Ingredients

• 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

Directions

• 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.