Gyros mushroom pan

Name: Gyros mushroom pan
Cook time: 35 min
Total time: 35 min
Yield: 9
Ingredients: 2 Onions; 250 g cherry tomatoes; 400 g Mushrooms; 2 Courgette; 3 TABLESPOONS Oil; 1 kg Gyros (finished product); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Whipped cream; 75 g black olives; 250 g Greek yoghurt (10 % fat); 7-10 Tbsp pickled peppers, herbs and lemon

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 9

2 Onions
250 g cherry tomatoes
400 g Mushrooms
2 Courgette
3 TABLESPOONS Oil
1 kg Gyros (finished product)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Whipped cream
75 g black olives
250 g Greek yoghurt (10 % fat)
7-10 Tbsp pickled peppers, herbs and lemon

Directions

1
Peel and chop the onions. Clean and wash the tomatoes and mushrooms, possibly halve them. Clean, wash and cut the zucchini into pieces. Heat oil in a large pan. Fry the gyros in it over a high heat for about 5 minutes, turning them over, and push them to the edge of the pan. Fry the mushrooms, onions and courgettes in the frying fat.
2
Mix with the meat and season with salt and pepper. Deglaze with 100 ml water and cream, heat up briefly. Fold in cherry tomatoes and olives. Serve garnished with a dash of yoghurt, pepperoni, fresh herbs and lemon. Add the rest of the yoghurt in a small bowl
3
With 10 people: