Gyros Loaded Fries — a plant-based Mediterranean recipe by BOSH!
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Gyros Loaded Fries

Gyros loaded fries are one of those recipes we keep coming back to because they feel like a proper treat but they're entirely plant-based. We're talking crispy fries piled high with spiced mushrooms that taste genuinely meaty, quick-pickled red onions, cool tzatziki, and all those bold Mediterranean flavours we love. It's messy, it's generous, and it's the kind of thing you want to eat straight from the tray on the sofa. Something we love about this one is how the textures all work together, crunchy fries, tender mushrooms, creamy sauce, sharp pickled onion. Make this tonight and you won't be disappointed.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray for fries
  • Large baking tray for pitta croutons
  • Microplane or fine grater
  • Clean tea towel
  • Grate cucumber & leave for 10 minutes
  • Pickle red onions in vinegar (while prepping other ingredients)

Ingredients

  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic granules
  • 400g king oyster mushrooms
  • Salt & pepper to taste
  • 2 dried oregano
  • 6 white pitas
  • 4 tbsp olive oil
  • 2 tsp dried mint
  • 1 tsp pepper
  • Salt & pepper to taste
  • 1 tsp sugar
  • 1 red onion
  • 4 tbsp red wine vinegar
  • 1 tsp sugar
  • Salt & pepper to taste
  • ½ cucumber
  • 1 ½ tbsp salt
  • 1 Juice of 1 lemon
  • 1 small garlic clove
  • 1 tsp dried mint
  • 1 sprig of dill
  • 200g thick coconut yoghurt
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 600g oven fries
  • 1 small iceberg lettuce
  • 100g cherry tomatoes

Method

1

Prepare the ingredients

  • Peel the cucumber and grate it into a bowl
  • Sprinkle over the salt and stir to coat, and set aside for 10 minutes
  • Peel, halve, trim and finely slice the red onions
  • Add the onions, vinegar, sugar and little salt and pepper to a mixing bowl and stir until the onion is completely coated, and leave to one side
  • Cut the caps off the mushrooms and slice
  • Pull the mushroom stems into thin rough strips
  • Add the oil, oregano, thyme, rosemary, garlic granules and sugar to a mixing bowl and stir to combine
  • Add the mushrooms to the bowl and stir until completely coated
2

Finish the tzatziki 

  • Tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water into the sink
  • Tip the cucumber into the bowl
  • Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand
  • Peel the garlic and finely grate it into the bowl
  • Finely chop the dill and add to the bowl along with the mint
  • Pour over the coconut yoghurt and mix everything together with a spoon
  • Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil
  • Set to one side
3

Prepare the fries, pitta croutons and veggies

  • Tip the oven fries onto a baking tray, put the tray in the oven and cook for 18-20 minutes until nice and crispy
  • Cut the pitta into 1cm thick fingers and add them to a bowl
  • Add the olive oil, dried mint, pepper and salt to the bowl and toss to coat completely
  • Tip the pitta fingers out on a baking tray, put the tray at the bottom of the oven and bake for 10 minutes
  • Meanwhile, quarter the cherry tomatoes
  • Cut the lettuce into quarters, cut out the cores and shred
4

Cook the mushroom meat 

  • Warm a frying pan over medium high heat, tip the contents of the mushroom bowl into the pan and fry, stirring continuously until the mushroom slices are cooked through
  • Taste and season with salt and pepper
5

Build the dish 

  • Tip the fries and the croutons out on to the platter and toss to combine
  • Spoon the mushroom meat over the croutons and fries
  • Sprinkle over the lettuce, tomatoes and pickled onions
  • Spoon over the tzatziki, bring the tray to the table and let everyone dig in!

Tips & Variations

  • Get the tzatziki right: Salting the grated cucumber and leaving it for 10 minutes draws out the excess water, so your tzatziki stays thick and creamy rather than watery. Don't rush this step.
  • Make it your own: We find this works really well with a drizzle of hot sauce or a sprinkle of dried chilli flakes if you want a bit of heat. Henry always adds a little extra paprika to the mushrooms too.
  • Oven or air fryer: If you've got an air fryer, use it for the fries. You'll get them crispier faster and it makes the whole 40 minutes feel very doable on a weeknight.

Why This Works

The trick here is pulling the mushroom stems into rough strips alongside the sliced caps, because that gives you two different textures and loads more surface area to soak up all the spicing. The quick pickle on the red onions is also doing serious heavy lifting, just a few minutes in vinegar and sugar cuts through all the richness and makes the whole thing feel fresh and balanced. Trust us on this one, don't skip the pickle.