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Add the mushrooms to a large saucepan with the stock then top up with enough water to cover. stir in the tamari, bring to a boil & cook for 15 minutes until tender
Drain (you can reserve the water to use as stock another time) then let them steam dry/pat them with kitchen towel
Mix the seasonings with the olive oil in a large bowl then add the mushrooms & mix until everything is coated
Cook on a very hot griddle pan (or under the grill/bbq) until deeply browned & charred on both sides
For the garlic yoghurt: add all the ingredients to a bowl & mix to combine
Slice up the mushroom shawarma then load it onto a flatbread with garlic yoghurt, salad of your choice (I've listed what I used above) & hot sauce if you like an extra kick!