in a large bowl sour cream, tomato paste, salt, paprika ,. Add the oregano, a good pinch of pepper and the long-life cream. Mix everything carefully and let it steep for 5 - 10 minutes. The sauce should be slightly orange in color and thick.
In the meantime, clean the mushrooms and cut them into slices and preheat the oven to 190 ° C top and bottom heat (170 ° C convection).
If you are capable of multitasking, you can sear the marinated gyros with 1 tablespoon of germ oil at the same time. Of course, you can also marinate your gyros meat yourself and then do without ready-made gyros meat.
Those who are not capable of multitasking can do so after cleaning the mushrooms.
Transfer the fried gyros into a medium-sized casserole dish.
Do not clean the pan! Now put the mushrooms in the same pan. Do not add any more oil and sear the mushrooms as well.
When the mushrooms are ready (light brown on both sides) they come over the gyros meat. Personally, I leave them layered like that, but you can also mix the meat with the mushrooms.
Do not clean the pan! Now the Metaxa comes into the hot pan. If you like to flambé, take 80 ml instead of the specified 50 ml and light the hot Metaxa. Caution - the flame can rise very high. When the alcohol is burned, the sauce mix is added.
All those who can do without a fire in the kitchen just put the 50 ml in the pan, heat it up and also add the sauce mixture to the pan. Bring to the boil and reduce to medium heat for a good 2 - 3 minutes. The color should now be a strong orange and the consistency should be much more fluid.
Pour the sauce over the gyros with the mushrooms, sprinkle on the cheese and put the pan in the oven for 15-20 minutes.
Great French fries or tomato rice go well with it.