Ingredients:

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600g portobello mushroom, sliced into 1cm strips

1 very large/2 medium brown onions, halved & sliced

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For the marinade:

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3 tbsp rapeseed oil

1 tbsp cumin

1 tsp ground allspice

3 cloves black garlic, mushed/2 cloves regular garlic, minced

1 tsp mild curry powder

1 tbsp ground coriander

salt & pepper

oil

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Method:

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• Mix all the marinade ingredients together well,  in a very large mixing bowl and add the mushrooms. Make sure the marinade is coating all the mushrooms and leave to marinate.

• In a large frying pan, add 1 tbsp oil. Once hot, add the onions and a pinch of salt. Turn the heat down to medium and fry the onions, stirring frequently.

• When the onions are slightly coloured, remove them from the pan.

• Fry the mushrooms (probably in 2 batches, unless you have a massive pan). They should be cooked through and soft, with slight colour on the outside. This took me about 10 mins.

• Once they are ready, add the mushrooms and mix well.

• Serve with fluffy pita, chopped salad, hummus, tahini sauce an zhoug. Let everyone make up their own filled pita.

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