ingredients mentioned below and mix well.

• 2 tsp Olive oil
• ¼ tsp Hot paprika, ground
• ¼ tsp Garlic powder
• ¼ tsp Rosemary leaves, dried
• ¼ tsp Oregano leaves, dried
• 1 pinch of Cayenne pepper
• 2 tsp Soy sauce, light
• 1 pinch of Cumin, ground

Add the mushrooms to a non-stick frying pan over high heat and fry for 3-4 minutes. Turn the heat to medium and fry for an extra 5-6 minutes. Turn off the heat.

Serve the mushrooms with the dip, wedges and veggies on a plate.

Enjoy your meal!