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Mushrooms and chestnuts with za’atar
Fruit and vegetables
650g/1lb 7oz
Portobello mushrooms
, cut into 3cm/1¼in wedges
200g/7oz small
shallots
, peeled and left whole
1 tsp roughly chopped
sage
leaves
1 tsp roughly chopped,
tarragon
leaves
2 tsp
lemon juice
Cooking ingredients
150g/5½oz ready-cooked and peeled
chestnuts
, broken in half
4 tbsp
olive oil
, plus 2 tsp to serve
2 garlic
cloves
, crushed
1 tbsp za’atar
salt and freshly ground
black pepper
Back to recipe
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