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.

Grate the cucumber, put in a kitchen towel, press as much water out of the cucumber as you can and put in a bowl. Chop the garlic and add to the bowl alongside the olive oil and yogurt. Mix well.

• ½ cup Low fat yogurt
• 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!