I am not going to lie, the idea of gyros have always given me the creeps. Perhaps because I think of a lot of meat, spinning.
Won’t go there.
Greek food on the other hand, I love! Something about the atmosphere is just so fun, sociable, and romantic, that I love when a client requests a redo of their old favorites.
Created for a client and friend of mine, this oil-free, vegan, Greek inspired recipe tastes remarkably like the yogurt sauce popular in this traditional dish. This bright and just mildly acidic cream sauce is the perfect compliment to a thick and juicy mushroom.
Greek Tzatziki Sauce
- 1 cup cashews, soaked in water for 3 hours (be sure to cover all cashews with the liquid), drained
- ½ cup water
- 1 large cucumber, peeled, seeded, chopped (about 1 ½ cups)
- ½ lemon, juice of (1 ½ tbsp)
- 1 tbsp raw apple cider vinegar
- 2 tsp fresh dill sprigs, chopped
- 1 tbsp garlic clove, freshly chopped
- 4 mint leaves (spearmint)
- 1/8 tsp sea salt
In your high-speed blender, blend cashews with water until well combined. Add cucumber and blend again until smooth. Add additional ingredients and repeat blending, until a consistently smooth and creamy texture. Drizzle over mushrooms, or use as a salad dressing. Refrigerate extra sauce in a sealed container for 3-5 days.
- 10 large portabello mushrooms, stems and gills removed
- 2 tsp of sea salt, divided
- 2 tsp dried rosemary
- 1 tsp fresh ground black pepper
Preheat your oven to 375 degrees. Lay out mushrooms on a non-stick baking sheet, or line it with parchment paper. Mushrooms should be belly up. In a small bowl, mix together spices. Sprinkle a pinch of spice blend on each mushroom. Bake for 20-25 minutes, or until mushrooms are steaming, and juicy in the center. Continue baking for additional 5-8 minutes, for a denser “meatier” mushroom.
Serve on a bed of greens, and drizzle each mushroom with 2-4 tbsp of dressing, or dress and slice each mushrooms and wrap in your tortilla of choice.