Mushroom Gyro w/ Fruited Sour
Going Meatless Doesn't Mean Giving Up Gyros: A Mushroom Gyro Recipe Paired with a Fruited Sour
In my youth, I was a goer to music festivals local and afar. My favorite thing to get at the festival was gyros, but once I went to a non-meat primary diet it made those cravings harder to obtain. So I had to get creative. Do you know what are good gyro meat replacements? Mushrooms!! Oyster mushrooms to be specific. Let’s take a closer look!
About the beer:
Blauw Brett is a blend of oak-fermented Provision Beers aged on a massive amount of fresh organic Chilean blueberries and blackberries. Enjoying an alluring aroma of mixed-berry yogurt, moderate phenolic funk, and a hint of oak, this vinous wild beer showcases restrained acidity and complex tannic structure. Blauw Brett pairs gorgeously with grilled meat, mushrooms, and extra sharp cheddar cheese.
About the meal:
Grilled Mushroom Gyros with Yogurt Dill Sauce
What’s a gyro without it’s delicious cream topping of dessert on top of savory and delicious? As carnival and main street goers alike can attest to the street is not happy with pita bread and mushroom loveliness.
Recipe credit: https://bit.ly/3z3x8v9
Why it pairs well:
The Blauw Brett fruited sour's alluring aroma of mixed-berry yogurt and moderate phenolic funk complements the earthy flavors of the oyster mushrooms in the gyro. The wild beer's restrained acidity and complex tannic structure balance the richness of the gyro, creating a perfect harmony of flavors. The oak-fermented provision beers aged on fresh organic Chilean blueberries and blackberries add a fruity sweetness to the beer that pairs well with the umami flavors of the mushrooms. Overall, the Blauw Brett fruited sour and mushroom gyro pairing creates a unique and delicious flavor experience that is sure to impress any food and beer lover.
Ingredients
4 portabella mushrooms
2 yellow bell peppers, sliced
1 tablespoon extra-virgin olive oil
½ teaspoon dried oregano
¼ teaspoon smoked paprika
4 pita pieces of bread or naan
2 tomatoes, thinly sliced
½ red onion, thinly sliced
½ head green lettuce
Crumbled feta cheese, optional
For the Yogurt Dill Sauce:
1 English cucumber, grated
1 cup whole milk Greek yogurt
½ cup sour cream
2 tablespoons extra-virgin olive oil
Juice from ½ small lemon
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon minced fresh dill
Instructions
Remove the stems from the mushrooms and brush caps with a wet towel. Carefully scrape out the gills with a spoon. Slice mushroom into ¼-inch pieces and place in a medium bowl along with the olive oil, oregano, and smoked paprika.
Preheat an indoor grill pan over medium-high heat. Add mushrooms and peppers and grill, tossing occasionally, until tender, 5-7 minutes.
To make the Yogurt Dill Sauce, squeeze the grated cucumber in a clean towel to remove excess liquid. Add to a large bowl with yogurt, sour cream, olive oil, lemon, garlic, salt, and dill. Stir to combine.
To serve, place mushrooms and peppers in the middle of the pita bread. Top with tomatoes, onion, lettuce, feta (optional), and a big dollop of yogurt sauce
