Make the Spice Mix:
In a small bowl whisk together all the gyros spices until combined. Store in a spice jar until needed.
Caramelize the Onion:
Heat up a medium heavy bottom pan and cook the onion in a light drizzle of olive oil with a pinch of salt until translucent. Stir in the sugar and cover with a lid. Cook on medium low heat until nicely caramelized, checking and stirring often taking care not to burn it. Once caramelized transfer to a bowl and reserve. (You can omit the sugar of course but it helps speed up the caramelization process).
Prepare the Gyro Filling:
Meanwhile shred the oyster mushrooms into thin strips and add them to the skillet you cooked the onions in. Turn the heat up and add a splash of white wine or a squeeze of lemon. Stir in the fresh thyme and cook together until the mushrooms are wilted.
Stir in 3 teaspoons of the Gyro seasoning mix and continue cooking until all the moisture has evaporated stirring often so the spices don’t burn. Taste and season with sea salt and more of the spice mix to your taste.
Optional but suggested: transfer the mushroom filling to a broiler proof dish, give it a quick spray of olive oil and broil for a few minutes until the edges crisp up. Remove from heat and mix in the caramelized onions.
Preheat your pita breads in the microwave, under the broiler or in a dry skillet.
Use your hand to fold the pita into a cone and wrap some butcher paper around its bottom. Secure with kitchen twine.
Fill your pita cone with the vegan “ Gyros meat”, a few slices of cucumber, tomato and a generous drizzle of vegan Tzatziki sauce. Garnish with fresh dill and red onions if desired.
Notes: