Fable ® Mushroom Shawarma

1. Mushroom Shawarma

Heat 0.63 tsp of blended oil in a pan. Add 4.23 oz of Fable mushrooms and sauté until tender. Add 0.08 ea of diced yellow onion, 0.01 oz of cumin, 0.01 oz of amba powder, and 0.07 oz of shawarma mix. Season with 0.01 oz of kosher salt and continue to cook until fragrant. Stir in 1.27 oz of chickpeas and cook until heated through. Garnish with 0.01 oz of chopped Italian parsley.

2. Pickled Red Cabbage

In a bowl, combine 1.33 oz of shredded red cabbage with 0.09 oz of white vinegar, 0.02 oz of kosher salt, and 0.04 oz of granulated white sugar. Mix well and let it sit for at least 15 minutes to pickle. Preparing the Vegan Amba Aioli

3. Vegan Amba Aioli

In a small bowl, combine 1.10 oz of vegan mayonnaise, 0.07 oz of amba powder, 0.14 oz of fresh orange juice, 0.07 oz of honey, and 0.01 oz of ground turmeric. Mix until smooth and set aside.

4. Spiced Pearl Couscous

Bring 3.68 oz of water to a boil. Add 2.36 oz of Israeli couscous and cook until tender, about 10 minutes. Drain any excess water. In a pan, heat 0.18 oz of extra virgin olive oil. Add 0.06 oz of smoked paprika, 0.01 oz of black pepper, and 0.01 oz of cumin. Stir in the cooked couscous and season with 0.01 oz of kosher salt. Mix well.

5. Assemble the Dish

Place the cooked spiced pearl couscous on a serving plate. Top with the mushroom shawarma. Add a side of pickled red cabbage. Drizzle the vegan amba aioli over the mushrooms or serve it on the side.