Delicious, earthy mushrooms meet cool, tangy yogurt sauce in this pita that turns weeknight dinner into something special. Our Ferg's Fabulous Fungi mushrooms, either fresh-sliced or rehydrated from our dried medley, get pan-seared to golden, savory perfection, then piled onto warm pita with a zesty lime-honey yogurt sauce, quick-pickled onions, and your favorite Greek-styled toppings.
This is comfort food with a gourmet edge: 15 minutes of hands-on cooking, restaurant-quality flavor, and endlessly customizable toppings so everyone builds their perfect bite.
Yogurt Sauce
- 1 cup plain whole-milk Greek yogurt
- 2 Tbsp. fresh lime juice
- 3 tsp. honey
- Ferg’s Umami Seasoning (garlic, onion, sea salt, jalapenos, mushrooms)
Pickled Onions
- 1 small red onion, very thinly sliced
- 2 Tbsp. fresh lime juice
- 1 tsp. granulated sugar
Filling
- 1 lb Fergs fresh fungi or re-hydrated dried mushroom medley
- 1 Tbsp. unsalted butter
- Salt and pepper to taste
- Optional toppings: sliced cucumber, sliced bell peppers, black olives, sliced tomato, lettuce, feta cheese
Flatbread
- Use your favorite store or bakery flatbread or pita bread. We like this Gluten-Free Pita Bread by BFree Foods
Steps:
- Assemble yogurt sauce ingredients in a small bowl. Set aside and refrigerate.
- Prepare mushrooms by slicing, follow instructions for freeze-dried mushrooms if needed. Add sliced mushrooms to pan over medium heat with butter. Season with salt and pepper to taste, stir occasionally. Remove from heat once mushrooms reach a soft-browning color and have softened.
- While mushrooms are cooking, prepare remaining toppings: slice cucumbers, pepper, tomato, wash lettuce, set olives and feta cheese aside.
- Once mushrooms have cooked, transfer to pita. Top with generous helping of yogurt sauce and additional desired toppings.