Mushrooms and chestnuts with za’atar

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 6

Dietary
Vegetarian

By Yotam Ottolenghi
  • 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