Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 6
Dietary
Vegetarian
By Yotam Ottolenghi
From Saturday Kitchen
- 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges
- 200g/7oz small shallots, peeled and left whole
- 150g/5½oz ready-cooked and peeled chestnuts, broken in half
- 1 tsp roughly chopped sage leaves
- 4 tbsp olive oil, plus 2 tsp to serve
- 2 garlic cloves, crushed
- 1 tsp roughly chopped, tarragon leaves
- 1 tbsp za’atar
- 2 tsp lemon juice
- salt and freshly ground black pepper
Method
Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper.
In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes.
Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately.