Falafel-Spiced Crispy Mushroom Pitas with Garlicky Yogurt

Prep: 20 mins

Cook: 20 mins

Difficulty: Easy

Servings: 2 Servings

Part open-faced sandwich, part salad, and totally satisfying, these falafel-inspired spiced mushrooms served over pita is a weeknight dinner that comes together in a snap. It’s perfect for those “I don’t feel like cooking” evenings, when you’re still craving something nutritious, fresh, filling — and, most importantly, not boring.

Ingredients

1/8 small red cabbage (about 3 ounces)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt, divided
1 Persian or mini cucumber
5 medium radishes
5 sprigs fresh mint
1 pound mixed fresh mushrooms, such as oyster, maitake, cremini, or shiitake
4 tablespoons olive oil, divided, plus more for drizzling
1 1/4 teaspoons ground coriander
1 teaspoon ground cumin
1 pinch cayenne pepper, or 1/4 teaspoon smoked paprika
1 small clove garlic
1/2 cup plain dairy or vegan Greek yogurt
Freshly ground black pepper
2 (6 to 8-inch wide) pitas, warmed

Instructions

Very thinly slice 1/8 small red cabbage until you have 1 packed cup. Place in a medium bowl, add 2 tablespoons red wine vinegar and 1/4 teaspoon of the kosher salt, and toss to combine.
Prepare the following, placing each in a pile on the same plate as you complete it: Thinly slice 1 mini cucumber crosswise. Thinly slice 5 medium radishes. Pick the leaves from 5 fresh mint sprigs until you have about 1/4 cup and finely chop, reserving 1 tablespoon.
Trim the stems from 1 pound mixed mushrooms such as oyster, maitake, cremini, or shiitake. Thinly slice thicker mushrooms or tear thinner mushrooms into bite-sized pieces (about 7 cups).
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the mushrooms, toss to coat in the oil, and spread into an even layer. Cook undisturbed until golden-brown in spots, 3 to 5 minutes.
Toss and cook, stirring occasionally, until softened and lightly browned all over, 1 to 2 minutes more. Meanwhile, place the 1/2 teaspoon of the kosher salt, 1 1/4 teaspoons ground coriander, 1 teaspoon ground cumin, and 1 pinch cayenne pepper or 1/4 teaspoon smoked paprika in a small bowl.
Transfer the cooked mushrooms to a plate. Add remaining 2 tablespoons olive oil and raw mushrooms to the pan and repeat cooking the mushrooms. Meanwhile, transfer reserved 1 tablespoon of the chopped mint to a small bowl. Finely grate 1 small garlic clove into the bowl. Add 1/2 cup plain Greek yogurt, several grinds of black pepper, and the remaining 1/4 teaspoon kosher salt. Stir until well combined.
Return the cooked mushrooms on the plate to the pan with the second batch. Add the spice mixture and continue to cook, stirring constantly, until the mushrooms are golden brown and fragrant, about 2 minutes. Remove the pan from the heat.
Spread 2 tablespoons of the yogurt mixture onto each of 2 warmed pitas. Top with the falafel-spiced mushrooms, cabbage, cucumbers, radishes, and remaining mint. Drizzle with olive oil and serve with the remaining yogurt mixture.