Start with the Quick Pickle: Thinly slice the red onion. Cut the cucumber in half lengthways and, using a spoon, scrape out the seeds. Slice the cucumber into thin matchsticks. Transfer both to a bowl, season with salt, and set aside to lightly pickle while you prep the rest.
Prepare the Mushrooms: Slice the mushrooms to around 8mm thick (just under 1cm).
Cook the Mushrooms: Heat the oil in a frying pan over medium-high heat. Add the mushrooms and fry until the edges start to brown and crisp up.
Prep the Salad: Shred the lettuce, slice the tomato, and roughly chop the parsley.
Yoghurt - Optional: Add a squeeze of lemon juice, a pinch of garlic powder, and a little salt to the yoghurt for extra flavour.
Finish the Mushrooms: Once the mushrooms are golden and slightly crisp around the edges, season with salt and sprinkle over the shawarma spice blend. Toss well to coat evenly. After about 30 seconds, remove from the heat and squeeze over some fresh lemon juice. Toss again, making sure to scrape up all the delicious shawarma spices from the bottom of the pan - don’t let that flavour go to waste!
Complete the Pickle: Drain any liquid from the onion and cucumber. Add a splash of red wine vinegar or lemon juice and toss with the chopped parsley.
Assemble the Toast: Toast your bread of choice. Spread generously with yoghurt, drizzle with chilli or hot sauce, then layer on the shredded lettuce, tomato slices, shawarma mushrooms, cucumber-parsley salad, and finish with pickled red onion on top.
