Spring Mushroom Side

/

Mushrooms and walnuts with za’atar and fresh herbs

650 grams of any mushroom, cut into 1 1/4 inch wedges
200 g of onion or shallot
150 g of toasted walnuts chopped
2 TBS freshly chopped chives
1/4 cup of olive oil
2 garlic cloves, minced
salt and pepper
1 tbsp za’atar
2 tsp lemon juice

  1. Preheat over to 450

  2. In a large bowl, mix the mushrooms, onion/shallots, walnuts, oil and garlic with salt and pepper. Spread on large parchment lined baking sheet and bake for 25 minutes, until veggies become caramelized. Remove from oven, allow to cool.

  3. Place mushrooms into a large bowl and mix in the chives, za’atar, lemon and an additional 2 tsp of olive oil. Enjoy as a side dish with fish, tempeh or chicken or as a savory breakfast idea with eggs.

adapted from: Ottolenghi Simple