Turn on the BBQ (I used the Green Egg)

Slice the M. Eryngii Mushrooms lenghtwise and the 2 White Onions.

In a bowl mix together 1 finely chopped M. Mini Garlic, 2 Tablespoons of Tomato Paste, 2 Teaspoons of Smoked Paprika Powder, 3 Tablespoons Shoarma Spice Mix, 1 Tablespoon of Honey, 250ml Olive Oil, Salt and Pepper to taste.

Add the M. Eryngii slices to the bowl and mix it all really well until they are completely covered.

Time to build up my doner kebab, stack the mushrooms in a skewer intercalating them with the slices of onion.

When the BBQ is at 180ºC you can transfer the doner kebab to the grill, close the lid and let it roast for 1 hour.

Make a small marinade, same as the one i used in the M. Eryngii Mushrooms.

Brush the kebab every 15 minutes to give that extra flavour.

Roast the Pita breads, slice the M. Eryngii Doner Kebab and make your own sandwich!

Enjoy!