Vegetarian Mushroom Shawarma Pitas (From Alexa Weibel, NYT Cooking)

Tzatziki Ingredients:

• 1 Persian cucumber, grated, salted and drained
• 1/2 tsp kosher salt
• 1 to 2 garlic cloves, peeled, finely grated or minced
• 1 tsp white vinegar
• 1 tbsp Olive Oil
• 2 cups plain Greek yogurt

Ingredients:

• 3/4 pound portobello mushroom caps, sliced 1/2-inch thick
• 1 medium red onion, halved and cut into 1/3-inch wedges
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground sweet smoked paprika
• Kosher salt and black pepper
• 4 pitas
• 2 packed cups very thinly sliced red cabbage (about 6 ounces)
• 3/4 teaspoon ground turmeric

Tzatziki Sauce: In a large mixing bowl, place the garlic with 1/2 tsp salt, white vinegar, and olive oil. Mix to combine. Add the grated cucumber to the bowl. Stir in the yogurt, and a pinch of white or black pepper. Stir to combine well. Cover and refrigerate for anywhere from 30 minutes to a couple hours before serving. Longer time will help thicken the sauce and give it the best texture, while allowing the flavors to meld.

Preheat oven to 350°

Drizzle the mushrooms with 3 tablespoons oil and brown in a large iron skillet. Sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Add red onion and sauté until onion is softened.

Add the pitas directly to the oven rack to warm during the last 5 minutes cooking the mushrooms.

Meanwhile, toss cabbage with 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper.

To serve, slather tzatziki over warm pitas. Top with cabbage, mushroom mixture and serve immediately.