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Spicy pitta sandwich with pulled eryngii & pea shoots

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If you're looking for a vegetarian sandwich option that's both flavorful and filling, our Pitta Sandwich with Barbecue Spicy Sauce and Pulled Eryngii Mushroom is a must-try. This sandwich is packed with delicious ingredients, including smoky barbecue sauce, spicy seasonings, and tender pulled eryngii mushrooms that make for a perfect chicken replacement. The pitta bread holds everything together, and its soft texture is the perfect complement to the bold flavors of the sandwich.

30 min

4 p


– 4 x 175 gr eryngii mushrooms
– 4 pitta breads
– 1 red onion, sliced
– 1 cup sliced pickles
– 200 gr cheddar cheese
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 punnet of pea shoots


  1. Rip the eryngii apart using a fork, into thin strips.
  2. In a frying pan, heat the olive oil over medium heat. Add the garlic and sauté for a few seconds.
  3. Add the onions and sauté until translucid.
  4. Add the sliced eryngii mushrooms, salt, and pepper to the frying pan. Cook for 8-10 minutes or until the mushrooms are tender and slightly browned.
  5. Pour the spicy sauce into the pan with the mushrooms. Cook for an additional 2 minutes.
  6. Toast the pitta breads in the toaster for 2 minutes.
  7. Cut the pickles in small pieces.
  8. Assemble the sandwiches by filling the pitta bread with spicy sauce, pickles, cheddar cheese followed by the pulled eryngii mushrooms, and the pea shoots.