Once seared the mushrooms are seasoned with cumin, paprika, cayenne, cinnamon, onion powder, oregano, salt and pepper.
The mushrooms are then sautéed in vegan butter until they blacken on both sides. Once cooled they are sliced very thinly.
The mushrooms are served on a warm pitta with vegan tzatziki, rocket, sliced cucumbers, cherry tomatoes, parsely and harrisa sauce.
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