Name: Gyros Loaded Fries
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 4 tsp dried oregano; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp garlic granules; 1 tsp sugar; 400 g king oyster mushrooms; null to_taste salt; null to_taste pepper; 6 piece white pittas; 4 tbsp olive oil; 2 tsp dried mint; 1 tsp pepper; null to_taste salt; 2 tsp sugar; 150 g red onion; 4 tbsp red wine vinegar; null to_taste salt; null to_taste pepper; 75 g cucumber; 1.5 tbsp salt; 60 ml lemon juice; 1 clove garlic (small); 1 tsp dried mint; 1 sprig dill; 200 g thick coconut yogurt; 1 tbsp olive oil; null to_taste salt; null to_taste pepper; 600 g oven fries

Instructions

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1

Peel the cucumber (75 g) and grate it into a bowl. Sprinkle over the salt (1.5 tbsp) and stir to coat, setting aside for minutes (10). Peel, halve, trim, and finely slice the red onion (150 g). Add the red onion (150 g), red wine vinegar (4 tbsp), sugar (2 tsp), [null salt], and [null pepper] to a mixing bowl and stir until coated. Cut the caps off the king oyster mushrooms (400 g) and slice, then pull the stems into thin strips. Add olive oil (3 tbsp), dried oregano (4 tsp), dried thyme (1 tsp), dried rosemary (1 tsp), garlic granules (1 tsp), and sugar (1 tsp) to a mixing bowl, stir to combine, then add the king oyster mushrooms (400 g) and stir until fully coated.
2

Tip the cucumber (75 g) into a clean tea towel, gather the edges, and squeeze out excess water. Return the cucumber (75 g) to the bowl. Cut lemon (1 piece) in half and squeeze lemon juice (60 ml) into the bowl. Peel and finely grate garlic (1 clove) into the bowl. Finely chop the dill (1 sprig) and add it along with the dried mint (1 tsp). Pour in the thick coconut yogurt (200 g) and mix. Season with more lemon juice (60 ml), if needed, [null salt], [null pepper], and a drizzle of olive oil (1 tbsp). Set aside.
3

Place the oven fries (600 g) on a baking tray and cook in a preheated oven at 220ºC for [18-20 minutes] until crispy. Cut the white pittas (6 piece) into 1cm fingers and toss in a bowl with olive oil (4 tbsp), dried mint (2 tsp), pepper (1 tsp), and [null salt]. Spread the white pittas (6 piece) on a separate baking tray and bake for minutes (10). Meanwhile, quarter the cherry tomatoes (100 g) and shred the iceberg lettuce (150 g).
4

Warm a frying pan over medium-high heat. Add the marinated king oyster mushrooms (400 g) and fry, stirring continuously, until cooked through. Season with [null salt] and [null pepper] to taste.
5

Arrange the oven fries (600 g) and white pittas (6 piece) croutons on a platter and toss. Spoon the cooked mushroom meat over the top. Sprinkle with the shredded iceberg lettuce (150 g), quartered cherry tomatoes (100 g), and pickled red onion (150 g). Finish by spooning over the thick coconut yogurt (200 g) tzatziki before serving.